A tasty alternative to the cracker, these tasty bites use sliced new potato as a base and will be appreciated by any guests hankering after a gluten free option.

1. In a bowl grate the celeriac and immediately add the zest and juice of the lemon to reduce the celeriac going brown.
2. Add the mayonnaise and whole grain mustard and mix. Cover and rest in the fridge (this mix can be made in advance).

Method (potato base)

1. Preheat oven to 180C. Slice the potatoes around the equator so you get about 20 nice even rings, these will be your bases for the canapés.
2. Brush the potato rings in olive oil and roast for 10 – 15 minutes at 180C until cooked then set to one side to cool.

Method apples

1. Peel and core the apple and dice. Add the spices and butter to the apple.

Cook until tender (it should have an apple sauce consistency).

To serve

1. When ready to serve, place about 1 tsp of the apple mix on top of the potato, and the celeriac mix on top of the apple.

Finish with a grating of nutmeg, or a sprig of parsley to garnish.

Wine+

Nutty celeriac, creamy potato,
sweet apple and a hint of warm heat from the mustard – lots of flavours to match wine with. We went for a Riesling from Majestic Clos St-Jacques Riesling (£11.99). It’s an off-dry wine with gorgeous notes of ripe apple
and hints of honey.