10 of our best finger food recipes

1. Gingered crab filo parcels These Asian-style, triangular parcels of crisp, light filo pastry enclose a ginger-flavoured filling of crab, water chestnuts and corn. They look and taste wonderful, and are really easy to make. Prepare them ahead for a party, then bake just before serving with a sweet chilli dipping sauce. Click here for recipe Photo: Reader's Digest

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 How to serve finger food

• Morsels should be small enough to be eaten in one mouthful.

• Check the temperature. Hot food doesn't mean hot enough to burn your tongue.

• If you're putting out communal food platters, such as antipasto or tapas, be sure to supply toothpicks or mini-forks.

• And provide an empty bowl for the used forks, olive stones or prawn tails.

• Don't stack multilayered sandwiches in a continuous line; arrange them so that it's easy to pick out an individual serve neatly.