Before I go on with the next bread idea …

… a quick reminder of what there is to choose from for your summer gathering!

Whether it's a Mezze, a Thali, a Get together, a party or a “Do” - call it what you will – what's better than sharing plates!

It can be whatever you want it to be, to suit the taste of your friends and family from antipasti, fish and seafood, cold meats, slaw and relish – not to mention the bread, you can mix and match.

You can add Homity Pie, a Three Cheese Tart and a Gallimaufry.

All you need to do is decide on a menu which can be planned ahead - and to be organised with your prep and cooking.

I've given you the ideas and you don't have to stick to them – they are just ideas, albeit tried and tested – now it's over to you.

Enjoy your (Bank) Holiday weekend – here in the UK at least!

Now back to the bread …

Now for the photos!

If you want to keep it simple add a sprinkle of celery salt and/or garlic granules and a sprinkle of grated cheese – any cheese that melts will do!

Have a look :

I sprinkled mine with extra semolina and

Nigella seeds

More sprinkles – this time grated cheese

For extra zhuzh serve with bowls of extra virgin olive oil and balsamic vinegar for dunking – a glug of each – a glug = 2 tablespoons.

Make sure you've got serviettes!

Perfect for tearing and sharing … how about another bread idea?

You'll need bread!

Every summer party or just a smaller get together for that matter, needs good bread!

I've chosen two recipes both of which are delicious, it's purely a matter of choice.

This recipe is not difficult. All you have to think about is are you around the house in a morning or an afternoon, to be able to complete the stages, none of which are long winded, it's perfect to slot in around the chores you know you've got to tackle so why not get home-made bread as a bonus!

Here goes :

You can choose whether you use the salt, oil and sesame seeds as a topping or roll in semolina and sprinkle with Nigella seeds before baking.

Pide

one sachet of easy-blend yeast – 7g

pinch of salt

700g plain white flour

plus extra

1 egg, beaten

100ml olive oil

400ml lukewarm water

30g sesame seeds and coarse sea salt

2 tbsp semolina

or extra semolina and Nigella seeds to sprinkle

Put the flour into a large bowl and make a well in the centre. Pour in the yeast and the olive oil reserving a little to brush over the bread prior to proving, add the water.

Mix until the dough forms into a firm ball, leaving the sides of the bowl. Cover with a clean damp cloth and leave to rise in a warm place until doubled in size. 1 – 1½ hours.

Lightly flour two baking sheets.

Knock down the dough - divide into two, shape each into a round ball and then roll each in 1 tbsp of semolina . Roll out and shape into two ovals and place on the baking sheets. Brush with beaten egg, sprinkle with sea salt, the reserved oil and sesame seeds. Alternatively you can sprinkle with additional semolina and Nigella seeds. Leave to prove for 30 minutes in a warm place.

Pre-heat your oven 210c/190fan/Gas 7.

Make dimples all over the surface of the bread – use your index finger vertically into the bread and you'll achieve the same size.

Bake in a hot oven for 15-20 minutes until golden brown and when the base is tapped the bread sounds hollow.

From the recipe given you'll get two pide – 30x20cms or 12x8” in old money.

You don't have to be an accomplished bread maker – it's easy. There are variations on the theme of pide in Asia, the Middle East and Eastern Europe. In Turkey there are pide street food shops called “pideci”.

You can top pide with your favourite ingredients – feta, mozzarella, cheese with leek and potato – break an egg in the middle and bake with the bread.

The choice is yours!

Now for the photos ...

When you're ready to serve …

The result of all your hard work look like this :-

To complete, add :

100g of your home-made mayo and combine

or you can split

50g mayo

50g sour cream

To turn the slaw into a “Coronation Slaw” add :-

1 tsp mild curry powder

a squirt of lime juice

1 tbsp mango chutney

Optional extras anyone?

