Dinner party menu for 15
Full recipes with ingredients & instructions (metric, British English)
Only the 3 vegetarian guests need gluten-free food (1 of whom also has an egg allergy). Recipes below flag GF-relevant points where they matter; the new charcuterie board and crusty bread are not GF by nature, so a GF alternative is called out for that trio specifically.
Starters
Charcuterie board (including cheeses for the vegetarian guests)
Serves 15 as a starter/sharing course
Ingredients
| Quantity | Ingredient | Notes |
|---|---|---|
| 700–900 g | mixed cured meats (e.g. prosciutto | enough for the 12 non-vegetarian guests; salami, chorizo, coppa |
| 600–750 g | mixed cheeses | many British cheeses, e.g. some cheddars and a vegetarian brie, are widely available so the 3 vegetarian guests have cheese they can eat; including at least one made with vegetarian rennet check the label |
| Crusty bread and/or crackers for the general board | plus a small pack of GF crackers set aside for the 3 vegetarian/GF guests | |
| Accompaniments: cornichons | olives, a fig or onion chutney, a bunch of grapes, toasted nuts, a small pot of honey for drizzling |
Instructions
- Arrange the meats and cheeses on one or two large boards, leaving gaps for the accompaniments.
- Fill the gaps with cornichons, olives, chutney, grapes and nuts. Drizzle a little honey over a soft cheese if you like.
- Keep the GF crackers on a separate small plate near the vegetarian guests' place settings (or clearly labelled) so there's no confusion about which crackers are safe.
Make-ahead: meats and cheese can be arranged on the boards up to a couple of hours ahead and kept covered in the fridge; add bread/crackers just before serving so they stay crisp.
Homemade hummus
Serves 15 — Dominic's own recipe
Using your own recipe (BBC Food's "Super smooth hummus"), doubled for 15 guests as part of the starter board:
Ingredients
| Quantity | Ingredient | Notes |
|---|---|---|
| 800 g | tinned chickpeas (2 x 400 g tins) | drained and rinsed |
| 1 tsp | bicarbonate of soda | |
| 4 | garlic cloves | |
| 4 tbsp | fresh lemon juice | |
| 150 g | tahini | |
| 1 tsp | salt |
Instructions
- Place the chickpeas in a saucepan and cover with cold water. Add the bicarbonate of soda and garlic and boil for 15–20 minutes until the chickpeas are very soft (a larger pan than usual, given the doubled quantity). Drain into a bowl and reserve the cooking liquid.
- Add the chickpeas and garlic to a food processor with the lemon juice. Blend on a high speed and slowly drizzle in the tahini. Keep blending until the hummus is extremely silky smooth, adding a little of the reserved cooking liquid if needed to loosen the consistency. Season with the salt to taste and set aside to cool.
Serve with the GF crackers and crudités so it works for the vegetarian/GF guests, as well as with the crusty bread for everyone else.
Make-ahead: can be made a day ahead and kept covered in the fridge — flavour if anything improves overnight.
Mains
Braised beef brisket (slow cooker)
Serves 15 (plan ~150–200 g cooked per person); adapted from short ribs
Ingredients
| Quantity | Ingredient | Notes |
|---|---|---|
| 2.5–2.7 kg | beef brisket | see note; in one piece shin also works well if brisket isn't available |
| Salt and pepper | ||
| 45 ml | oil | for searing |
| 2 | onions | chopped |
| 3 | carrots | chopped |
| 3 | celery sticks | chopped |
| 6 | garlic cloves | smashed |
| 500 ml | dry red wine | |
| 750 ml | GF beef stock (less than the oven version | a slow cooker loses far less liquid to evaporation |
| 30 g | tomato purée | |
| 2 | bay leaves | |
| A few | sprigs fresh thyme | |
| 30 g | cornflour mixed with 30 ml water (slurry | if needed to thicken |
Instructions
- Season the brisket generously with salt and pepper. Heat oil in a large frying pan or flameproof casserole dish over high heat. Sear the brisket on all sides until deeply browned, ~10–12 min total (cut into 2 pieces first if it won't fit in the slow cooker). Remove and set aside.
