3 crowd-pleasing party food recipes for summer hosting
Here are three crowd-pleasing recipes to get you match-ready: proper mini sausage rolls, light summer veg quiches, and a fruity cheeseboard. A few good local ingredients and less time in the kitchen than you'd think.
Because whether you're hosting a Wimbledon watch party, gathering for the football, or setting up for an afternoon of rugby, the snacks matter just as much as the result.
The good news is that party food doesn't have to be complicated, because a few quality ingredients go a long way. Earlier this month we looked at how local ingredients can elevate your classic recipes – this week, we're putting that into practice.
Mini sausage rolls with streaky bacon
Premium sausages from a Manchester butcher, free-range eggs from a British farm – it's these local touches that really take this classic party food to a new level.
This recipe also includes chopped streaky bacon that adds a little bit of smokiness, which lifts the whole thing without overcomplicating it.
For speed, we recommend shop-bought puff pastry, but if you really want to show off your baking skills, you can pick up a block of butter and some plain white flour from our Daily Essentials shop.
Ingredients (makes approx. 24):
- 6 good-quality pork sausages (approx. 400g), skins removed
- 6 rashers of streaky bacon, finely chopped
- 1 tsp dried mixed herbs
- 1 tsp Dijon mustard
- Salt and black pepper
- 1 sheet of ready-rolled puff pastry (or homemade)
- 1 free-range egg, beaten, for glazing
Method:
- Preheat your oven to 200°C / 180°C fan. Line a large baking tray with greaseproof paper.
- In a bowl, combine the sausage meat, chopped streaky bacon, mixed herbs, and mustard. Season well with salt and pepper and mix until evenly combined.
- Unroll your puff pastry onto a lightly floured surface. Cut it lengthways into two long strips.
- Divide the sausage mixture in half and shape each portion into a long log, running down the centre of each pastry strip.
- Brush one long edge of each pastry strip with beaten egg, then fold the other edge over the filling and press firmly to seal. Use a fork to crimp the edge if you like.
- Brush the tops with beaten egg and scatter over sesame seeds or sea salt if using. Cut each roll into 10 to 12 pieces.
- Place on the lined tray and bake for 20 to 25 minutes until golden and cooked through.
Tuck in fresh out of the oven, or leave to cool – they're just as good hot or chilled, which makes them perfect for a buffet table.
Summer veg mini quiches
Light, colourful, and easy to eat in two bites - these mini quiches are a proper crowd-pleaser. Courgette and pepper keep things fresh and seasonal, and a good local egg makes all the difference to the filling.
Ingredients (makes 12):
- 1 sheet of shortcrust pastry, chilled
- 1 small courgette, finely diced
- 1 red or yellow pepper, finely diced
- A small knob of butter
- 3 free-range eggs
- 150ml double cream
- 50g mature cheddar, grated
- Salt, black pepper
Method:
- Preheat your oven to 190°C / 170°C fan. Lightly grease a 12-hole shallow tart tin.
- Roll out the shortcrust pastry on a floured surface and cut out 12 rounds using a pastry cutter or the rim of a glass. Press each round into the tin, pricking the bases lightly with a fork. Chill in the fridge for 10 minutes.
- Blind bake the cases for 8 minutes (line with small squares of foil and add baking beans or dried rice). Remove the foil and bake for a further 3 to 4 minutes until the pastry is just golden. Set aside to cool slightly.
- While the cases cool, melt the butter in a small frying pan over a medium heat. Soften the courgette and pepper for 4 to 5 minutes until just tender. Season and set aside.
- In a jug, whisk together the eggs and cream. Season well.
- Divide the veg between the pastry cases. Scatter over the grated cheddar, then pour in the egg and cream mixture to just below the rim of each case.
- Bake for 12 to 15 minutes until set and lightly golden on top.
Like the sausage rolls, these mini quiches can be enjoyed hot or cold, so you’re ready for whatever the British weather throws at you.
Cheeseboard with summer fruits (no cooking required!)
We’ve done the ultimate festive cheeseboard, now it’s time for a summery twist. The same principles apply: a balance of textures, a mix of flavours, and plenty of sweet and savoury things to graze on.
Get these right, and you’ll have a champion cheeseboard in no time.
Three to four types of cheese: A soft brie or camembert, a crumbly Lancashire or Cheshire, a sharp mature cheddar, and something a little more interesting - a smoked cheese or a blue - rounds things out well.
Fruit: Grapes are traditional for a cheeseboard, but seasonal strawberries and peaches also work beautifully on a savoury plate.
Crackers, bread and tasty extras: Fill out your board with a mix of plainer crackers and seeded varieties, or go for slices of fresh sourdough bread. All that’s left to add is your favourite chutneys and pickles!
Get all your ingredients delivered in time for kick-off with our Best of Local shop. Browse delicious food from our local butcher, baker, greengrocer and deli, and our friendly roundspeople will handle the rest.
