Cabbage is one of the most underestimated vegetables on a dinner party table. Charred until caramelised, finished with miso butter, and served alongside a generous spread — this dish consistently surprises guests. Vegan, make-ahead friendly, and better than it has any right to be.

A basket of warm homemade rolls on the table before a single course is served is one of the simplest things a host can do to make guests feel looked after. These are soft, golden, and made for sharing — and they can be baked earlier in the day and gently warmed before serving.

Large pasta shells filled with spinach and vegan cheese, baked in a rich sauce — this is the kind of main course that satisfies a table of meat-eaters and vegan guests equally without compromise. Assemble the day before and bake in the afternoon. Arrives at the table looking like effort, requiring almost none on the night.

Charring the eggplant directly over a flame is what separates a good baba ganoush from a great one — that smoky depth cannot be replicated any other way. Finished with a drizzle of toasted sesame chilli oil, this is a dip worth making the day before so the flavours have time to settle.

Roasted until tender and slightly caramelised, then laid over a generous swoosh of hummus and finished with dukkah — this is one of those dishes that looks restaurant-quality and is almost entirely make-ahead. The hummus can be made days before. The carrots can be roasted in the afternoon. Assemble just before serving.

Smashed potatoes are one of those sides that never fails to be the thing people reach for first. These take the technique one step further with cacio e pepe seasoning — parmesan, black pepper, and a hit of saltiness that makes them deeply snackable. Par-boil earlier in the day, smash and roast before guests arrive.

Fragrant with cardamom and rosewater, studded with pistachios, and naturally suited to being made the day before — Persian love cake is one of those desserts that sounds exotic and is straightforward to make. It holds beautifully and slices cleanly at the table. One of the most requested recipes from the Middle Eastern Spread.

Tahini and chocolate is one of those combinations that sounds unusual until you taste it — the nutty, slightly bitter depth of the tahini rounds out the sweetness and adds a complexity that a standard brownie simply does not have. This cake is fully vegan, entirely make-ahead, and the kind of thing guests ask for the recipe before they leave.