THE festive period is the perfect time for having friends over for drinks and a light bite to eat. A finger buffet or canape party is ideal - you want to invite more than ten people and you don't really feel like cooking a three-course meal.

But what if the idea of preparing a buffet or canapes sends you into panic mode? After all, you're much more comfortable with crisps, nuts and pineapple on sticks than sophisticated pates and blinis.

Well, help is on hand with a few cooks' tips that take the worrying out of hosting parties.

Jane Noraika, author of New Vegetarian Entertaining, says there is nothing to fear as long as you plan in advance. "The main thing to do is to prepare as much of it beforehand as possible. When your friends are there, the last thing you want is to feel stressed in the kitchen. Much as people enjoy cooking, there are other things to enjoy as well, particularly at this time of year. As long as people are greeted by the smell of cooking, that is fine."

Choose about five different items for a tasty buffet, two of which should act as a focal point.

Noraika advises: "It depends on the event but it's always nice to have a mixture of hot and cold. The focal point food needs to be something that draws your eyes to those dishes, for example stuffed bread, which is a little bit different. Individual tarts or slices of frittata can also create the main focus."

There are a few staple items you should have on a buffet table, she says: "I think bread is always a good staple, especially in this country where we seem to consume so much of it. You should also have a hot vegetable, perhaps griddled aubergines with a balsamic, olive oil and fresh mint marinade. Add a light salad and you can't really go wrong. You're also ensuring that people do have enough to eat."

If you're opting for canapes, Noraika suggests providing five or six choices with two or three of each dish per person.

"I try to include something sweet with canapes," she continues. "You could have fruit dipped in chocolate or little individual truffles. At this time of year, you can have tiny individual slices of Christmas cake or mini mince pies. Fresh dates are also a good option."

When it comes to drinks, Noraika suggests kicking off a function with a cocktail or fizzy wine and fruit juice. "Follow this with a selection of wines and you will have everything you need."

Thierry Roussillon, author of Tiny Tastes And Mini Bites With Friends, says it's worth making an effort because "nothing is more unwelcoming than drinks served with bowls of uninspiring peanuts, dull old crisps, or some other doubtful snack whose exact ingredients cannot be exactly identified."

The tastiest canapes are often the most simple, Roussillon says, and rely on top-quality ingredients.

She suggests hunting out different varieties of bread like walnut, olive, ciabatta, pittas, dried fruit breads, or seeded rolls.

"If it's a family gathering, remember to include some simple snacks," she adds. "Perhaps made in amusing shape, to keep the youngest members happy."

To get that party going, here is a simple recipe:

FALAFEL BALLS (makes 20)

From Tiny Tastes and Mini Bites With Friends by Thierry Roussillon.

200g chick peas

200g canned broad beans

2 teaspoons bicarbonate of soda

1/2 bunch parsley, chopped

1/2 bunch coriander, chopped

3 tablespoons chopped mint

1 onion

1 garlic clove crushed

1/2 red chilli, finely chopped

1 teaspoon active dry yeast

oil for frying

2 teaspoons salt

METHOD

The night before, put the chick peas and broad beans in two separate bowls, cover with water and sprinkle each with a spoonful of bicarbonate of soda.

On the day, drain the chick peas, put in the bowl of a food processor with the remaining ingredients and process until smooth.

Form the mixture into small balls. Heat the oil in a pan over medium to high heat. Test with the mixture - if it sizzles on top of the oil it is the correct temperature but not if it sinks to the bottom of the pan, it is not hot enough. Add the balls and fry in batches for about 2-3 minutes. Drain on kitchen paper. Serve hot. If you need to reheat, pop the balls into a preheated oven at 160C (325F) gas mark 3, or into the microwave.

* Tiny Tastes And Mini Bites With Friends by Thierry Roussillon (Hachette) £8.95. New Vegetarian Entertaining by Jane Noraika (Ryland, Peters and Small) £16.95.