Feasting, my third book, is all about helping cooks create celebratory menus for gatherings of family and friends. The book is full of casual banquets with flavours from Europe, Asia and the Middle East, with plenty of tips for preparing in advance so that the host isn’t stuck in the kitchen while everyone else is partying. Many menus are organised seasonally, because that’s always my starting point for planning a meal, whether it’s Tuesday’s emergency dinner or next weekend’s extended family occasion.
This spring I’m sharing my ‘special occasion dinner’. It starts with an elegant soup of pea and potato with fried oysters that are crisp and crunchy but keep all of their briny, sea-fresh charm. Main is roasted spatchcock with chorizo, tomato and a yellow pea paste, complemented by a fresh and tangy salad of orange, tomato and parsley with a balancing kick of spice from celery seeds and green chilli. And finished off with a silky fromage frais panna cotta with fresh raspberries and crunchy honeycomb.