Your menu
Ingredients adjust for your table
Ingredient budget bands are relative estimates, excluding drinks; prices and portions need testing.
Lemon and herb roast chicken
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Crisp rosemary potatoes
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Roast carrots with yoghurt and herbs
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Leeks with mustard vinaigrette
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Sticky toffee pudding
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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: bake pudding and make sauce, then refrigerate.
- About 2 hours before eating: start chicken. Parboil potatoes and prepare vegetables.
- During roasting: add potatoes and carrots with space around trays; allow longer for potatoes at the chicken temperature.
- While chicken rests: increase oven temperature to crisp potatoes; cook leeks and carve chicken.
- After the main: reheat pudding and sauce until steaming throughout.
Timings are a working plan: check your oven capacity and each recipe before hosting.