Garden party

Host the ultimate garden party and wow friends and family with these cool accessories

Lobster Rolls

“This is one of my personal al fresco favourites - rich and ever so slightly indulgent - perfect for a Jersey summers day.” – Christian Gott

INGREDIENTS

500g cooked Jersey lobster

5 tbsp French mayonnaise

A squeeze of fresh lemon juice

A pinch of fine sea salt

1 tsp fresh dill, finely chopped

1/2 tsp Dijon mustard

6 Brioche hot dog rolls

1 baby gem lettuce

50g salted butter, softened

A pinch of cayenne pepper

Optional:

2 sticks of celery, finely diced

1 dill pickle, chopped

½ small apple, cut into sticks

7 of the finest quality whole spices including coriander seeds, rose petals, juniper berries, citrus peel, pink peppercorns and star anise.

Method

1. In a large bowl mix the mayonnaise, mustard, lemon juice, salt, and herbs.

2. Crack open the lobster and remove all the meat. Carefully cut it into fingernail sized pieces and add to the mayonnaise mix. Now add the optional ingredients.

3. Butter the rolls and cover with baby gem lettuce. If you're barbecuing, you can toast the bread first. Divide the lobster mix between the rolls, scatter with cayenne pepper and serve.

Raspberry Vanilla Soda

“This is my go-to non-alcoholic drink, great for both adults and kids.”

– Christian Gott

Ingredients

150g fresh raspberries

60g caster sugar

60ml water

Juice of 1/2 lemon

1 tsp vanilla bean paste

Sparkling water or soda

Sprig of mint

Method

1. Put raspberries, sugar and water in a medium heavy-bottomed pan and bring up to a gentle simmer. Stir until all the sugar is dissolved and cook for five minutes until all the fruit is broken down. Remove from the heat and allow to cool. When cool pass the mix through a fine sieve. Add the lemon juice and vanilla paste and put in the fridge to chill.

2. To serve, fill a large glass with ice, a sprig of mint, a slice of lemon, a couple of raspberries and 3 tbsp of the raspberry syrup. Top up with fizzy water. *You can make the syrup in advance and store in an air-tight container in the fridge for up to three days.