4 three-course menus for July

Love to cook restaurant-worthy food at home? Good, because we’ve devised 4 three-course menus for July. Each one is created with different occasions in mind.

Need a quick meal, last-minute? Our speedy menu can be made in under an hour. Feeding veggies or vegans? We’ve got a menu to please both. And then, of course, there’s our knockout dinner party menu – who says you can’t go all out, even if you’re just spending time at home?

Give one a go and let us know if you make any of them in the comments below.

4 three-course menus for July

The impressive dinner party menu

Go a little bit cheffy with our menu to impress. Scallops served in their shells make the prettiest of starters and these ones are surprisingly simple to make; 25 minutes is all you need. For mains, serve this restaurant-style dish of bouillabaisse with bay and seasonal fennel. And expect nothing less than ‘oos’ and ‘aahs’ when you unveil our stunning nectarine rose tart .

The speedy menu

We’ve created a wonderful lunch or dinner party menu that you can knock up in under an hour – yes, really. Serve our 15-minute grilled goats cheese salad with crusty bread for a simple, speedy starter. And no one will guess that this chicken with romesco sauce takes less than 30 minutes to make. Plus, these 15-minute sparkling strawberry trifles can be made in advance and left to chill in the fridge, ready to whip out at a moment’s notice!

The vegetarian menu

With cheese, gnocchi and ice cream… We’re taking tips from the Italians for our crowd-pleasing vegetarian menu . Silky burrata with sweet roasted tomatoes is followed by a simple gnocchi al pesto dish. And our little-bit-lighter chocolate ice cream recipe just means you can enjoy an extra scoop (or two).

The vegan menu

Our plant-based menu is rich in umami flavour and full of different textures. Salty, moreish and fun to eat, these charred broad beans with soy, mirin and smoked chilli salt are utterly different and totally addictive. Everyone loves a burger, so follow up with our potato cauliflower version before finishing on a cooling note with our pretty ‘n’ pink strawberry and elderflower sorbet.

 

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