Hosting friends? These 7 easy recipes look like you’ve made far more effort

The secret to a good dinner party isn’t necessarily what comes out of the oven. More often, it’s what appears on the table before anyone has properly sat down: something to tear, dip, scoop or pick at while the first drinks are poured. Get that bit right and you’ve already done half the work.

Of course, nobody wants to spend an entire afternoon fiddling with canapes, especially when there’s a main course to think about. Fortunately, a few good ingredients, a punchy dressing and some clever combinations can make even the simplest plate feel like you’ve gone to considerably more trouble than you actually have.

These seven recipes from organic food retailer Abel & Cole are proof that impressive food doesn’t have to be complicated. Most take just 15 to 25 minutes to prepare, with plenty that can be made ahead or assembled at the last minute.

There’s a Greek salad-inspired dipping oil, loaded with feta, Kalamata olives and herbs, that practically demands a pile of warm pitta bread. A whole lettuce gets the star treatment with a creamy tahini and ginger dressing, while humble Brussels sprouts are given two very different makeovers – one with parmesan, chilli and almonds, the other with fennel and jewel-like pomegranate seeds.

For something more substantial, there’s a crunchy kale, apple and goat’s cheese salad, or toasted sourdough piled with ricotta, prosciutto and balsamic-soaked cherries. And if you’re after a nibble to go with drinks, goat’s cheese-stuffed Medjool dates with pistachios and honey take just 15 minutes.

Serve them as starters, pile them onto a sharing table or use them to give an otherwise ordinary midweek supper a bit more personality. The best part? Very little cooking required, and absolutely no need to tell anyone how easy they were.

Greek salad dipping oil

This dipping oil loaded with all the flavours of a Greek salad makes a great starter or snack to share. The delicate, herby Greek extra-virgin olive oil is topped with creamy feta, rich Kalamata olives, crisp cucumbers, red onion, thyme, oregano and lemon zest. Mixed together they make a delicious dip for chunks of warm pitta bread.

Serves: 4-8

Time: 20 minutes

Ingredients:

50g Kalamata olives

2 mini cucumbers

½ red onion

100g feta

1 lemon

3-4 fresh thyme sprigs

150ml Greek extra-virgin olive oil

1 tsp dried oregano

1 tbsp unfiltered red wine vinegar

1 tbsp honey

Warm pitta breads, to serve

Method:

1. Stone the olives, then finely chop them. Dice the mini cucumbers. Trim peel and dice the red onion. Crumble the feta. Finely grate the zest from the lemon. Pick the leaves off the woody thyme sprigs.

2. Pour the Greek extra virgin olive oil into a shallow bowl or lipped plate. Add the diced olives, cucumbers and red onion, the crumbled feta, lemon zest and thyme leaves. Sprinkle over the dried oregano. Drizzle over the red wine vinegar and honey. Gently stir to mix everything together.

3. Serve the dipping oil with warm pitta breads for dipping and scooping.

Creamy tahini dressed lettuce

Turn a whole head of lettuce into a spectacular side dish in under 20 minutes with this mouthwatering recipe. The lettuce is washed whole and then dipped in a creamy tahini and ginger salad dressing to lightly coat every leaf. It’s topped with a togarashi-inspired mix of sesame and poppy seeds, crushed chilli flakes and seaweed. Delicious served on the side of grilled meats, burgers and fish.

Serves: 4-6

Time: 20 mins

Ingredients:

1 green or red lettuce

1½ tbsp white tahini paste

3 tbsp lemon juice

½ tbsp maple syrup

4 tbsp cold pressed rapeseed oil

1 garlic clove

25g ginger

2 crispy seaweed thins

A generous pinch of toasted sesame seeds

A generous pinch of poppy seeds

A pinch of crushed chilli flakes

Method:

1. Fill a large bowl with cold water. Hold the lettuce by the root and submerge it in the water, gently swirling it around so the water can get between the leaves and rinse out any grit. Open the leaves out to make sure all the grit is gone. Gently shake dry, then pop the lettuce into a colander, root-side-up, so any excess water can drip out of the lettuce.

2. Spoon the tahini paste, lemon juice, honey and rapeseed oil into a small jar. Peel and finely grate in the ginger and garlic. Add 1 tbsp water and a small pinch of salt, seal and shake till the dressing is smoothly combined. Pop the jar open, taste and add more salt if you think it needs it.

3. Pat the lettuce dry with kitchen paper. Pour the dressing into a large bowl. Holding the lettuce by the root, add it to the bowl and swirl it backwards and forwards to coat the leaves in the dressing.

4. Use a small, sharp knife to slice a circle in the base of the lettuce to slice out the root. Gather up the leaves in your hands and transfer them to a serving plate, flipping them over so the dressing side is facing up.

5. Crumble the seaweed thins into a bowl. Add the sesame seeds, poppy seeds and crushed chilli flakes. Stir to mix. Sprinkle over the lettuce and serve.

Kale, apple and goat’s cheese salad

A crisp, crunchy and colourful winter salad that’s bursting with sweet and savoury flavours. The kale is massged in a tangy honey and mustard dressing till tender and sweet. Then tossed with slices of crisp apple and celery, crunchy sourdough croutons and a topped with creamy goat’s cheese.

Serves: 2

Time: 25 minutes

Ingredients:

1 lemon

1 tsp wholegrain mustard

1 tbsp honey

1 red onion

200g kale

1 celery stick

250g apples

A handful of flat leaf parsley

75g sourdough croutons

100g soft goat’s cheese

Method:

1. Finely grate the zest from the lemon into a large bowl. Squeeze in the juice from half the lemon. Scoop in the wholegrain mustard and 1 tbsp honey. Drizzle in 1 tbsp olive oil. Season with salt and pepper. Whisk to make a smooth dressing. Taste and add more lemon juice, if needed.

