costly. Clever, seasonal shopping, and even a bit of foraging if you have the time and the resource (even if just for flowers), can lead to a great get-together. Why not invite your friends over for a relaxed casserole, or ask them to each bring a dish? Either tell people what you would like them to bring (a salad, a dessert) or let them bring what they want for a ‘pot-luck’ party-though this may not be everyone’s idea of a balanced meal! You can give them a general idea of what you want them to bring (a starter or a main, for example), so you don’t end up with ten desserts and no dinner…
If you want to have a more formal meal on a budget, think about simple but delicious stews, pasta or vegetarian dishes. Entertaining doesn’t have to be fancy-but just a little thought, such as laying the table beforehand, can make it feel special. If you’re having a special celebration but don’t want to splurge on Champagne, try less expensive, but still delicious, Prosecco or Cava. Or make it go further by making Champagne cocktails such as buck’s fizz or Bellinis.
You also needn’t feel pressure to serve a lavish three-course meal-one lovely main and a dessert is just as special.
Drinks
Not everyone is a wine expert. In fact, most people can feel a little intimidated when it comes to serving the ‘right’ wine with their meals. The easiest way to get around the stress of what to serve is to go to a good wine merchant and ask them to suggest not only what to serve with your meal, but how much to serve per person-which is, of course, entirely subjective, but the experts will take this into account! If you’re planning a large party, wine merchants also often offer discounts on multiple bottles, so don’t be afraid to ask what deals they have going for bulk purchases. For bigger parties, they may also supply returnable wine or champagne glasses free of charge. Just ask!
If you choose to serve cocktails, try to limit these to one or two, unless you really enjoy acting as bartender and/or have a big budget.
Be sure to have soft options for those who don’t drink alcohol. Even if you just posh-up a big jug of ice water by adding lemon or lime, or mint-or even coriander.
Keeping calm …
Don’t be afraid to ask for help! Nobody expects you to be a superhero, so if you need help chopping, recruit a friend or family member. If you’re having a big party, enlist a few people to be on standby to pass things around and pick things up as the evening progresses. You don’t have to do it all single-handedly.
One handy but easily forgotten tip when preparing is to clean as you go along so that your guests don’t arrive to a mess and so you have an easier clean-up afterwards. Chuck out packaging, put things in the dishwasher and wash-up bowls or utensils. It’ll also help keep your head clear if your space is as clutter-free as possible.
Try to remember that part of the fun of entertaining is the preparation itself. So crank up the music, pour yourself a glass, and go for it! Remember, everyone will appreciate your hard work and probably only you will notice if something isn’t quite as you expected. It doesn’t have to be perfect, it’s all about the having fun and sharing great times with those you love. Be prepared to have a few mishaps and you’ll have a much better time!
I hope this book helps you create many memorable meals. Above all, enjoy!
Getting together with friends and family doesn’t always mean ‘dinner’. You can have just as special a meal before the sun goes down. Birthdays, Mother’s Day, or just getting together with the girls are reason enough to plan a nice meal together. Brunch is one of my favourite meals- it allows you to put a little extra something into what is essentially a late breakfast, and it means you can have a sneaky glass of something fizzy or a Bloody Mary before noon! Here you’ll find many ideas for easy and special daytime meals.
This is delicious for brunch. If you can’t get kale, use spinach. I love to use the Irish farmhouse cheese Glebe Brethan for its delicious flavour and melting texture, but you can use Gruyère instead.
SERVES 6 VEGETARIAN
25g (1oz) butter
900g (2lb) kale with stalks removed before weighing
Salt and ground black pepper
350ml (12fl oz) single or regular cream
Pinch of freshly grated nutmeg
6 eggs
350g (12oz) Glebe Brethan or Gruyère cheese, grated
Six 100ml (3½ fl oz) ramekins or ovenproof dishes
1 Preheat the oven to 180°C (350°F), Gas mark 4.
2 Add the butter to a large wide frying pan and place over a medium heat. Add the kale and season with salt and pepper. As soon as the kale wilts and becomes tender, add the cream and nutmeg, then allow to bubble for 3–5 minutes until thickened.
3 Divide the kale between the ramekins or dishes, placing it around the inside of each dish and leaving a small well in the centre.
4 Break one egg into each dish and sprinkle the grated cheese over the top. Bake in the oven for 8–10 minutes or until golden on top and bubbling around the edges. Scatter over a little pepper and serve immediately with a little toast on the side.
Wild mushrooms on toast with chive hollandaise
I like to use chanterelles or oyster mushrooms for this recipe. Chanterelles are one of my favourite mushrooms. They have a huge amount of flavour and their colour is like liquid gold. Here they transform what is essentially just mushrooms on toast into a luxurious breakfast treat.
SERVES 6 VEGETARIAN
3 generous handful of wild mushrooms
50g (2oz) butter, plus extra for spreading
6 slices of bread
100ml (3½fl oz) chive hollandaise (see below)
For the chive hollandaise
2 egg yolks
100g (4oz) butter, diced
Squeeze of lemon juice
1–2 tbsp chopped chives
Salt
