Our hot tip: drizzle your still-warm haloumi with some honey.

It's the French pommes de terre, done bar-snack style.

Sometimes it pays to keep it simple. Toasty bread, butterflied sardines, agrodolce. Dinner done.

A twist on traditional onion bhaji, this is a simple crowd-pleasing snack that’s given a lift with a good-quality eggplant pickle or eggplant brinjal on the side.

Cooking the okra a little longer results in a wonderful caramelised flavour that could have you rethinking any reservations you had towards this pocket rocket of a vegetable.

If you took palak paneer and stuffed it into a roti, you'd be halfway towards these deliciously unconventional toasted wraps.

Yoghurt, apple sauce, nutmeg and cinnamon add up to one tasty package that's as good for breakfast as it is afternoon tea.

“Filled pastries have a very long history in the Middle East,” says Joseph Abboud. “The original, sanbosag or sanbusaj, became samosa in India, sambousek in Lebanon and sambusa in Ethiopia, to name a few. Börek, which are a great snack, are another.”

Could these hot, salty, funky squares of deep-fried cheese from Harley & Rose be the ultimate bar snack? We're putting our money on it.