Dinner party recipes - celebsbar.com

You can also make this with beef cheeks – if you can get them – in which case the flavour will be even more intense. They’ll also take more time to cook (about 4 hours). Cooked chestnuts are available either frozen or vacuum-packed.

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Crème caramel with star anise recipe

I like crème caramel unadorned, no fruit – the point of a crème caramel is the texture and the contrast between the flavour of the custard and the caramel – but you could serve them with blackberries or poached plums if you like. If you want to be a purist, just use the vanilla pod and leave out the star anisePrep time: 20 minutes, plus 30 minutes infusing and further setting | Cooking time: 40 minutesSixWe rely on advertising to help fund our award-winning journalism.We urge you to turn off your ad blocker for The Telegraph website so that you can continue to access our quality content in the future.Thank you for your support.Need help?Visit our page.

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Plum, pomegranate and cardamom trifle recipe

Yes, there’s jelly in this –  I don’t think it has to be verboten in trifle. It makes more work – another layer – but it’s really luscious.

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Pear, Marsala, coffee and chocolate trifle recipe

A trifle very much inspired by tiramisu.

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No-churn orange flower water, cardamom and pistachio ice cream recipe

There are quite a lot of recipes made with whipped cream and condensed milk – you can flavour them with flower water, spices and herbs – for ice cream that you don’t have to churn.

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Nectarine and passion fruit ice cream recipe

One of the loveliest ice creams I’ve ever made. Passion fruit can overwhelm other ingredients – it’s so tart and distinctive – but it’s in balance here.

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Strawberry and basil ice cream recipe

Basil, which is sweet and has cinnamon notes, is very good with strawberries. You need  to use sweet,  ripe berries  for thisPrep time: 25 minutes, plus overnight chilling and freezing time | Cooking time: 20 minutes1 litreWe rely on advertising to help fund our award-winning journalism.We urge you to turn off your ad blocker for The Telegraph website so that you can continue to access our quality content in the future.Thank you for your support.Need help?Visit our page.

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Baked devilled crab recipe

This is incredibly rich  but absolutely lovely.  I’d only ever serve smallish portions for a starter or a lunch or supper.

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Rhubarb and gin sorbet recipe

It depends on the rhubarb you find, but this ends up a lovely pale pink colour, even if your stalks only have a little bit of crimson in them. To serve, you could spoon a little sloe or damson gin over each bowlful.Prep time: 10 minutes | Cooking time: 15 minutesSix to eightWe rely on advertising to help fund our award-winning journalism.We urge you to turn off your ad blocker for The Telegraph website so that you can continue to access our quality content in the future.Thank you for your support.Need help?Visit our page.

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Traditional lamb biryani recipe

I made biryani for the first time just recently, under the tutelage of my friend Roopa Gulati. It’s not nearly as difficult as I thought it would be (I’d even say it was easy, if time-consuming) and it’s a thrill to lift the lid and smell the fragrance of the onions and spices once it’s cooked.

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Belgian moules-frites with mayonnaise recipe

A feast that always reminds me of the seaside. It’s not easy to make for large numbers of people, though (at least I don’t want to make frites for 16 people without a proper deep fat fryer). but it’s a gloriously celebratory meal for four to six.

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Slow-cooked beef with porcini mushrooms and chestnuts recipe

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