Serve up the flavours of Spain with a deliciously authentic paella. Follow our step-by-step guide for fool-proof dinner party cooking.
This is my go-to meal when time is tight. It takes only a few minutes to throw together and cooks in the oven while you prepare some rice and vegetables and set the table. The sauce also works well with a butterflied whole chicken or fillets of fresh fish.
Sausages and lentils are a marriage made in heaven. Here they combine to make a dish that’s really earthy. Toulouse sausages are the perfect variety to use, but Cumberland sausages work just as well. Serve with a creamy potato and leek mash.
An Italian staple, risotto is a wonderfully comforting dish that takes surprisingly little time to prepare but looks incredibly impressive– perfect for a dinner party feast.
This is a great one-pan dish, in which the gravy is built up around the ingredients as they cook. Served with good bread, it’s a warming winter supper dish. It’s fine to use canned beans for stews of this sort but the beans can also be soaked and cooked from scratch. When boiling the beans, it can help them to soften more quickly if a pinch of bicarbonate of soda is added to the water.
The pork filling for this deliciously warming pie can be made the day before and kept in the fridge, until required.
A Belgian classic, this is like a well dressed up potato dauphinoise and it goes down a treat with a glass of Belgian beer.
Sausages are a staple at the Ripley kitchen table and these make a really tasty change. Baby toad-in-the-holes go very well down grown-up holes too.
This dish looks impressive but is deceptively easy to make. Served with a sprinkling of goat’s cheese and rocket for a starter or a light meal to impress.
We’ve tried our fair share of lasagne recipes, and this one by top chef Gino D'Acampo is definitely one of the best. The fresh basil pesto melted into the béchamel sauce is just fantastic.
These rissoles may not be breadcrumb coated but they are oblong in shape and can’t quite be classified as meatballs. They are quick to make and can be prepared in advance and kept warm in the oven for spontaneous suppers – serve with peas, broccoli and new potatoes.
Using three different cheeses makes this cosy favourite even more delicious but it’s still really good made with just cheddar.
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