Yotam Ottolenghi’s party food recipes

Party food, or finger food, is a real chore for the home cook. It’s fiddly, time-consuming and, if I’m honest, pretty dull to make. So, before I pick what to make, I always ask myself a few questions: in the interests of not spending the entire party in the kitchen, is a dish relatively quick? Can any of it be made ahead of time? Will any leftovers double up as brunch or lunch tomorrow? And will my children eat it? If I can tick at least some of those boxes, I’m good to go.Sweet potato and quinoa frittersYou can play around with the veg in these, swapping carrots, pumpkin or butternut squash for the potatoes, if you like. Whatever you use, though, don’t leave the fritter mix sitting around for too long once it’s made, otherwise it will go soggy. These are best eaten straight after baking, but they are also good warmed up in a low oven a few hours later, or even the next day.Prep 10 minCook 25 minMakes 1630g black quinoa1-2 sweet potatoes, peeled and coarsely grated to get 250g2 small b...