This is one of our all-time favourite starters; we come back to this time and time again for our supper clubs.

It’s unbelievably easy and yet – guaranteed – very very few people will have eaten Feta in this way so you’ll definitely impress. You can thank us later.

We serve this with a few leaves and slices of crusty bread.

Serves 3 as a starter

1 block of Feta
Handful of Rosemary sprigs

Heat the oven to 180 degrees c. Press the feta in kitchen roll, weighing it down with a laptop, or something equally sensible, to remove liquid.

Put the feta in an oven proof serving dish. Push sprigs of rosemary into the feta and drizzle with honey.

Bake for 15mins until the top is golden brown and honey bubbling.

Remove from the oven and serve with crusty bread and green salad.

Rhubarb Gin Martini

An (almost) unbeatable party starter. Goes well with Chaka Khan.

Makes 4 cocktails (serves…)

250g Rhubarb
50ml Apple juice
100g Caster Sugar
150ml Water
100ml Gin
Crushed ice
Soda water


Heat the oven to 190C. Chop the rhubarb into 2cm chunks and put into a baking dish with the apple juice and a tablespoon of sugar. Roast for 8 mins until tender. Leave to cool until and blitz in blender or food processor.

Simmer the sugar and water on the hob, stirring until the sugar dissolves to make a syrup. Add the rhubarb and mix. Leave to simmer for 20 mins to infuse then take off the heat and cool.

Pour the rhubarb syrup and gin into a cocktail mixer along with some crushed ice. Shake vigorously.

Pour into martini glasses and top with a little soda water and garnish.

Lemon and Basil Posset

One of our dinner party dessert go-tos. It’s incredibly easy and make-ahead, light, and you can play around with the herb flavouring. We’ve tried lavender, tarragon, thyme… the list goes on. You’ll need to stick with the citrus for recipe to thicken.

We’ve had friends come into the kitchen after dinner to lick the pan they enjoyed this so much. You’ll know they’re friends for life when this happens.

Makes 6

600ml double cream
150g sugar
2 lemons, zest and juice
Large handful basil
Unsalted pistachios, chopped, to garnish (optional)
Rose petals to garnish (optional)

Bring the cream and sugar to the boil, stirring. Boil for 3 minutes, stirring all the time. Turn off the heat. Add the lemon zest, basil and allow to cool.

Strain into a jug. Add the lemon juice and stir vigorously. Pour into 6 posset vessels (we like coupe glasses).

Refrigerate for at least 4 hours or overnight.

If you’re feeling extra add some chopped pistachios and rose petals before serving.