This chapter is about food that does the serious work before your friends arrive. Two centrepieces, and the timeline that makes it all possible.

Guinness-Braised Beef Short Ribs

Deep, glossy and ideal for friends because all the serious work is done before anyone rings the bell.

Serves 6 · Prep 20 mins · Cook 3 hrs 45 mins

You need

  • 2kg beef short ribs · 2 onions · 2 carrots · 3 garlic cloves
  • 2 tbsp tomato purée · 440ml Guinness · 500ml beef stock
  • 2 bay leaves · 4 thyme sprigs

Method

  1. Heat the oven to 160°C fan. Season and brown the ribs well; remove.
  2. Cook the onions and carrots for 8 minutes, add garlic and tomato purée.
  3. Add Guinness and bubble 2 minutes, then stock and herbs. Return the beef, cover, and cook about 3½ hours until spoon-tender.
  4. Skim the fat, reduce the sauce until glossy, return the beef and serve with buttery mash.

What to pour: Malbec, Rioja Reserva or stout. Better made a day ahead.

Roast Cauliflower with Whipped Feta & Hazelnuts

A vegetable dish with enough contrast to hold its own beside any roast.

Serves 6 as a side · Prep 15 mins · Cook 35 mins

Method

  1. Roast the cauliflower florets with oil, cumin, salt and pepper at 210°C fan for 30–35 minutes.
  2. Blend feta and Greek yoghurt with lemon juice until creamy.
  3. Spread the whipped feta on a platter, pile on the hot cauliflower.
  4. Scatter with toasted hazelnuts and parsley, finish with lemon.

Cook Before They Arrive: Dinner for Six

  • Day before: make the lemon possets, mix the salad dressing, prepare the cauliflower topping, season the chicken.
  • That morning: trim vegetables, wash leaves, set the table, chill wine.
  • 90 minutes before: start the chicken, boil potatoes and keep warm.
  • 30 minutes before: roast cauliflower, finish potato salad, put out serving dishes.
  • Guests arrive: pour drinks, put out olives, finish the sauce while everyone settles in.
When the doorbell rings: stop, pour something, and talk to your guests.