How to Host Your Summer Dinner Party for Under £25

When the sun casts its annual spell on Britain, alfresco dinner plans fill up every calendar, beer gardens become a sea of pints and sunburn and the inviting smell of BBQ smoke constantly permeates the air. It’s as though the energising glow of the sun sparks a new lease of life (and appetite)!

In honour of the sun’s arrival, we’ve reached out to some of our passionate chefs and foodie connoisseurs to help plan the ultimate low-cost menu for your summer soiree!

We believe that the rising cost of living shouldn’t put a damper on your seasonal plans, so this three-course menu costs less than £6 per head.

Each dish below includes an approximate cost so there’s no more wondering how to save money on food for your summer dinner party. Plus, there are no nasty surprises when you arrive at the checkout, leaving you free to focus on the important stuff — eating good food, with good people!

Spicy Starter – Asian-style Aubergine by Simon Wang

Fried aubergine on a marble work surface.

When it comes to summer dinner party menu ideas, this flavourful aubergine dish is the perfect way to whet your guest’s appetite. With the kick of fresh chillis and an intoxicating garlicy scent that lifts into the summer night’s air, this starter may be simple but we think it’s the perfect way to kickstart a sun-inspired menu!

Your shopping list (to feed four loved ones)…

2 juicy aubergines
1 big bunch of spring onion
2 garlic cloves
1 spicy red chilli

Cost per head: £1.76

How to bring it all together…

Steam your aubergine until the flesh is soft and tender.
Slice the aubergine into thin slices and place the slices neatly on a plate.
Finely chop your fresh spring onions and garlic before sprinkling them on top of your sliced aubergines.
Like it spicy? Add finely chopped fresh chilli – it’s a great way to add a splash of colour to your dish!
Splash on some light soy sauce according to your own taste.
If you have it to hand, drip a few drops of hot sesame oil to encourage a gorgeous smell (optional).
Finally, to lift the scent from the spring onion, garlic and chilli, use a small saucepan to heat up two or three spoons of vegetable oil.
Wait until the oil is hot (you’ll be able to see smoke rise from the oil’s surface) before carefully pouring the hot oil on top of the spring onion, garlic and chilli.

Tip: If you have a flair for the dramatics, completing the final step in front of your guests is sure to induce a few oohs and wows!

Liked this recipe? Simon is itching to show you more! You can make this dish and others at his Vegan Cooking Class!

Moreish Main – Smokey Spanish Chicken and Chorizo Rice by Tere and Colin

A table with a dish of paella.

Whisk your guests off to the Med with Tere and Colin’s take on paella! This flavour-packed dish balances smokey notes with citrus and spice and is the perfect rich-in-colour main to satisfy the eyes and mouths of hungry guests.

Your shopping list (to feed four loved ones)…

4 large skinned chicken thighs with the bone
Half a cooking-variety chorizo, skinned and chopped into little cubes
4 tablespoons of light olive oil
1 large Spanish onion or white onion, skinned and finely chopped
1 fat garlic clove skinned and finely chopped
1 fresh, juicy red pepper and 1 fresh green pepper, chopped roughly and de-seeded
1 tin of your favourite chopped tomatoes
350gms of Spanish bomba rice. Can’t find it? Any other short-grain rice will do!
1 of your favourite stock cubes (chicken or veggie, depending on your preference) made up with 1.5 litres of hot water
1 tsp chilli flakes
2 tablespoons of smoked paprika (ideally Spanish, if possible!)
Flaked sea salt, season as needed
A handful of fresh flat-leaf parsley, chopped
1 cup of petit pois peas from your freezer
1 lemon, zest grated

Cost per head: £2.50

Veggie? This dish can also be easily adapted for any veggies at your table by swapping the meat for meat-free substitutes. Tere recommends Quorn Chicken and Linda McCartney's Chorizo and Red Pepper Sausages, plus an extra dash of smoked paprika to keep the smokey flavour.

How to bring it all together…

Find a large wide pan (approx 12 inches diameter and around 3 inches deep), whack it on the hob and turn up the heat.
Splash on some olive oil and heat. Be careful not to burn it. Add your chicken and chorizo (or veggie options) and fry until golden. Don’t forget to turn it to make sure all sides are cooked!
Toss in your onion, garlic and peppers before immediately following with chilli flakes and paprika, so they soften and all flavours mix with the meat. Keep the heat low so as not to burn any of the ingredients, especially the onions and garlic as this can give a bitter taste. If the pan has a lid, it's useful to use it to semi-steam the chicken at this stage.
Add your tin of chopped tomatoes as well as the rice, mixing in with all the ingredients until fully covered. Follow with your stock but don't add all of it in case there is too much liquid– it’s always a good idea to keep some back which can be added if needed! The rice will soak up the stock but should not be dry when cooked. If more seasoning is required, salt can be added at this stage.
The rice should be cooked within approximately 15-20 mins, it should hold its shape and be opaque – taste a grain or two to make sure they’re not too crunchy. If cooked, turn off the heat and add the peas, chopped parsley and finally a generous amount of fresh lemon zest!

Craving more? Unwind on Tere and Colin’s houseboat and learn more amazing Spanish recipes with this foodie experience!

Delightful Dessert – Zesty Italian Orange Pudding by The Sweet Bit

Orange desserts in small sugar-dusted pots.

Remind your guests of a dreamy Italian sunset with this chilled golden dessert. From the Italian home kitchen of Valeria’s grandmother — owner of The Sweet Bit — comes this lip-smacking dessert and hot weather staple. This refreshing pot of goodness will satisfy all the sweet tooths in the house, without you having to wrestle with a hot oven on a warm day. Pop this perfect pudding on your list of summer dinner party ideas and you won’t regret it!

Your shopping list (to feed four loved ones)...

3 egg yolks
150gr caster sugar
200ml whole milk
500ml whipping cream
100ml freshly squeezed orange juice
Zest of two juicy oranges
8gr gelatine leaves (about 5 leaves) – this can be substituted for vegetarian agar agar
Star anise and/or cinnamon stick (optional)

This makes 4 big pots or 8 small pots, approx 150ml.

Cost per head: £1.3 per big pot or £0.68 per small pot

How to bring it all together…

Firstly, soak the gelatine in a bowl full of cold water.
Grate your orange peel and then put it aside for later.
Pour the milk, cream and orange juice into a medium pan. Add the star anise/cinnamon and bring it to a simmer.
In the meantime, whip the egg yolks with the sugar using an electric whisk and add the orange peel.
Squeeze the gelatine sheets, pour them into the liquid mixture and stir for a few seconds to dissolve.
Pour the liquid mixture onto the eggs and sugar, stirring constantly to get a homogeneous mixture.
Strain and pour the mixture into the pots.
Finally, store your delicious orange pudding in the fridge for at least 2 hours or until firm before digging in!

Was Valeria’s zesty sweet a hit? Good news! She’s invited you to spend the day in her bright and airy kitchen learning how to make more Italian desserts with this London baking class!