When playing host, D and I like nothing more than to feed people until they pop and wash said food down with as much wine as we can ply them with. Our motto is never knowingly underfed. Except that we are both quite pretentious so would probably try and translate it into Latin.
To kick off our Easter excesses, there were dips - a smoky, garlic laden baba ganoush and a surprisingly delicious tuna and apple mousse. The recipe for the latter will follow shortly, since it is one of those things that is incredibly quick and easy to knock up and is marvellous smeared over pitta, crudites or crackers depending on what you have to hand.
Then, to start, D's latest iteration of a prawn cocktail notable in particular for its smoky avocado puree and sun dried tomato flatbread. Smoke and avocado is an absolute winning combination which we first encountered during a recent trip to The Yorke Arms and we found that the easiest and tastiest way to achieve it was by making scant use of this product: Liquid Smoke. Seldom has a condiment been so aptly named; if you're a fan of smoky, barbecue flavours, I would definitely check this out. Meanwhile, the flat bread was nicked wholesale from one of Jamie O's 15 minute meals and basically consists of blitzed up sun dried tomatoes in oil with flour, baking powder and a little water and then pan frying it until blistered and crispy. Incredibly simple but an excellent way to add flavour and texture to the dish.
Dessert was another recipe that I'm going to put up here later this week because it is imperative that it is shared - salted caramel hot cross bun pudding with simnel cake ice cream. If you like fruit, spice and rich vanilla sweetness then it is very important that you make this before the shops decide to stop selling hot cross buns (although I reckon a tea cake might do at a pinch). Stay tuned, hop pickers!