3 effortlessly chic dinner party recipes by Nikita Patel of @cooklitfood

I’m Nikita from @cooklitfood, a Kiwi living in London. Having grown up around South East Asia, the US, and Australia, food’s always been my love language—a way to bring friends and family together, wherever I am.

The start of summer in London is basically a formal invitation to host. The sun’s out, parks are packed, and it’s the perfect time to round up your mates and feed them. Meanwhile, back in NZ, it’s getting properly chilly—but if you’re anything like me, you’re still saving recipes for when warmer days roll around and friends are back around the table.

Because let’s be honest—no one wants to be that person sprinting between the stove and the table, missing half the conversation and all the Aperol spritzes. The art of stress-free hosting lies in picking a menu that’s cohesive (think: a common ingredient, a seasonal theme, or a loose cuisine vibe) and mostly preppable ahead of time. That way, come showtime, you’re just assembling, mixing, and maybe boiling a pot of pasta.

Here’s a three-course hosting menu designed exactly for that: minimal faff, maximum flavour, and the kind of food that makes people linger at the table a little longer.

TOMATO, NECTARINE & BURRATA PANZANELLA

This is the kind of dish that wakes up your plate – bright, juicy, messy in the best way. Panzanella is a classic Italian bread salad that usually turns up when tomatoes are at their best and someone has stale sourdough lying around. This version leans into the sweetness of nectarines, the creaminess of burrata, and the crunchy joy of homemade croutons. Best bit? The croutons can be done the day before, and the rest of the ingredients can marinate a few hours ahead. All you need to do when guests arrive is layer, drizzle, and act like it took more effort than it did.

Ingredients
(serves 4)

For the croutons:
3-4 slices of sourdough bread, cut into cubes
¼ cup olive oil
1 tsp garlic powder
2 tsp dried herbs (e.g. oregano, basil, thyme – whatever you’ve got)
Pinch of salt and pepper

For the pickled shallots:
1 shallot, thinly sliced
½ tbsp red wine vinegar
¼ tsp sugar
Pinch of salt

For the salad:
1 punnet cherry tomatoes, halved
2 nectarines, cut into cubes
¼ cup extra virgin olive oil
Fresh basil, roughly chopped
Pinch of salt and pepper
1 burrata
Balsamic pearls (optional, for garnish)

Method

1. Preheat your oven to 190°C / 375°F. Line a large baking sheet with baking paper.

2. In a bowl, toss the bread cubes with olive oil, garlic powder, dried herbs, salt and pepper until evenly coated.

3. Spread the cubes on the baking sheet and bake for 15–20 minutes, or until golden brown and crisp.

4. Remove from the oven and let cool completely. If making ahead, store in an airtight container once croutons are completely cooled.

5. To pickle the shallots, combine the sliced shallot with red wine vinegar, sugar, and salt. Let sit at room temperature for at least 30 minutes.

6. In a large bowl, mix the tomatoes, nectarines, and basil with olive oil, salt, and pepper. Gently toss to combine. Let marinate for at least 30 minutes, or a few hours if prepping ahead.

7. To plate, place the burrata in the centre of your serving dish. Spoon the tomato and nectarine mixture around it, then top with pickled shallots, croutons, and balsamic pearls (if using). Serve immediately.

PEA & MINT PESTO PASTA

This is what I make when I want something that looks impressive, tastes great, and brings a bit of comfort to the table – all in the time that it takes for your pasta to cook. It’s a fresh, vibrant riff on classic pesto pasta, with peas added for sweetness and mint folded in alongside the usual basil for an extra lift. You can make the pesto the night before or the morning of, and if it oxidises a little, just give it a stir and it’s good as new. Toss it through hot pasta just before serving and you’ve got a dish that’s simple, satisfying, and quietly impressive.

Ingredients
(serves 4)

For the pesto:
1 garlic clove
2 tbsp toasted pine nuts (or pistachios)
Pinch of salt
50-60g fresh basil, washed (leave a little water on the leaves)
8–10 fresh mint leaves, stems removed
¼ cup grated Parmigiano Reggiano
⅓ cup peas (if frozen, thaw first)
½ cup extra virgin olive oil
1 tbsp lemon juice

For the pasta:
250g short pasta (I used mafalda corta, but penne, fusilli or rigatoni work great too)
1 tbsp extra virgin olive oil
1 garlic clove, minced
¼ cup peas
Chilli flakes (optional)
Extra grated Parmigiano Reggiano, to serve

Method

1. To make the pesto, in a food processor or blender, pulse the garlic, toasted pine nuts, and salt until it resembles a paste. Add the basil, mint, peas, and grated Parmigiano Reggiano, and blend again until combined. With the motor running, slowly drizzle in the olive oil until the pesto reaches your desired consistency. Stir in the lemon juice at the end (this helps prevent browning if making ahead). The pesto can be made the night before or morning of and kept in the fridge.

2. Bring a large pot of salted water to a boil and cook the pasta according to package instructions. Just before draining, reserve about ⅓ cup of the pasta water.

3. While the pasta cooks, heat the olive oil in a large pan over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Add the peas and a pinch of chilli flakes if using and cook for another 2-3 minutes before removing from heat.

4. Add the cooked pasta to the pan with the garlic and peas. Pour in the pesto and a splash of the reserved pasta water, tossing everything together until the pasta is well coated and glossy. Add more pasta water if needed to loosen the sauce.

5. Plate up and finish with a generous sprinkle of Parmigiano Reggiano.

LEMON POSSETS

Possets are one of those desserts that feel fancy but are stupidly easy to make. Like, three ingredients easy. Cream, sugar, and lemon – combine, chill, done. I like to serve them straight in the lemon shells (less washing up, more visual drama for your guests), and add in a layer of crushed biscuits for a bit of a cheesecake vibe. Make these the night before, stick them in the fridge, and forget about them until it’s time to serve. They’re tart, silky, and the perfect end to a warm-weather dinner.

Ingredients
(serves 6)

3 large lemons
200g double cream (or regular fresh cream in NZ)
75g sugar
25-30g lemon juice
½ tbsp lemon zest (plus a little extra for garnish)
1 tsp vanilla
4-5 digestive biscuits
Fresh mint (for garnish)

Method

1. Zest 1½ lemons and set the zest aside. Cut each lemon in half lengthways.

2. Carefully hollow out each lemon half using a spoon, removing the pulp and leaving the peel intact. Set the lemon shells aside.

3. Place the pulp in a sieve over a bowl and press with the back of a spoon to extract the juice. You’ll need 25-30g of juice.

4. Blitz the digestive biscuits in a blender or food processor to a fine crumb. Spoon a layer of the crushed biscuits into the base of each lemon half.

5. In a saucepan, combine the cream, sugar, and lemon zest. Heat gently over medium heat, stirring occasionally, until the sugar has fully dissolved and the mixture just comes to a simmer (it will darken slightly).

6. Remove from the heat and let cool for 2–3 minutes. Stir in the lemon juice and vanilla – you’ll see the mixture begin to thicken.

7. Pour the mixture into the prepared lemon halves, filling to the top. Chill in the fridge for 1–2 hours to set, or overnight if making ahead.

8. Just before serving, garnish with the reserved lemon zest and a sprig of mint.

About the author:

I’m Nikita from @cooklitfood, a Kiwi living in London. Having grown up around South East Asia, the US, and Australia, food’s always been my love language—a way to bring friends and family together, wherever I am.