From a grand dinner, a relaxed supper with friends, drinks and canapes, or feeding a multitude with a rolling buffet … however you’re entertaining, let us COOK so you can enjoy the party.
Slow-cooked lamb with chickpeas, spinach and sweet potato, dressed in North African spices, wrapped in golden filo pastry and topped with feta and pistachio.
Roasted butternut squash slices on pickled red onions, pearl barley and red quinoa, wrapped in puff pastry and garnished with pomegranate seeds and nibbed pistachios.
Seared fillet of beef topped with a porcini and Portobello mushroom duxelle and chicken liver paté, wrapped in crisp puff pastry, and served with a velvety port and red wine jus.
A prime beef fillet, coated with creamed horseradish and wrapped in Dingley Dell higher-welfare, air-dried ham, served with a Béarnaise-style sauce with a hint of tarragon.
A higher-welfare British chicken crown with a handmade stuffing of Speldhurst sausagemeat, bacon and herbs, with an indulgent sauce made with English sparkling wine, shallots and orange.
Two rostis of julienned parsnip and carrot with speckled lentils and a garlic and mushroom cream centre, topped with a parsnip and Cheddar cream, finished with parsnip ribbons.
Handmade stacks of blended spinach and ricotta, with a layer of chargrilled aubergines and red peppers, topped with halloumi slices dressed with sesame and dill.
Cod and smoked haddock in a classic, white roux sauce with lemon, parsley and chives. Topped with fluffy, buttery and parsley mash and finished with a crispy crumb and lemon zest.
