The celebration supper made easy: Annie Bell’s New Year’s Eve menu

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.

goats cheese blinis
Ellis Parrinder

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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.

bresaola grazing plates
Ellis Parrinder

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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.

HADDOCK WITH HERB PUREE AND BROCCOLI
Ellis Parrinder

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Turmeric mash

A daring yellow mash subtly flavoured with turmeric and ginger.

turmeric mash
Ellis Parrinder

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Caramel whisky pear cake

As decadent as it is comforting – perfect for ringing in a feel-good New Year.

Caramel whisky pear cake
Ellis Parrinder

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Roaring 22

Toast your evening with a cocktail. Prosecco, champagne, white or pink fizz are all goers.

roaring 22 cocktail
Ellis Parrinder

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Food styling: Katie Marshall. Food styling assistant: Rosie Bensberg. Prop styling: Max Robinson