I recently cooked a BBQ spread for 10 using the Venetian born chef Skye McAlpine’s new book, A Table for Friends. So beautiful, it wouldn’t look out of place on a coffee table. Nor would her interiors in a design magazine, or words in a book of fiction. The tagline of the book ‘The Art of Cooking for Two or Twenty’ couldn’t be more true; you can make so many of her recipes hours, or even days before, stick them in the fridge, mingle with your guests, and simply put on the table when you’re ready to serve. Highlights include Rigatoni with Mascarpone and Pancetta, Buttery Lemon Roast Chicken and Pine Nut Ice Cream ‘Affogato.’ Nothing is over complicated or fussy, which makes both the preparation and presentation a failsafe, Instagrammable, phwoar-inducing joy. Buy the book here.
1 heaped tbsp mayonnaise
1 heaped tbsp Dijon mustard
1 heaped tbsp wholegrain mustard
2 tbsp red wine vinegar
3 tbsp extra virgin olive oil
4 - 5 heads of chicory
Sea salt flakes
In a small bowl combine the mayonnaise and both mustards, add the vinegar and whisk lightly with a fork until well combined. Then pour in the olive oil and whisk again until you have a creamy, velvety dressing. Season with salt as you like.
Tear the leaves off the heads of chicory and toss them in a generous salad dish.
Just before serving, pour the mustardy dressing all over the leaves and toss together.