Mark Hix’s simple seasonal dinner party menu
telegraph.co.ukPrep time: 5 minutesCook time: 5 minutes4I quite often serve a main-course salad in the warmer months – the beauty of a salad like this is that you can vary the ingredients according to what’s in season and available.
Mangetout, sugar snaps and asparagus are things you may want to add.The ideal cut of lamb for this is the fillet that lies under the saddle, which you occasionally see in butcher’s shops and supermarkets; otherwise the eye of the meat from the rump, saddle or best end is good, although will cost you a fair bit more.
Offal lovers, you could add lamb’s kidneys, sweetbreads and strips of liver, which are tasty and keep the cost down.Prep time: 15 minutesCook time: 10 minutes4For the saladFor the dressingOne of my dad’s friends used to always tell me about his mother making Champagne rhubarb.
It puzzled me for years what he meant as people never used to drink much Champagne in Dorset, let alone put it in a dessert.Well, it turned out that he was talking about Champagne and rhubarb jelly.
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