How’s your summer going? If it’s anything like ours, you’ll be inviting friends and family round whenever you get chance – after the 18 months we’ve had, we’re taking every opportunity to socialise!
If you’re just getting back into the swing of entertaining guests, you might need a quick refresher course. Stuck for recipe inspo? Not sure how to create the ultimate Instagram tablescape? We’ve got you covered!
Recipes your guest will love
First things first – when it comes to summer entertaining, the spread is everything. Light, easy-to-eat dishes that can be enjoyed standing up in groups or sitting cross-legged on the grass. You can’t go wrong with bowls of crisps, pots of dip, fresh bread, tossed salads and something fruity for dessert, but if you really want to impress your guests there are some quick and simple dishes that have the wow factor.
Asparagus tart
Ingredients
For the pastry:
140g plain flour
85g butter, cubed
85g cheddar cheese
For the filling:
5 eggs
175ml milk
100g cheddar cheese
300g asparagus, trimmed and cut in half lengthways
Method
1. Put the flour in a bowl, add the butter and rub in with your fingers until it looks like breadcrumbs. Add the grated cheddar and mix. Add 3 tbsp cold water and mix until the pastry comes together into a ball. Wrap in cling film and chill for 5 minutes. Butter a 20 x 6cm deep loose-bottom tin.
2. Heat the oven to 180c / fan160c / gas 4. Dust your work surface with flour then roll out the pastry and line the tin. Chill in the freezer for 20 mins, then line the pastry with baking paper, fill with beans and cook for 15 mins. Remove the beans and paper and return the pastry to the oven for 10 mins.
3. Crack the eggs into a jug, whisk then add the milk and whisk again. Sprinkle half the cheese over the pastry then add the asparagus, egg mix and remaining cheese. Bake in the oven for 30-35 minutes until the egg mix is set.
Summer stew
Ingredients
1 tsp olive oil
Bunch of spring onions, sliced, green and white parts separated
1 red pepper, cubed
50g chorizo, cubed
1 garlic clove, crushed
75g orzo
½ tsp smoked paprika
200g can sweetcorn, drained
1 large tomato, chopped
350ml chicken or veg stock
½ small bunch of parsley, chopped
½ lemon, zested and juiced
Method
1. Heat the oil in a deep frying pan and fry the white parts of the spring onions, the peppers and the chorizo for 8 minutes until the peppers are soft.
2. Stir in the garlic, orzo, paprika, sweetcorn and tomato and fry for 2-3 minutes. Pour in the stock. Bring to a simmer and cook for 8-10 minutes, stirring regularly, until the orzo is tender. Add the parsley, the green parts of the spring onions and the lemon juice and zest. Serve with warm crusty bread.
Tomato and sourdough traybake
Ingredients
3 tbsp olive oil, plus more for the tin
1 small aubergine, cut into 3cm chunks
500g ripe tomatoes – choose a mix of shapes, colours and sizes and cut some into wedges, halve some across the middle and reserve all the juices and seeds
Pinch sugar
2 tsp red wine vinegar
2 thyme sprigs, leaves picked
½ tsp coriander seeds
½ tsp chilli flakes
150g sourdough, torn into chunks
2 shallots, peeled and sliced
2 tbsp kalamata olives, pitted and sliced
4 eggs
125g ricotta
10g parmesan. Grated
1 ball mozzarella, torn into chunks
Method
1. Oil a large roasting tin. Put the aubergine in a sieve and scatter over ½ tsp salt. Rub the salt over the aubergine and leave to drain for 30 minutes. Toss the tomatoes in a bowl with a pinch of salt, the sugar, vinegar and thyme leaves.
2. Heat the oven to 180c/160c/gas 4. Wipe away any excess salt and water from the aubergine. Heat 2 tbsp of olive oil in a non-stick pan over medium heat, then add the coriander seeds. Stir in the aubergine and chilli flakes then cook for 15-20 minutes until the aubergine is soft in the middle. Tip into the bowl with the tomatoes and add the bread, shallots and olives. Add the mixture to your roasting tin and level it out. Drizzle over the rest of the olive oil and bake for 20 minutes.
3. Whisk the eggs with the ricotta, parmesan and seasoning, then pour over the veg and add the mozzarella, tucking it in to the rest of the ingredients. Put back in the oven for 15 more minutes until the sourdough is crisp and golden and the cheese is melted.
Serve up in style
Amazing tablescapes are so on trend right now – check out your fave influencer’s Instagram and we guarantee there’ll be a beautifully styled table setting on the grid!
The key to a pretty yet practical table setting is to get the basics right. Simply stylish crockery, plenty of cutlery and sparkling glassware will set the scene, while statement serving dishes will add colour and character.
For a rich, jewel tone setting we love this deep blue dinner set. If you’re going for something light and airy, this grey swirl set is minimalist perfection. And for something in between the two, this simply chic grey style is a real winner.
If you’re serving a good size group, extra cutlery is essential, and this 34 piece set is great value. For more intimate gatherings, we love this statement matte black style.
Continuing with that gothic theme, we’re digging these smoky goblet glasses, while these sphere-shaped wine glasses are classics you’ll use time and again.
We love cute and quirky serving dishes to add personality to your table – like this fun leaf platter or this rustic wooden style. Then all you need is a linen tablecloth, some stubby candles and a handful of beautiful blooms for your centrepiece!
Need more inspiration? Read our dining tips and tricks here! Shop all our tableware here.
