Foolproof dinner party

Fish Fillets Steamed in Their Own Scented Juice
A thrillingly theatrical dish, but no performance to make.

For each person, buy a 225g/8oz skinned and boned salmon fillet. Preheat the oven to 220C/425F. Cut pieces of greaseproof paper or aluminium foil large enough to easily contain each fillet. Finely slice two bulbs of fennel, the whites of two leeks, and mix together with a minced clove of garlic, then divide among the pieces of paper or foil. Lay a fillet on top, and season with salt and freshly ground black pepper. Roughly chop half a handful each of flat-leaf parsley, tarragon and dill and scatter over each fillet. Squeeze the juice of two lemons over the fillets, then a generous glug of good oil. Fold and seal the paper or foil completely so no steam escapes. Lay the packages on a baking tray and bake for about 10 minutes. Let each person open their own packages on the plate. Serve with boiled potatoes if you like.

Petits Pots de Chocolat
Such a breeze - five minutes max if you have a blender, but you needn't let on. You must start this early - better still, the night before.

Break 200g really good plain chocolate into a blender jug. Bring 300ml single cream to the boil. Slosh into the blender and whizz till all the chocolate has melted. Lid on, naturally. Stop and add a whole egg, then whizz some more. Pour the contents through a fine sieve into 5 little pots or wine glasses and chill for at least 4 hours or overnight to set. Serve with more cream.

And here's a shopping list to help you along:
6 x 225g fillets skinned and boned salmon
6 or fewer slices Parma ham
new potatoes (optional)
1 large aubergine
2 bulbs fennel
2 leeks
mixed leaves (rocket, endive, etc)
flat-leaf parsley, tarragon and dill
garlic
3 lemons
pitted black olives in oil, or 6 fresh figs
1 egg
3 balls fresh buffalo mozzarella
300ml single cream, plus extra for serving
tahina paste
pitta or lavash breads
200g good plain chocolate (70% cocoa solids)
good extra virgin olive oil
sherry vinegar

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