During the festive period, if you’ve over-shopped, lost track of what’s in the fridge and let food meet a tragic end in the compost bin – we’re the same kind of people.

To curb food waste (which is a huge problem at Christmas), food stylist Lucinda has an easy trick. Doing picky bits? Skip the crackers, and try veg instead.

You’ll use up your produce, and get 5-a-day at the same time. Delicious.

Roasted Veg One-Bite Canapés

Serves 8 – 10 (as a starter)

Prep time 15 minutes

Total time  45 minutes

1 aubergine

1 sweet potato

2-3 tbsp olive oil

½ avocado

4 -5 tbsp black olive tapenade

Mini mozzarella balls

1 red chilli, finely chopped

Method

Step 1: Preheat oven to 180ºC Fan / 200ºC / Gas 6

Step 2: Line 2 baking trays with greaseproof paper.

Step 3: Slice your aubergine into discs, about the thickness of a pound coin. Do the same with your sweet potato. Arrange the veggie disks in a single layer across the two baking trays. Drizzle with olive oil and season with salt and pepper.

Step 4: Bake in the oven for 10- 15 mins before flipping them over and returning them to the oven for another 10 – 15 minutes or until cooked through.

Step 5: Once the veggie slices have cooled slightly you can start putting on your toppings (see tip). Add a pea-sized amount of black olive tapenade to the aubergine slices and top with a mozzarella ball. Top the sweet potato with avocado slices and sprinkle with finely chopped chilli.

Tip: Raid your cupboards and fridge for toppings. Sun dried tomatoes, pesto, fresh herbs, sour cream and salsas would all work deliciously.

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