Your menu
Ingredients adjust for your table
Ingredient budget bands are relative estimates, excluding drinks; prices and portions need testing.
Prosciutto, melon and rocket
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Rigatoni alla vodka
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Bitter-leaf salad
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Dark chocolate pots
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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 chocolate pots.
- Earlier: wash leaves and slice melon; chill. Measure pasta sauce ingredients.
- Before guests arrive: make sauce, timing it close to service.
- At service: assemble starter. Cook and toss pasta, then dress salad. Serve chocolate pots chilled.
Timings are a working plan: check your oven capacity and each recipe before hosting.
In the glass
A dry Italian white or light red; or sparkling water with grapefruit.
Plan another evening