- In the same pan, sauté the onions, carrots and celery until softened, ~8 min. Add garlic and tomato purée, cook 1–2 min.
- Pour in the red wine, scraping up the browned bits, and simmer 5 min to reduce slightly.
- Tip the vegetable mixture into the slow cooker. Sit the brisket on top, then pour over the stock, bay leaves and thyme — the liquid should come about two-thirds up the meat; top up with a little water if it doesn't quite reach.
- Cover and cook on LOW for 8–10 hours (or HIGH for 5–6 hours), until the brisket is completely fork-tender. This is ideal run overnight or across the day before the party.
- Remove the brisket and strain the cooking liquid into a saucepan. Skim off excess fat, then simmer on the hob to reduce and concentrate the flavour — a slow cooker doesn't reduce liquid the way an oven braise does, so this step matters more here than it would otherwise. Thicken with the cornflour slurry if you want a thicker sauce.
- Rest the brisket for 15–20 min, then slice thinly against the grain. Either return the sliced meat to the sauce to warm through and serve straightaway, or — since you're making this the day before — cool the sliced meat and sauce separately, refrigerate overnight, and reheat together gently on the hob or in a covered dish in a 165°C oven for ~30–40 min on the day.
Note on cuts: if using shin instead, the same slow cooker method works well — keep it bone-in and cook on LOW for the same 8–10 hours.
Make-ahead: this is naturally a day-before dish — flavour improves and fat is easier to skim once chilled overnight.
Plain roast chicken
2 whole chickens (~1.8–2 kg each), roasted simply; a hands-off alternative or addition to the brisket
Ingredients
| Quantity | Ingredient | Notes |
|---|---|---|
| 2 | whole chickens | ~1.8–2 kg each |
| Salt and pepper | ||
| 2 | lemons | halved |
| A few | sprigs fresh thyme or tarragon | |
| 60 g | butter | softened or olive oil |
Instructions
- Preheat the oven to 200°C. Pat the chickens dry, season generously inside and out with salt and pepper. Put a lemon half and a few herb sprigs inside each cavity.
- Rub the skin all over with butter (or oil).
- Roast for about 20 minutes per 500 g plus 20 minutes (roughly 1 hr 30–40 min for a 1.8–2 kg bird), until the juices run clear and a thermometer in the thickest part of the thigh reads 74°C.
- Rest for 15–20 min before carving.
Make-ahead: best roasted on the day for texture, but can be roasted a few hours ahead and served warm/room temperature, or carved and gently reheated covered in a low oven with a splash of stock to keep it moist.
Monkfish & prawn curry with butternut squash, almonds and basmati rice
Serves 6 — from your own cookbook, spices doubled from the published recipe
For the curry
| Quantity | Ingredient | Notes |
|---|---|---|
| 2 tbsp | Sunflower oil | for frying |
| 300 g | monkfish fillets | cut into large pieces |
| 250 g | raw tiger prawns | |
| 1 | medium butternut squash | peeled, cut into chunks and roasted |
| 1 tsp | cumin seeds | |
| ½ tsp | fenugreek seeds | |
| ½ tsp | mustard seeds | |
| ½ tsp | cumin powder | |
| 1 tsp | turmeric | |
| A pinch | of saffron strands | |
| 2 tbsp | mild curry powder | |
| ½ | cinnamon stick | |
| 1 | bay leaf | |
| ½ tsp | paprika | |
| ½ tsp | dried chilli flakes | |
| 2 | onions | medium, finely sliced |
| 1 | medium potato | peeled and cut into chunks swapped in for aubergine |
| 3 | garlic cloves | crushed |
| 50 g | fresh ginger | grated |
| 2 | mild chillies | deseeded and finely chopped |
| 2 tbsp | tomato purée | |
| 2 litres | vegetable or chicken stock | |
| ½ | lemon | juiced |
| 1 x 160 g tin | coconut milk | |
| 40 g | ground almonds (optional) | |
| Salt and freshly ground black pepper | ||
| ½ | small bunch coriander | roughly chopped |
| 1 | small tub Greek yoghurt | to serve |
| 3 tbsp | toasted flaked almonds | to serve optional |
For the rice
| Quantity | Ingredient | Notes |
|---|---|---|
| 600 g | basmati rice | |
| ½ | cinnamon stick | |
| 8 | cardamom pods | crushed |
| Salt | ||
| 50 g | unsalted butter |
Instructions
- Heat the oil in a heavy-bottomed saucepan and add the cumin, fenugreek and mustard seeds. Cook on a medium heat until they start to crackle — watch closely, they burn easily.
