YOU CAN impress your friends this party season with some delicious seasonal recipes.

Starting with the drinks, why not give this Fenland Bloody Mary a try? The recipe is completed with Fenland celery sticks and the requisite balance of fresh and bold flavours.

This can be made to taste depending on your guest.

The addition of the radish with the lime also presents an effective new twist to a classic drink.

Serves four Preparation time: 5 minutes

You’ll need: for the Bloody Mary 100ml vodka 50ml sherry ½ tbsp freshly grated horseradish 25ml Worcestershire sauce Tabasco to taste ½ tsp celery salt cracked black pepper to taste 750ml tomato juice To serve: 500g ice cubes 100g sliced radishes 1 lime cut into wedges 4 Fenland celery sticks What to do: Mix together the vodka, sherry, horseradish, Worcestershire sauce, Tabasco, celery salt, black pepper and tomato juice in a large jug.

Fill another large jug with the ice, sliced radishes and lime wedges.

Pour the liquid over the ice, and serve straight away in chilled glasses with celery sticks in them.

Alternatively you can let your friends mix their own, making them as spicy as they like!

For some perfect party canapes, try the recipes below.

Shallot, Brussels Sprout and Potato Croquettes

Serves four Prep time 20 minutes (plus chilling time) Cooking times 10 minutes

You’ll need: 200g Brussels sprouts trimmed & sliced 500g potatoes cooked & crushed 1 egg, beaten 50g plain flour 100g finely ground breadcrumbs seasoned 300ml vegetable oil 200g tin chopped tomatoes Small bunch of coriander chopped 1tsp Worcester sauce 1 shallot finely sliced What to do: Drop the sprouts into boiling water and blanch Blanch the sprouts for 2-3 minutes. Drain and refresh with cold water. Combine with the potato, mashing them together with a fork. Season well and form the mixture into 12 croquettes.

Place the egg in a bowl, the flour on a plate and the breadcrumbs on a second plate. Dip each croquette into the flour first, to coat, then the egg and lastly the breadcrumbs. Make sure each is fully covered. Chill in the fridge for 30 minutes, or up to 24 hours To make the dip combine the tomatoes, coriander, Worcester sauce and shallot, season and set aside.

Pour the oil into a large, deep frying pan, to a depth of about 4cm, and place over a medium-high heat. Fry the croquettes until golden all over for a total of 5 minutes – you may need to do this in 2 batches to avoid overcrowding the pan. Drain on kitchen paper and serve. immediately with the dip.

Streamline apricot jam and Stilton canapés Serves: 45 canapés Preparation time: 15 minutes Cooking time: 15 minutes

You’ll need 1 sheet of ready rolled puff pastry 1 medium egg beaten 135g Stilton cheese 12 tsp Streamline Apricot Jam 25g chopped walnuts What to do Preheat the oven to 200C/180C fan/ Gas 6.

Using a pastry cutter, Cut bite sized discs (4cm wide) from the pastry and lay them onto a greased baking tray.

Pierce each disc a few times using a fork and brush with a little beaten egg. Top each with a slice of stilton, pressing it down in the middle a little. Cook in the oven for 10 minutes.

Take out of the oven and add about ¼ tsp of Streamline Apricot Jam to each canapé and a piece of chopped walnut. Return to the oven for five minutes until they’re browned. Allow to cool for a few minutes and serve warm or cold.