SET THE SCENE
VIBE
“I like to get back to good-old hospitality. I grew up around a Lebanese family and they’re all about making you feel comfortable – they want you to love the food, and to have the same experience they’re having. That’s what hospitality is about. So when I’m entertaining or have friends over, I do the same.”
MENU
“Keep things simple. I want to enjoy the food, too, so I never go finicky or hugely complicated. There could be half a Kent pumpkin roasted on the table, a big chicken, a big salad, and everyone just dives in. My wife is vegetarian and I have three kids, so sometimes planning a menu can get a little tricky. But something like the ‘village’ salad – that’s my go-to in summer – can be served with some lamb skewers or fish. And it’s important to have a variety of sauces: romesco, tahini, harrissa. That way, everyone can make the dish into whatever they want.”
DRINKS
“My favourite drinks to serve are ginbased cocktails, or spritzes, especially when the weather is warmer.”
CRAB & AVOCADO TOSTADAS WITH PICKLED ONION SERVES 4 (MAKES 8 TOSTADAS)
1/3 cup (80ml) extra virgin olive oil, plus
extra if needed
8 x 10-12cm corn tortillas
200g picked, cooked crab meat
2 limes, halved
1 cup loosely packed coriander leaves 1 jalapeño (substitute long green chilli),
thinly sliced
PICKLED ONION
1/4 cup (60ml) red wine vinegar or
apple cider vinegar
1 tbs caster sugar
1 red onion, thinly sliced
AVOCADO SAUCE
2 large ripe avocados, chopped 1/2 cup (150g) mayonnaise Juice of 2 limes
For the pickled onion, whisk together vinegar, sugar and 1 tsp salt flakes, and pour over the onion. Set aside for at least 30 minutes, or overnight in the fridge.
For the avocado sauce, place avocado, mayonnaise, lime juice and a good pinch of salt in a blender. Whiz to a smooth puree and set aside, covered, in the fridge.
Place olive oil in a large frypan over medium-high heat. In batches, fry tortillas for 1-2 minutes, turning halfway, until crisp and golden. Drain on a plate lined with paper towel and lightly season. Keep warm. Repeat with remaining tortillas and extra oil, if needed.
Spoon avocado sauce onto tostadas and top with crab meat and a good squeeze of lime. Serve with pickled onion, coriander and sliced jalapeño.
CHICKEN CACCIATORE WITH PEPERONATA SERVES 4
1/2 cup (125ml) extra virgin olive oil,
plus extra to drizzle
1.6kg chicken, back bone removed, jointed into equal-sized pieces (ask your butcher to do this for you) 1 onion, finely chopped
1/2 fennel bulb, finely chopped
2 garlic cloves, sliced
Pinch of dried chilli flakes (optional) 1 tbs tomato paste
1/3 cup (80ml) white wine
2 x 400g cans cherry tomatoes
1/2 cup (60g) green olives, pitted,
chopped
1 tbs caster sugar
2 tbs red wine vinegar
1/4 cup loosely packed marjoram leaves,
to serve