Your menu
Ingredients adjust for your table
Ingredient budget bands are relative estimates, excluding drinks; prices and portions need testing.
Whipped feta, roast tomatoes & warm flatbread
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Slow beef ragu with pappardelle
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Fennel, orange & rocket salad
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Charred courgettes, lemon & Parmesan
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Make-ahead tiramisu
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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: make ragu and tiramisu; chill promptly.
- Earlier: prepare feta, salad ingredients and courgettes.
- Before guests arrive: reheat ragu until steaming throughout; arrange starter.
- At service: cook pasta, finish courgettes and dress salad. Bring tiramisu out for dessert.
Timings are a working plan: check your oven capacity and each recipe before hosting.
In the glass
A medium-bodied Italian red; or sparkling water with orange and rosemary.
Plan another evening