Annie Bell’s clever menu frees you to enjoy New Year’s Eve with your guests
Blinis with walnut goat’s cheese
Sourdough-crusted haddock with herb puree; Caramel whisky pear cake
Make ahead… then enjoy the party
The lavish menu was created to make maximum impact and minimal fuss. You won’t have to slave over a stove or miss out on all the good times. All the work can be done in advance so that there are only a few final touches to make it all come together when you get ready for dinner.
Each recipe serves 8
Food styling: Katie Marshall
Food styling assistant: Rosie Bensberg
Max Robinson, Prop Styling