Summer party: Hit the Beach

Create a little tropical paradise at your next party by bringing the seaside to your own garden or terrace. All you need is a little imagination, a few props and that old Beach Boys CD lurking at the bottom of the rack, and you're ready for your own surfin' safari


The concept
The decorations
The menu
The recipes

The concept: Hit the beach
Who says you need to be by the shore to enjoy sand, fruity drinks and catchy surf tunes? One of the best things about throwing an urban beach party is the mood is seriously casual. That means everyone wears comfortable surfwear, slips off their shoes and kicks back with a drink. Do away with knives and forks and make the nibbles finger-friendly. (All of the food on our menu can be made in advance and served cold.) Make sure your guests get into the spirit by wearing Hawaiian shirts and sarongs, and give a prize for the best beach-inspired outfit.

The decorations
Think Hawaii Five-O meets childhood holiday.

Sand: Start with the obvious: sand, of course. Builders' merchants sell sand of all sorts - the one you want is sand-box sand, the kind used in children's play areas. It's ground very finely with all the small, sharp bits removed. A bag or two should be plenty. Spread it around the patio area and place chairs and small tables around so guests can kick off their shoes and scrunch their toes in it. It feels luscious and sexy on bare feet and is easy to brush away for trips in to the house. (When the party's over, spread it across the lawn or work it into damp areas for better drainage.)

Sea: If you have a palm house plant, drag it outdoors. Smaller ones are cheap and available at garden centres and bigger DIY stores and would make a nice centrepiece. It's not very eco-friendly to take sea shells from the beach but you may have some old souvenirs brought back from holidays in warmer climes. Place them on serving trays or randomly on side tables. Aquatic fish shops could also be a good hunting ground for sea-themed items.

Take a trip to the high street to places like Pier One, Woolworth's and the bargain 'Everything for a Pound' shops to hunt for blow-up plastic beach balls, buckets and spades, even a children's paddling pool for anyone who wants to get their feet wet. Charity shops may also be a haven for beachy treasures.

Serving: This time of year it's easy to find brightly coloured wine glasses in unbreakable plastics, along with plates and napkins. Mix up the colours instead of buying matching sets. If you're lucky you may be able to find those re-useable ice cubes, the kind you freeze and plop into drinks, in fish or star shapes.

If seaside cocktails are on the menu you can find the little 'Del Boy' drinks umbrellas at party shops or specialist cook shops. For a more casual approach to refreshments, fill a large tub, or better yet, one of those American ice chests with ice and bury bottles of crisp Spanish or Mexican lager in it with the tops sticking out. Tie the opener to a string and attach to the handle.

You've set the scene. So put on your surf music, put out trays of these easy-to-eat nibbles and start shaking your cocktails.

The menu

The recipes

Sea Breeze
Makes 2 litres

500ml chilled vodka
1 litre chilled cranberry juice
500ml chilled grapefruit juice
2 limes, one halved and one thinly sliced
ice, to serve

Combine the vodka and juices in a large jug. Juice the halved lime and stir into the jug and add the lime slices. Fill glasses with ice, pour and serve.

Easy Piña Coladas
If you have one of those strong blenders that will blend ice, so much the better. Otherwise, best to crush the ice cubes in a plastic bag using a rolling pin. This is the perfect drink for the 'Del Boy' umbrellas and chunks of fresh pineapple.
Makes 1 litre

250ml Malibu Rum
750ml pineapple juice
crushed ice
chunks of fresh pineapple, optional

Mix the Malibu and pineapple juice in a jug. If making the drinks in a blender, fill with one-quarter ice and pour over enough liquid to come halfway up the side of the blender. Any more will cause it to splash out when blending. Blend on high until the ice is crushed and the drink frothy. Alternatively, half fill glasses with the crushed ice and pour over the cocktail.

Serve in glasses with cocktail umbrellas and a chunk of pineapple, if desired.

