A Dinner Party With Georgia Hearn

Lemon Sole with Caper Butter Sauce

Fry 6 lemon sole fillets in a knob of butter for 2-3 mins on each side. Transfer to a serving plate like this stunning Hellebore Platter from Mila London. Place 100g butter in the hot pan with the juice of 2 lemons, 50g capers, 50g finely chopped parsley and seasoning. Bring to the boil and pour over the fish.

Hasselback Potatoes

Preheat your oven to 200 degrees and have 500g of new potatoes ready. Prep your hasselbacks (between 2 spoons), place on a baking tray and generously season and drizzle with olive oil. Roast for 50 mins, transfer to a serving platter like this Late Afternoon Green Scallop platter, and garnish with thyme springs.

Tomato Salad with Broad Bean Salsa

Thinly slice various rainbow tomatoes and arrange them over a serving plate, like this beautiful Sombremesa Ola Oval Platter from Late Afternoon. Salt them and leave them to one side. Boil 250g mini broad beans in salted water for 4 mins and blanch, then de-pod. Blitz 50g mint, 100g basil, 50ml olive oil, juice of 2 lemons, 1 garlic clove and seasoning together. Mix with the Broad beans and spoon over the tomatoes.

Side Salad

For a simple but delicious side salad, simply thinly slice fennel, peel a courgette and tera radicchio. Mix with a balsamic dressing. Top with fennel tops for a beautiful green garnish. 

Rhubarb & Pistachio Meringues

Meringue 

Preheat the oven to 140 degrees and line a baking tray with greaseproof paper. Place 3 large egg whites in a large bowl and, using an electric whisk, beat till firm peaks. Then gradually add 175g of caster sugar bit by bit, until glossy and stiff. Fold through 50g of roughly chopped pistachios. Split and place 6 dollops into the baking tray and bake for 90mins. Remove from oven and leave to cool.

Poached Rhubarb

Place 400ml of water and 150g white caster sugar in a saucepan and bring to boil, until the sugar is dissolved. Reduce the heat to a lower simmer, add 400g rhubarb (ends removed and chopped into 1" long chunks). Cook for 2 minutes before removing from the heat and leaving to one side to cool. Use any leftover rhubarb liquor in cocktails.

Vanilla Yoghurt

Place 150g Greek yoghurt, 100g double cream and 1tbsp of good quality vanilla essence into a bowl and whisk until you have stiff peaks.

Add a dollop of vanilla cream yoghurt onto your meringue and top with the poached rhubarb and a sprinkling of crushed pistachios.

Follow Georgia here for more recipe and tablescape inspiration, and keep your eyes peeled for some more exciting collaborations with us!