Annie Bell’s clever menu frees you to enjoy New Year’s Eve with your guests.
Make ahead …then enjoy the party
This lavish menu is designed for maximum impact with minimum fuss. No slaving over a hot stove and missing out on the high jinks, Everything can be done well in advance, so all that is left are a few finishing touches when dishing up.
ALL RECIPES SERVE 8
Blinis with walnut goat’s cheese
So often the simplest is the best: a creamy walnut cheese with pomegranate and a hint of chives.
Bresaola grazing plates
The only cooking involved with these elegant little grazing plates is to roast the onions. It’s the perfect no-stress starter.
Sourdough-crusted haddock with herb puree and broccoli with anchovies and lemon
Tender and juicy fillets of haddock loin are discreetly luxurious but not too expensive. I love this dashing treatment of broccoli. On another occasion, try it with scrambled egg on toast.
A daring yellow mash subtly flavoured with turmeric and ginger.
Caramel whisky pear cake
As decadent as it is comforting – perfect for ringing in a feel-good New Year.
Toast your evening with a cocktail. Prosecco, champagne, white or pink fizz are all goers.
Food styling: Katie Marshall. Food styling assistant: Rosie Bensberg. Prop styling: Max Robinson