Cherry Tomato, Feta and Basil Pick-em-Ups
Makes 20

20 red cherry tomatoes
175g/6oz feta cheese
20 fresh medium size basil leaves
20 cocktail sticks, preferably the coloured ones

Cut the cherry tomatoes in half around the 'equator'. Cut the cheese into 20 squares. Thread a tomato half on to the cocktail stick, cut side facing up. Thread a whole basil leaf on next, followed by a feta cube and finally the other tomato half to sandwich the cheese and basil between the two tomato halves.
Serve on several small plates arranged in the shape of a wagon wheel.

Herby Spanish Tortilla Slices
Makes 12

500g/1 lb, 2 oz new potatoes
30g/1 oz butter
6 free range eggs
2 heaped tbsp soured cream or creme fraiche
a handful of chopped fresh herbs, about 3 tbsp when chopped: chives, flat leaf parsley, basil, coriander, thyme, oregano, mint or any combination you wish
salt and pepper

Boil or steam the new potatoes until just done and leave to cool. Cut into slices about 5mm thick. Melt the butter in a large, non-stick fry or sauté pan. Fry the potatoes over a medium heat for 10 minutes or so until warmed through and beginning to colour slightly.

Beat the eggs in a bowl, stir in the soured cream or crème fraiche, the herbs and season well with salt and pepper. Pour over the potatoes and reduce the heat to low. Cover with a lid and leave to cook for 15-20 minutes or until the centre is set. (Don't let the heat get too high or it will scorch the bottom.)

When set, remove from the heat and turn upside down onto a rack to cool. If your pan is non-stick this will happen easily. The bottom (which becomes the top) should be golden brown. Allow to cool and cut into slices. Provide napkins for serving.

Mini Mexican Meatballs with Chips and Dips
Be generous with the spices - they are less noticeable in cold food.
Makes about 30

500g / 1 lb 2 oz minced beef steak
1 tbsp light oil
1 onion, finely chopped
1 green pepper, deseeded and finely chopped
1 red or green chilli, deseeded and finely chopped
2 cloves garlic, finely chopped
1 tbsp ground cumin
generous pinch of chilli powder, depending on taste
3 tbsp chopped fresh coriander

To Serve:
Ready-made jars of dipping salsa or Mexican cheese dip
Corn tortilla chips

Heat the oil in a frying pan and fry the onion, green pepper, chilli and garlic until soft, about 10 minutes. Stir in the cumin and chilli powder and fry for another 2 to 3 minutes.

When the onion mixture is cool place in a large bowl and add the mince, fresh coriander and season well with salt and pepper. Mix with your hands until well blended and form into small meatballs.

Preheat the oven to 200C, place the meatballs on a lightly oiled baking sheet and bake for 10 to 15 minutes or until done. Alternatively, you can fry them in oil in a non-stick frying pan. Blot on kitchen paper to remove any excess oil and cool. They can be stored in the fridge until ready to serve.

Serve on cocktail sticks with bowls of dips and tortilla chips.

Hot Dogs with Caramelised Onions
Makes 12

If you've got the barbecue going, fine, otherwise these can be cooked in the oven. Prepare the onions in advance and reheat on the hob or in the microwave before serving. The hot dogs are best served warm.

12 good quality sausages: pork, beef or venison according to taste, even the ones with flavourings such as leek and herbs, whatever you like
12 finger or hot dog rolls
5 red onions, sliced
1 tbsp olive oil
salt and pepper
splash balsamic vinegar
French mustard and ketchup, to serve

Heat the oil in a large frying pan and gently fry the onions over a low heat, covered, for 30 minutes or until they have softened but not coloured, stirring occasionally. Remove the lid and turn up the heat to evaporate the liquid and begin to caramelise them. When they are a nice nutty brown, season with salt and pepper and add a splash of balsamic. They can now sit until ready to serve.

Grill the sausages either on the barbecue or in a hot 220C oven on a rack over a foil-lined grill pan for 15 to 20 minutes until well coloured and completely cooked through. Cut the rolls in half lengthways and pop in the hot oven to warm through or toast quickly on the barby.

Serve the sausages in the rolls with the caramelised onions and let guests help themselves to pots of mustard and ketchup.