Starters

We’ll start the meal with Warm Champagne Oysters, followed by a large bowl of Moules Marinière and then how about Roast Foie Gras or Confit of Bacon? Sounds like a very tasty meal already and we haven’t even looked at the main courses or desserts yet!

I always say that we should never be too strict with our cooking from, or reading of, cookery books. When I hunt for recipes, no matter what type, I look through the whole book and, quite often, have the pleasure of finding, for example, a simple starter that will stand up as a main course. Among all of these starter recipes you will find some interesting flavours, styles and combinations: Potato, Spring Onion and Mozzarella Risotto, Smoked Haddock and Sorrel Omelette and Mussels glazed with Cider Cream Sauce. There is one, though, that has really made an impact: Escalope of Salmon with Black Treacle, Juniper and Sherry Dressing. I’m sure you’ll all be wondering how salmon and black treacle can complement each another but, I promise you, they do. The black treacle doesn’t mask the flavour of the fish but helps to lift all the other tastes.