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Buffet

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Showing: 6 recipes
Roast cauliflower, date and olive giant couscous
Roast cauliflower, date and olive giant couscous

Grain-based salads are a great choice for gatherings, as they’re hearty and hold up well. This one can be made up to 24 hours ahead and stored in the fridge

Recipe by Abigail Spooner

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Serves: 8-10, as a side
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Coronation chicken-style salad
Coronation chicken-style salad
A contemporary version of coronation chicken. Here, a whole spiced bird is roasted then shredded and tossed with cooked, crispy smoked bacon, cherry tomatoes and crunchy croutons

Recipe by Angela Boggiano

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Serves: 8, as part of a spread
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Creamy celeriac and potato gratin
Creamy celeriac and potato gratin
Celeriac and potato slices are layered up in a nutmeg and clove infused cream to create this substantial side dish from chef Tommy Banks

Recipe by Tommy Banks

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Serves: 6 (or 4 with leftovers)
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Mulled sloe gin and plum ham
Mulled sloe gin and plum ham
Follow our foolproof way to cook your gammon joint then jazz it up for the party season with sloe gin!

Recipe by Sarah Cook

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Serves: 8 as a main, more as a part of a buffet
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Red Leicester, pickled onion and watercress quiche
Red Leicester, pickled onion and watercress quiche

Recipe by Felicity Cloake

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Makes: 2 quiches
Serves: 12
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Spiced gammon cooked in cider
Spiced gammon cooked in cider

Recipe by Lucas Hollweg

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Serves: 6-8
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