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    Dine by candlelight

    Dec 05, 2019 5 minutes
    RECIPES AND FOOD STYLING MARINA FILIPPELLI
    STYLING
    SALLY DENNING
    PHOTOGRAPHY
    EMMA LEE

    The menu

    ■ Vermouth soda with orange

    ■ Quail eggs with flavoured salt

    ■ Roasted poussins

    ■ Creamed cavolo nero gratin

    ■ Roasted beetroot, potatoes and Jerusalem artichoke

    ■ Mini doughnuts with orange curd

    ■ Roasted pears served with cheese and crackers

    VERMOUTH SODA WITH ORANGE

     SERVES 6

    Ice
    Green olives
    360ml red vermouth or rosé
    360ml soda or sparkling water
    Zest of 1 large orange, pared
    Dried orange slices (optional)

    ■ Take six glasses and drop three ice cubes and two olives into each. Pour in 60ml vermouth or rosé, then top with 60ml soda or sparkling water. Hold a strip of zest over a glass and twist to release its oils. Drop into the glass or, for a more festive garnish,

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