I can’t of course give you the recipe for a 60-year marriage… I may be good at cooking up some things but I that’s a little beyond me! Instead, I can share with you a few things I cooked for their 60th ‘Diamond’ Wedding party, and a few snaps!
The spread of food was all homemade… my mum & I spent the whole of Saturday cooking up savoury main dishes, and Dad’s brothers & their families brought other courses. It was certainly not a day for dieting!
In order not to tread on anyone’s toes in terms of cooking (it was very organised as to who-brings-what!) I decided to make some nice relishes to go with all the amazing breads & buffet food. They looked great presented in jam jars! Here are the easy peasy recipes for you…
Asparagus & Cannelini Bean Dip
In a food processor or with a masher, crush together, one 400g-tin of cannelini beans, 4 (or a small jar of) artichoke hearts, plus 2 tbsp oil from the jar, 2 tbsp chopped parsley, 1 crushed large garlic clove, grated zest & juice of 1/2 lemon, salt & black pepper.
Charlie’s Tartare Sauce
Choose your own quantities, but use half and half of mayonnaise & creme fraiche or sour cream, give it a really good squeeze of lemon, grind in lots of black pepper, add some chopped spring onions and capers if you like them!
Mango & Cucumber Chutney
Combine 1/2 mango, 1/2 cucumber and a 1/2 red onion, all chopped finely, 1 green chilli (chopped & deseeded), 1 tbsp finely chopped mint, a squeeze of lemon… and season. This is my favourite ! 🙂