….I managed to cook for more than 2 people without screwing everything up.

For those of you that read my post on my last dinner party, you are probably thinking to yourselves, I can’t believe she is attempting to cook for more than two people again.

Well, I did cook for more than two, however, this time it was for 6 rather than 12 , it was a week night and I was not inebriated while cooking, just a touch tipsy and it went well (or so the guests say) – shock horror.

The one thing I learnt is that if you are me, or someone that is not gifted in the kitchen department, preparation is key. Rather than running and splattering around the place like a blue a**ed fly, I had pre made the pudding and the soup the evening before so all I could mess up was the main, and even if that happened, at least my guests had eaten something rather than nothing.

There were no rumbling tummies on this occasion – RESULT.

I cooked the following:

Starter: Pea and Ham soup (made the evening before)

Main: Chicken and Leek Pie

Pudding: Strawberry and Lemon Posset (made the evening before)

Here are the recipes and steps for all.

Pea and Ham Soup:

Ingredients:

500 g peas, fresh or frozen

150 g cooked ham, cubed

2 tbsp flat leaf parsley

500 ml water

1 vegetable stock cube

4 shallots, finely chopped

Knob of butter

100 ml double cream

Salt and white pepper, to taste

Prep time:30mins, Cook time:10 mins

Melt the butter in a large saucepan and cook the shallots on a medium heat for five minutes. Stir occasionally.

Add in the peas with the water and the stock cube and bring to the boil.

Turn the heat down; add in the parsley and cover. Simmer for approx 12 minutes for young peas and up to 18 minutes for larger peas. Stir occasionally.

When the peas are tender, add the ham and blend until smooth. (be very careful not to burn yourself – best to let soup cool first – I moved the mixture into a much bigger pan before whizzing)

Return the soup into the saucepan,season with salt and pepper and reheat through without boiling.

Chicken and Leek Pie:

4 – 5 Chicken breasts

3 – 4 Medium sized leeks

4 shallots

1 onion

100 – 150 grams reduced fat cream cheese (I used Philadelphia)

1 garlic clove crushed

1 pint chicken stock

Puff Pastry

Prep time:30mins cook time:35 mins

Chop the leeks, onion and shallots and fry with the garlic in butter until soft (or oil)

Whilst the leeks are cooking, begin to cook the chicken (Note, don’t cook the chicken all the way through before adding the stock as it tends to dry out)

Add the chicken stock, cream cheese and chicken to the leek mixture, stir continously to avoid curdling/ splittling.

(chicken looks pink in the above – it wasn’t – just the way the image has come out)

Once the sauce has reduced by half, transfer to an oven dish and allow to cool for 10 – 15 mins

Once cool, cover with the puff pastry and paint with egg yolk. Make incisions with a fork througout the pastry:

Bake in the oven (180 degrees for a fan oven) for around 35 minutes until the pastry has gone golden and crispy

Strawberry and Lemon Posset

Ingredients:

600ml/1 pint 2fl oz double cream, preferably Jersey cream

150g/5½oz goldencaster sugar

250g/9oz fresh strawberries, hulls removed, chopped

2 lemons zest and juice

Prep time 10 mins cook time (fridge time) 3 hours or overnight

Begin by slicing strawberrys and zesting the lemons

Slowly bring the double cream and caster sugar to the boil over a low heat. Continue to boil for 2-3 minutes, or until the sugar has dissolved. Remove from the heat and set aside until completely cool.

Add the strawberries, lemon zest and lemon juice and whisk until the mixture is well combined and has thickened.

Pour the mixture into six large serving glasses and chill in the fridge for three hours or overnight.

Serve.

Conclusion – I cannot emphazize enough – If i can cook this, a monkey could.