STT 30: The Summer Aperitivo Party

A versatile batch Mocktail/Cocktail Mix, Spicy Prawn Cocktail Buns, Bruschetta with Chunky Olive Salsa And Good Anchovies, Herby Butter Dipped Radishes

If you love the idea of hosting, but when it comes down to it, you’re overwhelmed, you’re going to love this week’s edition.

The team at Franke recently invited me to cook for friends in their studio kitchen, which is where the idea for this pared-back dinner party menu came together. In case you missed it, I am heavily pregnant (baby girl is arriving this coming week) and have found myself wanting to make the most of these sunny evenings, with my mates, while still being in bed by 9:30. I think many of us hear the words ‘dinner party’ and spin into a flat panic, but I don’t think they need to be this complicated.

My thinking for the easiest dinner party starts with a menu that doesn’t need to be a sit-down, three-course affair and requires minimal cooking. I love the idea of substantial snacks you can hold in one hand while you sip on a mocktail/cocktail and mingle, so the hero dish is undoubtedly my spicy prawn cocktail rolls. Prawns always feel lush, but as they’re currently in season, they’re especially good. This is everything you love about retro prawn cocktail, but in sandwich form.

The prep here is a breeze and can mostly be done ahead of time. Cook the prawns, combine with the spicy mayo mix and store in the fridge until serving. When your guests arrive, all you need to do is warm the buns, assemble with the lettuce and serve. To round out the rest of the meal, we’ve got a bright olive-y bruschetta with anchovies and herby, butter-dipped radishes. Again, both prep-friendly, filling and impressive. I did all of this at the Franke kitchen, using their Hob Extractor, and I’m happy to report that, with my pregnancy senses on overdrive, I could cook without filling the air with garlicky seafood smells before anyone arrived. It also made finishing the toasts and buns a breeze. For once I didnt set off the fire alarm.

So, what to drink with all these hearty snacks? Anyone not drinking will tell you that non-alcoholic drinks can be pretty uninspiring. I like a soda as much as the next person, but we can do a little better. Even pre-pregnancy, I’ve always loved a syrup, and if you open my fridge at home at any point, you’ll find an array of them, made from scraps leftover from shoots. For this menu, I wanted something refreshing, with a bit of personality, so we’ve got a chilli-cherry spritz. It starts with a spicy cherry syrup, combined with fresh lime and soda for a deliciously zingy drink, and can be spiked with gin or vodka, should you be inclined. I love the idea of everyone drinking the same thing at a party, regardless of whether you’re drinking or not, and this mocktail/cocktail mix ticks all the boxes.

Like the rest of the menu, this spritz is prep-friendly. Make the syrup ahead of time, and when your guests arrive, make the fresh lime soda mix. I set up a DIY drinks station, with the soda, syrup, garnishes and vodka for those drinking, and let people help themselves.

And that is that! With a little bit of forward planning, not only can you have the aperitivo party of your dreams, but you can do it with minimal fuss and clean-up. If I can do this at 8 months pregnant, I guarantee you anyone can.

Happy cooking!

Chilli Cherry Spritz

With Fresh Lime and Soda

This spritz is all about sharp, complex flavour and low effort. Sharp, spicy, and easy to batch for a crowd. The ready-in-minutes syrup keeps in the fridge for a week. Make the syrup ahead, prep a few jugs of fresh lime and soda, and set it all out with a bottle of good vodka or tequila for those that want it. Everyone drinks the same thing—zero-proof or spiked—no one feels like the odd one out.

8-12 Servings • Time: 15 mins prep, 10 mins cooking

Ingredients

For the syrup

250g frozen cherries

200g honey

1 jalapeño or large red chilli

50 ml water

20ml apple cider vinegar

For the Lime Soda

10 limes (4 for juicing, 1 for glass prep)

2L sparkling water

For the Rim

3 tbsp Tajín (or other chili-lime salt)

1 tbsp sugar

Ice

Method

1. Finely slice the 1 jalapeño, then place it in a small saucepan with 200g of honey. Add 50 ml of boiling filtered water from your Mythos Water Hub or kettle. Set over medium heat and bring to a gentle simmer, cooking until the jalapeño slices look candied—about 5–7 minutes.

