This selection from our "Lunch on the Green" menu in the September issue is perfect for a late summer lunch. Renowned Chef James Saunders arranges the skewers over the salad.
The nutty flavour of celery root (sometimes called celeriac) combines with apples to make this fine soup mildly perfumed with curry. It's delightful to look at in wide old-fashioned soup bowls or glass cups. Choose a juicy apple such as Gravenstein, Spartan or McIntosh for this recipe.
Slow-cooked lamb topped with slices of crisp, golden potato – no wonder this recipe has gone down in the history books as a classic.
Roasting the vegetables before making the stock is a chef's secret for a deeply flavourful, rich vegetable broth.
Chicken bones are the best choice for making tasty soup. To extract maximum flavour, a stock needs to simmer for hours – long after there is any flavour left in the accompanying meat.
The key to this chicken's succulence is in the poaching. Offer all three dipping sauces for a delicious variety.
