This is an all time dinner party menu - and I’ve spent years hosting people in tiny London flats and New York studios, big, rambling Cape Town kitchens and Sydney family homes, so trust me when I say, no matter where you are, you do not want to be sweating over a stove, whilst everyone else is having a drink and catching up. The best dinner party menus are the ones that you can prep in advance, and that essentially run themselves, the night of.

So let’s start with the anchor. I’m talking about the magic of a slow cooked lamb shoulder.

Anchor your dinner with a slow anchovy, oregano + preserved lemon lamb

First things first, I’ve found that there’s a very common misconception out there that a big piece of meat, like a lamb shoulder, is complicated or intimidating to cook.

In reality, lamb shoulder is one of the most forgiving, and reliable, things you can cook for a crowd.

And, even better, once you understand the basic sequence, it all becomes incredibly simple: you season the meat, brown it (before or after the cook), add liquid, cover it tightly, and just let it gently “collapse,” over several hours.

This entire menu is built around that prep ahead philosophy. Every single component can be done well in advance, which means you’re free to actually enjoy your guests, knowing that you have a generous, abundant, knockout dish to serve them.

The perfect cut

Lamb shoulder is the perfect cut for hosting because it has enough fat and connective tissue to handle a long stay in the oven, without drying out. Simply put, you have a huge margin for error with lamb shoulder. Whether it stays in the oven for six hours or seven, it only gets softer, and even more delicious.

This version is deeply savoury and rich, because you use anchovies, preserved lemon, and oregano to create a loose paste that works its way into every crevice of the meat.

Then, as it braises in a mix of white wine, red wine, and chicken stock, the tomatoes and onions melt down into a concentrated, glossy gravy.

I like to finish it with a bright parsley and chilli sauce, to lift all that richness. It’s a great Easter dish, but honestly, it’s just an excellent way to feed the people you love.

The supporting cast

Chicken stock + white wine rosemary potatoes

Alongside the lamb, I love to serve my chicken stock and white wine rosemary potatoes. Believe me, they are a total crowd favourite. They retain their golden plumpness and those essential crisp edges, even if you cook them in advance. You can easily revive them with a splash of stock and a quick blast in the oven before serving. (These potatoes are well worth the extra time, but if you’re short on oven space, time, energy, or all three, you can always just throw some potatoes in with your lamb on the same oven tray.)

Chicken Marbella

I also had Chicken Marbella on the menu, and for good reason. Not only is it delicious, but this dish was practically made for hosting. It’s big on flavour, and requires very little effort once it’s marinated and in the oven. The marinade is a spectacular combination of olives, prunes, capers, oregano and red wine vinegar = actual heaven! When I made it most recently, I actually marinated the chicken for 24 hours in advance, and my goodness, what a difference it made. Do that, you won’t regret it!

Green beans with anchovy, orange + almonds

This is exactly the side you want next to a rich, slow cooked meal. It is sharp, salty, and bright with a lovely crunch. It’s also incredibly practical, because you can blanch the beans, and make the dressing, well in advance.

Baby gem and radicchio salad

To balance all that richness, I always serve a deliberately simple bitter salad. Use baby gem, radicchio, fennel, and fresh mint, with a sharp Dijon vinaigrette. My non negotiable here is to wash and dry the leaves ahead of time and store them in a container lined with paper towels in the fridge. It keeps them incredibly crisp and takes the stress out of the final assembly.

Recipe: Slow anchovy and preserved lemon lamb shoulder

Serves 6 to 8 people

TOOLS

• Mini food processor or pestle and mortar

• Chefs knife (I swear by this one and even travel with it)

• Chopping board

• Measuring jug

• Large baking tray or roaster

• Tin foil

• Small pot for gravy

INGREDIENTS

For the lamb:

• 2 lamb shoulders, bone-in (around 1.5 to 2kg each)

• 2 tins of anchovies (50g each), plus their oil

• 4 tablespoons dried oregano, plus more for dusting

• 2 preserved lemons, coarsley chopped

• 6 to 8 garlic cloves

• Zest of 1 lemon

• Juice of 1 to 2 lemons

• 2 tablespoons honey, plus extra for drizzling

• 120ml extra virgin olive oil

• 1.5 teaspoons freshly cracked black pepper

• Sea salt flakes (go lightly, the anchovies are salty)

For the tray:

• 2 red onions, cut into chunky wedges

• 2 large handfuls of cherry tomatoes, left whole

• 1 lemon, cut into wedges

• Extra virgin olive oil and sea salt flakes

For the braising liquid, mix:

• 200ml white wine (plus or minus)

• 200ml red wine vinegar (plus or minus)

• 300ml chicken stock (plus or minus)

For the parsley chilli sauce:

• 1 bunch of flat leaf parsley, finely chopped

• 60 to 80ml extra virgin olive oil

• 4 to 6 pickled green chillies, or more depending on their heat, finely chopped

• A generous splash of the chilli brine

• Juice of 1 lemon

• Sea salt flakes, to taste

  

  

  

METHOD

In a food processor, blitz the anchovies and their oil with the oregano, preserved lemon, garlic, lemon zest, lemon juice, honey, olive oil, and black pepper. Rub it all over the lamb, really working it into the meat. If you have time, cover and refrigerate this overnight. If not, cook it straight away. Just be sure to take your lamb out of the fridge two hours before cooking, so it comes to room temperature.

