This is just a classy variant on cheese-on-toast, but can make a really tasty starter, or fairly substantial nibbles in the bar (for when there's a long wait while dinner is cooking).

Classically, this is made with french bread batons - long thin sticks which can be cut into rounds. Alternatively, use a large pastry-cutter and cut the centres out of ordinary white or brown bread. This also works with wheat-free sliced bread, which is the only kind that Tracey now eats.

Pre-heat the oven to Gas Mark 6 or 200 Celcius. Arrange the rounds of bread on a metal baking tray. Drizzle a few drops of olive oil onto each one. They put into the oven for 5 to 10 minutes to crisp up, while you investigate the fridge for some toppings.

Basically, the toppings are cheese-and-something, but feel free to use different cheeses: Brie, Camembert, strong Cheddar, almost anything!

And with the cheese, something else, something spicy or tangy. Pieces of Anchovy fillets. Slivers of salami or bacon. Capers. Lemon pieces (with the rind cut off). Sun-dried tomatoes, cut into quarters. Olives sliced in half. Or try smearing the toasts with bottled chilli sauce before adding the cheese. Or Pesto. Or Tapanade. Go wild!

Pull the crispy bread out of the oven and arange the toppings. They'll need to go back into the oven for just a few minutes, until all the cheese is melted. Serve immediately.

I usually make three different kinds, with whatever I can find in the fridge (yes, leftovers!), and challenge my guests to work out what's in each one - and which one they prefer.

This one's really simple and tasty - warm pumpkin seeds served with cocktails.

Pre-heat the oven to 180C/Gas Mark 5. Take a metal baking tray and coat the surface with a tablespoon of olive oil. Use a paper kitchen towel to make sure the entire surface is covered.

Pumpkin seeds are available in packets from the supermarkets. Simply pour enough to cover the metal tray one seed deep. Sprinkle with a very little salt, some finely-ground black pepper and (optionally) a little paprika.

Put the tray of seeds in the oven for about 4 minutes. The seeds will become brown as they roast gently. Serve warm in a small bowl (on the bar!), with lots of paper napkins for guests to wipe their fingers on.

This dish also works well when you use chilli oil - see my recipe for Spicy Mix.

This one is completely wicked but it is really important that everyone in the room likes garlic! Inspired by a visit to The Stinking Rose restaurant in San Francisco.

Take a whole bulb of garlic (no, not one clove, a dozen or so cloves!) and peel it all. Put the garlic into a small food processor or blender. Process briefly so that the garlic is all finely-chopped.

Open and drain a tin on anchovy fillets, and add to the blender. Also add a couple of tablespoons of good-quality olive oil. (Don't be tempted to use the oil from the anchovies, which really does not taste as good.) Blend until you have a smooth paste.

Transfer the contents of the blender to a small saucepan, and cook gently for three or four minutes. Stir frequently. Then add an ounce of butter, and stir continuously until the butter has all melted. Then pour into a small bowl to serve.