Dinner Party Recipe Ideas

Starter recipe ideas
Roasted butternut squash and red pepper tartlets
Serves 2

Ingredients: Ready-made shortcrust pastry, 2 medium free range eggs and 1 egg yolk
150g crème fraîche, 110g ricotta, 400g butternut squash, cut into dice, 1 large red pepper, de-seeded and cut into large dice, chilli flakes, a handful for sprinkling, splash of olive oil, salt and freshly ground black pepper

Method:
1. Roast the butternut squash in the olive oil at 220°c/gas 7 for about 20 minutes. Addthe red pepper pieces to the tray, give it all a good shake, reduce the oven temperature to180°c/gas 6 and continue roasting for a further 15 minutes.
2. Roll out the ready-made pastry on a lightly-floured surface to the thickness of a pound coin and use it to line the tartlet tins. Prick the bases with a fork and chill them for 15 minutes. Roll out the trimmings, cut out six stars and set them aside.
3. Line the chilled tartlet cases with baking parchment and baking beans and half bake for according to packet instructions.
4. Whisk one of the eggs and the egg yolk with the crème fraîche and ricotta. Season with a little salt and lots of black pepper and divide the mixture between the tartlet cases. Top with the roasted butternut squash and red pepper pieces and a pastry heart.
5. Beat the remaining egg and use it to glaze the star, then sprinkle with chilli flakes. Place the tartlets on a baking sheet and bake in the oven for 25 minutes or until the filling has just set.
6. Remove from the oven and leave to cool for 10 minutes.

Ingredients: 120ml Teriyaki Marinade, 250g halloumi cheese, cut into 1cm slices
10ml olive oil, 8 slices ciabatta bread, 1 garlic clove, 100g raw spinach, 4 tomatoes, sliced and seasoned with black pepper

Method:
1. Pour the marinade into a shallow dish, immerse the halloumi slices and leave to stand for 30 minutes
2. Rub olive oil into the ciabatta and grill until lightly toasted
3. Remove the ciabatta from the heat and rub each slice with the raw clove of garlic.
4. In another pan, heat a teaspoon of olive oil, add the spinach and cook until it starts to wilt, then remove from the heat.
5. Top each slice of the toasted ciabatta with the wilted spinach followed by 2 slices of tomato, and finally a slice of the marinated halloumi
6. Place on a baking tray in a pre-heated oven at 170C / Gas 3 and cook for 5-7 minutes, or until the cheese starts to melt