Salads

For example, a salad of prawns and roasted tomatoes could begin an elegant meal of a roasted squab or a galantine of quail with foie gras. The rules are simple: do not combine too many ingredients and aim to create a textural balance, with a note of acidity or saltiness to offset the richness of ingredients such as shellfish or duck livers. Salads are about the marriage of flavours, so gently toss everything together. Use tongs to serve, or place handfuls directly onto the plate or platter.