Planning a little soirée this weekend? We can just picture your guests right now: snacking on some Brie and grape tarts, strawberry Pimm’s cocktail in hand. Cheers!

MAKES 1 litre and 18–22 canapés

INGREDIENTS
For the Brie and grape phyllo tarts
2 tbsp melted butter
18 sheets phyllo pastry
150g Brie, chopped
100g red grapes, quartered
For the strawberry Pimm’s
400g strawberries, halved
600 ml lemonade
200 ml Pimm’s
Handful mint sprigs

METHOD
For the Brie and grape phyllo tarts 
1. Preheat oven to 160°C and grease a mini muffin tin.
2. Spread the butter on the phyllo pastry, then layer six sheets on top of one another. Repeat with
the remaining sheets until you have three stacks of six. Cut into five by five centimetre squares.
3. Place the pastry squares into the muffin tin. Add one tablespoon of Brie and a few grape quarters to each cup. Season with salt and pepper, and bake for 12 minutes or until golden brown. Repeat until all are cooked through.
For the strawberry Pimm’s
1. Combine the strawberries, lemonade, Pimm’s and mint sprigs in a large jug.
2. Keep refrigerated until needed. Add ice just before serving.