The Daily Telegraph - Telegraph Magazine

Saturday supper club

Stress-free entertaini­ng with Melissa Hemsley

- Photograph­y: Helen Cathcart. Food styling: Ella Tarn. Prop styling: Rosie Jenkins

I’ll be honest: I slightly dread cooking for people in the summer heat. When I’m hosting on the stickiest of evenings, I make every effort to give myself a short to-do list so I can keep my cool, and choose a menu that’s prepped and ready to go before people arrive.

To start, my five-minute trout pâté is a crowd-pleaser; even friends who don’t usually like smoked fish end up asking for the recipe. And to follow, a hearty one-pan vegetarian frittata that I love because of its layers: delicious roast potatoes on the bottom, built up with black beans, mature cheddar cheese, spring onions and punchy pickled jalapeños. It’s just as good warm or at room temperatur­e, so can be made in advance when it’s cooler and will free up your evening.

For dessert, my crumbles are light and great at any temperatur­e. Strawberri­es and cherries are lovely together, and all you have to choose is what to serve them with: clotted cream, whipped double cream or good old vanilla ice cream?

 ??  ??
 ??  ?? MAIN
Black bean frittata
MAIN Black bean frittata
 ??  ?? STARTER
Trout pâté
STARTER Trout pâté
 ??  ?? DESSERT
Mini almond crumbles
DESSERT Mini almond crumbles

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