Stevie Parle's end-of-summer recipes - Telegraph One privilege of having my own restaurant is being able to employ great people - people whose opinions I respect and who are up for collaborating. I love to see chefs and waiters develop their skills, and am always delighted when they start to "get"" my way of cooking and thinking about food. It's sad when they leave, but I take comfort in knowing the Dock Kitchen sensibility will stay with them. Chefs are often haunted by their past head chefs or mentors. At least once a day, I can hear the late Rose Gray from the River Café telling me exactly what she thinks of something I've cooked. Usually when I've nearly "wrecked it." Our most recent set menu was written with a young chef, Sam, who has recently left. He has a great touch, and helped form a menu of original recipes with surprising elements, and a really summery, British feel. The crab salad is a lovely start to the meal and would work well as a light lunch, or add boiled new potatoes to make it more substantial. The sweetness of the crab works well with the peas and pickles. The fried oysters are amazing eaten alongside or even before; you could serve some raw and some fried, as we did, or just fry them all. Just make sure your oil is hot enough, and the pan for deep-frying is big enough that if the oil were to triple in size, it still wouldn't overflow. It's really important to make sure that the oil is the right temperature and fresh, so your oysters aren't at all greasy. The main course is a piece of grilled lamb and potatoes with beans and anchovy: simple but wonderful. I always love the combination of lamb and anchovy, as well as this way of cooking lamb, still a little pink and completely lean. The pudding is my favourite product of this collaboration. I love pancakes, drop scones and the like, and this version, with hazelnuts, makes for a fabulous dessert. You can make them in advance and heat them up; be careful, though, you may find you eat them all before your guests arrive.