Pancakes; make a batter with the flour, egg, bicarbonate of soda, a pinch of salt and some milk, it should be of double cream consistency. Split the batter between two bowls, add sweetcorn to one and the chopped chives to the other. Fry in a little oil making them bite-size rounds.
Lay on kitchen paper and allow to cool, then top the chive ones with smoked salmon and creme fraiche with a hint of horseradish. The sweetcorn ones are topped with a flake of smoked haddock which was poached in a little cream and butter and parsley.
Oriental meatballs; mix the pork mince with the herbs, spring onions, breadcrumbs, salt,soya sauce, dried chilli flakes if liked and maple syrup. Fry a little piece to test seasoning and adjust if necessary. Make into little balls, fry to seal and transfer to a moderate oven for 10-15 minutes. Remove and drain on kitchen paper. Drizzle with sweet chilli sauce.
Cheesy rounds; spread some Tesco salsa thinly on a tortilla and sprinkle with the red Leicester. Roll up tightly and microwave for a minute or 2 until the cheese has melted. Allow to cool slightly then cut into long small diagonal strips. Assemble prettily on some platters and watch your guests enjoy.
Ring the changes with your toppings and the pancake flavourings, you could go Oriental or Indian.