How are you today? We are in fine form here. Getting ready to welcome 2014 in a big way! The last of the turkey has gone. It’s time for some relaxed party food to help the night along. If you have smoked salmon in the fridge – try making some little griddle cakes for serving it on. The mix is a thick pancake batter, cooked on a flat griddle or cast iron frying pan. Make the cakes bite sized for finger food purposes. Serve folds of smoked salmon on the cakes, with a dob of sour cream and some chives to decorate. Nice mouthfuls to enjoy with the champagne this eve.Spiced Beef makes good canapes, served on crusty bread croutes or in the cavities of baby Yorkshire puddings, with red onion marmalade or chutney of choice.Irish chicken breast can be cut into tiny cubes, marinated in soy and chilli, then skewered onto cocktail sticks and grilled.Mix mayonnaise with sweet chilli sauce to serve as a dip for crunchy raw vegetable sticks or cooked peeled prawnsOn the drinks side, champagne or other sparkling wine is the order of the evening for toasting the New Year. Cocktails get the party started. Our award winning Producer of the Year for the East is Wild About – an artisan company which specialises in a range of chutneys, preserves, dressings and syrups made from vegetables grown or foraged by Fiona and Malcom Falconer. The Wild About syrups are available in independent food shops and delis, and make great bases for grown up cocktails. Non drinkers will enjoy one of our artisan farmhouse Irish apple juices, mulled with cinnamon, nutmeg and ginger. Whatever your party fare, we hope you enjoy New Year’s Eve bash. Happy New Year! We’ll see you in 2014….