Top 10 show-off starters
Got a special someone coming round? Make one of our deceptively simple show-off starters, and they'll be putty in your hands.
Sesame tiger prawns
Ready in just over 15 minutes, James Martin uses pre-cooked Tiger prawns (preferably Madagascan ones, as they have a better history for sustainable prawn farming) for his elegant starter (pictured above). Roll the prawns first in English mustard and then in sesame seeds, before frying and serving alongside a cucumber salad.
Grilled sardines with salsa verde
A light recipe, ready in 20 minutes. Fillet your sardines, cook on a griddle pan, and serve with a cherry tomato salad. Drizzle over a homemade salsa verde, made from fresh parsley, mint, garlic, mustard, capers, anchovy fillets, and a great big glug of olive oil. Remember to season your sardines with sea salt.
Goats’ cheese tulip petals
The most unusual option, and the most colourful one. Urvashi Roe loves experimenting with edible flowers, and here she fills pretty tulip petals with a goats’ cheese dip made from goats’ cheese, curd cheese, plain yoghurt, a little fresh dill, and plenty of seasoning.
Moules marinière
We’ve got Elizabeth David’s recipe. She offers three ways to serve moules marinière: simply with white wine, parsley, onion, and garlic; with the same white wine and garlic sauce, but thickened with butter and a little flour; or by adding the mussels to the white wine sauce when it is the consistency of a thin soup.
Crispy shallot and basil fritters
Filled with goats’ cheese, shallots, garlic and basil, Andrew Nutter’s fritters are rolled through flour, eggs and breadcrumbs before being deep fried. Allow two or three fritters for each person, and serve with a simple salad dressed with balsamic vinaigrette and a spoonful of homemade caramelised shallot relish.
Cheese soufflé
Delicate gold brown cheese soufflés are bound to impress, especially if they raise beautifully for you. Remember to chill your butter and flour paste before using, and allow the spiced milk mixture to cool for about 15 minutes before adding it to the flour paste. Always add the egg yolks one by one, too.
Tarragon mushrooms on brioche
Mushroom man Simon Rimmer has a fresh take on bruschetta, serving a jumble of mushrooms, fresh tarragon, and watercress on top of toasted brioche (instead of the usual ciabatta). Simon’s top mushroom tips: fry in a very hot pan to seal in moisture, and make sure you use a good quality heavy-based pan to retain the heat.
Doughballs with herby garlic butter
We’ve all eaten them in a restaurant, but have you ever tried making your own dough balls? Lawrence Dallaglio used to make doughballs with his grandmother in Italy, and now makes them with his son in London. They’re ready to cook as soon as the dough has been shaped.
Peach and prosciutto salad
Lucas Hollweg’s favourite starter is mozzarella and juicy ripe peach halves, tossed with fresh mint and slices of good quality prosciutto or other air-dried ham. Be sure to tear your mozzarella (don’t slice it), and finish the dish off with a generous glug of olive oil and plenty of seasoning. The perfect filling salad to start.
Potted salmon
The Hairy Bikers come up with an impressive starter, made from only a few staple ingredients. Poach a fillet of salmon with lemon zest, then flake it into a blender with cubes of smoked salmon, soft cheese, and dill sprigs. Bltiz until almost smooth, spoon into a preserving jar, and top with melted butter. Set in the fridge.
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