Blinis with three toppings recipe
 The thickness of the blinis is up to you – these are quite thin but if you make them too thick by mistake, slice them in half horizontally and you will get twice as many! Each of the toppings is enough for 20 blinis. 150g/5½oz self-raising flour3⁄4 tsp bicarbonate of soda3 free-range eggs115ml/4fl oz milk3 heaped tsp snipped fresh chives1½ tbsp oilsalt and freshly ground black pepper 150g/5½oz self-raising flour 3⁄4 tsp bicarbonate of soda 3 free-range eggs 115ml/4fl oz milk 3 heaped tsp snipped fresh chives 1½ tbsp oil salt and freshly ground black pepper 100g/3½oz petit pois 1 banana shallot, peeled and finely chopped1 tbsp mayonnaise50g/1¾oz feta, crumbled5 small pink radishes, thinly sliced 100g/3½oz petit pois 1 banana shallot, peeled and finely chopped 1 tbsp mayonnaise 50g/1¾oz feta, crumbled 5 small pink radishes, thinly sliced 2 tbsp sweet chilli sauce ½ tsp finely grated fresh root ginger 20 small cooked king prawns, peeled3 tbsp cream cheese1 tbsp snipped fresh chives 2 tbsp sweet chilli sauce ½ tsp finely grated fresh root ginger 20 small cooked king prawns, peeled 3 tbsp cream cheese 1 tbsp snipped fresh chives 1 avocado, stone removed and cut into chunks2 tbsp lemon juice 10 cherry tomatoes, halved 10 black olives, halved 1 avocado, stone removed and cut into chunks 2 tbsp lemon juice 10 cherry tomatoes, halved 10 black olives, halved Method To make the blinis, place the flour and bicarbonate of soda in a large bowl. Make a well in the centre, break the eggs into the well and gradually pour in the milk. Whisk the mixture using a hand whisk. Add the chives, season with salt and pepper and stir to make a smooth batter. Heat the oil in a frying pan. Spoon teaspoons (about the size of a £2 coin) of mixture into the pan. Fry for 1–2 minutes until little bubbles appear on the surface and they curl at the edges, then turn over and lightly brown on the other side. Leave to cool on a wire rack.To make the pea and feta topping, cook the peas and shallot in a saucepan of boiling water for 2–3 minutes. Drain, refresh in cold water and tip into a bowl. Add the mayonnaise and season with salt and pepper. Mash or blend together to make a chunky purée. Spoon a little on each blini and top with the feta and radish.To make the ginger and chilli prawn topping, mix the sweet chilli sauce and ginger in a bowl. Add the prawns and season with a little salt and pepper. Spread a little cream cheese on top of each blini. Top with the prawn mixture and the chives.To make the avocado and tomato topping, mash the avocado with a fork in a bowl. Season with salt and pepper and add the lemon juice. Mix well. Spoon the mixture on top of each blini. Top with the tomatoes and olives. To make the blinis, place the flour and bicarbonate of soda in a large bowl. Make a well in the centre, break the eggs into the well and gradually pour in the milk. Whisk the mixture using a hand whisk. Add the chives, season with salt and pepper and stir to make a smooth batter. Heat the oil in a frying pan. Spoon teaspoons (about the size of a £2 coin) of mixture into the pan. Fry for 1–2 minutes until little bubbles appear on the surface and they curl at the edges, then turn over and lightly brown on the other side. Leave to cool on a wire rack. To make the blinis, place the flour and bicarbonate of soda in a large bowl. Make a well in the centre, break the eggs into the well and gradually pour in the milk. Whisk the mixture using a hand whisk. Add the chives, season with salt and pepper and stir to make a smooth batter. Heat the oil in a frying pan. Spoon teaspoons (about the size of a £2 coin) of mixture into the pan. Fry for 1–2 minutes until little bubbles appear on the surface and they curl at the edges, then turn over and lightly brown on the other side. Leave to cool on a wire rack. To make the pea and feta topping, cook the peas and shallot in a saucepan of boiling water for 2–3 minutes. Drain, refresh in cold water and tip into a bowl. Add the mayonnaise and season with salt and pepper. Mash or blend together to make a chunky purée. Spoon a little on each blini and top with the feta and radish. To make the pea and feta topping, cook the peas and shallot in a saucepan of boiling water for 2–3 minutes. Drain, refresh in cold water and tip into a bowl. Add the mayonnaise and season with salt and pepper. Mash or blend together to make a chunky purée. Spoon a little on each blini and top with the feta and radish. To make the ginger and chilli prawn topping, mix the sweet chilli sauce and ginger in a bowl. Add the prawns and season with a little salt and pepper. Spread a little cream cheese on top of each blini. Top with the prawn mixture and the chives. To make the ginger and chilli prawn topping, mix the sweet chilli sauce and ginger in a bowl. Add the prawns and season with a little salt and pepper. Spread a little cream cheese on top of each blini. Top with the prawn mixture and the chives. To make the avocado and tomato topping, mash the avocado with a fork in a bowl. Season with salt and pepper and add the lemon juice. Mix well. Spoon the mixture on top of each blini. Top with the tomatoes and olives. To make the avocado and tomato topping, mash the avocado with a fork in a bowl. Season with salt and pepper and add the lemon juice. Mix well. Spoon the mixture on top of each blini. Top with the tomatoes and olives.