Farandole of sweet and savoury spoonfuls

This canapé is a visual delight as well as a gastronomic one, with each spoon offering a distinctive flavour sensation. You could create your own spoons, including your favourite cheese, fruit or vegetables, and varying them according to the season. I like to serve two of each spoon to every guest. Assemble them just before serving.

SERVES 4

For the semi-confit cherry tomatoes and Greek yoghurt

A little olive oil

24 small cherry tomatoes

140g Greek yoghurt

Thyme and/or snipped tarragon leaves, to finish

Sea salt and freshly ground pepper

For the green olive tapenade and goat’s cheese

140g green olive tapenade (for home-made)

60g fresh goat’s cheese, cut into small dice or crumbled

Extra virgin olive oil, to drizzle

Oregano sprigs, to finish

For the fig, prosciutto and mascarpone

2 very ripe figs, ideally red

40g prosciutto

120g mascarpone

For the melon, cherry jam and Mimolette

140g Cavaillon (Cantaloupe) melon

140g good-quality cherry preserve (ideally with whole cherries)

40g Mimolette (aged for 12–18 months), pared into shavings

For the cherry tomato and yoghurt spoons, heat the oil in a small pan, add the cherry tomatoes and cook gently for 5 minutes to semi-confit. Transfer to a plate and leave to cool. Divide the yoghurt between 8 spoons and top each with 3 semi-confit tomatoes. Sprinkle with the herb(s) and grind over some salt and pepper.

For the olive tapenade spoons, divide the tapenade between 8 spoons, top with the goat’s cheese and drizzle over a little extra virgin olive oil. Garnish with oregano sprigs and sprinkle with a little pepper.

For the fig, prosciutto and mascarpone spoons, cut the figs into small dice and the prosciutto into very fine slivers. Divide the mascarpone between 8 spoons and top with the figs and prosciutto.

For the melon and cherry spoons, scoop the melon into small spheres, using a melon baller, or cut into small cubes. Combine with the cherry preserve and cheese shavings and divide between 8 spoons.

Simply arrange the spoons on individual plates or a large platter to serve.