2. Remove the jalapeños. These can be used as a garnish for your cocktail or popped into the glass for serving.

3. Add the 250g frozen cherries to the pan and cook for about 3 minutes, until the cherries just begin to soften and release their juices—you want a bit of freshness left. Stir in the 20ml apple cider vinegar and a pinch of sea salt, then blend the syrup until smooth using a stick blender. Pour into a bottle or jar and chill until needed.
   * Why Sea Salt? Salt brings balance. A pinch here will temper the sweetness of the syrup and bring out the flavours.

4. Fill two 1L carafes with sparkling water, the juice of 4 limes each, and plenty of ice. Stir gently.

5. To prep your glasses, place them in the freezer for at least 10 minutes. When ready to serve, cut a wedge of lime and rub a triangle or full rim around each glass with citrus. On a small plate, combine 3 tbsp Tajín with 1 tbsp sugar. Dip each glass in the chili-sugar mix to coat.

6. Fill the glasses to the top with ice, then pour in your lime-sparkling water mix. Drizzle 1–2 tablespoons of the cherry-jalapeño syrup over each drink. Garnish with a slice of jalapeño and a frozen cherry on a cocktail stick, if you like.

Spicy Prawn Cocktail Buns

Serves 4–5 (makes 10 buns) • Time: 15 mins prep, 10 mins cooking

Ingredients

40g butter

2 cloves garlic

½ tsp smoked paprika (optional)

200g peeled and deveined prawns

½ stick celery

1 small shallot

3 tbsp/45ml mayonnaise

1 tsp sriracha

1 lemon

8g chives (½ small bunch)

10 mini brioche buns

1 small gem lettuce

Salt, pepper and oil as needed

Method

1. Finely dice ½ stick celery and 1 small shallot, then set aside. Finely slice 8g/a small bunch of chives and divide in half—one half for the filling, the other for garnish.

2. Remove the leaves from your gem lettuce, give them a good wash, then divide any larger leaves into small portions sized to fit your mini brioche buns.

3. Place a frying pan over low heat and add 40g butter. Once melted, grate in 2 cloves of garlic and stir in ½ tsp smoked paprika if using.

4. Cook gently for a minute or two to infuse the butter, then tip out and reserve one-third of the garlic butter in a small bowl—this will be used to brush the brioche buns.

5. Return the pan to the heat and add 200g prawns to the remaining butter. Cook over low heat, gently sauteeing the prawns until just cooked through, then remove from the heat.

6. Roughly chop the cooked prawns, aiming for a mix of textures—some fine, some chunky.

7. In a mixing bowl, combine the chopped prawn meat, any buttery goodness left in the frying pan, diced celery, shallot, 2½ tbsp mayonnaise, 1 tsp sriracha, and half the chives. Finally, use a zester to add in the zest of your lemon.

8. Stir to combine, adding a small squeeze of juice from your lemon if desired, then season generously to taste. Set aside.

9. Wipe out the pan used for the prawns.

10. Trim the tops and bottoms off 10 mini brioche buns just slightly. Turn the buns 90 degrees so that the top and bottom of the mini buns now become the sides. Trim a small amount of bun from what is now your base to create an even flat surface, then from the top down cut a vertical slit about three-quarters of the way through each bun to create a pocket (like a hot dog bun).

11. Brush the outside of each bun with the reserved garlic butter, then toast in the pan over medium heat on both sides until golden and crisp.

12. To assemble, tuck half a leaf of gem lettuce into each bun to act as a barrier between the bun and the filling. Spoon in about 1 tablespoon of the prawn mixture per bun. Finish with a scattering of the remaining chives and serve immediately.

Bruschetta with Herby Olive Salsa And Good Anchovies

Salty, herby, sharp, and just a little messy—in the best way. These anchovy toasts come together in minutes and punch well above their weight.

