Hi everyone! 

As a busy parent, juggling running a small business along with “Mum” duties, means dinner parties aren’t quite like what they used to be. Long gone are the days of trawling through Gourmet Travellers and spending full days fussing over long recipes containing thirty steps. Can anyone else relate?

One thing I won’t stop though is entertaining - having our friends and family sitting around our dining table is my favourite time of the week. With this in mind, I’ve had to change the way I play the game; now seeking easy-yet-delicious recipes and I always opt for cook and serve ware that can be transferred from oven or fridge to table.

Here are a few tips that you can follow to make life that little bit easier...and I promise they don’t sacrifice the true beauty of entertaining!

Let's go! 

Nat xxx

ROASTED ASPARAGUS WITH TOMATO, OLIVE, GARLIC & LEMON

These flavours blend so beautifully, as do the nutrients, with the oil-soluble antioxidants in the tomato and asparagus made more available for the body to use by the olive oil. Garlic contains around 200 health-giving compounds including quercetin and allium, which is antibiotic and antiviral, making it excellent for both problem skin and when you are ailing.

SERVES 4-6

Ingredients
3 bunches asparagus
250 g (9 oz) mini Roma (plum) or cherry tomatoes, halved lengthways
⅔ cup (60 g/2 oz) pitted Kalamata olives, coarsely chopped
2 cloves garlic, thinly sliced
4 anchovy fillets, cut lengthways into thin strips
extra-virgin olive oil, for drizzling
Himalayan salt and freshly ground black pepper
zest of 1 unwaxed lemon

Method
Preheat the oven to 200°C (400°F).
Snap off and discard the woody ends of the asparagus. Lay the asparagus in a large baking tray (baking sheet).
Scatter the tomatoes, olives, garlic and anchovies over the asparagus. Generously drizzle with olive oil. Season with salt and pepper.
Roast for 15-20 minutes, until the asparagus is tender and tomatoes softened.
To serve, transfer onto a large serving plate. Finely grate lemon zest over the top.

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SWEET POTATO WEDGES WITH ALMOND & CHILLI DUKKAH, GOAT'S CHEESE & FRESH HERBS

Sweet potato is low Gl, full of fibre and its high vitamin A content helps keep your scalp healthy and skin free from breakouts. It pairs beautifully with the creamy goat's cheese.

SERVES 4

Ingredients 
2 sweet potatoes, peeled
extra-virgin olive oil, for drizzling
150 g (5½ oz) marinated goat's cheese, crumbled
1 large handful flat-leaf (Italian) parsley, coarsely chopped
1 large handful mint leaves, coarsely chopped
Almond and chilli dukkah
½ cup (90 g/3 oz) almonds
2 teaspoons sesame seeds
1 teaspoon chilli flakes
1 teaspoon coriander seeds
½ teaspoon cumin seeds
Himalayan salt and freshly ground black pepper

Method 
Preheat the oven to 200°C (400°F).
Cut the sweet potatoes lengthways into approximately 2 cm (¾ in)-thick wedges. Arrange on a large baking tray (baking sheet) and drizzle with oil. Bake for 15-20 minutes, until tender and slightly crisp.
Meanwhile to make the dukkah, spread the almonds onto a small baking tray and roast in the oven for 5 minutes, or until golden brown. Dry-fry the sesame seeds, chilli flakes, coriander seeds and cumin seeds in a small frying pan over low heat, until the sesame seeds are lightly toasted and spices fragrant. Crush the roasted almonds and toasted seeds together, using a small mortar and pestle or spice grinder, until coarsely ground. Season with saltand pepper and set aside.
To serve, transfer the roasted sweet potato onto a large serving plate. Crumble over goat's cheese. Sprinkle with dukkah and scatter with herbs.

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WINTER GREENS RIGATONI

Ingredients
2 bunches of Tuscan kale*
1/4 cup extra virgin olive oil*
3 large cloves garlic*
1/4 teaspoon chilli flakes*
1/2 teaspoon salt, and extra for cooking pasta*
350g rigatoni pasta*
2 tablespoons fresh lemon juice*
1/2 cup grated Parmesan cheese

Method
Firstly, let's get started on the greens. Bring a large pot of water up to a boil. Rinse the Tuscan Kale well and dry off.
With a sharp knife, cut along either side of each stem the full length of the kale, removing the stem and leaving the leaf in two long pieces. Repeat with the remaining leaves.
In a small pan over medium-low heat, add the olive oil.
Once hot, add the garlic and cook until lightly browned (for approx 2 mins). Add the chilli flakes. After 2 - 3 more minutes, scrape the garlic, chilli flakes and oil into a blender to cool a bit.

Now bring the water to the boil and add salt flakes. Add the prepared greens, pushing them down with tongs to submerge into the water. Boil for 2 to 3 minutes. Drain the kale by removing the stems using the tongs to drain. Transfer them to a strainer to cool and drain. Leave the water boiling in the pot. You’ll use it to cook the pasta!
Add the pasta to the boiling water and cook until al dente. Set aside 1 cup of pasta water and drain the pasta.

Add the cooked kale, 1/2 teaspoon salt, lemon juice, and 1/4 cup pasta water to the food processor with the garlic and chili oil. Keep the lid of the blender slightly ajar and cover it with a tea towel.  Blend until smooth, adding more pasta water a tablespoon at a time if needed. Taste and adjust seasoning with salt.
Return the pasta to the pot and stir through the sauce. Add the Parmesan cheese and toss to coat until the cheese melts. Top each serving with extra parmesan cheese.

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We may have saved time with our handy tricks but I can assure you our approach doesn't not sacrifice the beauty of entertaining. It's no secret that I adore styling a dining table (even more than getting in the kitchen, to be honest!)  

My suggestions for making table setting easy too are: always use gorgeous linen napery (but the type you can throw in the machine like our Eadie Lifestyle collection), add foliage but be sensible and select flowers that last (we have used Baby's Breath) or pop one of your indoor plants in the centre of the table, and use coloured plates and glassware as it instantly adds flair and they can be used time and time again!