Add any of the following for a fruit and nut hit :

30g ready to eat apricots, finely diced

30g sultanas soaked in mango and apple juice

1 eating apple of your choice – quartered and

chopped

30g of chopped nuts – walnuts or brazils

This is not just any old slaw, whichever combination you choose – the home-made mayo makes all the difference and takes it to another level, well worth it!

Hmm, what's next … it has to be the bread!

The raw slaw

Time is our greatest enemy – or rather lack of it - whether its a commute, long hours, collecting and ferrying children, there's very little left to think about food and meals - here's my antidote which does require some prep but it's well worth the effort.

The basic raw slaw

It's much better to prep the slaw in separate food bags – it lasts longer.

How much you prep is up to you – as a guide :

110g white or red cabbage, finely sliced – approximately

one third of a medium size cabbage – a “cheek”

use a paring knife – see hints and tips to follow

1 carrot – peeled and sliced with a

julienne peeler

1 spring onion – 15g finely sliced

salt and black pepper

Slice your cheek of cabbage as finely as you can using a sharp paring knife – bag, clip and fridge. 

Next up the carrots – they bleed if you grate them – not to mention pebble dashing every nook and cranny in your kitchen – how is it possible that grated carrot can jettison so far?

Ta dah – enter the julienne peeler.

Here it is, along with the uniformly sliced strips of carrot it produces :

Bag, clip and fridge.

A neat piece of kit and inexpensive too.

Finally, spring onions are mild, you could use a Spanish onion if you prefer or a red version. You can get a sweet, mild variety too. Slice, bag, clip and fridge.

The ingredients are deliberately bagged separately – they keep fresh longer!

When you're ready to serve …

Variations on a theme!

If you wanted to change the mood depending on what you're serving then why not try these ideas!

For a French mayonnaise swap the lemon juice

for white wine vinegar, keep the remaining ingredients

Smoked mayo – stir in a few drops of smoke flavouring

to the mayo – substitute 1 tbsp of cider vinegar for the

white wine vinegar. Add a few drops of maple syrup

on each dollop of mayo. Fab on fries!

It does exactly what it says on the tin, here's a photo of the original :

What's not to love!

It's really useful – so many other recipes contain mayo, the most obvious being coleslaw – with the home-made mayo it takes it to the next level.

I don't think you'll ever buy mayonnaise again – goodbye shop bought.

If ever there was a recipe “for keeps” this is it!

Speaking of coleslaw ...

Make your own mayo!

The simple things in life – and your kitchen – are the best!

One of the best salady sides has to be mayo – but not any old bottle or jar – a mayo you've made yourself.

A good mayo recipe is pure gold and the following recipe is easy peasy. I cannot take the credit for the recipe – it belongs to Matt Preston late of MasterChef Australia. It never fails!

A small dish served as a side – a central part of sharing plates of mixed meats or fish and seafood – or both - is delicious.

Here goes :

Stick blender mayonnaise

1 egg

1 tbsp Dijon mustard

pinch of salt

juice of half a lemon – 2 tbsp

350ml of grapeseed oil

Break an egg into the stick blender jug. It's important that the yolk doesn't break. Add the mustard, salt and lemon.

Add the grapeseed oil, again being careful not to break the yolk. Insert the stick blender, be sure that the blades completely cover the yolk.

Blend – after a couple of seconds you'll see white ribbons rising through the oil. Slowly pull the blender up through the oil so it amalgamates and push down again to incorporate all the oil.

Serve!

Stick Blender Mayo is not as stiff as shop bought since it does not contain preservatives so the consistency should be spot on – if you think it's too stiff for your taste then add a drizzle of double cream.

The mayo recipe includes lemon juice and Dijon mustard, an excellent “good to go” base. All that's needed is extra seasonings – celery salt and white pepper as a suggestion.

An added bonus - you get 425g from a batch of mayonnaise and it will keep in the fridge for 3 days, so loads left over for other stuff!

Now for the variations ...