Serve with biscuits.

Grate a beet. Set it to the side.
Braise string beans, whole and long–a spill of olive oil, a few parsley leaves and a piece of shallot in the braising liquor. Drain. Set to the side.
Roast potatoes with thick slabs of onions, all tossed in olive oil with salt and a grind of pepper.
Set to the side.
Boil a few eggs, nine minutes in the boiling water and 3 minutes in an ice bath.
Set to the side.
Toast a few walnut halves just until the smell of them begins to wander.
Set to the side.
Make your best version of a classic vinaigrette. A small spoon of Dijon, a good squeeze of lemon juice, a dash of red wine vinegar, a spot of brown sugar, salt and a grind of pepper. Whisk in olive oil to taste. Rip in fresh herbs. Make a platter of everything in its place. Give a little pour of the vinaigrette over the lot.
It looks good on china. Don’t forget the napkins.