Serves 4–5 (makes 10 toasts) • Prep Time: 15 mins • Cook Time: 5 mins

Ingredients

1 small baguette

100g pitted green olives, roughly chopped (we used Nocellara)

5g chives

5g parsley

5g dill

5g mint

50ml olive oil, plus more for brushing

10ml apple cider vinegar or white wine vinegar

1 tin anchovies in oil

Salt and black pepper, to taste

Lemon wedges, for serving (optional)

Method

1. Slice the 1 small baguette on a diagonal into roughly 10 pieces, each about 1cm thick. Discard the end slices. Brush both sides lightly with olive oil and season with salt and black pepper.

2. Roughly chop the 100g pitted green olives, then finely chop the 5g chives, 5g parsley, 5g dill, and 5g mint. Combine everything in a mixing bowl. Just before serving, stir in 50ml olive oil and 10ml apple cider vinegar or white wine vinegar. Season the olive salsa to taste—it should be fresh, briny, and balanced.

3. Heat a grill pan over high heat. Grill the bread slices for 1–2 minutes per side, or until golden and marked with grill lines.

4. Spoon the salsa verde over each slice of toast. Open the tin of anchovies and drape one fillet over each piece. Serve immediately with lemon wedges, if you like a bit of extra brightness.

Final Notes

You can prep the herb-and-olive mix ahead, but hold off on the oil and vinegar until just before serving so it stays lively and green. Eat with fingers, preferably while in the sunshine with a glass of something cold.

Herby Butter Dipped Radishes

Crisp radishes, dipped in a silky green herb butter that sets into the thinnest shell. Sharp, salty, fresh….like crudités got a glow-up.

Serves 4–6 • Time: 25 mins prep, plus 5–10 mins chilling

Ingredients

15–20 radishes, washed and dried, tops on

50g parsley

25g chives (reserve 5g for garnish)

⅓ cup neutral oil (rapeseed or sunflower)

80g unsalted butter, cold and cubed

Salt, to taste

Method

Prep your radishes: wash them, keeping the leafy tops on. Dry them thoroughly and pop them in the freezer for 10 minutes to chill. The colder they are, the better the butter- shell will set.

Fill a large metal bowl with hot water from your Mythos Water Hub or freshly boiled kettle. Set a second bowl nearby filled with iced water.

Plunge the 50g parsley and 20g of the chives into the hot water and blanch for 1 minute. Immediately transfer them to the iced water to lock in the colour. Once chilled, remove and gently squeeze out excess water, then wrap in a clean tea towel and wring out thoroughly.

Transfer the blanched herbs to a mini blender or bullet-style jug with ⅓ cup neutral oil (rapeseed or sunflower) and blitz until very smooth. Line a fine mesh sieve with cheesecloth or a nut milk bag, place it over a clean bowl, and pour in the herb purée. Let the green herb oil drip through, leaving the fibrous bits behind.

Once the oil has separated, place 80g unsalted butter, cold and cubed, into a microwave-safe bowl. Microwave in 10-second bursts, stirring in between, until the butter is halfway melted—it should still look cloudy and thick, like double cream.

Stir in 1½ tablespoons of the green herb oil and season lightly with salt if your butter is unsalted. Set aside at room temperature. Check the consistency before dipping your radishes- you are aiming for a cloudy loose textured butter, with the texture similar to thick cream,

Finely slice the remaining 5g of chives and place in a small bowl.

To finish: Dip each chilled radish into the herby butter, let the excess drip off for a few seconds, allowing the butter shell to harden, then gently dip one edge into the chives. Sprinkle with a pinch of sea salt, then place on a piece of baking paper to set. The butter should firm up quickly on contact with the cold radish.

Chill for another 5–10 minutes in the fridge, then serve straight away. The butter will soften if left at room temperature too long.

Final Notes

You can make the herb oil in advance and keep it in the fridge for a few days. It’s great in vinaigrettes or spooned over poached eggs or roasted veg. Try using different coloured radishes for extra drama on the plate.

Short on time?

Fresh, crunchy radishes—especially from a farmer’s market or a good supermarket—are delicious just as they are. If you’re in a rush, skip the dipping and serve them the French way: soft, room-temperature butter on the side, a little bowl of sea salt, and radishes for dipping. Stir some chopped chives through the butter if you still want that herby feel.