The Essy’s Essentials Menu Formula

This is the food or drink offered when people arrive. It should be easy to serve and safe to leave briefly while conversation begins - olives and almonds, bread with herb butter or an alternative, a seasonal drink, a small bowl of soup, vegetables and dip, a plate of fruit, or one simple crostini.

The welcome element should not require the host to stand in the kitchen assembling individual portions.

This is the main reason the menu feels complete - a large tart, roasted chicken or an alternative, seasonal pasta, tray-baked vegetables and beans, a breakfast bake, a whole fish where suitable, a large salad with grains and substance, or a pot of soup or stew.

The centre should be visually and practically generous. It should also be easy to divide.

This brings contrast - green salad, citrus-dressed vegetables, fresh herbs, tomatoes, cucumber, fruit, a bitter-leaf salad, or a simple slaw.

The fresh element may be cold, crisp, acidic or herb-led. It prevents the meal from feeling heavy.

The ending should feel distinct but uncomplicated - cake, compote and yoghurt or an alternative, chocolate and coffee, fruit tart, cookies, poached fruit, or cheese or an alternative with seasonal fruit.

The dessert does not need to be elaborate. It needs to give the meal a clear ending.

A low-effort menu uses purchased welcome food, one tray-bake centre, bagged leaves with homemade dressing, and a store-bought dessert served well. A moderate-effort menu adds a homemade dip, a main dish prepared earlier, a fresh seasonal side, and a simple homemade cake. A more detailed menu builds a prepared starter, a central dish with several components, a composed salad, and a layered dessert.

Choose the level according to the occasion, not personal pressure.

Offer water, one non-alcoholic seasonal drink, coffee or tea where appropriate, and alcoholic drinks only where wanted and suitable.

There is no need to create a full drinks menu unless beverages are central to the gathering.

Ask whether most of this can be prepared before guests arrive, whether the flavours belong together, whether there is enough freshness, whether dietary needs are covered, whether everything can be served with the dishes available, and whether the host will sit down.

If one answer is no, simplify.