Summer Dinner Party: Our Fail-proof Dishes

Serves 4

STARTER: Galia melon and courgette quinoa salad with basil & lemon dressing

MAIN: Slow cooked lamb shoulder with roasted baby carrots & broad bean, pea and mint smash 

SWEET: Dairy free vanilla panna cotta with poached strawberries and thyme 


Galia melon and courgette quinoa salad with basil & lemon dressing


- 2 galia melons
- 1 avocado, chopped
- 1 courgette, ribboned
- 1 cup quinoa, cooked
- 1 bunch basil
- the juice of 1 lemon
- the rind of 1 lemon
- 2 tbsp olive oil
- 1 tbsp himalayan salt
- a handful of mixed seeds and goji berries


1. Cut the melons in half and and spoon out the seeds
2. Scoop out all of the melon in ball-shapes, until you have empty skins and put to one side
3. Mix the lemon juice, basil, salt and olive oil in a blender until combined
4. Combine the melon balls, avocado, quinoa, courgette ribbons dressing and lemon zest and add to the melon shells
5. Top with a sprinkle of seeds and goji berries and serve. 


- The melons can be scooped out,  quinoa cooked, courgettes ribboned, and dressing made beforehand to save time
- Then simply add all the ingredients together when the guests arrive and serve fresh!


Slow cooked lamb shoulder with roasted carrots & broad bean, pea and mint jumble



- 2kg Lamb Shoulder (good quality)
- 10 sprigs of rosemary
- 2 cloves of garlic
- 1 cup red wine
- 1 cup filtered water
- himalayan salt and freshly cracked black pepper
- olive oil


1. Preheat the oven to 220C
2. Slash the fatty side of the lamb shoulder with a knife several times and  rub with the oil, salt and pepper
3. Place in a baking tray on top of half the rosemary and garlic, then place the 2nd half on top, add the water and red wine and roast for 30mins
4. Turn the oven down to 150C, cover the lamb with tinfoil and continue to roast for 5-6hrs - re-coat the lamb with the wine/water mixture every couple of hours to keep it moist
5. Put the carrots on a baking tray, coat in a drizzle of oil and add to the oven 1hr before the lamb is due to finish
6. Remove from the oven and plate immediately



- 500g broad beans, podded
- 3 cups frozen peas, thawed and at room temperature
- 2 Tbsp olive oil
- juice of 1 lemon
- handful fresh mint
- 3 tbsp coconut yoghurt
- sea salt and freshly cracked black pepper
- mint leaves to garnisH


1. Bring a large pot of salted water to the boil. Add the broad beans and cook for 3-5 mins, until soft, remove from heat and drain
2. When cool enough to handle, peel off the outer shell from the broad beans and discard
3. In a food processor, or large mortar and pestle, roughly mash together the broad beans, peas, olive oil, fresh mint, coconut yoghurt and lemon juice. Season with salt and pepper to taste


- Once the lamb is prepared and in the oven, it requires no more attention - just be sure to plan the correct time to add it to the oven!
- The broad beans can be cooked and de-shelled beforehand, then simply add all the ingredients to the food processor and blend before plating up.


Dairy-free panna cotta with poached strawberries & thyme


- 3 cans of coconut milk
- ⅓ cup maple syrup
- fresh vanilla pods
- 3 tbsp agar agar
- 1 punnet fresh strawberries
- 2 tbsp maple syrup
- 1/4 cup filtered water
- 4 sprigs of thyme


1. Add the coconut milk to a saucepan and heat over a medium heat
2. Add the agar agar and stir until combined
3. Add the maple syrup and vanilla and continue to stir over a low heat for 2-3mins
4. Remove from the heat and pour into ramekins
5. Store in the fridge overnight to set
6. Cut the strawberries in half and add to a saucepan over a medium-high heat along with the water and maple syrup
7. Stir for 2-3mins, then transfer to the fridge to cool
8. Serve.


- In order for the agar agar to set, this dessert has to be made at least the day before to give it time to set, which means that dessert is ready and waiting to go on the night. Garnish with fresh thyme and serve stress-free!