Cook, then relax, with Marcus Wareing

Michelin-starred chef Marcus Wareing thrives on the high pressure of restaurant cooking, but is chilled when entertaining at home. Follow his lead and prepare ahead with his barbecued-inspired dinner party menu.

Cook, then relax, with Marcus Wareing

Menu for 8
Cucumber, mint and elderflower
Champagne cocktails

d.

Barbecued fruits de mer

d.

Aromatic poached and
barbecued chicken

Sweetcorn, chorizo and
toasted almond salad

Chargrilled marinated
 late-summer vegetables

d.

Gin and tonic granita

Blackberry, marshmallow
and mascarpone trifles

 

The get-ahead time plan

1. The day before, make the granita and the trifles. Make the base for the cocktails and chill overnight.

2. On the day, before your guests arrive, poach the chicken.

3. While the chicken is being poached, prepare the ingredients for the fruits de mer and the summer veg; parboil the corn.

4. Before you’re ready to start the cooking, light the barbecue.

5. Cook the garlic for the summer veg and the fruits de mer, then make their sauces/marinades.

6. Blacken the sweetcorn on the barbecue, finish the sweetcorn salad and set aside.

7. Chargrill the vegetables, finish the dish and set aside.

8. Barbecue the chicken, then set aside somewhere warm to rest, loosely covered in foil.

9. Start the dinner party with the Champagne cocktails.

10. Barbecue the seafood and serve.

11. Serve the chicken and side dishes followed by the granita.

12. Finish off with the trifles.


Marcus Wareing's showstopper menu

Cucumber, mint and elderflower champagne cocktail

Cucumber, mint and elderflower champagne cocktail

This delightful cocktail makes a refreshing start to any party.

Barbecued fruits de mer

Barbecued fruits de mer

This simple fruits de mer recipe is a beautifully indulgent starter, from one of the UK's best chefs.

Aromatic poached and barbecued chicken

Aromatic poached and barbecued chicken

A super succulent poached chicken recipe, infused with Asian flavours, that benefits from being given the barbecue treatment.

Chargrilled marinated late-summer vegetables

Chargrilled marinated late-summer vegetables

This vegetable dish is best cooked on the barbecue, but a ridged griddle makes a good alternative.

Sweetcorn, chorizo and toasted almond salad

Sweetcorn, chorizo and toasted almond salad

This is a salad recipe with a difference, full of herby, nutty, piquant flavours.

Gin and tonic granita

Gin and tonic granita

Think posh Slush Puppie for adults and you've got the right idea for this sophisticated palate cleanser of a pud.

Blackberry, marshmallow and mascarpone trifles

Blackberry, marshmallow and mascarpone trifles

This beautifully fruity trifle recipe with surprise marshmallows is a chic end to a dinner party.

 

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