feeding the 5,000
So you have eight people for supper. Remember, simple is best - you are not a restaurateur.
Serve a vegetable starter and you’ll need fewer veg with the main course. Halve
red peppers and fill each half with an anchovy fillet, a few leaves of basil and some slices of tomato. Dribble with olive oil, roast and serve warm or cold.
For a
warm salad, prepare a mustardy vinaigrette and divide some salad leaves between plates. Fry some ready-prepared lardons of smoked bacon with button mushrooms, dress the leaves and tip the bacon and mushroom on top.
Quails or
spring chickens with halved lemons, whole garlic cloves and shallots, thyme and sliced red potatoes in olive oil can be baked in one large dish covered with foil.
Bake steaks of
salmon or tuna in individual foil packets adding aromatics such as slices of orange or lemon and parsley or coriander plus a splash each of oil and white wine.
Finish with cheese and a
fruit pudding such as apricots baked with butter and brown sugar, pears poached with cinnamon in red wine or blueberries tossed in lemon juice and icing sugar.
Sarah Woodward
SHE’S GOTTA HAVE IT
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