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When we have a free Sunday, I’m very much a morning-of host — nothing too planned, just a last-minute luncheon for eight, especially in winter when staying home feels far more inviting than going out.

Casual, but considered. A simple menu, a beautiful table, and the kind of afternoon that slowly slips away with good food, conversation and nowhere else to be.

To start -

Pancetta-wrapped brie with vanilla and allspice tomatoes.

Prep Time: 10 mins Cook Time: 15 mins Serves: 6

Ingredients

  • 9 slices pancetta, thinly sliced

  • 450 g wheel brie

  • 200 g baby truss tomatoes, quartered

  • 1 tablespoon vanilla bean paste

  • 1 teaspoon pink peppercorns, lightly crushed

  • ¼ teaspoon ground allspice

  • 2 tablespoons extra virgin olive oil

  • pinch fine sea salt

  • 1 teaspoon raw honey

  • 2 rosemary sprigs

Method

  1. Preheat the oven to 200°C fan.

  2. Place a sheet of baking paper on the bench. Sit the brie on top and trace around it, then turn the paper over. Arrange 9 slices of pancetta in a circle, slightly overlapping and extending halfway beyond the traced line. Place the remaining slice in the centre.

  3. Sit the brie in the middle, then fold the pancetta up over the sides of the brie and press lightly to hold on the underside of the brie. Using the baking paper to help you, flip the wrapped brie over and place it, seam-side down, in a small cast-iron pan or baking dish. Set aside. (this can be left, covered, in the fridge until 30 minutes before guests arrive. 

  4. Combine the tomatoes, vanilla bean paste, pink peppercorns, allspice, olive oil and salt in a bowl. Combine and set aside. 

  5. Drizzle over honey, olive oil and add rosemary sprigs to the side of the pan. 

  6. Bake for 10 minutes, until the pancetta is golden and the brie is soft and molten. Place tomatoes on top of pancetta wrapped brie and bake for a further 5minutes to warm through.  Serve warm at the table with a tea towel wrapped around the handle and pan. Alongside crusty bread.

30 minutes before guests arrive I always: 

  1. Have everything on the table - salt, pepper, butter, water jug, chopping board for the hot food, utensils for everything. So you can sit and enjoy your guests. 

  2. Refresh the powder room with fragrance, fresh towels and fragrant flowers.

  3. Light candles on the table for scent, warmth and ambience. Turn off harsh overhead lighting.

  4. Finish the starter, and have ready on the table with bread and clear the kitchen. I love my laundry sink for getting dishes out of the way quickly…I’ll clean up later but also make sure my dishwasher is empty!

  5. And finally, I put on some music to set the mood. My brother’s playlist is perfect…LINK: Steve Cordony Winter Playlist on Spotify

Main Course -

Slow cooked lamb shoulder

Garlic and yoghurt sauce

Roast pumpkin and allspice with rocket leaves

Radicchio salad

Dessert-

Lazy Peach and raspberry galette