- Add the cumin powder, turmeric, saffron, curry powder, cinnamon stick, bay leaf, paprika and chilli flakes. Stir well and cook out on a medium heat for 5 minutes, adding a little cold water if it starts to stick.
- Add the onions and potato, garlic, ginger and chillies. Cook for around 10 minutes until soft, adding a little water from time to time.
- Stir in the tomato purée and stock, bring to the boil and cook for 20 minutes.
- Add the lemon juice, coconut milk and ground almonds, and cook for a further 10 minutes. Remove from the heat and allow to cool slightly.
- Remove the cinnamon stick and bay leaf, and liquidise until smooth. Keep warm in a large pan.
- For the rice: wash thoroughly 3–4 times in cold water. Bring a pan of water to the boil, add the cinnamon stick and crushed cardamom pods to infuse, then add salt. Add the rice and simmer for 10 minutes until tender but not mushy. Drain well, return to the pan, add the butter and cover with the lid until ready to serve.
- To finish: heat a large non-stick frying pan until smoking, oil the monkfish and fry for about 3 minutes until golden brown. Add to the curry sauce along with the roasted squash and raw prawns. Bring to the boil, simmer for 3 minutes, and check the seasoning.
- Serve in a large bowl topped with chopped coriander and flaked almonds, with the basmati rice and yoghurt on the side.
This is one of three protein options rather than a dish sized for everyone, so 6 portions is intentional.
Chickpea & butternut squash curry (vegetarian, egg-free)
Serves 3 (the vegetarian guests) — easily doubled if you want it as a broader option
Ingredients
| Quantity | Ingredient | Notes |
|---|---|---|
| 15 ml | coconut or vegetable oil | |
| ½ | onion | diced |
| 2 | garlic cloves | minced |
| 1 cm | piece ginger | minced |
| 10 ml | GF curry powder or 15 ml GF curry paste | |
| 2.5 ml | turmeric | |
| 400 ml | coconut milk (1 tin) | |
| 300 g | butternut squash | peeled and cubed |
| 15 ml | olive oil | for roasting the squash |
| 250 g | tinned chickpeas | drained and rinsed |
| 100 g | tinned chopped tomatoes | |
| Salt to taste | ||
| Juice of ½ lime | ||
| Fresh coriander | for garnish |
Instructions
- Preheat the oven to 200–220°C. Toss the squash cubes with the olive oil and a pinch of salt, and roast on a baking tray for 20–25 min until tender and caramelised at the edges — this gives it more depth than simmering it raw in the sauce.
- Meanwhile, heat the coconut/vegetable oil in a saucepan over medium heat. Sauté the onion until soft, ~5 min. Add garlic and ginger, cook 1 min.
- Stir in the curry powder/paste and turmeric, cook 1 min until fragrant.
- Add the coconut milk and tomatoes and simmer for 10 min to let the sauce come together.
- Add the chickpeas and the roasted squash, and simmer for a further 5 min — just to warm through and let the squash take on the sauce, since it's already cooked and doesn't need tenderising. Season with salt and lime juice.
- Garnish with coriander before serving.
Make-ahead: this keeps and reheats very well — the squash can be roasted up to 2 days ahead and refrigerated, and the finished curry also reheats gently on the hob if made a day or two ahead.
Carbohydrates
The monkfish curry brings its own basmati rice (see above). For the brisket and roast chicken, two low-effort additions cover it without a third separate starch dish:
Roast potatoes
Serves 15
Ingredients
| Quantity | Ingredient | Notes |
|---|---|---|
| 1.8–2 kg | potatoes (Maris Piper or King Edward) | peeled and cut into even chunks |
| 60–75 g | goose fat or olive oil | |
| Salt |
Instructions
- Parboil potatoes in salted water for 8–10 minutes until just starting to soften at the edges. Drain well and shake in the colander to roughen the surfaces.
