Sweet potato and Strawberry starter with Paw-Paw pip dressing

Its not every day that your brother turns quarter-of-a-century years old and happens to be in town. It’s not every day you find out that you are being flown to Cape Town next weekend to represent Rhodes at vinovarsity. Its not every day that you notice the first strawberries for sale (and cheaply, at Her Majesty’s Fruit and Veg). Its not everyday that its Intervarsity and the streets of Grahamstown are sprinkled with students in hand-painted overalls, with crackling bottles in hand- already stumbling and ready drink themselves into a purple haze.

                     

To celebrate this special day, we had a larny dinner. My brother resided over wine tasting practice (he had a big challenge in helping us prepare for the competition next week). I went out on a limb and bought lamb. And strawberries. And almonds for toasting.

My favourite kind of dinner parties are the ones where the kitchen swells with friends. (and, admittedly, when some of them stay over to help wash the mountain of dishes).

Elegant Asparagus starter

An elegant starter that is easy to prepare is a lovely thing indeed. This is fresh, textured and an all-round monument to summer. Another idea from Smart Food.

As a student I had the privilege to work at very very fine hotel in Bantry Bay, in Cape Town. On my first day at work, a chef's meeting was called. We all sat around a conference table, facing the head chef. This was serious business. I expected a 'to do' about off days and tardiness but no. Peeling tomatoes was the first topic on the agenda. Their would be serious repercussions if anyone was seen being lazy about blanching tomatoes. To this day I cannot bring myself to cool them under running water or throw them all in at the same time. Getting drilled about perfect concasse was a valuable lesson, the taught and shiny flesh is worth it.

Serves 4. Increase quantities for more

• 1 large beef tomato
• 6 fresh quail's eggs
• 8 pieces best parma ham
• about 100g thin asparagus spears, ends trimmed off
• olive oil
• some baby leaf salad (I got mine from Turnips)
• a drizzle of truffle oil (get from Tartufaia truffles at Borough market or even at Waitrose)
• maldon salt and black pepper