Understanding my guests' preferences, I chose a trio of small dishes: wild mushroom arancini, a mini baked soufflé with tomato relish, and fresh Mediterranean octopus — lightly charred and served with a homemade lemon mayonnaise.
Freshly toasted focaccia served with creamy hummus and house-pickled vegetables for a bright, acidic kick. Alongside crisp chicken skin with a rich brown crab dip, spiked with Tabasco, pickled cucumber, and toasted almonds.
A trio of seed crackers: one topped with crispy octopus, another with whipped pomegranate feta, and the third with a savoury artichoke and parmesan mousse, finished with crispy kale.
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roryjamesjackson@hotmail.com
SW12 9LF - London, UK