- Heat the fat/oil in a large roasting tray in a 200–220°C oven until sizzling. Add the potatoes, turning to coat, and season with salt.
- Roast for 45–55 minutes, turning once or twice, until deeply golden and crisp.
Naturally GF and vegetarian, so fine for all 15 guests.
Crusty bread
- 2–3 large crusty loaves (sourdough or similar), warmed before serving, alongside the charcuterie/hummus board.
- Set aside a small GF loaf or extra GF crackers for the 3 vegetarian/GF guests, since the regular bread isn't GF.
Vegetable sides
Garlicky sautéed green beans or broccolini
Serves 8–10
Ingredients
| Quantity | Ingredient | Notes |
|---|---|---|
| 900 g | green beans or broccolini | trimmed |
| 30 ml | olive oil | |
| 3 | garlic cloves | thinly sliced |
| 1.5 ml | chilli flakes | |
| Zest and juice of 1 lemon | ||
| Salt and pepper |
Instructions
- Blanch the green beans/broccolini in boiling salted water 2–3 min until bright green and just tender. Shock in ice water and drain well. (Can be done ahead.)
- Heat olive oil in a large frying pan over medium-high heat. Add garlic and chilli flakes, cook until fragrant, ~30 sec (don't let the garlic burn).
- Add the blanched vegetables and toss to coat, cooking 3–4 min until heated through.
- Off the heat, toss with lemon zest, juice, salt and pepper. Serve immediately.
Roasted carrots with cumin & yoghurt-tahini drizzle
Serves 8–10
Ingredients
| Quantity | Ingredient | Notes |
|---|---|---|
| 1 kg | carrots | peeled, halved lengthways quartered if thick |
| 30 ml | olive oil | |
| 10 ml | ground cumin | |
| Salt and pepper | ||
| 175 ml | plain GF yoghurt (or dairy-free yoghurt) | |
| 20 ml | tahini | |
| 1 | garlic clove | minced |
| 10 ml | lemon juice | |
| Water | to thin | |
| Fresh parsley or mint | chopped, for garnish |
Instructions
- Preheat the oven to 220°C. Toss carrots with olive oil, cumin, salt and pepper. Roast on a baking tray for 25–30 min, flipping once, until tender and browned at the edges.
- Whisk together yoghurt, tahini, garlic, lemon juice and a pinch of salt. Thin with 15–30 ml water until pourable.
- Arrange the roasted carrots on a platter, drizzle generously with the yoghurt-tahini sauce, and scatter herbs on top.
Make-ahead: roast carrots ahead and reheat; sauce can be made a day ahead and kept chilled.
Salads (2)
1. Cucumber, tomato & feta salad
Serves 8
Ingredients
| Quantity | Ingredient | Notes |
|---|---|---|
| 750 g | cucumber | diced |
| 480 g | cherry or vine tomatoes | halved |
| ½ | red onion | thinly sliced |
| 120 g | feta | crumbled check vegetarian rennet, or omit/sub a dairy-free feta if needed |
| 70 g | pitted kalamata olives | |
| 32 ml | olive oil | |
| 16 ml | red wine vinegar | |
| 8 ml | dried oregano | |
| Salt and pepper |
Instructions
- Combine cucumber, tomatoes, red onion and olives in a large bowl.
- Whisk olive oil, vinegar, oregano, salt and pepper. Toss with the vegetables.
- Top with crumbled feta just before serving.
Make-ahead: chop vegetables and make the dressing a day ahead, store separately; combine and dress a few hours before serving (tomatoes release liquid over time, so don't dress too far in advance).
2. Kale & apple salad with toasted walnuts
Serves 8
Ingredients
| Quantity | Ingredient | Notes |
|---|---|---|
| 480 g | curly or cavolo nero kale | stemmed and thinly sliced |
| 2 | apples | thinly sliced or julienned |
| 60 g | toasted walnuts | roughly chopped |
| 40 g | dried cranberries (optional) | |
| 32 ml | olive oil | |
| 24 ml | cider vinegar or lemon juice | |
| 8 ml | Dijon mustard (check GF label) | |
| 8 ml | honey or maple syrup | |
| Salt and pepper |
Instructions
- In a large bowl, massage the kale with a little olive oil and a pinch of salt for 1–2 min until it softens slightly — this makes it easier to eat and less bitter.
