“The funny thing about inviting friends over for a relaxed lunch is that you normally end up stressed from all the last-minute cooking! My solution is to do as much as you can in advance.
ON THE MENU
■ Mushroom & baby spinach tart
■ Balsamic braised beef
■ Grilled vegetable bloomer
■ Watercress & spring onion salad
■ Fennel & celery crunch salad
■ Spicy bean salad
■ Rhubarb crumble trifle
My make-ahead plan
■ UP TO A MONTH AHEAD Make and freeze the balsamic braised beef.
TWO DAYS BEFORE
■ Make the trifle, but don't add the cream layer yet. Leave covered in the fridge. Save the crumble for tomorrow when you have the oven on.
■ Grill the vegetables for the bloomer and leave to cool.
ONE DAY BEFORE
■ Make the tart and crumble for the trifle.
■ Layer up the bloomer – wrap tightly and chill.
■ Griddle the spring onions and cook the shallots for the watercress salad.
■ Make the bean salad.
■ Slice the ingredients for the fennel salad and chill.
