This weekend I hosted a private dinner party for Jane's 60th, with a 4-course meal using her favourite ingredients.

I really wanted to produce a more pared down menu, so took inspiration from classic food combinations, with a simplified yet modern twist. Nibbles of crab toasts and crab beignets with homemade sweet chilli sauce began the meal, Followed by a starter of wild garlic mayonnaise, steamed seasonal asparagus, a hazelnut crumb, and pickled radish.

The fish course was a combination of classic Scandinavian flavours and our much loved British fish and chips - a base of crème fraîche, pickled cucumber, pan-fried mackerel and ‘curly fries’, all seasoned with punchy beetroot powder. The main course was slow roasted pork belly, brined in fennel seeds and liquorice root, butternut squash puree, tart poached rhubarb, salty samphire, and dill oil.

Finally, a citrus dessert of lemon posset, lemon and vanilla syllabub, white chocolate crumble, and lavender meringue. Garnished with fresh lemon zest, edible silver leaf and new season elderflowers.