Entertaining at Home

If you choose to serve cocktails, try to limit these to one or two, unless you really enjoy acting as bartender and/or have a big budget.

Be sure to have soft options for those who don’t drink alcohol. Even if you just posh-up a big jug of ice water by adding lemon or lime, or mint-or even coriander.

Keeping calm …

Don’t be afraid to ask for help! Nobody expects you to be a superhero, so if you need help chopping, recruit a friend or family member. If you’re having a big party, enlist a few people to be on standby to pass things around and pick things up as the evening progresses. You don’t have to do it all single-handedly.

One handy but easily forgotten tip when preparing is to clean as you go along so that your guests don’t arrive to a mess and so you have an easier clean-up afterwards. Chuck out packaging, put things in the dishwasher and wash-up bowls or utensils. It’ll also help keep your head clear if your space is as clutter-free as possible.

Try to remember that part of the fun of entertaining is the preparation itself. So crank up the music, pour yourself a glass, and go for it! Remember, everyone will appreciate your hard work and probably only you will notice if something isn’t quite as you expected. It doesn’t have to be perfect, it’s all about the having fun and sharing great times with those you love. Be prepared to have a few mishaps and you’ll have a much better time!

I hope this book helps you create many memorable meals. Above all, enjoy!

BRUNCHES AND LUNCHES (#ulink_5f414b2c-db39-52e5-be38-5262da45dc02)

Getting together with friends and family doesn’t always mean ‘dinner’. You can have just as special a meal before the sun goes down. Birthdays, Mother’s Day, or just getting together with the girls are reason enough to plan a nice meal together. Brunch is one of my favourite meals- it allows you to put a little extra something into what is essentially a late breakfast, and it means you can have a sneaky glass of something fizzy or a Bloody Mary before noon! Here you’ll find many ideas for easy and special daytime meals.

BRUNCH (#ulink_6f64246c-fee0-5428-9d9a-329656f7fdde)

Baked eggs with creamy kale (#ulink_dc7365e0-9627-5410-a297-f2839ecf321e)

This is delicious for brunch. If you can’t get kale, use spinach. I love to use the Irish farmhouse cheese Glebe Brethan for its delicious flavour and melting texture, but you can use Gruyère instead.

SERVES 6 VEGETARIAN

25g (1oz) butter

900g (2lb) kale with stalks removed before weighing

Salt and ground black pepper

350ml (12fl oz) single or regular cream

Pinch of freshly grated nutmeg

6 eggs

350g (12oz) Glebe Brethan or Gruyère cheese, grated

Six 100ml (3½ fl oz) ramekins or ovenproof dishes

1 Preheat the oven to 180°C (350°F), Gas mark 4.

2 Add the butter to a large wide frying pan and place over a medium heat. Add the kale and season with salt and pepper. As soon as the kale wilts and becomes tender, add the cream and nutmeg, then allow to bubble for 3–5 minutes until thickened.

3 Divide the kale between the ramekins or dishes, placing it around the inside of each dish and leaving a small well in the centre.

4 Break one egg into each dish and sprinkle the grated cheese over the top. Bake in the oven for 8–10 minutes or until golden on top and bubbling around the edges. Scatter over a little pepper and serve immediately with a little toast on the side.

Wild mushrooms on toast with chive hollandaise (#ulink_358fd63d-795a-57cd-89bd-84e9c894d934)

I like to use chanterelles or oyster mushrooms for this recipe. Chanterelles are one of my favourite mushrooms. They have a huge amount of flavour and their colour is like liquid gold. Here they transform what is essentially just mushrooms on toast into a luxurious breakfast treat.

SERVES 6 VEGETARIAN

3 generous handful of wild mushrooms

50g (2oz) butter, plus extra for spreading

6 slices of bread

100ml (3½fl oz) chive hollandaise (see below)

For the chive hollandaise

2 egg yolks

100g (4oz) butter, diced

Squeeze of lemon juice

1–2 tbsp chopped chives

Salt and ground black pepper

1 First make the hollandaise sauce following the instructions on page 159, stirring the chopped chives into the cooked sauce just before seasoning,

2 Next carefully clean the mushrooms. The best way to do this is to brush off any soil or debris with a pastry brush. Avoid washing them as this will make them soggy during cooking.

3 Place a large frying pan on a high heat and allow it to get quite hot. Add the butter and when it has melted and starts to foam, tip in the mushrooms. Season with salt and pepper and cook for 3–5 minutes, tossing regularly.

4 Meanwhile, toast the bread and spread with butter.

5 When the mushrooms are cooked, taste for seasoning then arrange on top of the hot buttered toast, drizzle with the chive hollandaise and serve immediately.

Citrus honeyed fruit (#ulink_b143ce34-2621-5ca1-b47c-5d4b48acddda)

The sweet-sour combination of lime juice and honey is a lovely way to enhance the flavours of some fruit. I like to add chopped mint for a fresh taste. This is ideal for serving at breakfast.

SERVES 6 VEGETARIAN

Juice of 1–2 limes

1–2 tbsp runny honey

2–3 tsp chopped mint (optional)

750g (1lb 10oz) mixed fruit, such as melon, bananas, raspberries, pineapple