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[en·ter·tain·ing] /verb Inviting someone to your home and showing them hospitality Hosting friends and family is about more than just eating – drinks, music and decorations all play their part – but it’s the food that everyone talks about. That’s why this Essential Guide To… is devoted to dishes that look stunning, taste delicious and linger in people’s memories long after plates are cleared away. We’ve suggested some menu combinations, but you can easily take inspiration from all our favourite starters, mains and desserts to create your own. And as some can be partly prepped in advance, you can relax knowing that your menu is under control. Enjoy! The Essential Guide To… Entertaining is published by Eye to Eye Media, Axe & Bottle Court, 70 Newcomen Street, London SE1 1YT…

ANTIPASTO Burrata with roasted tomatoes, pine nuts & basil Update a classic caprese salad with luxury ingredients Serves 4 Prep time 15 mins Cooking time 45 mins • 400g cherry tomatoes, halved• 2 large garlic cloves, sliced• 2 tbsp balsamic vinegar• 2 small handfuls fresh basil, plus extra for serving• Grated zest and juice of 1 lemon• 6 tbsp extra-virgin olive oil• 4 x 100g whole burrata• 2 tbsp pine nuts, toasted 1 Heat the oven to 180°C/fan 160°C/gas 4. Toss the cherry tomatoes, and sliced garlic in a small baking tray with a drizzle of olive oil, salt and black pepper. 2 Roast for 45 mins, then drizzle the balsamic vinegar over the top and leave to cool. 3 Whizz the basil and the lemon zest and juice in…

Baba ghanoush Make your own pitta chips by toasting sliced pitta bread under the grill Serves 6 as part of a mezze Prep time 15 mins Cooking time 1 hour, plus cooling and draining • 4 large aubergines• 4 tbsp olive oil, plus extra for roasting• 1 garlic clove, finely chopped• Juice of 1 small lemon• ½ small bunch flatleaf parsley, chopped, plus extra to serve• 4 tbsp tahini (optional) 1 Heat the oven to 240°C/fan 220°C/gas 9 or its highest setting. Rub the aubergines all over with oil, then put on a baking sheet. Roast, turning every 15 mins, for 45-60 mins or until they’ve collapsed and the skin has charred and blackened. 2 Remove the aubergines from the oven and set aside until cool enough to handle. Cut…

Beetroot, apple & walnut This Scandinavian-inspired soup gets its tang from pickled beetroot Serves 4 Prep time 10 mins Cooking time 25 mins • 1 tbsp oil• 1 apple, peeled and chopped• 1 tsp caraway seeds• 1 red onion, chopped• 75g walnuts, toasted, plus extra to garnish• 500ml vegetable stock (gluten-free if required)• 300g cooked beetroot, chopped• 200g pickled cooked beetroot, chopped• 8 x 1cm slices of vegetarian goat’s cheese• Fresh dill sprigs 1 Heat the oil in a casserole (with a lid), add the apple, caraway seeds and red onion. Cook over a medium heat with the lid on, stirring occasionally, for 15 mins until caramelised. 2 Add the walnuts, cook for 3 mins, then pour in the stock. Add both beetroots, simmer for 2 mins, pour into a…

1 Pot roast chicken with beans (poule au pot) The chicken is the star of the show in this classic dish so it’s worth splashing out on the best bird you can find. We chose organic and free-range Serves 4 Prep time 10 mins Cooking time 1 hour 30 mins You’ll need… 2-litre flameproof casserole with tight-fitting lid • Glug of olive oil, plus extra for drizzling• 200g smoked bacon lardons• 400g button onions or shallots, peeled• 150g button mushrooms, halved if large• 300g chantenay carrots• 2 leeks, roughly sliced• 2 celery sticks, roughly sliced• 400g tin cannellini beans, rinsed and drained• 1.8kg organic chicken• 300ml fresh chicken stock• 300ml dry cider or dry white wine, plus a splash for the sauce• Bouquet garni (dill, parsley, bay leaves and thyme tied…