- Whisk olive oil, vinegar, mustard, honey, salt and pepper for the dressing.
- Toss the kale with dressing, then add apples, walnuts and cranberries just before serving to stop the apple browning too much.
Make-ahead: massage kale and make the dressing a day ahead, store separately, refrigerated; toss everything together within a couple of hours of serving.
Desserts (2)
1. Mixed berry & citrus salad with mint
Serves 15
A bright, no-bake fruity dessert — GF and egg-free, perfect after rich mains.
Ingredients
| Quantity | Ingredient | Notes |
|---|---|---|
| 267 g | strawberries | hulled and halved |
| 133 g | blueberries | |
| 133 g | raspberries | |
| 2 | oranges | segmented |
| 1 | lime | juiced |
| 15 ml | honey or maple syrup | |
| 1 tbsp | fresh mint leaves | torn |
Instructions
- Combine the strawberries, blueberries, raspberries and orange segments in a large bowl.
- Whisk the lime juice and honey or maple syrup together, then gently toss with the fruit.
- Chill for at least 30 minutes to let the flavours meld. Garnish with the torn mint just before serving.
Make-ahead: prep the fruit and dressing a day ahead, store separately; combine a few hours before serving so the berries stay firm.
2. Chocolate avocado mousse
Serves 15
Rich and creamy without eggs or dairy — GF, egg-free and vegan.
Ingredients
| Quantity | Ingredient | Notes |
|---|---|---|
| 4 | ripe avocados | pitted |
| 167 g | bittersweet or dark chocolate | melted and cooled slightly |
| 66.7 g | cocoa powder | |
| 100 ml | maple syrup or honey | |
| 40 ml | plant milk or regular milk | as needed to thin |
| 3.3 ml | vanilla extract | |
| 0.7 | pinch salt | |
| Fresh berries or shaved chocolate | for garnish |
Instructions
- Blend the avocados until completely smooth in a food processor.
- Add the melted chocolate, cocoa powder, maple syrup or honey, vanilla extract and salt. Blend until fully combined and glossy, scraping down the sides as needed.
- Add the plant milk or regular milk a little at a time if the mixture is too thick to blend smoothly.
- Divide into 15 small cups or glasses. Chill for at least 1 hour before serving.
- Garnish with fresh berries or shaved chocolate just before serving.
Make-ahead: can be made up to 2 days ahead — keeps well chilled and covered.
Planning notes
- Two beef/protein-adjacent mains plus fish and veg: brisket, roast chicken and the monkfish & prawn curry are all included as options — the curry is deliberately sized for 6 rather than everyone, since it's one of three choices for the 12 non-vegetarian guests.
- Hidden gluten check: confirm stock, curry powder/paste, Dijon mustard and any crackers are certified GF for the vegetarian guests' portions.
- Oven strategy: roast potatoes and carrots both roast at 200–220°C — can share oven space; brisket braises low at 150°C; roast chicken needs 200°C for its own slot — plan the timings so the chicken and potatoes aren't competing for the oven right when the chicken needs to go in.
- Day-before suggestion: brisket — cook the day before; charcuterie board components can be bought and portioned the day before; carrots and roast potatoes (parboil stage) can be prepped ahead; green beans and salads — finish within an hour or two of serving.
- Vegetarian/GF group: make sure the GF crackers and GF bread are clearly separated from the regular versions on the charcuterie/bread table, so there's no mix-up.
Quick reference — what the 3 vegetarian/GF guests can eat
- Charcuterie board cheeses (vegetarian rennet) with GF crackers
- Homemade hummus with GF crackers/crudités
- Chickpea & butternut squash curry (their main)
- Roasted carrots with cumin & yoghurt-tahini
- Garlicky sautéed green beans/broccolini
- Roast potatoes
- Both salads (cucumber, tomato & feta; kale & apple)
- Mixed berry & citrus salad with mint
- Chocolate avocado mousse
Off-limits for this group: charcuterie meats, regular crusty bread (GF alternative provided), beef brisket, roast chicken and monkfish & prawn curry.