The Art of Friday Night Dinner: Recipes for the best night of the week

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Put the torn ciabatta into a big bowl and pour over all but about 50ml of the vinegar. Use tongs or your hands to toss the bread in the vinegar and leave to sit for 10 minutes. Then add a big pinch of salt and half the olive oil and toss again.

Sometimes, dinner parties can go a bit Bridget Jones; from “already a legend” to blue soup in the space of a few hours. It’s at times like these that you need to remember these four words: pizza is your friend. There is no shame in accepting the offer of a pudding. People want to be useful. When they text to find out what they can bring, be specific. Ice, wine, dessert, the lemons you forgot to buy. Don’t be shy. Don’t overcomplicate pudding Having spent years gathering friends around her kitchen table, Eleanor has perfected the art of Friday night dinner. It usually starts with a sip of something cold and ends with friends tipsily heading home, full and happy. But most importantly, there's always something good to eat. West, Amy (7 April 2021). "Friday Night Dinner documentary to be dedicated to late star Paul Ritter". Digital Spy . Retrieved 11 April 2021. For this Friday night feast, I sweated finely chopped red onion, coriander stalks, garlic and little green chillies in butter, then added curry powder, freshly stripped corn kernels (they go wonderfully toasty in the golden butter), mussels and plenty of lime. It makes for the best liquor and you get corn and little bits of buttery onion in all the mussel shells.

You’ll need something for mopping, so a brief word on chips. Two words, in fact: make them. You won’t regret it. Bread is lovely, chips are better. Meanwhile, prep the grapefruit and onions. Using a small, sharp knife, slice the end off the grapefruit and then working top to bottom, slice off the skin and pith. Half the grapefruit and slice into half moons. Do the same with the remaining lemon. You’ll have plenty of juice on your chopping board – drain it into a bowl and lay the citrus slices on a plate. To serve, spoon a great cushion of mash into each bowl and create a well for a puddle of butter to fall into. Top with a salmon fillet, and give each plate a lime wedge and a few mint leaves. This week I wanted a simple bavette (or flank) steak – something full of flavour and not too expensive, which would cook fast and get a good dark crust. I was craving a fruity green sauce, something between a salsa verde and that mysterious buttery sauce you find at the famous Relais chain. And in lieu of chips (though if your heart is telling you chips, you should absolutely have chips) I settled on a pan of these very creamy herby beans. Meanwhile, cook the spaghetti in plenty of well salted boiling water until al dente. Reserve a slosh of cooking water when you come to drain the pasta.

Season Six Of Friday Night Dinner Was The Last One, Creator Robert Popper Confirms". Lad Bible. 25 May 2021 . Retrieved 25 May 2021.Set a large casserole pan over a low-medium heat with a good glug of oil. Add the onions and a pinch of salt. Cook for five minutes, stirring occasionally. Then add the garlic (cut side down), bay leaves, cinnamon and fennel and cook for a further two minutes. Finally, add the tomato purée and cook for another two minutes, stirring so the onions are well coated. Remove the onion mixture from the pan and set aside. Occasionally, Friday nights are for shutting the world away and revelling in a moment of fallow time before the weekend.