Hi! So here we are, every recipe on The Dinner Party organised into one place. I’ve separated dishes by category and then tried to give an idea of what they are if their name isn’t helpful (lol). Plus I’ve added the following dietary symbols for extra ease. ENJOY!
V = Vegetarian (including use of Parmesan, I’ve yet to meet a veggie who doesn’t eat it so)
VG = Vegan
GF = Gluten Free
SNACKS / CANAPÉS
Crisps and Dip - Hummus, Romesco, Creamy Jalapeño and Dill (V)
Party Smorrebrod (Open sandwiches) - Crab and Apple, Prawn and Egg, Smoked Salmon
Cheesy Biscuits (V)
Polenta Chips (V)
Crispy Potato Skins (V, GF)
Tomato Arancini (V)
Hummus with Roasted Radishes, Shallots and Pine Nuts (V, GF)
STARTERS / ANTIPASTI / SALADS
Leeks Vinaigrette (V, GF)
Grilled Peppers, Avocado and Dukkah (VG, GF)
Spicy Butterflied Burnt Aubergine by Cherry Tang
Onion Soup (V)
Celeriac, Golden Beetroot and Roasted Red Grape Waldorf (V, GF) by Elly Curshen
Wheaten Bread Spread (homemade bread and cured fish sharing starter)
Marinated Tomatoes, Freshwater Prawns and Crème Fraiche (GF)
Hummus with Roasted Radishes, Shallots and Pine Nuts (V, GF)
MAIN COURSES - LARGE SHARING DISHES
Roasted Cauliflower Risotto (V, GF)
Grilled Prawns and Apricots with Harissa-Honey-Lime dressing (GF) by Helen Graves
BBQ Mussels with Ginger, Rice Wine and Scotch Bonnet by Yinka Ogunbiyi
Le Très Grand Aioli (platter of fresh aioli, crudités, cooked meats and fish )
Melanzane Alla Parmigiana (Aubergine Parmigiana) (V)
Lamb Barbacoa (Tacos) (GF)
Roast Squash and Maple-Mustard Red Cabbage on Cacio e Pepe Beans (V, GF) by Ed Smith
Potato and Spring Onion Farls with Butter, Chilli Oil and Crispy Egg and Bacon
Rosti with Zhoug, Roasted Tomatoes with Yoghurt and Herbs and Fudgy Eggs
Giant Couscous with Saffron, Olives, Aioli and Chermoula (VG)
Mushroom Risotto (V, GF)
Poached Chicken and Spring Herb Pie with Buttermilk Pastry by Esther Clark
Purple Sprouting Broccoli with Onion, Walnut and Parmesan Fonduta (V)
MAIN COURSES - LESS INTENSE
Gazpacho Verde (V)
Eggs in Purgatory (GF)
PASTAS
Fazzoletti Ripieni con Burro e Salvia (Ricotta Ravioli with Butter and Sage) (V)
Linguine al Cartoccio (Seafood)
Bucatini e Mollica (Crispy Breadcrumbs)
Paglia e Fieno - Straw and Hay Pasta with Porcini and Parmesan Butter
SIDES
Chips - fried and oven (V, GF)
Coleslaw (V, GF)
Grilled Peppers, Avocado and Dukkah (VG, GF)
Spicy Butterflied Burnt Aubergine by Cherry Tang
Wheaten Bread (V)
Pommes Purée - elite mashed potato (V, GF)
SAUCES AND DIPS
Spring Onion Oil (VG, GF) by Cherry Tang
Chilli Garlic Sauce by Cherry Tang
Salsa Taquera (VG, GF)
Salsa Verde (Mexican) (VG, GF)
Salsa de Cacahuete (Peanut Salsa) (VG, GF)
Curtido de Cebolla y Jalapeño (Pink Pickled Onions) (VG, GF)
Salsa Bandera by Karla Zazueta (VG, GF)
PUDDINGS
Jelly (GF)
Mango Tajín Mess (GF)
DRINKS
TRAVEL`
Incredible ❤️
Omgggg!!!! This is incredible!