Nibbles
I don’t actually like the word ‘nibbles’. It sounds frightfully bourgeois. Nonetheless, it’s nice to have something to eat to accompany a martini, especially if it’s been a long day and you’re waiting for dinner. Here are some past examples.

The root of all evil: carbs, fat and cheese flavouring, deep-fried.

Langoustine with roe.

Olives, of course.

Nuts.

You can’t go wrong with nuts.

Even radishes.

Grilled lobster for special occasions.

This is some seared beef I made with a creamy sauce.

More seared beef, with cucumber and a wasabi-yoghurt dressing.

Crisps: more evil.

Dad’s koi carp from the pond? No I’m just kidding. They’re practically my siblings.

Grilled salmon skin with a sweet soy glaze.

More olives, Nocellara this time.

Bombay mix, peanuts and frozen blueberries.

Wasabi peas.

Mangoostine.

It’s an unusual looking tropical fruit with sweet, white flesh.

Look how cute they look.

Croustades with lumpfish roe and dill.

Sashimi with daikon relish and pickled ginger.

Rolled spinach with miso and sesame sauce.

Dry and desirable: like my character, but not like my liver.

Pate and chives on oatcakes, with lots of olives.

Japanese ‘izakaya’ styled spring onions.

Whatever you serve, it should compliment the martini.

But don’t get so drunk you forget about the real food cooking in the oven.