Simon cooks a lunch featuring classic dishes that have stood the test of time. First, he mixes a classic cocktail, the gin martini, to be served with tiny fennel salami sandwiches. Then there's an artichoke vinaigrette, served whole, in all its eccentric glory, followed by a prawn cocktail, which for Simon has never gone out of fashion.
The main course is a roast leg of lamb in a Provencal style, served with a potato gratin.
And for pudding, a taste of childhood, sherry trifle.
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