KEY POINTS:
This menu is fantastic for those who want to have friends around after a busy day. From the moment you turn on the oven until dessert is served, 60 minutes is all you need. It's all about choosing ingredients wisely. One course can take the entire hour to cook but that allows a shorter time for the other two. By having a slow-cooked and quite rich dessert, the two preceding courses can be lighter.
So, first up the pears. Gorgeous when cooked for an hour in sweet marsala and cinnamon with a dab of butter, only needing some softly whipped cream to serve. While they are cooking, toast the fat New Zealand hazelnuts, simmer the peas in stock then puree with lots of fresh mint, fry the shallots and prepare the tuna. Warm the plates, sear the tuna and let it rest while you saute the mushrooms and you are ready to go.
This is not a meal where you ask people to help themselves - posh it up a little. Set the table, polish the cutlery and pick spring flowers. Then plate the food in the kitchen before presenting your guests with three delicious and stylish courses which are sure to impress.
CHEF'S TIP
Marsala is an Italian fortified wine. Dry is served as an aperitif while sweet is used in desserts and served as a dessert wine - you can substitute sweet sherry.