Three crowd-pleasing dishes as frameworks

You do not need twenty recipes to host well. Learn three flexible frameworks (a layered rice dish, a big salad and a make-ahead dessert) and you can feed almost any group.

Framework 1: a biryani-style layered rice dish

• Biryani is a mixed rice dish of rice, meat or vegetables and spices. In the 'pakki' method described on Wikipedia, the ingredients are partly cooked separately and then layered; the classic structure is rice, a layer of meat or vegetables, then rice.
• Step 1, the curry layer: Nisha Katona's one-pot version fries onions, ginger and garlic until browned, adds diced chicken, then spices (turmeric, chilli powder, garam masala, cinnamon, cloves, cardamom), then water, and simmers for 15 minutes.
• Step 2, the rice: she simmers basmati rice with cold water, salt and turmeric for about 8 minutes until the water is absorbed.
• Step 3, layer and seal: in an ovenproof dish, alternate rice, crispy fried onions and curry, finishing with rice. Pour saffron soaked in warm milk over the top, seal the lid, and bake at 200C for 15 minutes.
• Why it works for hosting: the curry and fried onions can be made in advance, and the final bake happens while you greet guests.
• Even simpler: Diabetes Canada's one-pot biryani cooks onion, chicken and spices in a saucepan, then adds rice, yoghurt, tomatoes and stock, simmers covered for 15 minutes and rests for 5. Swap chicken for chickpeas and vegetables for a vegetarian version.

Framework 2: a big fattoush-style salad

• MasterClass's fattoush: toast torn pitta in a single layer at 400F (about 200C) for about 5 minutes until golden and crisp.
• Soften thinly sliced red onion with sumac and lemon juice while you chop the rest.
• Toss halved cherry tomatoes and sliced cucumbers with a little salt, add the onions, then a dressing of olive oil, lemon juice, grated garlic, salt and black pepper.
• Add the pitta and a big handful of mint and parsley last, toss, taste and adjust salt and lemon.
• Hosting tip: prepare the vegetables, dressing and toasted pitta ahead in separate containers, and combine only just before serving so the bread stays crisp.
• Variations from the same recipe: add radishes, lettuce, spring onions, peppers, chickpeas or cheese.

Framework 3: a make-ahead rice pudding

• MasterClass's creamy rice pudding warms whole milk with sugar and vanilla over low heat, then adds cooked rice once the edges start to simmer.
• It is brought to the boil, then simmered on low for 40 minutes to 1 hour, stirring often so it does not catch, until silky.
• Stir in cinnamon and a pinch of salt, then taste.
• Toppings: chopped dried apricots, raisins, pistachios or hazelnuts, and a drizzle of honey. In the GCC you could add a little cardamom or rose water to your taste.
• It can be made a day ahead and kept in the fridge without toppings; MasterClass suggests reheating with a splash of milk, or you can serve it chilled in small cups.
• Allergy check: it contains milk, and the nut topping is a tree-nut allergen, so serve nuts in a separate bowl (lesson ho-04).

Making frameworks your own

• Keep the structure and change the flavours: the rice dish can become a vegetable or lamb version; the salad can become a lentil and herb salad; the pudding can be topped with seasonal fruit.
• Write each framework on one card: base, method in 4 steps, flavour swaps and allergens.
• Scale with care: follow lesson ho-02 for multiplying quantities and keeping pan depth the same.
• All ingredients should be halal; use halal-certified chicken or meat and avoid any recipe ingredient containing alcohol.