Pump up the vol-au-vent: how to spice up supermarket party food | Kitchen Aid

How can I jazz up store-bought things for easy party cooking?Alison, Canterbury"We're all short on time, and who has the patience to make 50 deviled quail eggs?" says Amy Poon, who runs Poon's London, "but ready-made canapes and dips can be a bit lackluster." Luckily, she adds, "they are greatly improved by a homemade sauce or a handful of herbs". That doesn't mean you have to be fancy: dips, for example, are much better with just a drizzle of lemon, a drizzle of flavored oil (chilli infused or garlic, for example) and a sprinkle of cilantro or chopped parsley.

A seasoned soy sauce is just the ticket to "spicing up store-bought cooked shrimp for a marinade". Poon gets a heatproof bowl and adds 100ml light soy, half a teaspoon of sugar, half a red chilli minced, a finely sliced ​​clove of garlic, a tablespoon of chopped cilantro, seasoning and sesame oil. Combine with two tablespoons of heated neutral oil and you're good to go.

Peanut butter has a way with canapes, too: just mix two tablespoons of smooth peanut butter with a tablespoon each of light soy sauce, rice vinegar and chili oil, a teaspoon of sugar and, finally, four drops of toasted sesame oil. "I usually use this sauce for noodles," Poon says, "but it can lift pretty much anything from cooked chicken pieces to summer rolls and vegetable platters."

If you have canned fish, you're on your way to a party platter; small fish with big flavor are ideal for topping things such as crackers, says Devon chef Mitch Tonks. "Try a good little mackerel tartare: a little cottage cheese, tinned mackerel, chopped shallots, capers, parsley, maybe red onion," explains the founder of the Rockfish restaurant group, who keep their own fish. "A good slice of soft butter with finely chopped shallots and a nice salted anchovy is really wonderful. And mixing canned tuna with a little Olivier salad is always a pleasure."

No one wants to settle for cutlery at gatherings, so try Stevie's Sweet and Salty Demons on Horseback. “My grandfather always made it at Christmas,” explains the chef-owner of Pastaio in London. "I'll catch as many as I can." Soak 18 prunes ("large tender prunes from Agen") in a pot of earl gray for one hour (a little more for "dried" fruits), then remove the pits and "replace with a quarter of a chestnut". Wrap the prunes in pancetta or streaky bacon and place them tightly in a tray. Pour in 75ml of red wine vinegar, sprinkle with chilli flakes and bake for 10 minutes, until the bacon is crispy. (Leftover prunes can be dipped in brandy and eaten over porridge - "you'll thank me".)

If you're up for a little more cooking, though , Ollie Templeton suggests turning pitta into arayes (meat-stuffed pockets popular in the Levant). The executive chef and co-founder of Carousel in London says, “Mix together ground lamb, harissa and grated tomato, then stuff it in pitta. Grill, brushing with butter as they cook, until golden brown. Cut into wedges and serve with seasoned yogurt. Now they are sure to entertain you.

Have a culinary dilemma? Email feast@theguardian.com