June is full of chances to round up friends and neighbours for an outdoor party – not least because it’s the culmination of Her Majesty the Queen’s 90th birthday celebrations. On the 12th, she’s throwing a huge street party outside Buckingham Palace. To create the party mood for these pages, we put on a feast in the cobbled courtyard outside the delicious. office. The food was abundant, the drinks were flowing and the rain held off (just about)! We hope this menu, most of which can be made ahead, will inspire you to host your own al fresco celebration. It’s a great British tradition, after all – come rain or shine
STREET PARTY MENU FOR 10
Cheesy spinach and artichoke dip
Sausage, cider and apple filo rolls
Sweet & spicy chicken skewers
Whole roasted herb and lemon salmon
Carrot, beetroot and fennel salad
Potato, mint, pea and broad bean salad
Pistachio macaroon meringues with strawberry fool topping
Cheesy spinach and artichoke dip
SERVES 10. HANDS-ON TIME 15 MIN, OVEN TIME 35 MIN
MAKE AHEAD
Make the dip a few hours in advance, keep it covered in the fridge, then bake.
• 500g spinach
• 350g marinated chargrilled artichokes, sliced into quarters
• 2 garlic cloves, crushed
• 300g mayonnaise
• 50g parmesan (or vegetarian alternative), grated
• 2 x 125g mozzarella balls, torn
• 1 tbsp lemon juice
• Crusty bread to serve
It’s the dip of the summer
1 Heat the oven to 200°C/180°C fan/ gas 4. Put the spinach in a large colander in the sink and pour over a kettleful of boiling water to wilt. Press as much water out of the spinach as possible, then wrap in a clean J-cloth and squeeze out any remaining liquid. Put in a bowl.