A Casual Sunday Lunch for 10

Avocado Platter

Slow Roasted Pork Shoulder

Habanero and Lime Mayo

Soft White Rolls

Saffron-Scented Chicken Pilaf

Quinoa Superfood Salad

Coleslaw

Chickpea and Feta Salad

Gooey Chocolate Stack

Cherry Pie

I couldn't not include something avocado based, and I think my avocado slicing skills have improved since my "How to Slice an Avocado" tutorial. We've still got the Barham Avocados subscription, and if you follow my Instagram, you'll see that I'm still all about the sliced avocado on toast.

Pork shoulder and crackling! Woohoo! My blogpost: "The Best Roast Pork Shoulder and my Tips for the Perfect Crackling..." is one of my most popular posts, and I relish any opportunity to make delicious pork crackling.

This coleslaw was an off-the-cuff mix of shredded red and savoy cabbages, carrot, and red onion, with a dressing of lime juice, chopped chilli and olive oil. I finished it with a sprinkling of chives.

Cute little slider!

Saffron-scented chicken pilaf! This is one of my most-loved recipes, from Nigella's Forever Summer. (You can also read my first blogpost about it here). 

The chickpea and feta salad comes from Tessa Kiros' gorgeous book, Falling Cloudberries, and is one I regularly pull out for lunch parties and barbecues.

So, those were all the savouries, but it's not really a celebration if there's no dessert! The first dessert was Nigella's magnificent Gooey Chocolate Stack - three layers of chocolate meringue, sandwiched with rich chocolate custard. The Gooey Chocolate Stack was actually the first thing I ever blogged, so it only seemed right to whip it out for this occasion. For anyone interested, you can check out my very first post here. (Complete with poorly composed, brightly flash-lit photos from my Canon IXUS 500, oh dear). 

We'd run out of room in the kitchen, so after clearing up the plates from lunch, I brought the meringue layers and chocolate custard out into the lounge room and assembled the dessert there, under the watchful eyes of my friends. Despite numerous requests, sadly there just enough custard to fill the dessert, and none left over for licking the bowl. Boo!

Nigella's stack is topped with jade green slivered pistachios; I decided to go a bit more showy with divine crystallised roses. (Thank-you to my friend Clarice for sending these to me!) Also, slivered pistachios are expensive, and when you chop up regular pistachios they look all dusty and yellow, rather than vibrantly green.

Second dessert was another favourite of mine, Nigella's cherry pie from How to Eat. I first made it during the Sarah Discovers How to Eat days, and I still love it! Don't be fooled by its plain appearance - it is one of the most delicious things you will ever eat! So buttery. Such cherry.

Nigella's rich shortcrust is fabulous, and is my go-to pastry for fruit pies. (I've also used it to make a regular apple pie, cherry and apple pie, and my ultimate apple pie).

Thanks to everyone who's been reading my blog these past twelve years! Here's to many more happy and delicious moments!