STARTER: Thai-spiced mussels
Set a large pan with 1 tbsp oil over a medium-high heat. Fry 2 tbsp Thai green curry paste for 1 minute, stirring. Tip in 1kg mussels and 400ml coconut milk. Bring to the boil, reduce the heat then simmer for 1 minute. Garnish with herbs and sliced red chilli, if you like.
MAIN: Seared beef and caramelised pineapple salad
Sear 2 steaks in a hot frying pan for 3 minutes on each side. Rest, then slice. Cut half a pineapple into wedges and add to the pan back on the heat. Cook for 2 minutes, turning halfway. Blanch the vegetables in boiling salted water. Divide the steak, pineapple and veggies between plates.
DESSERT: Pomegranate and rosewater meringues
Whisk 150ml double cream with ½ tsp rosewater until soft peaks
form. Spread the base of 8 mini meringue shells with the cream, then
top each with another meringue. Arrange on a platter and scatter
with pomegranate seeds.