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The Great Gatsby party menu

by Sarah Alcock

Finally, the wait is over! After what feels like months (years, even) of anticipation, The Great Gatsby hits our cinema screens today, and it seems as though the whole country has been getting in the 1920s spirit. Any excuse for a party!
We've created this decadent, yet easy, party menu so you can throw an impromptu knees-up this weekend – just like the legendary Gatsby himself.

What's your favourite retro party food? Tell us in the comments box below.

Crab rolls

Makes 24

300g fresh or tinned crab meat
2 generously heaped tbsp mayonnaise
a squeeze of lemon juice
a large pinch of cayenne pepper
6 white finger rolls
40g soft butter
2 spring onions, trimmed and very finely sliced

1 Preheat the grill to high. Drain the crab meat on kitchen paper to mop up
the excess liquid.

2 Whisk the mayonnaise, lemon juice, cayenne pepper and a pinch of salt
together in a large bowl, then mix in the crab meat and season to taste.

3 Cut the bread rolls in half horizontally and spread the cut sides with the soft butter.

4 Grill, cut-side up, for 1-2 minutes or until golden. If serving the rolls
cold, leave them to cool at this stage before topping with the crab mixture.

5 Generously spread the toasted rolls with the crab mixture and sprinkle with a little chopped spring onion and cayenne pepper.

6 Slice each roll in half diagonally to serve.

TIP: Make the crab mixture the day before; chill. Butter the bread rolls and slice the spring onion an hour before serving

Lettuce wedges and candied bacon salad with green goddess dressing


Serves 12

225g mayonnaise
75ml buttermilk
2 x 28g packs flat-leaf parsley, leaves only
1 x 28g pack basil, leaves only
4 anchovy fillets (optional)
1 x 220g pack Taste the Difference dry-cure outdoor-bred smoked streaky bacon
3 tbsp maple syrup
6 Little Gem lettuces, trimmed
60g parmesan, cut into shavings

1 For the dressing, blend the mayonnaise, buttermilk, parsley, basil and
anchovies, if using, in a food processor at high speed until smooth; season.

2 Set a large nonstick frying pan over a moderate heat and cook the bacon for 2-3 minutes on each side until golden, then remove from the pan. Drain off the fat and wipe the pan clean with kitchen paper.

3 Set the pan over a lowish heat, add the maple syrup and return the bacon to the pan, turning to coat. Fry for 2-4 minutes or until the bacon becomes rich brown and nicely caramelised.

4 Transfer to a plate and leave to cool completely and crisp up.

5 Slice the lettuces into wedges and arrange on a serving dish. Crumble the
candied bacon. Spoon the dressing over the lettuce, and scatter with the
bacon and parmesan.

TIP: Make the dressing the day before; chill. Cook the candied bacon 2 hours ahead; cool and store in an airtight container (not in the fridge) until ready to serve

French 75s – a classic 1920s cocktail


Makes 24

In a large jug, mix together 500ml gin, 250ml freshly squeezed lemon juice (about 6 large lemons) and 375ml gomme (sugar syrup). Chill until ready to serve.

Shake over ice in batches and strain 3 tablespoons into each glass, then
top up with chilled Cava or Prosecco – you'll need two bottles.
Garnish with a lemon twist.

TIP: This cocktail is best made a few hours ahead and chilled

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