Rest assured no buffalo were harmed in the making of this dish. Originating in Buffalo, New York, these little snacks are actually all about the classic cayenne-spiced vinegary sauce used to coat chicken wings eaten at pubs, clubs and football matches all across the great nation. But the vinegary sauce is not just good for wings. We’ve tried putting it on everything (bloody marys, steaks, babies), and it’s all good. This is a great vegetarian snack to add to your dinner party repertoire, and we promise any self-respecting American will give it the thumbs-up. This recipe an extract from James Wirth's cookbook, This could get messy: A guide to eating. To drinking. To doing both at the same time.

A great dinner party starter, these vegetarian falafel mahshi balls are nothing short of delicious. Eat them drizzled with tahini sauce with a side of crispy, fried chickpeas and Lebanese pickles.

Middle Eastern cuisine hits all the right notes with this spicy Syrian dip.

Superfoods cinnamon, star anise and nuts make this a pretty good snack option.

For the busy cook, microwaving is the best way to get ahead. Chef Matt Wilkinson's roasted sweet potatoes are the perfect combination of sweet, savory and spicy.

Sliders or mini burgers are popping up on restaurant menus everywhere. They’re also a fun idea when you’re entertaining at home, especially at a cocktail party or summer barbecue.

Luke Mangan reinvents this classic yum cha snack into a worthy dinner party starter. Try these tasty prawn toasts with chipotle mayo, they would sit perfectly with any Asian banquet.

This home-made chipotle sauce will give your sliders extra zing.

Super quick and easy, these protein packed filo tarts are great as a canape or substantial snack.

Fresh prawns, dressed with sour cream and lemon, piled onto toasted baguette makes this the perfect canape, made even more elegant with salmon roe and fresh parsley.

Sliders are perfect for entertaining, and chef James Viles' recipe features soft lamb belly served on buttery brioche buns.

This recipe is by MasterChef judge and restaurateur George Calombaris. He explains: "I hate waste. My mother always taught me that you should never waste food. We are lucky to have it so we should always respect it. Chefs who throw food out get a yellow card from me and if they get a second it’s a red card, and you know what happens next. This recipe is also a great way to use up leftover pasticcio , if you have some. My preference is to use the panko crumbs here rather than regular breadcrumbs as they give the croquettes a nice crunchy coating."

In Bali "there’s a balance between raw and cooked, sweet and sour,” says chef Geoff Lindsay, whose restaurant Saigon Street is doing well on the island. “There was nothing like it here with that lighter, fresher style as well as being fresh produce driven, which is what Bali’s all about as well.” These crispy rice fried prawns are the epitome of that style and taste.

Set the tone for your favourite British dish with these tasty cheese and onion flatbread starters by Michel-starred Jason Atherton.