Last Minute Christmas Drinks with Diane Seed

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Picture this:
It is a few days before Christmas, you are queuing in the post office, one fifth of the way through your five page to-do list, when you are tapped on the shoulder; ‘I thought it was you. How funny. Simon and I were just talking about you last night. We must get together before Christmas. Shall we pop over tonight? We’ll have the girls and their boyfriends with us and Simon’s sister and brother-in-law from San Diego. Is 8ish OK? Don’t go to any trouble.'

You raise a smile as your heart sinks.

With a few larder staples and these quick recipes from best-selling cookery writer Diane Seed, you will be able to cater a last minute drinks party in no time. 
Diane Seed has been living in Rome since the 1960’s, where she says she went for the men and stayed for the food! Diane is no stranger to impromptu visits as she runs one of Italy’s most successful cookery schools in her home at the Doria Pamphili Palace in Rome.

Hot prawns. Take 500 g of prawns and divide into 6 ramekins, add half a clove of chopped garlic to each bowl with some crushed chili drizzle with some olive oil and leave to marinade for at least two hours. Put into a preheated oven (250 C) for 5 minutes.

Pomodorini al gratin. Take some small cherry tomatoes and cut them in half and put to drain with the cut side downwards. Mix together 3 tablespoons of breadcrumbs, 2 tablespoons of chopped black olives, 1 tablespoon of capers, some chopped oregano, 2 anchovy fillets, salt and pepper and 1 table spoon of olive oil. Arrange the tomatoes on an oiled baking tray and spoon and press this mixture over each cut side. Drizzle the remaining oil over the tops and bake in a pre-heated (220 C) oven until the breadcrumbs are golden brown.

Pizzette al Gorgonzola. Process 60g of butter with 125g of gorgonzola cheese, 2 egg yolks. Gradually add 200g of flour to make a smooth dough. Leave the dough to rest in the fridge for about 40 minutes then roll out thinly and cut into 5 cm rings with a pastry cutter. Brush the top with a little egg white and bake in a hot oven (200 C) until golden brown.

Keep half a dozen bottles of Prosecco (£7.99 from Oddbins) in the fridge and you are ready for anything!

Diane Seed’s Love Food, Love Rome is £18.99 from Roullier White www.roullierwhite.com

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