A RECIPE ROUND UP - FAMILY FEASTING
Recipes for the bank holiday to feed a crowd, including 3 Menu ideas
Hi all! I am writing to you today from my new house! We moved last week, it was a whole thing, I am still surrounded by cardboard and dust and may never recover from cleaning the oven but we are in. I can’t wait to share with you parts of our new home next month when it’s a bit less chaotic. The good news is, the kitchen is up and running and I am already loving it.
I wanted to sneak in a little recipe round up ahead of the long weekend coming up as I know many of you may be having get-togethers . Spring is finally upon us and Easter is always a great opportunity to start flexing those hosting muscles after the late winter lull.
I’ve put together a selection of dishes that might be useful this weekend, and have also devised 3 menu ideas in case you wanted even more direction. The menus are designed to be served buffet style, for grazing and sharing. Don’t forget you can always ask me (and other subscribers) questions on the Dirty Dishes chat if you have any urgent concerns/queries while getting prepped! Have a lovely one everyone, and see you in April xx
STARTERS FOR SPRING - gorgey little appetisers for fabulous little parties
Crisps and Dip - Hummus, Romesco, Creamy Jalapeño and Dill (V)
Party Smorrebrod (Open sandwiches) - Crab and Apple, Prawn and Egg, Smoked Salmon
Tomato Arancini (V)
Hummus with Roasted Radishes, Shallots and Pine Nuts (V, GF)
VEGGIE SHARERS - big plates where veg are the stars
Leeks Vinaigrette (V, GF)
Grilled Peppers, Avocado and Dukkah (VG, GF)
Roasted Cauliflower Risotto (V, GF)
Melanzane Alla Parmigiana (Aubergine Parmigiana) (V)
Roast Squash and Maple-Mustard Red Cabbage on Cacio e Pepe Beans (V, GF) by Ed Smith
Rosti with Zhoug, Roasted Tomatoes with Yoghurt and Herbs and Fudgy Eggs
Giant Couscous with Saffron, Olives, Aioli and Chermoula (VG)
Purple Sprouting Broccoli with Onion, Walnut and Parmesan Fonduta (V)
MEATY MAINS - luscious for an Easter table
Lamb Barbacoa (Tacos) (GF)
Poached Chicken and Spring Herb Pie with Buttermilk Pastry by Esther Clark
BIG PASTAS - sometimes it’s easier to just make one giant pasta dish!
BUFFET IDEA 1 - ELEGANT AND ELEVATED
Party Smorrebrod (Open sandwiches) - Crab and Apple, Prawn and Egg, Smoked Salmon
Leeks Vinaigrette (V, GF)
Purple Sprouting Broccoli with Onion, Walnut and Parmesan Fonduta (V)
Giant Couscous with Saffron, Olives, Aioli and Chermoula (VG)
BUFFET IDEA 2 - EASY PEASY LAMBY SQUEEZY
Tomato Arancini (V)
Grilled Peppers, Avocado and Dukkah (VG, GF)
BUFFET IDEA 3 - VEGGIE VIBES
GREAT EASTER PUDS - if you aren’t just going to eat all the chocolate
For those in the US, cavolo nero is lacinato/tuscan/dinosaur kale. When I saw the name of the recipe I was sad because I had never heard of it. Fortunately, Google quickly restored my happiness 😁
What are those deviled eggs?! I can’t find that recipe. Looks so good