Angela Hartnett kicks off her menu for the perfect dinner party, with a quick and easy carpaccio...

"A carpaccio is great a dinner party dish because you don’t have to cook it! I’m all for keeping things easy – even when I’m at work in the kitchens I avoid overcomplicating. Slice your sea bream up in advance and make the dressing well ahead, adding the herbs at the end."

Ingredients (serves 4)

4 sea bream fillets, skinned and pin-boned
3 blood oranges
3 tbsp olive oil
Soy sauce (optional)
4 breakfast radishes, sliced
½ bunch watercress, leaves picked from the stems
Small bunch of coriander, leaves picked from the stems
1 tsp sesame seeds
Salt and freshly ground black pepper

Method

1. Slice the sea bream at an angle into thick slices. Peel 2 of the blood oranges and divide them into segments. Cut the third orange in half and squeeze out the juice.

2. Mix 2 tablespoons of blood orange juice with the olive oil to make vinaigrette and add a dash of soy sauce if desired.

3. Put a little of the blood orange mixture on a plate, add the bream and season. Then pour on the rest of the juice mixture and leave the fish for 3-4 minutes.

4. Garnish with the orange segments, radish slices, watercress, coriander and sesame seeds, then serve immediately.

See the rest of Angela Hartnett's dinner party menu here

Marinated sea bream