Blue cheese and fig tarts
Beef and mustard pie
Celeriac remoulade
Salted caramel and chocolate mousse
3 ripe figs
1 tsp lemon juice
3 sage leaves, chopped
1 onion, finely sliced
2 large carrots, cut into 2.5cm/1in pieces
3 sprigs thyme
300g/10½oz fine green beans
650g/1lb 7oz celeriac, peeled and sliced into thin matchsticks (see tip)
1 lemon, juice only
½ lemon, juice only
2 tbsp plain flour
2 tbsp wholegrain mustard
6 tbsp light mayonnaise
1 tbsp Dijon mustard
2 tbsp golden syrup
sprinkling of ground paprika
salt and freshly ground black pepper
2 tbsp rapeseed oil
400ml/14fl oz beef stock
sea salt and freshly ground black pepper
pinch of sugar
salt and freshly ground black pepper
100g/3½oz granulated sugar
½ tsp sea salt
1 tbsp caster sugar
330g/11½oz dark chocolate (55-70% cocoa solids), chopped into small pieces
200ml/7fl oz red wine
2 sheets filo pastry (measuring 25x25cm/10x10in square)
a little melted butter
100g/3½oz creamy blue cheese such as dolcelatte or roquefort
2 free-range egg yolks, beaten
400g/14oz all-butter puff pastry, rolled to 5mm/¼in thick
25g/1oz butter
30g/1oz unsalted butter
80ml/2¾fl oz double cream
30g/1oz unsalted butter
8 free-range eggs, separated
whipped double cream, to serve
1kg/2lb 4oz beef skirt, cut into large chunks
Every single element of this menu can be made ahead of time. All you need to do is reheat the pie, dish up the rest and relax with your friends and family.
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