greenery.
Step 5
Finish off by pushing the remaining tulips into the arrangement where appropriate. Trim the stems with scissors and place in a vase. Rearrange any stems if necessary and top up with more water if needed.
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4.
ROMANTIC DINNER FOR TWO
Spoil your partner by preparing this simple, stylish and delicious romantic dinner – ideal for Valentine's Day or an intimate evening at home.
When preparing a romantic meal, concentrate on simple, familiar food, especially food that can be prepared in advance. Atmosphere is the essential element and any romantic setting would be incomplete without candlelight and music. Classical music can be wonderful in a romantic setting, as can popular love ballads. When organizing your table setting don't sit opposite each other, this is an evening to be together, so sit next to each other and enjoy a glass of your favourite wine or champagne.
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The Princess's philosophy on entertaining was simple, easy and elegantly executed.
She fully understood that it was intimidating to be invited to a palace to meet a Princess for the first time. Her priority was to break down those pre-determined barriers and to provide her guests with a lasting memory of their special day.
The Princess would have instructed me to place small hand-tied bouquets of seasonal flowers on the seats of lady guests at the luncheon table. The men, not to be left out, would also receive small gifts of cufflinks or pocket notepads.
A warm welcome and an informal chat would often reassure guests that this was not an austere and formidable environment.
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ITALIAN SALAD OF MOZZARELLA, AVOCADO AND TOMATO
A stylish starter. You'll be amazed by the Mediterranean flavours that will come through from a few simple ingredients.
Serves: 2
Preparation time: 15 minutes plus chilling
No cooking
1 small ripe avocado
Juice of 1 small lemon
4 ripe plum tomatoes
175g/6oz piece mozzarella cheese
50g/2oz pitted black olives
1 tbsp pesto sauce
1 tbsp olive oil
Salt and freshly ground black pepper
A few fresh basil leaves
1. Halve the avocado and remove the stone. Peel off the skin and slice the flesh thinly. Place in a bowl and sprinkle with the lemon juice.
2. Thinly slice the tomatoes and mozzarella. Gently toss into the avocado along with the olives. Cover and chill for 30 minutes.
3. Just before serving, drain the avocado, tomatoes, mozzarella and olives, reserving the juices, and pile on to serving plates.
4. Mix the reserved juices with the pesto sauce and olive oil and drizzle a little over each portion. Season and sprinkle with the basil leaves. Serve with the remaining dressing on the side.
BAKED SEA BASS IN FILO WITH JULIENNE VEGETABLES
These beautifully packaged fillets of sea bass served on a bed of ‘just-cooked’ shredded vegetables are simple to prepare and look stunning. It's a meal in itself so you won't need to serve anything else with this course.
Serves: 2
Preparation time: 20 minutes plus cooling
Cooking time: approx. 30 minutes
65g/2½oz butter
75g/3oz button mushrooms, wiped and chopped
Salt and freshly ground black pepper
2 x 25g/1oz sheets filo pastry
2 x 150g/5oz skinless sea bass fillet steaks
2 tbsp freshly chopped parsley
175g/6oz carrot
175g/6oz courgette (zucchini)
1 small leek
Preheat the oven to 200° C/400°F/Gas 6
1. Melt 15g/loz butter in a frying pan and gently fry the mushrooms for 2 – 3 minutes until just softened. Remove from the heat and season. Set aside to cool.
2. Melt half the remaining butter in a small saucepan. Lay the filo sheets out on the work surface and brush with melted butter. Fold each sheet over and brush again.
3. Lay a fish fillet in the centre of each, season and top each with some of the mushrooms and chopped parsley. Fold over two opposite corners of pastry and then bring up the other two to farm a parcel, scrunching and twisting them together as they meet in the middle.
4. Press gently to seal