dinner party main

This moreish and authentic Malaysian chicken curry combines tangy tamarind and creamy coconut milk for a real depth of flavour

Ayam Kapitan (Captain’s curry)

turmeric

tbsp flaky sea salt

chicken legs

vegetable oil

milliliters thick coconut milk (this must be full-fat)

lemongrass stalks, bruised

limes leaves

chicken stock powder

tbsp white caster sugar

tamarind paste

fresh ginger

galangal

lemongrass

Thai shallots

candlenuts nuts

garlic

Mix the turmeric, salt and 3 tbsp water in a large non-metallic dish, then add the chicken pieces. Rub all over the chicken, cover and chill overnight, or leave at room temperature for 30 mins.

Meanwhile, make the spice paste. Soak the dried chillies in hot water for 20 mins until soft. Drain, then mix the chillies and other ingredients together in a processor or blender until smooth.

Heat the oil in a deep wok or large, heavy-based saucepan. Fry the chicken in batches for 5 mins until golden, turning halfway through. Drain the chicken on kitchen paper. Carefully remove half of the oil to a heatproof container, then add the spice paste to the remaining oil in the wok.

Fry the paste for 5 mins, then return the chicken to the pan, followed by the coconut milk, lemongrass and lime leaves. Cook for a further 5 mins, then stir in the stock powder, sugar and tamarind paste. Simmer gently for 1 hr 30 mins-1 hr 40 mins until the chicken is falling off the bones.

This smoky, melt-in-the-mouth main course is slow-cooked for several hours, making it ideal for a Bonfire Night feast after the fireworks

Slow-roast pork shoulder

tsp black treacle

tbsp cider vinegar

tsp smoked paprika

tsp cumin

mustard powder

tsp chilli powder

pork shoulder

In a small bowl, mix the treacle, cider vinegar, paprika, cumin, mustard powder and chilli powder until smooth. Using a sharp knife, make deep slashes in the skin of the pork shoulder to cut through the skin and fat layer, but not the meat. Place the joint, skin-side down, in a large dish and rub the spice paste into the meat (not the fat). Turn skin-side, cover tightly with cling film and put in the fridge overnight, or for 24 hrs to give the pork maximum flavour.

Heat oven to 150C/130C fan/gas 2. Transfer the pork, skin-side up, to a deep roasting tin, rub 1 tbsp sea salt onto the skin and pour 500ml water into the bottom of the roasting tin. Cover tightly with foil and roast in the oven for 5 hrs.

Remove the foil, turn up the oven to 200C/180C fan/gas 6 and cook for a further 1 hr 30 mins or until the pork is very tender and the skin has turned to crispy crackling.

Once the pork is ready, take it out of the roasting tin, cover with foil and leave to rest. Pour the juices from the roasting tin into a jug and leave to separate. Pour off the fat layer and transfer the remaining juices to a large sauté pan. Simmer over a high heat, stirring, until reduced to a rich gravy.

Once rested, cut the pork into pieces – it should pull apart with very little effort – and break the crackling into shards. Serve the pork and crackling with the gravy poured over and mustard mash, honey-roasted carrots and quick pickled red cabbage on the side (see goes well with below).

Salmon and smoked haddock are perfect partners in this creamy, cheesy fish dish - freeze ahead and thaw for a make-ahead dinner party main

Luxe fish pie

thick white fish fillets,

thick salmon fillet, unskinned

smoked haddock (preferably undyed)

full fat or semi-skimmed milk

onion,

bay leaves

butter

plain flour

young spinach leaves

tbsp white wine

½kg potatoes (ideally Maris Piper), cut into even-sized pieces

mature cheddar,

milliliters tub half-fat crème fraîche

Place the fish fillets in a large, wide saucepan and pour over the milk. Add the onion wedges and bay leaves, tucking them in around the fish. Bring to a very gentle simmer, then cover with a lid and remove from the heat immediately. Leave to stand and infuse for 10 mins or until the fish is just cooked. Drain the fish in a colander over a large jug to reserve the infused milk, then tip the fish into a bowl. Set aside.

Meanwhile, make the topping. Put the potatoes in a large saucepan of cold water, bring to the boil, then simmer for 15 mins or until the potatoes are soft but not falling apart. Drain well, return to the pan and mash with the butter, half the cheese and the crème fraîche until smooth. Season to taste and set aside.

To finish the filling, melt the butter in a medium saucepan and stir in the flour. Cook for a few secs, then gradually add the infused milk, stirring over a medium heat for 3 mins until the sauce is smooth and thick. Stir in the spinach and wine or vermouth, if using, and cook for 2 mins more. Remove from the heat and stir in the dill. Season to taste.

Heat oven to 200C/180C fan/gas 6. Spoon a third of the sauce into the base of a 3-litre shallow rectangular dish. Scatter half the fish fillets over the sauce, breaking them into chunky pieces and discarding the skin, any stray bones, onion and bay leaves as you go. Pour over another third of the sauce, then top with more fish. Continue the layers once more, finishing with sauce.

Spoon the potato over the fish mixture, starting at the edges. Swirl the potato with the back of a spoon and sprinkle over the remaining cheese. Place the dish on a baking tray and bake in the centre of the oven for 45 mins or until the potato is golden and the filling is bubbling.

This elegant, gluten-free main is special enough for a dinner party, yet simple and quick to make for no fuss entertaining

Baked sea bass with lemon caper dressing

sea bass fillets

olive oil,

tbsp extra virgin olive oil

tbsp capers

Dijon mustard

tbsp chopped flat-leaf parsley,

To make the dressing, mix the oil with the lemon zest and juice, capers, mustard, some seasoning and 1 tbsp water. Don't add the parsley yet (unless serving straight away) as the acid in the lemon will fade the colour if they are left together for too long.

Heat the oven to 220C/200C fan/gas 7. Line a baking tray with baking parchment and put the fish, skin-side up, on top. Brush the skin with oil and sprinkle with some flaky salt. Bake for 7 mins or until the flesh flakes when tested with a knife. Arrange the fish on warm serving plates, spoon over the dressing and scatter with extra parsley leaves, if you like.

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Ayam Kapitan (Captain’s curry)

Slow-roast pork shoulder

Luxe fish pie

Baked sea bass with lemon caper dre...

Top 4 dinner party main recipes from across the web

The most viewed dinner party main recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Ayam Kapitan (Captain’s curry)

Slow-roast pork shoulder

Luxe fish pie

Baked sea bass with lemon caper dre...

The most viewed dinner party main recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine