Beat butter, sugar and orange zest together for two minutes until light and creamy Beat in the egg and orange juice, then fold in the flour. Decorate them however your artistic talents allow.Makes 48For the orange cup cakes:95g/312oz softened unsalted butter, plus extra for greasing110g/4oz caster sugarfinely grated zest of 112 medium oranges1 medium egg2 tablespoons orange juice165g/512oz self-raising flour, siftedFor the glace icing:250g/9oz icing sugar, sifted412 tablespoons warm water1 tablespoon orange flower water or strained orange juiceFor the royal icing:3 large egg whites, lightly whisked425g/15oz icing sugar, sifted2 different food colourings4 sets of 12 mini (diameter 4cm/112in) muffin tins48 small paper cake cases2 piping bags with 2 small star nozzles and 1 small plain nozzleHeat oven to 350F/180C/Gas 4 and line muffin tins with the paper cases. Transfer mussels and vegetable broth to bowls to serve.ADVANCE PREPARATIONPrepare the tomatoes up to four hours before cooking, cover and chill. Cook the mussels to order.HAPPY BIRTHDAY CUP CAKESThese bit-sized orange cakes are a fun for a festive occasion. Divide tomatoes, chilli flakes, fresh chillies, fish sauce, sugar and mussels between pans.Cook covered at maximum heat for four to five minutes, until mussels have opened Discard any which have not, along with lemon grass. Put the tomatoes into a bowl, pour over boiling water to cover and leave for 10 seconds.

Then plunge them into cold water, peel off the skin, quarter the tomatoes and removethe seeds. Roughly chop the tomato flesh.Divide lemon grass, shallots, galangal, garlic and a pint of water between two large pans Bring to the boil. Serve the skewers hot or cold.ADVANCE PREPARATIONYou can marinate the cheese and vegetables up to 12 hours before cooking, provided you cover and chill them. If serving the skewers cold, cook them up to six hours in advance, cover and chill.THAI MUSSELSServes 106 stalks lemon grass4 tomatoes6 cloves garlic, crushed300g/11oz Thai red shallots halved10cm/4in piece galangal, or root ginger, sliced4.5kg/10lb mussels1 teaspoon hot red chilli flakes2 large fresh hot green chillies, split and seeded4 tablespoons Thai fish sauce2 tablespoons palm sugar or dark brown sugarPound lemon grass with a pestle to crush.

Turn them after five minutes or so and cook for a further five minutes, until done. Cook on a hot ridged cast-iron grill-pan or under the grill for five to seven minutes, turning once or twice, until the vegetables are tender but still have some bite.Alternatively, place the skewers on an oiled rack set 10cm (4in) above medium-hot charcoal. If you like, offer them with a pesto dip, or brush with pesto before serving.Makes 106 bocconcini (tiny mozzarella)6 sundried tomato halves in oil6 yellow or red plum cherry tomatoes3 yellow or green pattypan squashes, halved12 small red or yellow sweet pepper, cut in 83 baby courgettes, cut into 5cm/2in pieces3 spring onions, cut into 5cm/2in pieces1 small red onion, cut into 6 wedges through the root4 tablespoons olive oil plus extra for greasing2 cloves of garlic, crushedsalt and freshly ground black pepper10 bamboo skewersSoak the skewers in a bowl of water for two hours; this will stop them burning.Marinate all the ingredients in the oil, garlic and seasoning for 30 minutes.Thread a mixture of the bocconcini and five different vegetables onto each skewer. Cook and peel the eggs the day before, cover and chill.ITALIAN VEGETABLE SKEWERSMix and match the vegetables on these skewers - they do not have to be identical. Boil for two minutes 45 seconds for soft-boiled, three minutes for hard-boiled.

Drain under running cold water until stone cold.Reserve a few eggs in their shells to garnish. Peel the rest, rinse, dry on paper towels and place on a serving dish.Dry-fry the remaining ingredients over a low heat for two to three minutes. Cool, put into a small dish and serve with the quail eggs.ADVANCE PREPARATIONMake the salt dip a week ahead and store in an airtight jar. Prepare the avocado and chives to order.QUAIL EGGS WITH ROASTED SESAME SALTYou have to like your friends a lot to peel quail eggs for them!Serves 1036 quail eggs1 rounded tablespoon white sesame seedsa pinch of cayenne peppera pinch of cumin1 rounded tablespoon of Maldon or flaked sea salta pinch of ground black pepperPut the eggs into a pan of boiling water. Season the remaining liquid if it needs it.Put the tomato for the vegetable garnish in a bowl, cover with boiling water and leave for 10 seconds.

Plunge the tomato into cold water, then peel, quarter and discard the seeds.Dice the flesh finely and mix it with the cucumber, pepper, avocado and chives. Mix the vegetables and chives into the clear tomato water, divide between glasses and serve chilled.ADVANCE PREPARATIONMake the tomato water two days ahead; dice the cucumber and pepper one day before, cover and chill. Divide the oysters among 10 spoons and sprinkle with the vinegar and ginger. Place the creme fraiche on the remaining spoons and top with the caviare.Arrange all the spoons together on a platter and serve.ADVANCE PREPARATIONCut the spring onion and ginger up to eight hours before, cover and chill. Arrange the ingredients on the spoons up to 30 minutes before, cover and chill.CLEAR GAZPACHOServe small glasses of this, studded with tiny diced vegetables, to greet your guests. Really ripe tomatoes give the best results.Makes 10For the tomato water:1.8kg/4lb beefsteak tomatoes (to yield about 1.5 litres/212 pints tomato water), quartered2 tablespoons saltFor the gazpacho vegetable garnish:I beefsteak tomato12 cucumber, finely diced12 small yellow sweet pepper12 medium avocado1 rounded tablespoon finely snipped chivesfreshly ground black peppersome large squares of muslin or cheeseclothLine a large sieve or colander with two layers of muslin and place over a bowl.For the tomato water, blend the tomatoes and salt together in a food processor until well chopped.Pour the tomato pulp into the sieve, cover and leave it for eight hours in the fridge so that the liquid drips through into the bowl Do not force it Remove the pulp and save it for another dish. Make the batter (without adding the egg white) up to four hours ahead and cover.