Showstopper 3-Course Meal

So, you are looking forward to a dinner party, but you have no clue where to start or what to cook? Well we have a 3-course meal for you, guaranteed to impress, and there is zero egg waste! Here at Purely Organic, we want to provide scrumptious recipes that are kinder for the planet for you and your guests to enjoy. This showstopper 3-course meal will keep people coming back and begging for the recipes, so what’re you waiting for? Let’s get stuck in!

The perfect starter-aperitif: Cocktails & prawn cocktail

To get the glorious evening started you will of course need a cocktail in hand, or even in both hands - prawn cocktail in one, and a juicy gin fizz cocktail in the other (balanced diet is everything!). Get your cocktail shaker at the ready, we have a juicy ginfusion to get your evening rolling.

Juicy Gin Fizz Cocktail

Serves 1 


  • 50ml gin
  • 1 Purely Organic egg white (set aside the yolk for our prawn cocktail recipe) 
  • 15ml raspberry syrup
  • 30ml lemon juice, freshly squeezed (save the remaining lemon for our Prawn Cocktail recipe) 
  • 5-7 raspberries
  • Tonic water to top - roughly 30ml
  • Fresh raspberries, to garnish


  • Add all the ingredients to a shaker and muddle the raspberries.
  • Dry shake without ice to aerate the egg white, then add ice and shake again.
  • Double strain into a coupe glass and garnish with dry petals and fresh raspberries.
  • Repeat the whole process again to enjoy it together with a friend.

Be mindful: Raw egg whites are used in this recipe. 

Now moving onto the delicious appetiser: prawn cocktail. To create our classic prawn cocktail starter, we first need to make homemade mayonnaise.


Serves 6


  • 2 Purely Organic egg yolks (save those whites for more Gin Fizz Cocktails) 
  • 1 tbsp Dijon mustard
  • 250ml sunflower oil
  • 2 tsp lemon juice


  • To a bowl add the Purely Organic egg yolks and mustard. 
  • Add salt and pepper and use a whisk to mix together until completely combined.
  • Whilst consistently whisking, add a small drop of oil and whisk until fully combined.
  • Repeat this process drop by drop until the oil and yolks have fully combined and have begun to thicken.
  • Once it has begun to thicken you can add a dash more oil each time. Be careful not to add the oil too quickly as this may cause the mayonnaise to split.
  • Keep whisking and when you have a thick, spoonable mix, whisk in the vinegar or lemon juice and add salt/pepper to taste. 
  • Set aside for our prawn cocktail recipe coming up and place the remaining mayonnaise in the fridge. Fresh mayonnaise will last for two days in the fridge.

Once the mayonnaise is ready, it’s time to prep the appetiser; the prawn cocktail.

Phenomenal Prawn Cocktail

Serves 4


  • 150g cooked, peeled coldwater prawns
  • 150g cooked and peeled king prawns, drained
  • 1 tbsp chopped chives
  • ½ iceberg lettuce, sliced
  • 1 large ripe avocado, halved, stoned and diced
  • ½ lemon, cut into 5 wedges
  • ½ cucumber, deseeded and diced

For Marie Rose Sauce:

  • 125g Mayonnaise (made in the above step) 
  • 1 tbsp heaped spoonful of tomato ketchup
  • Half a lemon (juiced)
  • ¼ Tabasco sauce 
  • ½ tsp Worcestershire sauce 


  • To make the Marie Rose sauce, add the ingredients to a bowl and season.
  • Set aside and chill until needed.
  • Add all cooked prawns and the sauce to a bowl along with half of the chopped chives and stir.
  • Place the lettuce in 4 glasses. Squeeze a dash of lemon juice over the cubed avocado then add to the lettuce along with cucumber.
  • Add the prawns in sauce to the top and sprinkle with the remaining chives. 
  • Serve with a wedge of lemon and enjoy! 

Cocktails are shaken, stirred and ready, it’s time to move onto the main attraction of the evening…it’s not yet time to kick back and relax, you have a burger and wedges to make!

The Main Attraction - Bean Burger & Wedges.

Two cocktails down (or more) and only a burger and a dessert to go! Your dinner guests will be anticipating the next course, and this one will leave them speechless (because they’ll be too busy tucking in of course), a delicious bean burger and wedges. Let’s get chopping!

