Christmas Canape Recipes By Tart London

Impress this Christmas with mouth-wateringly good canapés courtesy of Lucy Carr-Ellison and Jemima Jones, the duo behind Tart London. It’s time to get the party started…

Founded in 2012 by Lucy and Jemima, Tart London is a renowned London catering company that’s favoured by some of London’s top fashion brands and most influential names. Using seasonal ingredients and sustainably sourced produce from local farms, the pair create healthy, delicious dishes that not only taste good, but look deliciously appetising to look at too. Be the hostess with the mostess this Christmas and impress your guests with these spiced pheasant croquettes and no waste carrot canape recipes. Just add wine!

Lucy Carr-Ellison and Jemima Jones, the duo behind Tart London

Spiced Pheasant Croquettes


  • 1 pheasant
  • 1 leek, roughly chopped
  • 3 bay leaves
  • Couple of garlic cloves, chopped in half
  • Bunch thyme
  • Glass white wine
  • Pulled pheasant meat (from leftovers or freshly poached)
  • 1 large shallot, chopped
  • 2 garlic cloves, chopped
  • 1tsp cumin seeds
  • Bunch of thyme, chopped
  • Large bunch of parsley, chopped
  • Large bunch of coriander, chopped
  • 50g chestnuts, chopped
  • 3tsp Ras El Hanout
  • 2tbsp barberries (can use dried cranberries as a substitute)
  • 20g butter
  • 10g plain flour
  • 175ml whole milk
  • Panko crumbs
  • 1 egg
  • Plain flour

For the dipping sauce:

  • Small bunch of mint, chopped
  • 1tbsp rice wine vinegar
  • 1tbsp hot water
  • 1 small green chilli, chopped
  • Juice and zest of one lime


  1. If you are not using left over pheasant then start by poaching the bird (you can also do a few at a time and keep the meat for other dishes). Place the bird in a pan and add the poaching ingredients then top up with water so the bird is covered. Bring up to a simmer, simmer for 5 minutes then turn off the heat and leave to cool down in the liquid. Take the pheasant out of the poaching liquid and shred, discard the bones – or use for stock. Place the pheasant meat in a bowl.
  2. Make the sauce – mix all the ingredients together
  3. Heat a little oil in pan and add the shallot, garlic, cumin seeds and thyme, sauté for 5 minutes, take off the heat and add to the meat. Add the parsley, coriander, chestnuts, ras el hanout and barberries and combine. Place to one side.
  4. Make the bechamel by melting the butter in a small pan, then add the flour – very slowly add the milk, first to make a paste, then add the rest. Simmer and stir until it thickens, season and take off the heat.
  5. Spoon by spoon add the béchamel to the pheasant meat mixture till it becomes a consistency that you can roll and that it will stick together.
  6. Spoon some plain flour onto a plate, a whisked egg onto another and panko crumbs onto another. Roll a small amount of the pheasant mixture into a ball, then roll in flour, then the egg then the panko crumbs and place on a tray.
  7. Heat vegetable oil in a pan then try the croquettes. Serve hot with the dipping sauce.

No Waste Carrot Canape


  • Bunch of baby heritage carrots (with their greens still attached), washed
  • Fresh nutmeg
  • Olive oil
  • 2 bay leaves
  • 1tsp cinnamon
  • Salt and pepper
  • 1tbsp maple syrup
  • 200g natural yoghurt
  • 1tsp cumin seeds, toasted
  • Zest 1/2 lemon
  • 1/2 garlic clove minced
  • 1tbsp olive oil
  • Salt and pepper

For the carrot top pesto:

  • Bunch of young carrot tops
  • Small bunch of parsley
  • 1/2 shallot
  • Zest and juice of 1 lemon
  • 1 large garlic clove
  • 200ml olive oil
  • Zest of 1 orange
  • 50g pine nuts, toasted
  • 2tbsp grated pecorino cheese
  • Salt and pepper


  1. Make the yoghurt mixture by mixing together all the ingredients and leave to one side.
  2. Make the carrot top pesto – chop the carrot tops off and whiz with the rest of the pesto ingredients in the food processor – or finely chop and mix together. Leave to one side.
  3. Heat the oven to 200c. Place the carrots in a bowl and toss with olive oil, salt and pepper, cinnamon and freshly grated nutmeg, place in the oven and roast for 15 minutes. Take out the oven and drizzle with maple syrup, toss and put back in the oven for 5 – 10 mins till deliciously roasted.
  4. For plating spread the yoghurt mixture on a serving plate, dot over the carrots and drizzle the pesto over.

Now you’ve got the canapes sorted, why not give your guests a Christmas to remember with gin based cocktails and festive leftovers that will leave your guests wanting more?

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