Attack the snacks

Health advocate Paul Rangiwahia and his sister, Jane, a cook, have produced a book that matches kai with kindness.

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I could have a "snacky-do" grazing platter in lieu of dinner any time.

I always have lots of bits and bobs hanging about in my fridge I can make a platter with. I always like to have a gorgeous cheese and serve it alongside a fruit paste (or the red wine jelly). You could use dill pickles, make small herb and mussel fritters and have a pile of them, or serve some deli meats, nuts and dried fruits, with crackers or sliced breads. Here are another couple of easy ideas to use on a platter.

'SNACKY-DO' GRAZING PLATTER - by Jane Rangiwahia

EASIEST EVER SALMON PÂTÉ

•150g cream cheese
•100g smoked salmon
•2 tbsp lemon juice 
•2 tbsp capers 
•2 tbsp gherkins, finely diced
•2 tbsp dill, roughly chopped .freshly ground pepper
In a food processor place the cream cheese, salmon and lemon juice, then blitz until well combined. Transfer the pâté into a bowl and fold through the capers, gherkins, dill and freshly ground pepper.

Cover and refrigerate until ready to serve.

RED WINE JELLY

•4 gelatin leaves
• 250ml red wine 
• 30ml lemon juice
• 225g white sugar
Line a 13 x 25cm loaf tin with cling wrap, or sterilise three 100 ml jars, and set aside.

Place the gelatin leaves in a large bowl of cold water and soak for 5 minutes.

Combine the wine and lemon juice in a saucepan. Bring mixture to the boil. Add the sugar and continue to stir until it has dissolved. Boil hard for 1 minute, stirring constantly. Remove from the heat, drain the water off the gelatin leaves, squeezing out all excess water, and add to the wine mixture. Pour the jelly into the prepared loaf tin. When the jelly has cooled, place in the fridge to set; this takes up to five hours.