4 three-course menus for November
Chilly evenings and impossibly short days have us craving satiating, warming and über indulgent food. We want fare that will line our stomachs and make us forget about the ensuing winter chill.
So, with that, we present to you four naughty-but-nice menus. There’s a combination for Bonfire Night and two dinner party menus (one each for meat-eaters and veggies), plus an epic Sunday roast.
The Bonfire Night bonanza
Hail in Bonfire Night with a menu as spectacular as the fireworks! Epic hotdogs filled with roast potatoes and lashings of aioli are the sort of hand-held food we really want, followed by pillowy beer marshmallows. Wash it all down with the richest, creamiest, best-ever hot chocolate to keep the evening chill at bay.
The impressive dinner party menu (for meat-eaters)
This knockout dinner party menu is the perfect balance between elegant and unapologetically indulgent. Serve editor Karen Barnes’ easy baked mushrooms with hunks of crusty bread to soak up the cream-based sauce. For mains, take a tip from the French with a hearty onion beef braise topped with gruyère toasts. It’s a great dish for preparing in advance before finishing with the final cheesy flourish. Finally, dessert simply MUST be a chocolatey affair and these molten-middle Lindor fondants are the only dish to fit the bill.
The impressive dinner party menu (for veggies)
Of course, meat isn’t mandatory when it comes to putting on a knockout dinner party and this super seasonal menu proves it. Opt for a light and simple starter of roasted beetroot, goat’s cheese and hazelnuts before diving into the showstopping main: twice-baked butternut squash and sage soufflés. They’re baked once, until soft, then baked again in a pool of double cream and cheese… You know it makes sense. Keep the seasonal theme going for dessert and finish with our sticky toffee poached pear upside-down cake.
The Sunday roast dinner
Everyone loves a roast dinner so why not make a special occasion out of it? Gather the troops and serve up melt-in-the-mouth pork belly with crispy crackling and a fennel salsa – and don’t forget the roast potatoes! You haven’t lived until you’ve tried our crispy parmesan and oregano roasties and they’re so easy to make, too. For pudding, try this classic with a twist: an apple crumble pie. Serve it with a pool of vanilla custard – then treat yourself to a carb-induced snooze!
Find more of our marvellous menus: