Sprinkle the ham with the pepper. Wrap each gherkin in a slice of ham and secure with a cocktail stick.

Slice the dates open lengthways and remove the stones. Cut the egg in half. Sieve the yolk into a bowl, add the cream and cream cheese and stir until smooth.

Mix in the herbs, if used. Transfer the mixture to a piping bag fitted with a small star-shaped nozzle and pipe into the dates.

Keep the stuffed dates in a cool place until you are ready to serve them.

Fry the bacon until cooked on both sides. Drain for a few minutes on absorbent kitchen paper.

Wrap a stuffed olive in each slice of bacon, securing with a wooden cocktail stick.

Return the bacon rolls to the frying pan and fry in hot fat until crisp, turning occasionally.