Amaze Bouche!

This combination of a small virgin mary served in a shot glass together with a Parmesan snap can all be made in advance and is ideal to serve as a little amuse bouche to kick off a meal. The drinks can be served either with the cheese biscuits or without.

The Virgin Mary

Pour a few drops of Worcestershire sauce into the bottom of each shot glass. Make up a jug of tomato juice with a dash of Tobasco and a pinch of salt. Pour into the glasses and put a teaspoon of creme fraiche on top. Sprinkle with a little cayenne pepper and garnish with either a thinly cut slice of cucumber or some celery leaves. Of course the Marys do not necessarily need to be virgins. In this case add a dash of Vodka to the tomato juice mix before pouring from the jug.

The Parmesan Snaps

Ingredients
100g plain flour
100g butter
50g grated cheddar
50g parmesan
mustard powder
Cayenne pepper

Method
Blend all the above to a dough and leave in the fridge for one hour wrapped in cling film. Roll out to a thickness of a £1 coin. Brush with egg wash and cut into desired shape. You need to work quickly before the butter in the dough starts to soften. Place on a sheet of greaseproof paper on a baking tray. For further variety top with grated parmesan, mustard seeds or sesame seeds. Bake for about 10 minutes at 180 C. The biscuits will keep in an air tight container for several days.