Lorraine Pascale's impressive dinner party

The menu

• Starters & nibbles

  Grilled peach, burrata and basil salad with Dijon dressing

• Starters & nibbles

  Caramelised scallops on cauliflower purée with pancetta

• Main course

  Crispy salmon, polenta chips and grilled asparagus

• Desserts

  Vanilla and yogurt panna cotta with pomegranate jelly

Menu ingredients

Serves 8

• Fruit and vegetables

  • 4 peaches, almost ripe but not too soft, quartered and stoned

  • 70g/2½oz bag rocket

  • 1 bunch of basil, leaves only, roughly torn

  • 1 small head cauliflower (about 750g/1lb 10oz before trimming), cut into small florets

  • ½ bunch chives (about 10g)

  • 1 stick rosemary, leaves finely chopped (about 1 tbsp chopped rosemary)

  • 20 large sage leaves

  • 4 garlic cloves (can use more or less depending on your taste), roughly chopped

  • handful fresh parsley, roughly chopped

  • 1 lemon, finely grated zest only

  • 250g/9oz asparagus, woody root ends snapped off

  • small handful fresh parsley leaves, finely chopped

  • 1 lemon, juice only

  • 1 lemon cut in to wedges, to serve

  • 135g/4¾oz pack raspberry jelly, cut into cubes

  • ½ pomegranate, seeds only

• Tins, packets and jars

  • 1 tsp Dijon mustard

  • 900ml/1½ pints vegetable or chicken stock

  • 200g/7oz instant polenta

• Cooking ingredients

  • 3 tbsp extra virgin olive oil

  • 1 tbsp balsamic vinegar (not a syrupy one)

  • flaked sea salt and freshly ground black pepper

  • 2 tsp olive oil

  • 3 tbsp dried breadcrumbs

  • 25ml/1fl oz extra virgin olive oil

  • 2 tsp sunflower oil (if necessary)

  • flaked sea salt and freshly ground black pepper

  • flaked sea salt and freshly ground black pepper

  • 2 tbsp olive oil

  • 50ml/1¾fl oz olive oil

  • 2 tbsp olive oil

  • 3 gelatine leaves

  • 100g/3½oz caster sugar

  • 1 vanilla pod, seeds only

• Dairy, eggs and chilled

  • 200g/7oz ball burrata, drained and torn into chunks (or 2 x 125g/4½oz balls mozzarella)

  • 2 tsp butter

  • 25g/1oz butter

  • 200ml/7fl oz full-fat milk

  • 100ml/3½fl oz single cream

  • 50g/1¾oz unsalted butter

  • 100ml/3½fl oz double cream

  • 100ml/3½fl oz full-fat milk

  • 300g/10½oz Greek yoghurt

• Meat, fish and poultry

  • 6 slices pancetta

  • 12 large scallops, shelled and coral removed

  • 20 slices pancetta

  • 4 salmon steaks, with the skin scored

• Other

  • 300ml/10fl oz pomegranate juice

By Lorraine Pascale