Parties to go catering 

Christmas is fast approaching and it’s time to start thinking about those Christmas parties. At ‘Parties to go’ we have a huge amount of experience making the festive season start off with a bang. Corporate, private, small or large, we have done them all and have an extensive selection of Christmas cheer to choose from. Not only that, we can source all the decorations, entertainment and much much more. We can cater any social event for you – weddings, birthdays and any special occasion.


Carole Cory Cook’s Corner

It’s a great time of year for vegetables of all different shapes, sizes and colours and with more and more dietary requirements to cater for, I am constantly on the lookout for new and exciting vegetarian recipes. One such recipe that goes down a treat is the Parties to Go Rainbow pie. With lots of variations this meal will fill you up and has all sorts of wonderful vegetables in it. It also looks amazing when you serve it with all the different coloured layers. For those who don’t like making pastry, this is the cheat’s version!


Parties to Go Rainbow Pie

400g Butternut Squash (use half carrot, half butternut squash for variety). Slice thinly

300g Spinach

250g Mozzarella cheese (cut into Slices)

3 Large red peppers (cut into slices)

300g Cooked beetroot (cut into slices)

1 Large onion

2 Garlic cloves

Vegetable Oil

2 Tbsp breadcrumbs

1 Egg

750g Ready rolled light short crust pastry (2 x 375g rolls)



Heat the oven to fan 180 degrees.

Line an 18cms round spring form tin.

Roast the squash, peppers and onion and garlic on a baking tray in the oven for 20 mins or until coloured with tbsp of vegetable oil.

Meanwhile lightly cook the spinach, allow to cool and squeeze out as much liquid as possible. This is to keep the pie as dry as possible.

Line the tin with the ready rolled pastry.

Spread the base with breadcrumbs and then layer with the beetroot slices, squash, pepper and onion mix, mozzarella slices, and then the spinach to finish off.

Cover the top with the pastry and with the overhang crimp the edges and fold in if necessary. If preferred to cut the pastry so it just over hangs and then crimp.

Make a small cross in the top of the pie so the steam can escape and the pie doesn’t get too soggy.

Bake in the oven for 50-60mins or until pasty is cooked and golden.

Remove from the oven and leave in tin for 20 mins.

After cooled remove from tin and cut into slices.

Serve with some lovely chutneys or relishes. Perfect for lunch or dinner.    Call Carole on 020 8947 5337

tags: #food #recipes #catering #parties #events #celebrations