How The Team Entertain In Summer

“For me, summer entertaining is all about keeping things relaxed but thoughtful. I love a menu that can largely be prepared ahead of time, so I can actually enjoy spending time with guests rather than being stuck in the kitchen. A few simple sharing plates, good bread and seasonal salads are usually all you need. My go-to is a seafood linguine that’s light, fresh and feels like summer on a plate. There’s a great clam iteration in Pasta Night that I also return to.

“One thing I always have on hand is a bottle of Cabana California Rosé. Light, refreshing and easy to drink, it's the kind of wine that works for impromptu garden catch-ups and long lunches alike. Served chilled, it instantly sets the tone for a laidback gathering.”

“Hosting is a chance for me to show off, which I fully embrace. I often use it as an opportunity to test-drive recipes from new cookbooks, for better or for worse. At the moment, I’m finding endless inspiration in The Kitchen Book: Good Food For Every Day, although I always return to One Pot, One Planet when I want something reliable.

“If all else fails, a roast chicken with squished lemon and rosemary potatoes is hard to beat. I'll usually add a rainbow tomato salad and roasted feta drizzled with honey and chilli, before finishing things off with a zesty raspberry and hibiscus sorbet served in hollowed-out lemons – an adaptation of an Ottolenghi recipe that's become a bit of a signature of mine. I tend to serve in the pan, family style. Our Place pans are always a favourite and look gorgeous on the table.

“When it comes to drinks, I'm loyal to the martini in all its forms. It's the ultimate hosting trick because it looks impressive while requiring very little effort. For the brave, I'll make mine extra dirty, garnished with a slice of salami and a cornichon, with briny olives on hand for the purists. If I'm after something a little lighter, a lychee martini feels perfectly summery and slightly more special than the usual Aperol.”