Hosting at Home: Abi Clephane’s Easy Seasonal Recipes & Cocktails

Good food. Good friends. Good times – Autumn/Winter entertaining made simple.

As shorter days and longer nights arrive, cosy gatherings at home become the perfect way to connect. We asked Abi Clephane — host, cook and all-round entertainer — to share her favourite easy autumn/winter recipes, her hosting rituals, and the cocktails she pairs with each dish.

Whether you’re planning a relaxed drop-in, a weekend gathering, or a small dinner, these simple ideas make hosting effortless.

Abi’s Approach to Hosting

"Hosting at home is ideal because I’m travelling a lot,” Abi says. “It’s a chance to have a low-commitment, open-ended drop-in for friends and family who are also juggling the joys of life."

Her current go-to? Jazzed-up crisps layered with serrano ham, cheese, olives and pickled chillies — a high-low snack that’s perfect for sharing.

To set the tone, she always lights the Greenhouse candle by Earl of East: “A light, airy tomato-vine scent that’s not too overpowering.”

And of course, she keeps a bottle of The Botanist chilling.

ABI'S LAYERED CRISPS

Best served with a sharp and savoury Gibson Martini.

A crowd-pleasing, high-low snack that can be served in endless variations. Perfect for aperitif hour and ideal for relaxed hosting.

INGREDIENTS

1 large bag of quality crisps (like Torres Truffle)
1 packet Serrano ham
100g Gouda cheese
Chopped picked chillies and olives to garnish
Paprika

Method

Layer the crisps with the ham and cheese
Sprinkle generously with chillies, olives and paprika

ABI’s TOP TIPS

Make a garlic and paprika oil to drizzle over the top: thinly slice three cloves of garlic and fry in 100ml olive oil. Remove the slices and take off the heat. Add two teaspoons of smoked paprika and pinch of salt. Keep refrigerated and use it to dress hummus or salads too.

Abi's blue cheese stuffed dates

Best served with a Cask Aged Martinez.

Sweet. Salty. Surprising. Swap the cheese plate for this unexpected combination or serve as an aperitif.

"The first time I had these I was in wellies, sheltering from a storm in a byre in Perthshire, eating them out of a paper bag,” Abi says. Now she serves them as a cheese/dessert hybrid - unbelievably simple and always a hit.

INGREDIENTS

14 Medjool dates
75g blue cheese (Gorgonzola dolce for a creamy, smooth finish or Colston
Bassett Stilton or Lanarkshire Blue for a spicy contrast)

METHOD

Slice dates lengthways (not all the way through) and remove pits
Slice blue cheese into 14 pieces
Insert cheese and press gently
Serve immediately or refrigerate

Abi’s Chocolate-Covered Figs

Best served with a Cask Rested Amaro.
"These are an instant crowd-pleaser and so simple to make,” Abi says. Don’t forget the salt — Maldon smoked sea salt adds a nice edge.

INGREDIENTS

14 figs
120g dark chocolate
Sea salt

METHOD

Wash and slice figs lengthways
Line a tray with parchment paper
Melt chocolate and dip half of each fig before placing it on the tray
Sprinkle with sea salt
Refrigerate 30 minutes
Serve immediately or store for up to 3 days