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Rick Stein’s Long Weekends Dinner Party Menu

by Lottie Huckle

published on 15 February 2017

Want to put together an impressively travelled dinner party menu? Look no further than Rick Stein’s latest cookbook, Rick Stein’s Long Weekends. We’ve selected three of our very favourite recipes to whet yours (and your guests’!) appetites. 

Starter

Beetroot-cured Salmon Gravadlax

Beetroot-cured Salmon Gravadlax

by Adam Byatt

This sunset-hued salmon makes for a very impressive starter, especially when served alongside Rick’s refreshing cucumber and apple pickle. This gorgeous cured salmon can be made in advance, making the first course of your dinner party a breeze. 

Main Course

Chicken with Marsala

Chicken with Marsala

Travel to Italy over your main course with this lip-smackingly good chicken recipe inspired by the flavours of Sicily. After a vogue in the 1960s and 1970s Chicken Marsala is enjoying a revival, so now is the perfect time to indulge in this old favourite. 

Dessert

Apple Strudel

Apple Strudel

Rick Stein gives Apple Strudel a light and sophisticated makeover by cutting back on the breadcrumbs and upping the apple content in this crowd-pleasing dessert. This delicious dish is equal parts comforting and impressive – the perfect dinner party dessert. 

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