There is something incredibly indulgent about artichoke leaves dipped into rich glossy mayo. It is one of those starters that never fails to instill joy at the table.
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There is something about a roast chicken that instantly soothes. I am always happy whenever dining at a friend’s to be informed that they are ‘just roasting a chicken and throwing together a salad’.
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This is a wonderful dish for a summer party that manages to be both light and indulgent at the same time.
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These potatoes are a staple dinner party dish of mine. I often serve them with just a squeeze of lemon but they are wonderful with this zippy herby oil - a lazy take on a salsa verde. I love seabass with this and the fillets make for a wonderful dinner party dish too.
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This is one of my favourite summer puddings. Apricots come alive when baked in my opinion and a hint of vanilla and rosemary do wonders in bringing out their flavour.
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There is nothing quite like a good crunchy salad when the sun is shining. Caesar salad is one that works wonderfully for any occasion, whether it be a summer party or a mid-week alfresco or ‘aldesko’ lunch.
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This is an incredibly simple pasta dish that relies primarily on store cupboard ingredients. Originating from Naples in the 20th century, the name is often believed to have derived from the word "puttana"…
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These potatoes are inspired by a potato dish I enjoyed in Greece a few years ago..
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This is one of my favourite summer puddings. A take on an Eton mess but with the influence of Italian Amaretto.
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This has become a staple dish recently. It is hearty and healthful in equal measure and has a chilli kick that I find hard to resist. The key here is to invest in good quality ingredients.
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I adore rosé season. Truth be told I drink rosé all year round but it is always a joy to drink it during summer when the weather is warm and the garden is flourishing. This is one of my favourite things to enjoy alongside rosé.
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Perky pink rhubarb brings a subtle sharpness that is perfect when paired with sweet almondy frangipane. Forced rhubarb is in high season now but come summer this tart is also delicious made with stone fruits, such as apricots and plums.
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A classic lemon tart is a wonderful way to finish a dinner party. The creamy and zesty filling is carried in a sweet crisp shortcrust pastry that makes for a delicious palate-cleansing pudding.
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I always feel immense joy when asparagus comes into season. A sure sign that spring has arrived. This butter is a take on the classic beurre blanc but rather than using white wine, it is enriched with champagne. It goes down spectacularly at a dinner party and is a very good excuse to open a bottle of bubbles too.
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This is a delicious, traditional Italian cake that originates from the island of Capri. Made with almonds and good quality chocolate, it is incredibly simple to make. You can add a splash of liquor if you like. Brandy or amaretto work well. I love to add a dose of good strong coffee (a tip I learned from Elizabeth David who always recommends adding it to chocolate cakes). Serve this with some loosely whipped cream or crème fraiche.
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You cannot go wrong when serving a Tarte Tatin for pudding. I am yet to meet a person that does not ‘ooh’ and ‘ahh’ at the sound of it. I add a little fresh thyme to mine for a delicate aromatic flavour. Serve this with good quality crème Fraiche or vanilla ice cream.
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Flavourful and gently spiced, this soup has a wonderful creaminess to it that is the perfect match for crunchy croutons or a slice of hot buttered toast. Roasting the cauliflower brings a rich nuttiness that is perfect on a chilly afternoon. I often double the recipe and freeze half in portion-sized batches.
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Rich and chocolatey, a good chocolate mousse is a delightful way to finish a meal. I use amaretto in this as I love the almond flavour but a splash of brandy or whiskey would go down very well too. I suggest making these the morning of the dinner party. If you are making them for lunch it is a good idea to make them the day before.
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A chicken pie is just the thing for a dinner party in February in my opinion. Wholesome, warming and guaranteed to please.
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I love the colour of this salad. Vibrant enough to bring cheer to even the wintriest of evenings, it is the perfect contender to a February supper. You can prepare the dressing and the leaves ahead of time and toss it all together just before serving. Ruby flecked blood oranges look spectacular in this but regular oranges will do just fine if you cannot get hold of them.
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