Laid-back Vegetarian Food to Share
For May’s pick in the Maldon’s Cookbook Club, we’re delighted to feature Stay for Supper by Xanthe Ross – a warm, generous, and deeply personal collection of vegetarian recipes that celebrate not just food, but the joy of eating together. Whether you’re cooking for two or feeding a table of ten, Stay for Supper is about more than just delicious meals – it’s a call to gather, to savour and to slow down. From her roots in rural Scotland to her thriving London supper clubs, Xanthe’s journey is woven through every page, filled with stories of muddy boots, greenhouse dinners, and bread baked with care. Her food philosophy is simple: seasonal ingredients, prepared with joy, and shared with love.
Xanthe’s laid-back, produce-led style of cooking shines in every recipe – from the comforting New Potato Frittata with Fresh Herb Salad to the playful indulgence of her iconic Meringue Tower.
This is a book for cooks who love to host, but also for those who just want a simple, satisfying weeknight dinner. Recipes are easy to scale and pair, with plenty of tips for stress-free hosting, seasonal menu planning, and thoughtful use of ingredients. The book truly feels like a warm invitation to pull up a chair, pass the salad, and stay a little longer with friends and family.
In Conversation with Xanthe Ross…
Xanthe, we truly love Stay for Supper so much! The book celebrates communal eating with a laid-back, joyful approach to cooking. What does the phrase ‘every meal should be a celebration’ mean to you?
Thank you so much! I think that phrase means to me that every meal, even the really simple ones, should give you an opportunity in the day to stop even just for 10 minutes and enjoy the process of putting together a meal and eating it. I think food is to be enjoyed and not just consumed in a rush, if we can.
You grew up in a large, food-loving household in rural Scotland. How has that shaped the way you think about food, sharing, and hospitality today?
The kitchen was always buzzing with energy growing up, because there were so many of us.. so, I think that’s definitely something that’s stuck with me. The way that I serve food at my events has definitely come from this family feel, of lots of dishes on the table, everyone sitting and eating together, and no one leaving until everyone was done, that was a rule for us growing up and a rule that I’m now so grateful for.
From White Miso Butter Beans to your iconic Meringue Tower, your dishes span from simple to show-stopping! Tell us, do you have a ‘secret’ favourite recipe in the book you can share with us?
I love them all! I think that the ‘show-stopping’ ones get the most credit but actually some of my favourites are the soups and stew, the underdogs that perhaps don’t get as much attention but are very deserving. I love making them in big batches to last me a few days of the week.
Hosting can feel intimidating for many people. What are your top tips for someone who wants to start throwing delicious suppers without getting overwhelmed?
Prep everything in advance, so that when it comes down to it you only have to either put something in the oven or take it out. And also, don’t stress about making anything too complex – sometimes it’s easier to wow people with simplicity anyway but also it means you’ll then have time to focus on other elements of hosting like laying the table, setting the right lighting and smells, and making everyone a drink when they arrive!
What does a normal ‘day-in-the-life’ look like for you, Xanthe?
It usually starts with a long dog walk, then yoga and meditation (some days), then breakfast. My work days honestly vary so much, if I’m prepping for an event then I’m cooking all day with my small team, but if there’s no event then I’ll get to my laptop around 9:30 and write out what I need to get done. If it’s not written down, it won’t happen! I try to make lunch in a big batch at some point in the week so I can just heat it up, and try to eat away from my desk. Afternoon, more work of whatever kind and then either I’ll finish with a yoga class or a bath, if I don’t have evening plans. My husband Hugo either cooks or I do, and then we are book nerds so get into bed pretty early to get as much reading time in as possible before falling asleep !
Name three things in the kitchen you can’t live without!
A lemon, salt (Maldon obvs), and good quality butter.
Do you have a favourite cookbook that you’re reading at the moment?
I was just given Nigel Slater’s memoir as a gift from a friend, so I’m excited to read that.
Whipped Ricotta and Asparagus Bruschetta
Xanthe was inspired to cook asparagus this way after trying a dish at the very beautiful Atelier September in Copenhagen. They served the asparagus cut into rounds like this and Xanthe has done it a lot since! The British asparagus season is so short that she tries to cook with them every day when they’re around. This means that later in the season, she may be searching for ways to cook them that keeps her inspired. Something simple like cutting them is definitely satisfying. Asparagus always matches beautifully with dairy because of it’s freshness, so it’s perfect when paired with ricotta.
Serves: 4 poeple
Ingredients:
- 200g (7oz) ricotta
- zest and juice of 1/2 lemon
- 2 tablespoons extra virgin
- olive oil
- 2 × 250g (9oz) bunches of asparagus
- 4 slices of bread, toasted
- Maldon Sea Salt and freshly ground black pepper
GOES WITH:
- Lentil and Mushroom Bolognese (page 82), Squash, Tahini, Crispy Sage and Hazelnuts (page 118), Leeks with Roasted Garlic and Walnut Sauce (page 140).
Method:
- Put the ricotta, lemon zest and juice, 1 tablespoon of the olive oil, a sprinkle of Maldon Sea Salt and a generous grind of pepper into a bowl. Whisk until smooth and light.
- Snap the woody ends off the asparagus, then cut them into 1cm (1/2 inch) rounds. Fill a bowl with cold water and ice and set it to one side.
- Bring a large saucepan of generously salted water to the boil, then drop in the asparagus pieces and cook for about 1 minute. You want the asparagus pieces to remain crunchy, so be careful not to overcook them. Drain and transfer straight to the ice bath. This will stop the cooking and also help the asparagus keep their fresh green colour.
- Cut the slices of toast in half and lay them on a plate. Spoon some of the ricotta onto each piece, then use the back of your spoon to spread it across the toast.
- Drain the asparagus and pat them gently dry with a dish towel. Put them into a bowl, drizzle with the remaining olive oil and season with Maldon Sea Salt and pepper. Mix gently, then top the whipped ricotta with a generous spoonful of the dressed asparagus. Season again if you like, then serve immediately.
Where to Buy ‘Stay for Supper’
You can find where to purchase Xanthe’s NEW cookbook here and start being creative with food and flavours in the comfort of your kitchen.
Make sure you have your Maldon Salt ready for these recipes! If you are running out, please feel free to browse on our Where to Buy Page to find your nearest store in which stocks our beloved Maldon Salt.
Lastly, we LOVE seeing your creations – please tag us on Instagram using the #maldonsalt so we can share your own take on Xanthe’s recipes!