Hazelnut meringue cake with sherry chocolate cream Make a showstopping pud look easy by freezing the meringue layers up to a month ahead and assembling the cake a couple of hours before serving Serves 12-14 Prep time 40 mins Cooking time 1 hour, plus cooling For the meringue • Vegetable oil for greasing• 150g toasted hazelnuts (see tip)• 385g caster sugar• 7 large free-range egg whites• ½ tsp white wine vinegar For the sherry chocolate cream • 200g dark chocolate (70% cocoa solids), broken into small pieces• 60ml Pedro Ximénez sherry• 100g soft light brown sugar• 800ml double cream To decorate • 50g dark chocolate• Good knob of butter• 20g toasted hazelnuts, chopped (see tip) 1 For the meringue, heat the oven to 180°C/fan 160°C/gas 4. Draw an 18cm circle…

1 For the Moroccan lamb tagine The sweet flavours of this gorgeous slow-cooked Middle Eastern stew would be a lovely match with a fine Chilean Carménère. 2 For the guard of honour rack of lamb with an olive & caper crust This classic centrepiece dish deserves a classic claret (red Bordeaux), ideally a Merlot-rich Saint-Emilion or Pomerol. 3 For the roast beef with aubergine, peppers & cannellini beans Top of the reds for this beef is a smart, mellow red Rioja Reserva. Decant it first to let the aromas open up. 4 For paella with sherry, pine nuts & raisins This meat and fish confection would work brilliantly with a modern fruity Spanish white such as Verdejo. 5 For the goat’s cheese & beetroot quiche Sauvignon Blanc has a natural…

Beef pho Make the bone broth well ahead of time, and have all the fresh ingredients chopped and ready to add to the pho (pronounced ‘fur’) when ready to serve Serves 6 as part of a sharing meal Prep time 15 mins Cooking time 2 hours 45 mins-3 hours 15 mins You’ll need… a clean muslin or J-Cloth • 2 onions, unpeeled, quartered• 100g piece fresh ginger, halved• 3 garlic cloves, unpeeled• 2 tsp whole black peppercorns• 2 cinnamon sticks• 7 star anise• 6 whole cloves• 1 black cardamom pod• 1½ tbsp coriander seeds• 1kg British beef bones, half with marrow• 2½ tbsp fish sauce• 2 tbsp coconut palm sugar (sometimes called coconut sugar, from health food shops and Asian grocers)• 1 tbsp lime juice, plus 2 limes, cut into…

Fig & pancetta crostini with Gorgonzola These figs are roasted in truffle honey to add a sweet, earthy flavour Makes 24 Prep time 15 mins Cooking time 25 mins • 1 baguette, cut diagonally into 24 thin slices• Extra-virgin olive oil for drizzling• 6 ripe figs, quartered lengthways• 1 tbsp truffle honey, plus extra for drizzling• 12 pancetta strips• 200g Gorgonzola Dolce 1 Heat the oven to 200°C/fan 180°C/gas 6. Arrange the baguette slices in a single layer on a baking sheet, drizzle with olive oil and sprinkle with salt. Bake for 8-10 mins until crisp. 2 Put the fig quarters into a baking tray, drizzle over 1 tbsp truffle honey and mix with your hands to coat. Bake for 10 mins or until soft and lightly caramelised. Set aside.…

STEP BY STEP Beef Wellington Make things easy on yourself by preparing in advance. Follow these instructions up to the 2nd glaze in step 9, then keep the Wellington wrapped in clingfilm in the fridge for up to 12 hours Serves 8-10 Prep time 35 mins Cooking time 1 hour 10 mins, plus chilling You’ll need… A digital probe thermometer, star biscuit cutter, or similar (optional) • 1kg middle cut British beef fillet• 2 tbsp olive oil, plus an extra glug• 50g salted butter• 300g chestnut mushrooms, very finely chopped• Handful fresh thyme leaves• 2 garlic cloves, crushed• 1 tbsp cider vinegar• 50ml dry white wine• 2 tbsp full fat crème fraîche• 1 tsp wholegrain mustard• 14-16 Parma ham slices• 2 x 320g packs ready-rolled, all-butter puff pastry• 2 medium…

Jersey royals with broad beans & serrano ham Classic summer potatoes bring back memories of sunny Spain Serves 4 Prep time 10 mins Cooking time 30 mins • Knob of butter• 500g Jersey royal potatoes, halved if large• 250ml chicken or vegetable stock (gluten-free if required)• 1 tbsp sherry vinegar• Olive oil for drizzling• 4 serrano ham slices• 200g broad beans, podded• 2 tbsp Pedro Ximénez sherry• Small handful fresh parsley, roughly chopped 1 Melt the butter in a large pan with a tight-fitting lid over a medium heat, add the potatoes with a pinch of sea salt, then stir to coat. Pour over the stock and sherry vinegar. Bring to a simmer, cover with the lid, then reduce the temperature and simmer gently for 20 mins, stirring occasionally, until…

