One of my favourite ways to serve steak is this traditional French bistro method. Pepper, a seasoning that often hides in the background barely noticed, is thrust onto centre stage. Where normally we grind peppercorns into a fine powder, here they are left in larger chunks so you notice the flavour and texture as well as the heat.
The vivid colours of this soup make it a perfect dish for a dazzling dinner party.
This dessert from Rachel Allen is perfect for entertaining as it can be made in up to two weeks in advance.