John Whaite’s KEEP-IT-SIMPLE SHARING FEAST

“A night in with friends and a bottle or two is a fine excuse to put on a spread, as is a quiet evening with the family at home. Food keeps us living, but good food keeps the party alive,” says John. And whatever the occasion, you don’t need a shopping list as long as your arm to make it special. These recipes from his new book are each made with only five main ingredients – the trick is in the clever marriage of flavours

FOOD STYLING NICOLE HERFT STYLING LINDA BERLIN

PHOTOGRAPHS HELEN CATHCART

JOHN’S MEDITERRANEAN-STYLE MENU FOR 4-6

Put the first four dishes on the table all at the same time, then let everyone dive in

Garlic, anchovy and olive flatbreads

Pistachio and artichoke panzanella

Mackerel and beetroot salad Chorizo and chickpeas braised in cider

Brown-sugar meringues with hazelnut butterscotch sauce

WINE PICKS

By Susy Atkins, drinks editor

A white wine that isn’t too fruity – an Alsace pinot blanc or an Italian gavi – would work well with the flatbreads, panzanella and mackerel. But the best match for the chorizo and chickpeas, is dry cider or a rich white such as a burgundy or Chilean chardonnay. Whatever you go for, make it a super-sweet Aussie (botrytis) dessert semillon for the meringues.

Garlic, anchovy and olive flatbreads

Garlic, anchovy and olive flatbreads

SERVES 4-6. HANDS-ON TIME 30 MIN, PLUS RESTING

“During a walk with my dad one spring, we came across a forest floor of wild garlic. The aroma was so intense – somewhere between garlic and chive. With the find, we made flatbreads. This recipe, inspired by that walk, uses normal garlic, as wild garlic can be hard to get hold of.”

• 200g self-raising flour, plus extra to dust

• 1 tsp sea salt flakes

• 130ml lager