I often get asked how I put together a menu for a dinner party. As unsurprisingly I love making food for people and often get complimented on my catering (not sorry, and evidently not humble either). Of course it has to taste good, but as a food stylist I can tell you the presentation is just as important.

Whether I’m cooking for 2 or 20, I put the same amount of effort in and I actually follow the same principles.

Here’s my secret.

It’s all about the SIDES.

Back in the day you’d normally make some amazing main meal with all the sauces and all the trimmings and all the fancy extras and then the sides would just be something boring like steamed broccoli or plain rice. Blehh.

I actually do it the other way around. I make a variety of really interesting sides, mainly based on vegetables and then the protein I keep really simple – something like baked salmon, grilled chicken or tempeh if my guests are vego.

Then I lay everything out on the table, styles just as I’ve done in my photos and everyone can pick and choose what they want. It’s the way I like to eat!

A few weeks ago I posted my Chunky Roasted Satay Pumpkin, one of my fave sides to make and today it’s my Sweet Potato Wedges with Vegan Tartare!