Preheat your oven to 140°C (275°F). In a large roasting tray, toss the onions, tomatoes, and lemon wedges with a glug of extra virgin olive oil and a pinch of sea salt flakes.

Sit the lamb on top of the vegetables. Drizzle a little more olive oil, flaky salt, a touch more oregano, and another light drizzle of honey directly onto the shoulder.

Pour the wine, vinegar and stock mixture around the lamb. Do not pour it over the top, or you will wash off that beautiful marinade. You want enough liquid to come up around the base of the lamb, without submerging it.

Cover the tray very tightly with foil. This is the most important step, because you are creating a sealed environment for the lamb to braise. Cook for 7 hours. This is the best part of this recipe, because that is the heavy lift, done!

At the 7 hour mark, check in on the lamb. Remove it from the the oven and partly remove the foil. If the meat is falling off the bone, you’re done. Carefully pour a good amount of the cooking liquid into a saucepan and then seal the lamb in the tinfoil again and leave to rest. Bring the gravy to a high bubbling heat until it reduces into a concentrated, glossy gravy. Taste it and add a squeeze of lemon juice if it needs more brightness.

About 30 minutes before you want to serve the lamb, turn the oven up to 220°C (425°F), remove the tin foil and return the lamb to the oven uncovered for 20 to 30 minutes until the top is deeply golden and crisp.

To serve, lift out the bones and gently pull the meat apart. Transfer it to a large platter, spoon over the roasted tomatoes and onions, and drizzle generously with that reduced gravy. Finish with a final squeeze of lemon and serve the parsley chilli sauce drizzled all over, or on the side.

Recipe: Green beans with anchovy, orange, and almonds

This is exactly the side you want next to a rich, slow cooked meal. It is sharp, salty, and bright with a lovely crunch. It’s also incredibly practical, because you can blanch the beans and make the dressing hours in advance.

Serves 6 to 8 people

TOOLS

• Chefs knife (I swear by this one and even travel with it)

• Chopping board

• Large pot for boiling

• Colander for draining

• Large bowl for ice bath

INGREDIENTS

• 500g to 800g green beans, trimmed

• 1 to 2 tins of anchovies (50g), plus their oil

• 80 to 100ml extra virgin olive oil

• 6 garlic cloves, finely sliced

• Fresh red chilli, finely sliced, to taste

• Zest and juice of 1 orange (plus more to taste)

• Juice of 1 lemon

• Sea salt flakes

• Half to a whole cup flaked almonds, toasted until golden

  

  

  

METHOD

Bring a large pot of well-salted water to the boil. Cook the green beans for 6 to 10 minutes (size dependent) until they are tender but still bright and green. Drain them and move them into an ice bath to lock in that vibrant colour. Drain again and set aside. You can do this hours in advance.

In a small sauce pan, add the anchovies, their oil, and the extra virgin olive oil. Place over a medium heat and let the anchovies slowly melt into the oil. Add the garlic and cook gently until it just starts to turn lightly golden.

Stir in the chilli, then add the orange zest, orange juice, and lemon juice. Let it bubble briefly and then taste it. You want something bold, salty, and sharp with a strong orange note. Adjust with more lemon, orange or chilli if you need to.

When you are ready to serve, toss the beans through the warm dressing. Be generous here. You want every bean properly coated and glossy. Transfer to a platter and finish with the toasted almonds and a little extra orange zest.

Hosting and serving guidance

The goal with a menu like this is to have as much prepped as possible, so the meal runs itself.

And: this lamb is a total showstopper when brought to the table on a large platter. I love the contrast of the soft beans, the sharp dressing, and the crunchy almonds next to the rich meat. It is a complete, balanced meal that feels special without the stress.

Prep ahead tips

The goal is to have zero active cooking to do once your guests arrive.

The 24-hour marinade

You can rub the anchovy and preserved lemon paste into the lamb up to 48 hours in advance. Not only does this save time on the day, but the salt in the anchovies actually starts to “dry brine” the meat, making it even more tender.

Blanching the beans

You can blanch your green beans up to two days ahead. Keep them in a container with a damp paper towel. The anchovy and orange dressing can also be made 24 hours early. Just don’t add the nuts until the very last second so they stay crunchy.

Shopping guide: What to look for in the market

Shoulder vs. Leg

Always choose the shoulder for this. A leg is leaner and can go tough if overcooked, but a shoulder is marbled with exactly the kind of fat that turns into silk after 7 hours. Look for “bone-in” for the best flavor and structural integrity.

Preserved lemons

If you can, find the ones from a Middle Eastern grocer. They are usually fermented longer and have a much softer, more intense floral flavour than the supermarket jars.

Anchovies

Look for the ones in glass jars or tins packed in olive oil. Avoid the ones in brine for this recipe. You want that savoury, oily depth to melt into the marinade.

The beans

Look for “Extra Fine” beans (Haricots Verts). They have a more delicate texture that pairs beautifully with the bold, citrusy dressing.