Ray McVinnie's seasonal dinner for six
Ray McVinnie has your spring dinner party menu covered with these three seasonal dishes.
I used the excellent grass fed Homegrown Farm Fresh Meats brand Charolais lamb for this. This recipe is also good with lamb cutlets.
The sauce is a traditional Greek sauce which I like on fish, chicken and vegetables as well as lamb as in the following. Don’t let it boil or it will curdle. If it does, carefully blend in a blender or with a wand blender until smooth. It won’t be as thick as it should be but it will still taste and look good. Get the recipe
The combination of the flavours of scallops, bacon and celery is one I have always liked. If you have lovage in your garden use some of the leaves as they have a celery-like flavour. Substitute asparagus for the beans if you like. Get the recipe
Thin, soft orange and hazelnut cake, soaked in orange syrup, is served in slices with a salad of strawberries and oranges, and mascarpone. Get the recipe