Your menu
Ingredients adjust for your table
Ingredient budget bands are relative estimates, excluding drinks; prices and portions need testing.
Pea and mint soup
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Chicken, ham and leek pie
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Buttered seasonal greens
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Sticky ginger cake
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One shopping list
Select your guest count to scale the whole dinner.
Kitchen-testing edition. Quantities scale; cooking times do not. Adjust pans and batches, and round whole items sensibly. Check every ingredient label for allergens. Cool cooked food promptly, refrigerate within two hours and use within 48 hours; reheat only once until steaming throughout. Food storage guidance.
A calmer evening
- Day before: cook pie filling, chill promptly and bake ginger cake.
- Earlier: make soup and prepare greens; keep chilled.
- Before guests arrive: top pie and bake, allowing extra time from chilled. Reheat soup.
- At service: check pie is hot through the centre and cook greens. Serve cake at room temperature.
Timings are a working plan: check your oven capacity and each recipe before hosting.