Your menu
Ingredients adjust for your table
Budget bands are a guide to ingredient costs, excluding drinks.
Roasted tomato and red pepper soup
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Slow-roasted lamb shoulder
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Crisp rosemary potatoes
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Lemony greens
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Raspberry ripple semifreddo
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One shopping list
Select your guest count to scale the whole dinner.
Quantities scale; cooking times do not. Adjust pans and batches, and round whole items sensibly. Check every ingredient label for allergens. Cool cooked food promptly, refrigerate within two hours and use within 48 hours; reheat only once until steaming throughout. Food storage guidance.
A calmer evening
- At least a day before: freeze semifreddo and make soup; refrigerate soup.
- 5–6 hours before main: start lamb, allowing time for resting.
- Earlier: parboil potatoes and prepare greens.
- About 1 hour before main: roast potatoes alongside lamb, then turn up oven while lamb rests to crisp them.
- At service: reheat soup until steaming, cook greens and pull lamb apart. Soften semifreddo briefly before slicing.
Check your oven capacity and read each recipe before hosting.
In the glass
A medium-bodied red such as Rioja; or pomegranate juice with soda and orange.
Plan another evening