Al fresco menu - perfect summer recipes

Take your dinner party outside with She magazine's recipes for an appetising al fresco feast

This fantastic menu works out at less than £7.50 a head. Click on the recipe names below for step-by-step instructions, and scroll down for the time plan that'll have you totally organised...

 

Menu for 4-6

 

Prawn Spedini with Lime Aioli

Luxury Quiche Lorraine

Aromatic Stuffed Peppers

Fatoush salad

Minted peas with carrots and onions

Rice with mixed bean salad

Shortcakes with blueberries and peaches

 

 

THE TIME PLAN...

The day before

 

* Make the shortcakes and store in an airtight container.
* Make quiche; when cool, chill in the fridge.

On the day

 

10am-10.30am:

* Prepare peppers; set aside.
* Make the aïoli. Assemble the prawn spedini; chill.
* Make the tart cases, make the fi lling and chill.

 

10.30am-11.30am:

* Make the mixed bean salad.
* Make the dressing and assemble the ingredients for the fatoush salad; set aside.
* Make the minted peas with carrots and onions; keep warm.

 

Midday-12.30pm:

* Cook the spedini. Assemble the tarts. Serve.
* Warm the peppers and quiche in the oven.

 

12.30pm-1.00pm:

* Serve the quiche and the peppers with the rice salad, minted peas and fatoush.

 

1.30pm-2.00pm:

* Make the berry mixture and serve with the shortcakes and crème fraîche.

 

 

 

 

 

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