1 Write down prep, cooking and resting times so you can schedule when everything should go in and come out of the oven. If two courses need oven space at the same time or cook at different temperatures, your menu may need a rethink. 2 Go for individual desserts that don’t need plating, something that can be made the day before (see p96), or just serve great shop-bought ice cream with espresso for instant affogato. 3 Get napkins, tablecloths, glassware and cutlery out of drawers or cupboards in the morning and make sure they are ironed and polished and that you’re not missing any. 4 Remember the basics – check salt and pepper mills are full and there’s enough ice in the freezer. 5 Prepare citrus garnishes in advance (lemon…

First-class beef curry If your beef is very lean, it may need a further half-hour cooking Serves 4 Prep time 15 mins Cooking time 3 hours • 4 tbsp sunflower oil• 2 medium onions, sliced• 2 tbsp grated fresh ginger• 8 garlic cloves, crushed• 1 cinnamon stick• 4 green finger chillies, sliced• 6 black cardamom pods• 1 tsp black peppercorns• 1 tsp cloves• 1kg stewing beef, diced• 400g tin chopped tomatoes• 1 tbsp medium curry powder• 1 tbsp ground coriander• 1 tbsp garam masala• Handful fresh coriander leaves and lime wedges to serve (optional) 1 Heat the oil in a large heavy-based saucepan with a lid over a medium heat. Add the onions and brown thoroughly, stirring, until the edges start to caramelise (about 8-10 mins). Spoon in the ginger…

• For canapés featuring cured meats, whisky or bourbon works well. To make a pitcher of Manhattans, mix 360ml bourbon in a jug with 100ml sweet red vermouth and 6 shakes of Angostura Bitters. Chill until needed. Fill 6 glasses each with a strip of orange zest and a maraschino cherry. Fill the jug with ice, stir for 30-40 secs, then strain into the prepared glasses. Serves 6. • When it comes to fish, a tangy glass of Manzanilla is a lovely match for silky smoked salmon. Choose wines with good acidity to go with smoked mackerel, or a cocktail with a citrus twist such as a Caipirinha. For each cocktail, squash ½ lime, cut into wedges, in a tumbler, releasing the juice and zest oil with the back of…

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Crispy tacos with charred veg & refried beans Make the toppings and salsa up to 3 hours ahead. Reheat the black beans and veg to serve Serves 4 Prep time 15 mins Cooking time 30 mins • Olive oil for frying• 2 corn on the cobs• 250g chestnut mushrooms, sliced• 200g runner beans (or helda beans), cut into 2cm pieces• 400g tin black beans, drained and rinsed• 2-3 tbsp chipotle paste• 2 tbsp soured cream• 100g vegetarian feta, crumbled For the crispy tacos• 8 small soft tortillas• Olive oil for brushing For the salsa • 1 sweet white onion, finely chopped• 4 vine tomatoes, deseeded and finely chopped• Large handful fresh coriander, roughly chopped• Juice of 1-2 limes 1 Heat a glug of oil in a frying pan and cook the…

Slow-cooked pork belly Marinate the pork in the spiced rub and make the barbecue sauce the day before you want to serve it Serves 8-10 Prep time 10 mins, plus overnight marinating Cooking time 4 hours 20 mins-5 hours 20 mins • 3kg free-range British pork belly with rib bones attached• 2 large onions, sliced• 600ml dry cider• Burger buns to serve For the rub• 20g mustard powder• 10g paprika• 4 cloves, crushed• 2 star anise, crushed• 20g soft dark brown sugar• 1 tsp chilli powder For the sauce• 300ml ketchup• 400ml cider vinegar• 1 tsp salt• 2 tbsp paprika• 1 tbsp molasses or black treacle• 2 tsp chilli powder• 1 tsp cayenne pepper• 100ml Worcestershire sauce• 2 garlic cloves, crushed• 3 whole cloves 1 The day before, prepare the…