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

• Mortadella, Ricotta and Pistachio Crostini

• Crisps and Dip - Hummus, Romesco, Creamy Jalapeño and Dill (V)

• Party Smorrebrod (Open sandwiches) - Crab and Apple, Prawn and Egg, Smoked Salmon

• Tallegio, Grape and Pickled Chilli Crostini (V)

• Frittatine di Pasta Napoletane (Fried Pasta Balls)

• Leek and Gruyère Croquettes (V)

• Crispy Potatoes, Fish Dip (GF)

• Lamb Scrumpets with Salsa Verde by Martha de Lacey

• Tomato Arancini (V)

• Burnt Aubergine Dip by Alexina Anatole (VG, GF)

• Hummus with Roasted Radishes, Shallots and Pine Nuts (V, GF)

• Oeufs Mimosa (V, GF)

• Crushed Olive and Ricotta Crostini (V)

• Spring Greens Soup (V, GF)

VEGGIE SHARERS - big plates where veg are the stars

• Leeks Vinaigrette (V, GF)

• Mozzarella with Lentils, Chilli and Mint (V, GF)

• Grilled Peppers, Avocado and Dukkah (VG, GF)

• Courgettes, White Beans and Dill (VG, GF)

• Zucchine alla Scapece (Marinated Courgettes)(VG, GF)

• Baked Onions and Homemade Ricotta (V)

• Burrata, Olive Salsa, Aubergine (V, GF)

• Kohlrabi and Fennel Salad (VG, GF)

• Marinated Squash with White Beans and Tarragon (VG, GF)

• Wild Garlic Rarebit (V)

• Halloumi with Peppers and Mint (GF)

• Sweet Potato, Sour Cherry and Radicchio (VG, GF)

• Butter beans, Tomato and Sage (VG, GF)

• Piemontese Peppers (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

• Cavolo Nero Risotto with Mushrooms and Chestnuts (V, GF)

• Cavolo Nero, Mushroom and Butterbean Pot Pie (V)

• Rosti with Zhoug, Roasted Tomatoes with Yoghurt and Herbs and Fudgy Eggs

• Giant Couscous with Saffron, Olives, Aioli and Chermoula (VG)

• Yoghurt and Dill Tart with Chilli Butter Courgettes (V, GF)

• Stuffed Aubergines, Green Rice (VG, GF)

• Braised Leeks with Lentils, Chimichurri and Eggs (V, GF)

• Purple Sprouting Broccoli with Onion, Walnut and Parmesan Fonduta (V)

• Homity Pie (V)

• Braised Courgettes (VG, GF)

• Cheesy Polenta with Onions, Peppers and Gremolata (V, GF)

MEATY MAINS - luscious for an Easter table

• Cold Roast Lamb with Anchovy Sauce, Fennel and Radish (GF)

• Köfte Piyaz by Melek Erdal

• Lamb Barbacoa (Tacos) (GF)

• Crispy Lamb Chops with Anchovy Mayo, Radicchio and Jalapeño

• Braised Lamb Shoulder with Orzo, Leeks and Dill

• Poached Chicken and Spring Herb Pie with Buttermilk Pastry by Esther Clark

• Sausage Ragu, Double Cream Risotto (GF)

• Chicken, White Wine, Tomatoes (GF)

• Shepherds Pie

• Braised Sausages with Fennel and Chilli (GF)

• Chicken, Saffron and Carrot Rice (GF)

• Lambwich with Chimichurri and Sour Cream

• Sausage Sugo Paninis

• Chicken Scarpariello

• Roast Chicken Piccata

BIG PASTAS - sometimes it’s easier to just make one giant pasta dish!

• Pork Rib and Sausage Ragu with Gnocchetti Sardi

• Linguine with Gurnard, Olives, Mint and Pangrattato

• Porcini Tagliatelle (V)

• Pasta Al Forno (V)

• Cannelloni con Zucca e Funghi (Pumpkin and Mushroom) (V)

• Lasagne Alla Napoletana

• Big Ragu with Paccheri and Gremolata

• Big Green Pasta (VG

• Lasagne Alla Portofino (Pesto Lasagne) (V)

• Spaghetti and Meatballs

• Orzo with Chard, Ricotta and Pistachios (V)

• Baked Sausage and Scamorza Strozzapreti

• Pea and Wild Garlic Maltagliati (V)

BUFFET IDEA 1 - ELEGANT AND ELEVATED

• Party Smorrebrod (Open sandwiches) - Crab and Apple, Prawn and Egg, Smoked Salmon

• Cold Roast Lamb with Anchovy Sauce, Fennel and Radish (GF)

• 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)

• Braised Lamb Shoulder with Orzo, Leeks and Dill

• Burnt Aubergine Dip by Alexina Anatole (VG, GF)

• Grilled Peppers, Avocado and Dukkah (VG, GF)

• Marinated Squash with White Beans and Tarragon (VG, GF)

BUFFET IDEA 3 - VEGGIE VIBES

• Crushed Olive and Ricotta Crostini (V)

• Yoghurt and Dill Tart with Chilli Butter Courgettes (V, GF)

• Hummus with Roasted Radishes, Shallots and Pine Nuts (V, GF)

• Halloumi with Peppers and Mint (GF)

• Zucchine alla Scapece (Marinated Courgettes)(VG, GF)

• Kohlrabi and Fennel Salad (VG, GF)

GREAT EASTER PUDS - if you aren’t just going to eat all the chocolate

• Chocolate Cream Pie

• Sbriciolata di Ricotta

• Salted Honey Semifreddo with Peaches and Lemon (GF)

• Raspberry Fool (GF)

• Torta Caprese (GF)

• Fruit Galette by Nicola Lamb

• Citrus and Coconut Cake (VG)

• Blueberry Buckle Cake

• Bread and Butter Pudding

• Banana Scones with Clotted Cream and Apricot Jam

• Chocolate Pots (GF)

• Hot Chocolate Sponge, Chocolate Custard