4 three-course menus for July
Love to entertain? Good, because we’ve devised 4 three-course menus for the July. Each one is created with different occasions in mind.
Need a quick meal for last-minute dinner guests? Our speedy menu can be made in under an hour. Feeding veggie – or even vegan – friends? We’ve got a menu to please both. And then, of course, there’s our knockout dinner party menu to impress – because what’s a party without a little pizazz?
Give one a go and let us know if you make any of them in the comments below.
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 roast duck with griddled potatoes and broad beans. And expect nothing less than ‘oos’ and ‘aahs’ when you present your guests with 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 10-minute courgette and buttermilk salad with crusty bread for a simple, speedy starter. And no one will guess that these roast chicken breasts with broad beans and herbs take 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. Follow up with our sticky roast teriyaki traybake before finishing on a boozy note with our pretty ‘n’ pink watermelon, vodka and herb granita.
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