Crowd Pleasers

Please note

  • All eggs are large, free-range
  • All dark chocolate is 70% cocoa solids minimum
  • All baking ingredients are room temperature unless stated otherwise
  • Recipes containing raw or partially cooked eggs should not be served to those with weak or compromised immune systems.
  • Please be sure to read a recipe through before starting,
  • Also, remember that a recipe is only a blueprint. Enjoy the experiment, eat, and repeat until it is your own.

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Beef & Guinness CobblerBy danieldiverA hearty beef & Guinness casserole with a duvet like dumpling topping. Everything about this dish is comforting from the aroma that it fills the house with to those cosy warm flavours and nothing is more reassuring on a cold evening than a big steaming bowl of stew.
Cheese & Onion StrataBy danieldiverStrata is essentially a savoury bread pudding. This version is cheese & onion. I make it often at Christmas when I have bits and pieces leftover from cheeseboards. It can be made ahead and sit around in the fridge for up to 24 hours then only needs 40 minutes in the oven and you will have a carb satisfying meal to indulge in. Note: if making from leftover cheese what is good to keep in mind is that in total you are looking for 350g of cheese. Some of my favourites to use are mature cheddar, red leicester, Emmantel, Gruyère, Parmesan & brie
Chicken & Chorizo OrzoBy danieldiverChicken, chorizo, and pasta what could be better? The Orzo, the pasta element gives the dish a silky texture the likes of which you get with no other pasta.
Chicken & Chorizo OrzoBy danieldiverThis simple pan of comfort food consisting of crispy skinned chicken with a silky smooth paprika sauce and pasta. Cooking the orzo in the oven in the tomato sauce really gives it a velvety texture, you will know exactly what I mean when you try. Orzo is a pasta, although it looks remarkably like grains of rice. The starch it releases whilst it cook seeps into the sauce giving it a liquid velvet consistency. If you like your food spicy then please do use a spicy chorizo sausage and if you don't use a sweet smoked paprika style chorizo instead, you can if you like add a few chilli flakes if you want a mild heat.
Fish TacosBy danieldiverGreat for feeding a crowd. The DIY element at the table really helps to relax and bring people together.
Fried ChickenBy danieldiverCrunchy succulent chicken that even the quickest glimpse of will leave you mesmerised and wondering why it took you so long to make it at home. Plus for this recipe you don't need any deep frying paraphernalia a heavy based pan and tongs is all. I almost always make chicken sandwiches with this and I recommend you eat with my hot & crunchy slaw.
Honey Roast Spiced NutsBy danieldiverWhether it's weekend drink or an informal get together with friends and drinks are involved these spiced nuts are a must. They are sweet, spicy, fragrant and salty. What better to nibble on with a cold beer in hand?
Irish StewBy danieldiverWe are all aware of how soul soothing a bowl of stew is. Irish stew is the supreme soul soother. I'm not sure if it's because of it's simplicity, I mean that some stews can require a lot of chopping and lots of ingredients an Irish stew may have few ingredients but they pack a punch. It really is a one pot meat that is bolstering.
Lambs RibsBy danieldiverThese luscious ribs smell and taste heavenly. After the long slow cooking the fat is crispy and the meat tender and comes away from the bone very easily.
MoussakaBy danieldiverMoussaka is a Greek dish of usually minced lamb, aubergine, potatoes and creamy sauce that is baked in layers like a lasagne. I think of this as Greek lasagne and it is every bit as good as that sounds. I almost always use minced beef here as it is a dish I cook for a crowd and not everyone seems to be keen on minced lamb. Whichever meat you decide to use know that this will be delicious. It’s a great make-ahead meal once put together you can allow to cool then store covered in the fridge and give it the final cooking in a hot oven for a little longer until piping hot within. The aubergine is usually fried in quite a bit of oil as they are like sponges and it seems no matter how much oil they get they will drink this up and require more it is for this reason I use a non-stick pan and coat in very little oil. You can and sometimes I need to add a little more oil between batches. Aubergines are almost always salted to draw out moisture and make them