Nothing screams ‘celebration’ louder than seafood, so Martin Bosley presents a stellar menu for the big day.

Breakfast tends to be a lazy affair that allows for late risers, so I keep things simple yet indulgent. There is more than enough to do in the kitchen at this time of the year, and I want to enjoy myself; there needs to be an ease about the day, so I get a few things ready in advance. The mayonnaises for the fritters and the fritter mixes themselves can be ready to go, the potatoes for the lunch entrée will be cooked a few days earlier, and the peas and broad beans just need to be heated through.

TREACLE-CURED SALMON WITH CUCUMBER & HERB SALSA

SAUTÉED WHITEBAIT, ROAST JERSEY BENNE POTATOES WITH CRÈME FRAÎCHE & CAVIAR, CHIVE BUTTER SAUCE

PĀUA FRITTER SANDWICHES WITH SMOKED CHIPOTLE MAYONNAISE

BBQ BUTTERFLIED FISH, CRUSHED PEAS & BROAD BEANS, BÉARNAISE SAUCE

WHITEBAIT FRITTER SANDWICHES WITH LEMON MAYONNAISE