Dine In Style This Summer With Fortnum & Mason

Fortnum & Mason are dedicated to making this season’s menus as tantalising and exciting as possible. With their range of summer-inspired dishes, antipasti, dressings and marinades, Fortnum’s is sure to be your first port of call for any occasion this summer.

For a stylish barbecue impress your neighbours with Fortnum’s chef, Shaun Hill’s, summer suggestion of Guinea fowl marinated in lime and coriander, or choose from a selection of traditional fresh meats, smoked fish and delicious salmon skewers – ideal to be served along-side a salad of mixed baby leaves, fresh tiger tomatoes and fresh olives from the Lower Ground Floor deli counter.

Fortnum’s enormous range of unusual salsas, chutneys and butters will mean the tastiest barbecue with minimum preparation – leaving you free to enjoy the company of your guests. Try Fig Chutney, Cucumber & Cherry Relish or Chilli Tomato Ketchup to add a little wow factor…

Or, for an evening of traditional fare dazzle your friends with a Fortnum’s inspired dinner party. Tease the taste buds with the brand new canapé range before serving Highgrove beef with seasonal asparagus, accompanied by the perfect wine - Fortnum’s Pauillac 2001 from Haut Bages Averous - and bring the feast to a close with fresh English strawberries dipped in scrumptious dark chocolate.

Alternatively, if you would rather Fortnum’s does the hard part for you, delve into the coveted Chef d'Oeuvre range of pre-prepared fresh suppers. Venison Loin Roast, Herb Crusted Rump of Lamb or Salmon and Scallop Brochette are just a few of the choices that could astonish your guests – and with hardly any work at all.

Antipasti of fresh pesto’s, hummus, or crab pate will provide the ideal appetiser for an exquisite dining experience, and Sancerre Rosé, Andre Dezat 2006 will complement the evening perfectly. Your guests will desire nothing more than to be invited back!

Recipes:

Guinea fowl marinated in lime and coriander
To Serve 4 Persons

2 guinea fowl
2 cloves garlic
1 lime – grated zest and juice
1 tablespoon coriander seeds
Black pepper

Use kitchen scissors to cut out the spine from each guinea fowl then open the bird until flat.

Crush the coriander seeds with a mortar and pestle and then work in the garlic, lime zest, black pepper and finally the juice. Brush the resulting mixture over the birds

Leave to marinate for at least two hours then grill or barbecue until completely done

Chick pea and Perroche salad

1 tin chick peas
1 Perroche – soft fresh goat’s cheese, Rosary will substitute
2 tomatoes – peeled, deseeded and chopped
4 tablespoons olive oil
1 teaspoon each, ground cumin, coriander and cinnamon
Juice of a lemon
1 bunch flat parsley, - chopped
Salt and pepper

Mix the juice and olive oil with the spices and seasonings. Add the drained chick peas, tomato and Perroche cheese then toss with chopped parsley.

For more information, visit Fortnumandmason.com.