Work a crowd with these sharing dishes

MAKE space for these two sharing meals in your cooking repertoire!

From tear and share to dive-in dishes, chef Tess Ward has the perfect party recipes to keep your guests coming back for more.

What's more, they're easy to rustle up for those last-minute get-togethers.

Smoky squash galette

2

Serves 4

Prep time 15 mins, plus 30 mins chilling

Cooking time 30 mins

Cals 669

Sat fat 27g

For the pastry

*150g white spelt flour

*1/4 tsp sea salt

*100g unsalted butter

*50ml sour cream

*1 egg, beaten

For the filling

*1/2 butternut squash, cut into 1cm-thick wedges

*1tsp paprika

*4tbsp extra virgin olive oil

*2 cloves garlic, diced

*2tbsp thyme leaves

*4tbsp ricotta

*150g soft goat’s cheese

*Zest 1 lemon

1 Put the flour, salt and butter in a bowl and rub until it has a sandy texture. Add the sour cream and 50ml water to the bowl and mix until the dough comes together into a ball. If it is too wet, add a little extra flour. Knead the dough for 1-2 minutes, wrap in cling film and chill in the fridge for 30 minutes.

2 Preheat your oven to 180°C/160°C fan/gas mark 4. Put the squash in a bowl with the paprika, 1tbsp oil, the garlic and half the thyme, then season. Use your hands to coat the squash.

3 Roll out the dough in a rectangle on a floured surface to around the thickness of a pound coin. Put it on a baking tray lined with greaseproof paper. Spread the ricotta over the pastry base, leaving roughly 2in around the edge, then arrange the squash on top, tucking blobs of the soft goat’s cheese in between. Drizzle with the rest of the oil and scatter over the remaining thyme leaves and the lemon zest.

4 Fold up the edges of the galette, pleating the sides. Brush the pastry with beaten egg, then cook in the oven for 30-35 minutes, turning round halfway for an even bake.

Moroccan fish stew

2

Serves 6

Prep time 5 mins

Cooking time 25 mins

Cals 387

Sat fat 1g

*4tbsp olive oil

*1 red onion, finely chopped

*2 cloves garlic, crushed

*1tsp fresh ginger, grated

*1tsp whole cumin seeds

*1tsp coriander seeds

*1/2tsp ground cinnamon

*1tbsp harissa

*2tbsp tomato purée

*500ml fish stock

*1 large preserved lemon, chopped into wedges

*400g tinned plum tomatoes

*50g currants

*300g basmati rice

*700g white fish fillets (try monkfish or cod)

*Handful fresh coriander leaves

1 Heat 3tbsp oil in a pan and gently cook the onion until soft. Add the garlic, ginger, cumin seeds, coriander seeds and cinnamon. Toast for 2 minutes until the spices smell fragrant.

2 Stir in the harissa and tomato purée and cook for 1 minute. Add the fish stock, preserved lemon wedges, plum tomatoes and currants and bring to a gentle simmer. Cook for 10 minutes to thicken the sauce slightly.

3 Meanwhile, wash the rice and place in a saucepan. Cover with 1in water then place a lid on the pan. Heat until the water comes to a boil, then reduce to a simmer.

4 While the rice is cooking, season the fish with salt and pepper. Heat 1tbsp oil in a frying pan over a high heat and add the fish. Cook for 2-3 minutes on each side, in batches if needed.

5 Once the fish has been flipped and cooked on both sides, place the fillets into the tomato stew and cover with a lid. Cook for 5 minutes, then serve immediately on a bed of rice. Finish with a scattering of fresh coriander.