It’s said that the way to a man’s heart is through his stomach – so what better plan to win your father over this Father’s Day than to prepare a feast?
For starters, it’s hard to go past the sublime simplicity of Bay Smokehouse fish rillettes smeared on to slices of Scratch Patisserie baguette. This could be extended, for the easiest option, to a platter groaning with dips – Baraka’s Chilli and Harissa Hoummus or Babaganoush, perhaps, alongside Spice Palace’s Beetroot Dip, Gourmet Salad Hut’s Rocket Pesto, and a couple of Deb Allard’s wonderful cheeses such as her Peppery one or the creamy blue, with Honey Wagon’s honeycomb. Marlivale Farm brown rice crackers could be there too and a couple of Organic Avocadoes roughly smashed, seasoned and folded through fresh chopped coriander, red chilli and a squeeze of lime juice (Jumping Red Ant, Summit Organics, Iona Herbs) – and of course Grumpy Grandma’s semi-dried or wood-smoked olives and a great handful of crunchy Nudgel Nuts macadamias.
If you wanted to go to a little more trouble, you could pick up fresh pasta and sauce from Woodland Valley Farm, and throw together, say, Pappardelle with Venison Ragu, or Spinach Fettuccini with Tomato and Basil Sauce. And if you really wanted to impress, head to Local Dorper Lamb to pick up one of Warren’s butterflied legs, rub with a blend of fresh rosemary and garlic, lemon rind and olive oil and slowly roast, to serve alongside Organic Forrest’s beautiful creamy mashed Dutch Cream potatoes and a Gourmet Salad Hut salad of mixed leaves.
Either way you’ll need a sweet treat to finish, so dollop Woodland Valley Farm’s rich chocolate duck egg custard on to a tumble of Monty’s sweetest reddest strawberries, and serve up a selection of Pure Melt chocolates. Happy Father’s Day fathers all!
Victoria Cosford
