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Recipes for a spring dinner party

It’s finally springtime. The daffodils are blooming, the sun is peeking through the grey and iced coffees are starting to look appetising once again.

What better time to host a spring dinner party? 

We’ve got some recipe ideas for you that strike the perfect balance of warm and comforting, whilst bringing fresh flavours that will have you reminiscing long summer nights that are once again on the horizon. 

So set the dining table, invite a few close friends over and tie the apron.

The Kin Dining Set in dusk grey.

Starter - Stuffed Peppers

Fresh and packed with protein and veggies, this is a light starter that’ll make you feel like you’re on the Mediterranean coast on a breezy evening.


6 large peppers (your choice of colour), with the top cut off and seeds removed
1 tablespoon olive oil
1 medium onion, diced
3 – 4 cloves garlic, mined
2 packages of tempeh, crumbled
1 cup zucchini, diced
1 cup yellow squash, diced
225g of mushrooms, sliced
1 teaspoon dried oregano
1 teaspoon dried basil
A generous pinch of red pepper flakes
1/4 cup fresh chopped parsley
1 can diced tomatoes
1 cup cooked rice


1. Preheat the oven to 180 degrees celsius.

2. In a large pan, heat a tablespoon of olive oil and sauté the onion, garlic and crumbled tempeh for five minutes.

3. Add the zucchini, yellow squash, mushrooms, oregano, basil, red pepper flakes, parsley and diced tomatoes and cook for a further two minutes. Add the rice and mix to combine. Remove from the heat.

4. Stuff the peppers one a baking tray or in a casserole dish. Pack each one fully with the mixture. Cover the tray with foil, or the dish with a lid.

5. Place the peppers in the centre of the oven and bake for 35-40 minutes. Remove the cover and bake for another 5-10 minutes.

6. Leave them to cool for a few minutes and serve with a sprinkle of parsley.

Main Course - Mushroom Risotto

Creamy, hearty and healthy, this mushroom risotto feels luxurious without needing to go to a restaurant. Pair with a chilled white wine if you’re looking to relax a little more into the evening.


1 brown onion
2 cloves of garlic
1 head of cauliflower
1 potato, peeled and washed
1 litre vegetable stock
1 teaspoon olive oil
320g arborio rice
200g portobello mushrooms
2 tablespoons tamari sauce
100g of spinach


1. Peel and dice all vegetables.

2. Steam the head of cauliflower until tender.

3. Fry off the brown onion and one clove of garlic with a little olive oil until golden. Season the pan, and add the diced potato, fry for three minutes, then add 1 cup of stock. Simmer for 10 minutes.

4. In a high speed blender blend the steamed cauliflower, onion, garlic and potato with 1 cup vegetable stock until creamy.

5. To a medium pan, add one teaspoon of olive oil and pour in the arborio rice. Toast until fragrant.

6. Heat up the remaining stock, and gradually add it to the pan as the rice absorbs the liquid. Keep stirring and adding until the rice doubles in size.

7. Pour and mix through your blended mixture from step four. 

8. On medium heat sauté the mushrooms in a separate pan, add the second clove of garlic and the tamari, then wilt your spinach.

9. Portion the risotto onto flat plates and top with the mushrooms.

Dessert - Apple Crumble

The final hurrahs of winter can be heard in the golden crumbly sweetness of this apple crumble. Simple to make for the final course, it’s the perfect ending to your spring dinner party that’s sure to please the crowd.


3 medium Bramley apples, peeled, cored and sliced
2 tablespoons of caster sugar (for the filling)
175g of plain flour
110g caster sugar
110g dairy-free spread
1 tablespoon rolled oats
1 tablespoon brown sugar
Vanilla ice cream to serve


1. Preheat the oven to 190 degrees celsius. 

2. For the filling, throw the apples and two tablespoons of sugar together into a round baking dish and roughly flatten by hand.

3. In a separate mixing bowl, mix the flour and sugar with a pinch of salt. Rub the dairy-free spread in with your fingertips until the mixture forms a breadcrumb-like mixture.

4. Pour the crumble mixture over the apples and use a fork to spread it evenly over them. Gently press the surface with the back of a fork so the crumble holds together. Sprinkle the oats and brown sugar over the top evenly.

5. Place the crumble in the oven for 35-40 minutes until the top is golden and the apples feel soft when you insert a knife in. Leave to cool for 10 minutes before serving.


If you use any of these recipes, or you host a spring dinner party at your place, show us on instagram! Tag us @eva.home - we love to see it. 

And if you’re looking for a dining set to buy just in time for the turn of the season, and to keep for a lifetime, check out our brand new Kin Dining Set. It’s the perfect setting for sharing meals and making memories.