Easy on the eye and simple to make, thanks to shop-bought ingredients and no fiddly techniques. These recipes can be made ahead or require 30 minutes or fewer of prep – they’re go-to ideas for entertaining special guests
Recipes LULU GRIMES
Aubergine lasagne
SERVES 8-10 | PREP 10 MINS | COOK 50 MINS | EASY
Spread a thin layer of aubergine pasta sauce (from two 280-300g jars, available at shop.Olivemagazine.com) into the bottom of a 22cm x 32cm baking dish, lay enough fresh lasagne sheets to cover, add a layer of béchamel sauce (from two 500ml cartons) and dot over some more pasta sauce. Grate over a medium courgette (see tip, below), season and add a few more spoons of béchamel. Add another layer of lasagne sheets, a layer of grilled aubergines (from a 400g jar) plus more pasta sauce, followed by another layer of lasagne sheets. Repeat the béchamel, sauce and courgette layer, using up the remaining pasta sauce and finish with a layer of lasagne sheets and the remaining béchamel. Scatter over a handful of crumbled feta. Bake at 200C/180C fan/gas 6 for 40-50 mins or until bubbling and browned on top, and a sharp knife slides easily through the pasta layers. Leave to stand for 20 mins before serving with green salad and focaccia.
PER SERVING (10) 279 kcals | fat 10.9G saturates 4.6G | carbs 32.6G | sugars 8.3G fibre 4.5G | protein 10.5G | salt 1.3G
tip
Swap out the courgettes for chopped spinach or kale, or finely sliced peppers from a jar if you like. If you prefer, you can make this lasagne the day before and reheat it to serve.
On the menu
Sloe gin fizz
Potato, dill and parmesan bites
Aubergine lasagne
Brown sugar breakfast cake
These three party dishes can easily be doubled to feed an even bigger crowd
A jug of sloe gin fizz
SERVES 8 | PREP 5 MINS | EASY
Pour 300ml of sloe gin into a large jug and add 1 large lemon cut into thin wedges and 2-3 small sprigs of rosemary, squashing down the lemon with the end of a rolling pin. When your guests arrive, add plenty of ice and top up with a bottle of cava brut and some sparkling water. Use long sprigs of rosemary with the lower leaves stripped off (freeze for later) to garnish and serve in flutes or tall, narrow glasses.
tip
Make the base of this cocktail ahead, organise the glasses with the garnishes a couple of hours before and then you’ll be ready to go when the party starts.
buys
Find tomato sauce with aubergine by Delicario at the Olive shop. shop.Olivemagazine.com
Potato, dill and parmesan bites
SERVES 10-12 | PREP 15 MINS | COOK 50 MINS | EASY | GF
Quarter 2kg of salad potatoes (no need to peel) and cook them in simmering water in a large pan for 8 m
