Lakeland, the home of creative kitchenware

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Fill a table with bite-sized treats and
there's an instant talking point; it's a way of
serving food at a gathering without it
taking over the socialising; they make a
refreshing change from all the rich and filling
food we tend to overindulge in!

Mini Yorkshire

A taste of the Sunday roast in miniature,
these meat-filled morsels will go down a treat

Mini Yorkshire Puddings with Beef & Horseradish (makes 24)

What you need

Yorkshire Puddings

  • 100g plain flour
  • 1 large egg
  • Salt and pepper
  • 125ml full fat milk
  • A little sunflower oil


  • 250g lean steak
  • Salt and pepper
  • 2 tbsp crème fraîche
  • 4 tsp ready-made horseradish sauce
  • Watercress, to garnish

What you do

  1. Sift the flour into a large mixing bowl; make a well in the middle. Add the egg and season with salt and pepper. Lightly whisk until the egg is just broken up; gradually add the milk, stirring continuously, incorporating the flour. Whisk, adding milk as needed, until the consistency of double cream. Pour into a jug, cover and set aside for 30 minutes.
  2. Preheat the oven to 220°C/425°F.
  3. Season the steak with salt and pepper. Place a griddle pan over a high heat and cook the steak for 3-4 minutes on each side; allow a little longer if preferred. Remove from the pan and set aside.
  4. Pour ¼ to ½ tsp sunflower oil into each well of the Mini Morsel tin; place into the oven for 5 minutes.
  5. To cook the Yorkshire puddings, remove the tin from the oven and immediately pour in the batter, filling each well around half full. Return the tin to the oven; cook for 8-10 minutes until well risen and golden brown.
  6. Remove the Yorkshire puddings from the tin and place onto kitchen roll.
  7. Mix together the crème fraîche and horseradish sauce. Thinly slice the steak and divide between the Yorkshire puddings. Top each with a little of the crème fraîche mixture and a tiny sprig of watercress. Serve immediately.

Herby Cream
Cheese Mini Bites

Set sail for flavours new with these little
'bauble'-topped beauties

Herby Cream Cheese Mini Bites (makes 15)

What you need

  • 5 slices medium-sliced white bread, crusts removed
  • A little butter, melted
  • 200g tub of garlic and herb cream cheese
  • Small punnet redcurrants

What you do

  1. Preheat the oven to 180°C/350°F.
  2. Using a rolling pin, gently roll the slices of bread so they are slightly thinner. Use the cutter from the set to stamp out 15 shapes. Butter each shape with the melted butter then place into the mould, butter side down, and bake for 10 minutes. Leave to cool.
  3. Divide the cream cheese between the bread bases – use one teaspoon to scoop the mixture from the tub and another to push it from the first spoon onto the bases.
  4. Remove from the mould, garnish with redcurrants and serve.

Mini Salmon
Filo tartlets

Pretty little tartlets that melt in the mouth,
one just won't be enough!

Mini Salmon Filo Tartlets (makes 24)

What you need

  • 6 sheets of filo pastry
  • 50g butter, melted
  • 200g smoked salmon, cut into small strips
  • 2 tbsp crème fraîche
  • 2 tbsp finely chopped chives
  • Freshly ground black pepper

What you do

  1. Preheat the oven to 180°C/350°F.
  2. Cut each filo pastry sheet into 8 squares; you will have 48 squares in total. Brush each square with a little butter.
  3. Layer two squares at different angles and place into the first hole with the pusher from the Mini Morsel Set. Repeat until all the holes are lined with pastry.
  4. Bake for 5 minutes, or until golden brown and crisp. Remove from the oven and leave to cool.
  5. Mix half of the salmon with the crème fraîche and fill each pastry case; top with the remaining salmon and sprinkle with chives and black pepper.