Pinterest invited Anna Barnett to host a cooking demonstration at Soho Farmhouse, where she showed us how to give traditional seasonal ingredients a fresh spin in canapés that taste as good as they look. From a surprising new spin on sprouts to a reimagined smoked salmon blini, try her recipes this Christmas and bring something new to your festive table.

Rosemary scallops wrapped in prosciutto

Feeds 4 - 6
Preparation time: 15 minutes
Cooking time: 5 minutes


4 - 8 scallops, coral removed
4 - 8 sheets of proscuitto (1 sheet of proscuitto per scallop)
1 bunch of rosemary (1 sprig per scallop, 2/3rd of the leaves removed)
Several turns of freshly ground black pepper
Sprinkle of sea salt flakes
Glug of olive oil
Knob of butter


Begin by removing the coral from the scallop. Roll the edges of the scallops in proscuitto and use sprigs of rosemary to hold the proscuitto in place. Season the scallops. Add a glug of oil to a frying pan, heat over a medium heat and once hot add in the scallops wrapped in proscuitto. Allow to cook for 3-5 minutes depending on the size of the scallop, turning every so often so all sides are cooked and crispy. When they’re almost done add a knob of butter into the pan along with two sprigs of rosemary and baste the scallops in the melted rosemary butter. Remove from the heat and serve while hot.

Charcoal blinis with smoked salmon, pickled onions and crispy capers

Feeds 6 - 8
Preparation time: 10 minutes
Cooking time: 5 minutes


100g plain flour
1 - 2 tsp activated charcoal
1 egg, separated
150ml milk
Sprinkle of sea salt flakes and black pepper
25g melted butter
Rapeseed oil for frying

Dill and cornichon crème fraîche
180g crème fraîche
80g cornichons, finely diced
Sprinkle of sea salt flakes
Several turns of black pepper
Small bunch of dill, roughly chopped
Zest of 1 lemon

200g smoked salmon
Sprinkle of sea salt flakes (or charcoal salt flakes)
Several sprigs of dill
Several turns of black pepper
Zest of 1 lemon plus juice
Small jar of caperberries
Jar of balsamic pickled onions, finely sliced into rounds


For the blinis combine your flour with the charcoal. Make a well in the centre of your flour, add in your egg yolks and a splash of the milk and whisk until you have a smooth paste, gradually adding in the remaining milk and seasoning. Next whisk the egg whites until they begin to hold their shape. Add in the melted butter and finally fold in the egg whites.
Heat a lightly greased nonstick pan, add a tablespoon of batter for each blini, leaving a little room either side. Cook for around 2 minutes over a medium heat and flip, cooking for another 2 minutes on the other side.
In a small frying pan heat a glug of oil and when hot add in your caperberries, frying for a minute or two until they crisp up. Drain on paper towel once cooked.
Finely slice your smoked salmon, ensuring you have enough slices for each of your blinis.
Prepare and combine the ingredients for the dill and cornichon crème fraîche.
Lay out the blinis, add a teaspoon of dill and cornichon crème fraîche, a strip of smoked salmon, a sprig of dill, a small ring of pickled onion and a crispy fried caperberry. Sprinkle with a little charcoal salt, add plenty of freshly ground black pepper and lemon zest. Serve.

Sprout top parcels with beets and horseradish

Feeds 6
Preparation time: 10 minutes
Cooking time: 45 minutes


1 small bunch of sprout tops, trimmed

Beet filling
2 - 3 medium beetroots (candied / golden or regular), cooked or cooked and pickled and finely shredded into matchsticks
4 - 5 tbsp crème fraîche
1 heaped tbsp hot creamed horseradish
Several sprigs of thyme
Sprinkle of sea salt flakes
Several turns of black pepper
Zest of 1 lemon plus a squeeze of juice

Handful of walnuts, toasted
Several turns of black pepper
Zest of 1 lemon plus a squeeze of juice
3 sprigs of fresh thyme
Drizzle of rapeseed oil


Preheat your oven to 190 degrees Celsius. Clean beetroot and place on a baking tray and roast for 40-45 minutes depending on how large they are.
Next bring a medium sized pan of salted water to the boil. Prepare sprout tops by trimming the ends or cutting from the larger stalk. Use the bitesized leaves. Once your water’s boiling prepare a bowl of ice water then add your sprout tops to the boiling water, remove after a minute or two, once vibrant green and transfer to the iced water. These can stay here until you’ve prepared the filling.
Once you’ve roasted your beetroot, remove from the oven, allow to cool so you can handle safely and then peel and finely slice/shred the beetroot. Next combine the cold beetroot with the crème fraiche, horseradish, fresh thyme and seasoning. Taste and adjust to your preference.
Lightly toast your walnuts in a dry pan over a medium heat until golden.
When you’re ready to serve, remove and dry the sprout tops, set them out on a platter then spoon in your filling. Top with walnuts and an extra sprigs of fresh thyme, black pepper and lemon zest plus a drizzle of rapeseed oil. Serve.

Soho Farmhouse

Enjoy your own rural retreat with a stay at Soho Farmhouse