Recipes from ‘Lunch with 1919’

• Asparagus soufflé

  This requires precise planning, because the soufflés must be served immediately or they will collapse.

• 
• Cantaloupe melon sorbet with biscuit cups

  Choose melons that feel heavy for their size, give a little when pressed gently and smell sweet and ripe.

• 
• Chocolate truffles

• 
• Fish in a salt crust

  Baking fish in sea-salt is one of the best ways to cook it. The method seals in the flavour and juices.

• 
• Fried peppers

• 
• Profiteroles

• 
• Roast potatoes

• 
• Tartar of bream (awrat)

• 
• More recipes