Before I embark on lovely winter stews and casseroles, there is one other "bite" stand-by that has been a huge success with guests in my house.
This is garlic sausage (usually bought cheaply in France, or almost any other available sausage), coated in a vinaigrette of olive oil, vinegar, pepper, salt, pressed garlic and dried dill.
Make this coating in a serving dish, mixing it together with the fingers.
Cut the sausage lengthwise and place each on the flat service of a board. Cut these half sausages into two millimetre slices.
Coat all slices in the vinaigrette mix.
Decorate with a sage leaf or two - or sweet basil leaves.
To make these bites takes very little time. They are very garlicky, but people love them.