Entertaining made easy

With our modern, fast-paced lives these gatherings have adapted into more informal occasions that demand interesting menus free from hours spent preparing and cooking.

In recognition of this trend towards delicious, hassle-free dinners, Lindsey Bareham has created a host of recipes that can be ready within the hour.

The 50 tempting, three-course dinner menus are contained in her new book, Dinner In A Dash.

Lindsay commented: "Most of us love to eat well and entertain our friends, but we don't always have the time these days to spend hours shopping, chopping and cooking.

"We want to entertain spontaneously, often during the week, which might mean rushing in from work to start from scratch. So I've created dishes that you might expect to eat at a fashionable restaurant but at a fraction of the cost and made with minimum effort."

Don't be afraid that you've got to turn into a saucepan-juggling whirling dervish in the kitchen, as Lindsey's worked out clever timing plans so that one dish can be prepared while another simmers away in the background.

One of her favourite menus is a light starter, Leeks Vinaigrette With Egg And Chives, followed by Moroccan Spatchcock with Tzatziki.

Lindsey points out: "This is a hands-on main course so supply plenty of paper napkins and finger bowls with rose petals or slices of lemon.

"There should be just enough room afterwards for an elegant take on a favourite old fashioned British pudding, Caramelised Roast Apples."

• Dinner in a Dash, by Lindsey Bareham, is published by Quadrille, priced £14.99.

Leeks Vinaigrette with Egg and Chives Moroccan Spatchcock with Tzatziki Caramelised Roast Apples (Serves 6)

• 1 kg trimmed long, thin leeks
• 1 medium-large cucumber
• 6 small eating apples, such as Cox's
• 4 lemons
• 7 large garlic cloves
• 25g bunch coriander
• 1 tbsp snipped chives
• About 10 tbsp olive oil
• 150ml peanut oil or other flavourless oil
• 2 tbsp red-wine vinegar
• 1 chicken stock cube
• 1.5 tbsp smooth Dijon mustard
• 4 tbsp ras al hanout (Moroccan spice mix)
• 350g couscous
• Half tsp saffron stamens
• 400g can chickpeas
• 2 tbsp sultanas
• 3 tbsp golden syrup
• 3 tbsp soft brown sugar
• 50g butter
• 500g Greek yoghurt
• 250g pouring cream, to serve
• 2 eggs
• 5 poussins/spring chickens
• Crusty bread, to serve
• Tinfoil
  
  0-15 minutes: Heat the oven to 220C/425F/Gas Mark 7. Boil the kettle. Fill the sink with water.

To start Leeks Vinaigrette with Egg and Chives, trim and cut the leeks to approximately 10-centimetre lengths. Agitate in the water.

Boil the leeks in salted water for about six minutes until tender. Stand in a colander to drain.

Boil the eggs for 10 minutes. Crack under running water and peel.

15-30 minutes: To begin Moroccan Spatchcock with Tzatziki, place the sultanas and saffron in a cup and cover with boiling water. Peel and chop the garlic and pound to a paste with half a teaspoon of salt. Set aside one teaspoon of paste in a serving bowl. Mix the remaining garlic with two tablespoons of lemon juice and six tablespoons of olive oil, then stir in the ras al hanout.

Use scissors to remove the poussins' spines. Open out the birds and flatten slightly with the heel of your hand. Smear generously with the spice mix and lay on a couple of heavy-duty roasting trays. Dribble with olive oil. Roast the poussins on the upper shelves, juggling the shelves if necessary for even cooking, for 30-40 minutes.

30-45 minutes: Dissolve the stock cube in 550mls boiling water in a serving bowl. Add the sultanas and the saffron, the couscous and two tablespoons each olive oil and lemon juice. Stir thoroughly then cover.

Rinse the chickpeas in a colander.

Make the tzatziki by stirring one tablespoon each olive oil and lemon juice into the garlic paste in the serving bowl. Beat in the yoghurt.

Peel the cucumber, split lengthways and scrape out the seeds with a teaspoon. Cut into chunky pieces.

To make the vinaigrette, briefly blitz the mustard, three tablespoons warm water and the vinegar in a blender. With the motor running, add the peanut oil in a thin stream until thick and creamy.

45-60 minutes: Remove the poussins from the oven. Cover with the foil to keep warm. Adjust the oven to 190C/375F/Gas Mark 5.

For Caramelised Roast Apples, core and halve the apples. Lay, cut side up, on a lightly buttered oven tray. Spoon over the golden syrup and dredge with sugar. Top each apple with a piece of the remaining butter. Bake for 20 minutes until tender.

To serve: Halve the leeks lengthways, discarding the outer layer if it is stiff. Arrange cut-side up on a platter and drizzle with the vinaigrette. Grate the eggs over the top and sprinkle with chives. Serve with crusty bread. For the main course, fork up the couscous and mix in the chickpeas. Chop one tablespoon of coriander.

Serve the poussins draped over the couscous with the lemon wedges and the remaining sprigs of coriander. Stir the cucumber and the reserved one tablespoon chopped coriander into the yoghurt, and serve separately.

Serve the apples with the syrup spooned over the top. Serve the cream separately.