Your menu
Ingredients adjust for your table
Ingredient budget bands are relative estimates, excluding drinks; prices and portions need testing.
Leek and potato soup with chives
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Mustard chicken thighs
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Buttery mash
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Green beans
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Apple crumble
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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 soup and crumble topping; refrigerate.
- Earlier: prepare chicken ingredients, potatoes and beans.
- Before guests arrive: roast chicken; reheat soup and prepare mash.
- Main service: finish mustard sauce and cook beans.
- Dessert: bake crumble while eating the main, or bake earlier and reheat thoroughly.
Timings are a working plan: check your oven capacity and each recipe before hosting.