2. Trim, peel and finely slice the red onion. Strip the kale leaves off their woody stalks then finely shred the leaves. Add the onion and kale to the salad bowl. Use your hands to massage the kale and onion into the dressing till the leaves are softened – about 1-2 mins.

3. Finely slice the celery stick. Quarter the apples, discarding the cores. Finely slice each quarter. Add the celery and apples to the bowl. Roughly chop the parsley leaves and add to the bowl. Scatter in half the pack of sourdough croutons. Toss well to mix.

4. Divide the salad between 2 large plates. Dot over the goat’s cheese and serve.

Creamy parmesan and chilli shredded sprouts

This is a delicious crunchy salad. Perfect for lunch along with some breadsticks and a mug of soup. Also a great side for a Sunday roast chicken.

Serves: 2-4

Time: 20 minutes

Ingredients:

200g Brussels sprouts

1 lemon, juice and zest

A pinch of freshly chopped red chilli or chilli powder, to taste

30g Parmesan, freshly grated

A handful of chopped almonds, roughly chopped

½ tsp honey

Juice from ½ clementine (optional)

A handful of fresh basil, chervil or flat leaf parsley

Method:

1. Trim the bases from the sprouts. Peel off any discoloured leaves. Thinly slice the sprouts so you have fine shreds. Scoop them into a large bowl.

2. Add the lemon zest and juice. Season with salt and pepper. Gloss with a little olive oil. Mix together.

3. Add the chilli. Taste. Add more, if needed. Add the parmesan and chopped almonds. Toss to mix. Then stir in a little honey and clementine juice to soften the flavour. Taste and adjust.

4. Let the flavours mingle a good 30 mins or more before serving. Finish with fresh basil, chervil or parsley just before dishing it out.

Ricotta, cherry and prosciutto bruschette

If you soak sweet summer cherries in a tangy balsamic marinade you get a delicious topping for bruschette. Spread slices of toasted sourdough with creamy ricotta. Drape over a few slices of prosciutto ham. Then add the cherries. A quick and easy seasonal lunch.

Serves: 2

Time: 20 minutes

Ingredients:

1 tsp caster sugar

2 tsp balsamic vinegar

100g cherries

2 large slices of white sourdough bread

4-6 tbsp ricotta

4 slices of prosciutto di Parma

A small handful of chervil or basil leaves

Method:

1. Add the sugar, 2 tsp olive oil, 2 tsp balsamic vinegar and a pinch of salt to a bowl and stir till the sugar starts to dissolve. Stone the cherries by pushing a chopstick, straw or piping bag nozzle into the stem-end of the cherry and gently pushing till the stone pops out. Tip the cherries into the bowl. Stir to coat them in the marinade. Set aside for 15-30 mins to marinate

2. Brush each slice of sourdough bread with 1 tsp olive oil. Either pop them under the grill for 3-4 mins, turning once, till golden, or griddle in a ridged pan or frying pan for 4-5 mins, turning once. Place the toasted slices onto 2 serving plates.

3. Top each slice of toasted bread with 2-3 tbsp ricotta and swirl to coat. Top the ricotta with the slices of prosciutto di Parma. Spoon over the cherries and their marinade. Scatter over a few chervil or basil leaves and serve.

4. The Right Slice: When you’re slicing the loaf for your bruschette, cut from the middle of the loaf and aim for slices around 2cm thick.

Goat’s cheese and pistachio stuffed dates

The perfect mix of sweet and salty. These fudgy Medjool dates are stuffed with tangy goat’s cheese. Then sprinkled with chopped pistachios for crunch. A drizzle of honey and they’re ready to enjoy. The perfect party nibble.

Serves: 4-6

Time: 15 minutes

Ingredients:

200g Medjool dates

50g soft goat’s cheese

1 tbsp salted pistachios

1-2 tbsp honey

Method:

1. Slice the dates open and scoop out the stones. Add around 1 tsp goat’s cheese to each date to fill it.

2. Shell the pistachios and finely chop the kernels. Add a pinch of chopped pistachio to each date, then sprinkle with a little salt. Gently squeeze the date to enclose the filling.

3. Arrange the stuffed dates on a serving platter. Drizzle over a little honey. You can chill the stuffed dates for a few hours in the fridge, then bring them out 30 mins before you want to serve them.

Crunchy sprout, fennel and pomegranate slaw

A crunchy, midwinter salad. Thinly sliced Brussels sprouts and fresh fennel. Tumbled with crunchy pomegranate seeds. Tossed with a simple balsamic dressing. It’s a quick, easy and delicious way to serve winter veg.

Serves: 4-6

Time: 20 minutes

Ingredients:

1 pomegranate

200g Brussels sprouts

½ fennel bulb

1 tbsp balsamic vinegar

Method:

1. Cut the pomegranate in half. Holding one pomegranate half in the palm of your hand, cut side down, whack it with a wooden spoon. The seeds should fall through your fingers. Catch them in a bowl. Set the other pomegranate half to one side.

2. Pull any ragged leaves off the sprouts. Halve, then finely slice the sprouts. Add them to the pomegranate seeds. Halve the fennel bulb. Finely slice one half and add to the bowl. Keep any frondy bits back for garnishing.

3. Juice the pomegranate half you saved in step 1 into a small bowl. Add the vinegar and 2 tbsp olive oil with a pinch of salt and pepper. Whisk together to make a dressing. Taste and adjust the seasoning.

4. Pour the dressing into the bowl with the veg and toss to mix. Serve straight away, scattered with the fennel fronds.