A DELICIOUS, SEASONAL & SIMPLE SPRING DINNER PARTY MENU

A THREE COURSE SPRING DINNER PARTY MENU

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TO START

Asparagus Served With Poached Duck Eggs (and hollandaise sauce)

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This starter is inspired by my recent trip to The Pig Near Bath, where they served locally grown and picked asparagus with a delicious poached egg and truffle hollandaise. The dish is super simple to make but incredibly tasty and fresh, it makes the perfect starter for a dinner party given it’s ease to make yet impactful flavours.

To make it, simply steam your asparagus or grill with rock salt in & a dash of oil if you want a little extra flavour (this will only take 5 minutes or so), poach one large duck egg per guest whilst your Asparagus is grilling & serve on a statement plate with little more than a crack of pepper to finish off.

If you want to take it one step further, then a home made hollandaise is the perfect accompaniment.

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FOR MAIN

Freshly Roasted Chicken With A Quinoa & Pomegranate Salad

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A staple dish in anyones recipe repertoire is a roast chicken, I personally love to roast my organic chicken with a rock salt rub and lemon and honey stuffing for extra moisture and flavour. But rather than serve your roast with a heavy potato and veg side, opt for a seasonal salad & grains dish.

Quinoa, avocado and pomegranate served with some rocket and freshly squeezed lime is the most sublime and fresh partner for your poulet.

Cook your quinoa and mix up your salad before your guests arrive, simply pop the chicken on to roast (I usually leave mine in the over for around one hour and twenty on around 180 degrees) whilst you enjoy welcome nibbles & drinks, and a leisurely starter. When you’re ready to serve your chicken, simply prepare it into portions (or serve whole if you want something a little more rustic), and place it on top of your freshly prepared salad and simply let your guests help themselves.

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FOR DESERT

Seasonal Berries, Creme Fraiche & American Style Pancakes

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Fresh berries are always a favourite pudding of mine in the Spring and Summer time. I personally love them a number of ways; served frozen with melted white chocolate drizzled on top, or with creme fraiche, fresh mint and meringue in a deconstructed Eton Mess style dish, or as per todays recommendation, with home cooked pancakes.

I love the theatre of pancakes, and it has to be said they’re a popular dish right now. Whether it’s healthy protein pancakes made from banana and quark or your traditional eggs & flour. Per two guests mix 1 egg, 1 cup self-raising flour, 1 cup of milk & 20 g butter, mix your pancake ingredients into a big bowl (in order of the above), spoon some chunky pancake size blobs into a pan with heated butter in & flip after a few minutes.

Serve these American style & stacked high with creme fraiche and all the seasonal berries you can get hold of. You can even throw a few blueberries into the pancake mix if you really want to impress your guests.