You have been to the girls for dinner countless times and now its your turn to host…gulp
Enjoy this delightful and budget-friendly dinner party menu for four of your friends or loved ones. If you have been following our financial independence hacks you may have change to add our optional wine pairings too!

Starter: Asparagus and Pea Soup​

- 500g asparagus, trimmed and chopped​
- 200g frozen peas​
- 1 onion, chopped​
- 2 cloves garlic, minced
- 1 litre vegetable broth​
- Salt and pepper to taste​
- Olive oil​
- Fresh chives for garnish (optional)

Instructions​

1. Heat olive oil in a large pot over medium heat. Add chopped onion and garlic, sauté until soft​
2. Add chopped asparagus and frozen peas to the pot, stir and cook for about 5 minutes​
3. Pour in vegetable broth, bring to a boil, then reduce heat and simmer for 15-20 minutes until vegetables are tender​
4. Use a blender to puree the soup until smooth. Season with salt and pepper to taste​
5. Pour the soup into bowls, garnish with fresh chives if desired, and serve hot!

Main Course: Lemon Herb Baked Salmon with Roasted Vegetables​

- 4 salmon fillets​
- 2 lemons, sliced​
- 2 tablespoons olive oil​
- 2 cloves garlic, minced​
- 1 tablespoon fresh thyme, chopped​
- Salt and pepper to taste​
- 500g mixed vegetables (e.g., carrots, bell peppers, courgettes), chopped​
- 1 tablespoon balsamic vinegar​

Instructions

1. Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper​
2. Place salmon fillets on the prepared baking sheet. Drizzle with olive oil and sprinkle minced garlic, chopped thyme, salt, and pepper. Arrange lemon slices on top of the salmon​
3. In a bowl, toss mixed vegetables with olive oil, balsamic vinegar, salt, and pepper. Spread them out on the same baking sheet around the salmon​
4. Bake in the preheated oven for 15-20 minutes until salmon is cooked through and vegetables are tender​
5. Garnish with fresh parsley before serving (optional)

Desert: Berry Yogurt Parfait​

- 500g Greek yogurt​
- 200g mixed berries (e.g., strawberries, blueberries, raspberries)​
- 2 tablespoons honey​
- Granola for topping (optional)​

Instructions

1. In a bowl, mix Greek yogurt with honey until well combined.​
2. Layer yogurt mixture, mixed berries, and granola (if using) in serving glasses or bowls.​
3. Repeat the layers until the glasses are filled, ending with a layer of berries on top.​
4. Serve immediately or refrigerate until ready to serve.​

Wine Pairings:​

Starter: Sainsbury’s Taste the Difference Grüner Veltliner (£7.50) - A crisp and refreshing white wine with hints of green apple and citrus, complementing the fresh flavours of the asparagus and peas

​​Main: Tesco Finest* Marlborough Sauvignon Blanc (£7) - A vibrant and zesty white wine with citrus and tropical fruit notes, enhancing the flavours of the lemon herb salmon and roasted vegetables

​​Mocktails: You have loads of choice! Whether you are a DD (designated driver) or prefer to go with non-alcoholic drinks, (iced tea with lemonade) and other citrusy drinks, such as strawberry lemonade, are usually the perfect pairing with seafood