Demo Kitchen November residency: easy entertaining

The temperature has dropped, the heating has gone on and people are beginning to mention the dreaded C word… Christmas. This must mean that the party season is upon us!

Luckily we are here every Thursday in November to help you be the best host you can be. Whether you are hosting informal drinks, a sit-down meal or a buffet, our guest chefs will give you plenty of recipes, tips and tricks to make entertaining this season as pain-free as possible.

Thursday 1st November, Part 1: Canapés & drinks

Leah Hyslop 

Kicking off this residency is Leah Hyslop who will be making a series of tasty nibbles and accompanying drinks. Her menu will include:

  • Halloumi ‘fries’ with Asian inspired cranberry-soy-ginger dipping sauce
  • A winter crudité board with two seasonal dips (Morrocan carrot hummus and brie, yogurt & honey with toasted pecans)
  • Crostinis including fig, feta & winter pesto, Scandi smoked trout with dill & lemon creme fraiche and roast squash purée with caramelised pears & thyme
  • Cranberry & rosemary fizz
  • Clementine & nutmeg punch
  • Christmas cake or mince pie Manhattan cocktail


Thursday 8th November, Part 2: Three-course meal

Tony Rodd

Round two of our ‘entertaining’ residency looks at the more classic sit-down meal. If you want to impress but don’t want to be glued to the stove when your guests arrive, who better to learn from than MasterChef finalist Tony Rodd? He’ll be cooking a delicious 3-course meal whilst sharing his tips for how to get ahead and how to plate. His menu will include:

  • Salmon gravadlax terrine with heritage beetroots, creme fraiche and dill
  • Venison loin with chestnut puree, braised red cabbage, winter greens, pears and fondant potato
  • Clementine flavoured confectioners custard choux pastry ring with candied fruits


Thursday 15th November, Part 3: Bowl food

Dhruv Baker

Bowl food has become increasingly popular at parties, allowing guests get to eat something more substantial than a canapé whilst still walking around and mingling. Drawing on his wide repertoire, accumulated since winning MasterChef in 2010, Dhruv will be cooking a range of dishes, both sweet and savoury that can be eaten standing up including:

  • Mushroom & truffle arancini
  • Chickpea & butternut squash fish tagine
  • Braised short ribs, creamy polenta and buttered cavalo Nero
  • Chocolate and amaretto torte


Thursday 22nd November, Part 4: Buffets                         

Katherine Frelon

Offering a varied menu to large numbers of guests is no easy feat but fortunately we are in safe hands with Borough regular Katherine Frelon who once produced an entire Christmas dinner in 90 minutes at the Demo Kitchen! She’ll be preparing a seasonal feast, minus the headache.

  • Turkey meatballs with sticky pomegranate sauce and a root vegetable gratin
  • Kale salad served with avocado, spiced macadamia and a caesar dressing
  • A delicate salmon mousse wrapped in a layer of spinach leaves and puff pastry, baked in the oven and served with a beurre blanc lemon sauce
  • Cranberry and orange log with vanilla mascapone


Thursday 29th November, Part 4: Edible gifts                             

Ursula Ferrigno

If you don’t want to offer your guests any more than a party bag of edible gifts then look no further than Ursula. She’ll be concluding our residency with her usual enthusiasm – sharing original ideas for homemade foodie gifts and clever packaging. Expect:

  • Savoury palmiers – 3 ways
  • Holy oil {spicy with fennel seeds}
  • Calabrian dried figs, rolled in orange zest dipped in dark chocolate decorated with gold leaf
  • Dried fruit and nut biscotti, apricot and fig and cherries, hazelnuts , pistachio
  • Ginger and mango pastilles
  • Pistachio cream (if there is time)


Demos take place every Thursday and Friday from 1pm-2.30pm in the Market Hall. The Demo Kitchen is free to attend with recipes, tips, tricks and tasters to take away with you.