less bitter. I have never found this step necessary. However, I do salt here only because I want to draw out a little of the moisture in them. It is about the only thing that can ruin this dish is having too much moisture and it being a horrible runny mess although, it will taste just fine. The bechamel sauce needs to be thicker than normal and also contain egg yolks which make it set like a savoury custard. You shouldn’t require any seasoning as the parmesan should add enough. I love breaking through the very thin cheesy crust that forms on the top of this, it brings me great pleasure like cracking through a crème Brulee. I serve this alongside some roasted baby potatoes which I scatter with crumbled feta and thyme/oregano when they have come out of the oven and a simple green salad.
Nduja Meatballs & CouscousBy danieldiverFiercely spicy meatballs with a flavour packed quick couscous. This recipe is really easy thanks to the nduja. The nduja packs the meatballs full of spicy flavour and also as the meatballs are browning it releases it flavourful fat into the pan and it is this fat that is used as the building blocks for the sauce. In summer i like to serve this dish with crumbled feta as i just simply love the combo of tomato, nduja, basil and feta.
Nduja want a sausage roll?By danieldiverLiven up any party with these delicious fiery sausage rolls. Not only are they a cinch to make but they taste amazing. Golden sausage party sized sausage rolls that are brightened up thanks to the addition of Nduja the spicy salami paste. Note: If you are not a fan of heat then you could omit the Nduja and have plain sausage rolls.
Oxtail StewBy danieldiverA slow cook sensation and a crowd-pleaser. This recipe is well worth the wait.
Party Popcorn ChickenBy danieldiverWho doesn't love some crispy popcorn chicken? so it seems to me that it is the perfect party food. I have given it a little twist and made it a little more grown up. What I love about popcorn chicken is everyone loves it, and it is good eaten hot or cold. I fill lots of small bowls with the chicken and little bowls or ramekins with the ketchup. At every step the chicken gets a flavour kick, every step of the preparation adds another layer of flavour. It starts out simple enough with well-seasoned flour, followed by the egg wash which has Dijon mustard and minced garlic, and the panko coating is highly flavoured with lots of herbs and spices. If you have popcorn chicken, you need a dip to go with ketchup is usual and I have made a suitable grown-up version to go with my grown-up popcorn chicken. It is fiery and packed full of flavour. Note: The ketchup can be made in advance and stored in the refrigerator in a airtight container.
Roast Chicken PappardelleBy danieldiverA family favorite this was roast chicken pasta dish is hearty and comforting with all the allure a family meal should have.
Slow Roast Should of LambBy danieldiverA slow cooked shoulder of lamb is such a treat. It is less expensive than leg of lamb and is best cooked on a low temperature for a long period of time to break down the collagen. Breaking down the collagen results in a tender, moist joint that will come away from the bone with the gentlest of nudges. Leftovers should you be lucky enough to have any make the most wonderful pita pocket filling. Heat through in a small oven dish with a splash of water covered with foil until piping hot. Meanwhile, add some minced garlic, dried or fresh mint, and some salt to Greek yoghurt and stir together. Stuff your pita pocket with the hot lamb, some shredded iceberg lettuce and spoon some sauce in and eat greedily.
Swedish MeatballsBy danieldiverA large pan of glossy Swedish meatballs is certainly a mood enhancing site. No matter how many of these I make they get eaten. This recipe makes 20 meatballs enough to feed 6 people generously although, if as greedy as we are 4 of you may be able to finish them off. I do warn though you may not be able to move for awhile afterwards. I used to make an onion gravy to go with these meatballs I felt it was very labour intensive slicing the onion, sweating them over a low heat for about 20 minutes. I now cut that all out and instead serve them with buttery champ potatoes and suggest you serve them with it too. Recipe is here: https://danieldiver.net/recipe/champ/
Upside Down NachosBy danieldiverThese nachos are upside down so that the chips retain all their crunch. This is the perfect sharing feasts but also great for a couple to graze on greedily whilst enjoying a movie.