MORE PLEASE - THE FANCY SHMANCY ONE

Bay Leaf Panna Cotta, Crab Linguine and Stuffed Aubergines - for MORE FANCY PEOPLE.

HELLO DIVINE MORE PLEASE SUBSCRIBERS! Thanks so much for your support, you keep The Dinner Party going! Here is your first installment of two August editions. Keep an eye out for another one at the end of the month where we will have 3 end of summer recipes for sharing, to celebrate the close in this divine season.

This week I wanted to elaborate a bit more on our theme and have a look some more showstopping dishes for those fancy shmancy friends of yours.

Firstly - lets not forget our fancy vegans. It’s essential to have a sensational plant based centrepiece up your sleeve and it’s really not that hard to do. Of course, there are a few really good options here in The Cut the Richness One, but in case none of them hit the spot then try my Stuffed Aubergines with Green Rice. Filled with a spiced aubergine and lentil ragu and served on a bed of spicy, vibrant green paella rice - this is heaven.

Next, as per usual it’s an RMPQ Classic from the old days of instagram story tutorials; Crab Linguine. Packed with chilli, garlic, white wine and luscious white crab meat this isn’t exactly a new approach to a classic recipe, but it is ultra delicious and very simple to make. I also think it’s an excellent option for when you want to show a loved one a really good time, if you know what I mean.

And finally it’s one of my all time favourite desserts and possibly one of my all time favourite things I’ve made for this newsletter - Bay Panna Cotta with Plums and Black Cardamom. A silky, wobbly, luscious Panna Cotta lightly infused with bay leaves and vanilla paired with a rich plum compote spiked with smokey black cardamom. I’ve also added some trade secrets about how to make sure your PC’s don’t have a lid of vanilla seeds when you de-mould them. I am so thrilled with this dessert and I can’t wait to hear what you think of it.

But first, as always, here’s a Shopping List for The Fancy Shmancy One.