The make-ahead Sunday lunch menu
This three-course menu is all about celebrating a caramelly Nutella pudding, by the late great Valli Little – perfect for a relaxed Sunday lunch with friends.
We’ve included a video of the pud, too, so not only can you see how to make it, but you can revel in its gloriously good gooeyness.
We’ve kept the rest of the menu quite light and ‘non-seasonal’ and the best part? You can make a lot of it ahead of time.
What’s for starters?
White bean crostini. Little crisp, punchy bites – this recipe makes enough to serve six to eight people as a starter, enough for one or two bites each.
Even better, you can make the toasts and whizz up the beans the day before.
What’s for mains?
A glorious chicken pie is the answer here. Our creamy chicken and mushroom pie comes with a crisp pastry lid and makes seriously comforting feed-a-crowd fare. If you like, top with creamy mashed potato instead. This recipe feeds six to eight guests and the filling can be made ahead and frozen.
If you’re short of time, serve with a store-bought caramel or chocolate sauce.
What’s for pudding?
And here’s our star pud – warm Nutella puddings (full recipe at the link). In the words of its creator… “This is the easiest pud in the world. I’ve added a warm chocolate caramel for extra indulgence but if you’re short of time, serve with a store-bought caramel or chocolate sauce.”
There’s nothing particularly seasonal about the pudding recipe, which means you can bring it, and this menu, out at any time of year.
You can make its sauce up to 48 hours in advance, leaving you with more time for your guests, too.
Here’s the full recipe for you.
For more Sunday lunch ideas, take a look at the rest of our menus…