Best Bean Burger

Serves 4 


  • 1 half red onion chopped 
  • 1 or 2 (depending on heat preference) Whole ripened jalapeño chillies
  • 4 cloves garlic 
  • 2 x 400g cans of black beans drained and rinsed.
  • 120g plain bread crumbs (the perfect use for that stale leftover bread) 
  • 1 1/2 teaspoons cumin
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 Purely Organic egg yolks (save those egg whites for the wedges) 


  • To a food processor add onion, chillies and garlic and pulse. 
  • Add black beans and partially mix leaving some black beans whole. 
  • Stir in bread crumbs, cumin, salt, pepper and egg yolks to bind.
  • Divide into 8 burgers.
  • To cook…
    Fry: Heat a little oil in a pan and cook on a medium high heat for 5 minutes on each side.
    Grill: Cook under a medium heat grill for 5 minutes each side.
    Oven: Oven bake at 180’C for 5 minutes each side 
  • Ensure the burger is cooked throughout and served in a bun with salad and garnish of your choice. 

A burger isn’t the same without fluffy wedges on the side; it’s time to finish off your main attraction with a side that is dangerously moreish.

Crispy Potato Wedges

Serves 4


  • 500g potatoes
  • 2 Purely Organic egg whites kept from the burgers
  • Cajun spice/ Chilli powder or any seasoning of your choice
  • Mixed herbs 


  • Clean and cut your potatoes into wedges.
  • If you’re tight for time, parboil them for roughly 5 minutes and drain.
  • Put the wedges on a non-stick baking tray.
  • Sprinkle on Cajun spice, chilli powder or seasoning of your choice not forgetting the mixed herbs too.
  • Take your egg whites which you saved from the burger recipe.
  • Brush or dip the wedges in them.
  • Bake in the oven around 200'C for 20-30 minutes until brown and crisp.

Now you have the perfect main event to your evening with two zero egg waste additions to your meal from our Purely Organic eggs. To complete the evening of mindful eating, we’d better get started on the dessert and go out with a bang.

The Ultimate Dessert Combo

The perfect way to end your evening is with our ultimate dessert combo. This lemon meringue roulade recipe is the sweet touch your dinner guests need to sign off the evening in style. Firstly, we have a sweet lemon curd to get cracking on with…

Lemon Curd

Serves 6


  • 5 beaten Purely Organic egg yolks (save the egg whites for the meringue roulade) 
  • 100g caster sugar (add extra to taste)
  • 3 lemons (juice & rind)
  • 125g butter (in cubes)


  • Whisk the egg yolks and sugar together in a pan.
  • Set the pan on a very low heat and add the butter, heat this slowly until it melts.
  • Add the zest of three lemons to the mixture.
  • Once the butter has melted, stir in the lemon juice.
  • Keep stirring and slowly heating the mixture for 15 minutes. 
  • Remove from the heat, as the mixture cools it will thicken. 
  • Once the lemon curd has cooled, place it into an airtight container and store in the fridge for the lemon meringue roulade.

Tip: You can store the lemon curd in an airtight container or a jar for up to three weeks in the fridge (that’s if you can resist eating it within that time).

Now that you have your tangy and sweet lemon curd ready, it’s time to get onto the star of the (dessert) show, the meringue roulade. See how we create our lemon meringue roulade recipe below.

Lemon Meringue Roulade

Serves 6 

Ingredients for the Meringue:

  • 5 Purely Organic egg whites (use egg whites left over from the lemon curd) 
  • 150g caster sugar
  • 1 level tbsp. cornflour
  • Icing sugar to dust your roulade

Ingredients for the Filling:

  • Lemon curd
  • 300ml whipping cream
  • 2 level tbsp. icing sugar


  • Preheat the oven to 150’C. 
  • Get started on your meringue by whisking the egg whites until they are stiff.
  • Add 1 tbsp. of sugar and whisk until stiff (but soft) peaks form.
  • Add half of the remaining sugar and whisk until the mixture is stiff and shiny.
  • Whisk in remaining sugar and cornflour, then spoon the mixture into a 33 x 21cm tin, lined with baking paper.
  • Bake the meringue for 45 minutes in the oven until it’s almost firm to the touch. Leave this to cool uncovered for at least an hour.
  • Dust the cooled meringue with icing sugar and carefully turn it out onto another sheet of baking paper. Peel away the paper very cautiously.
  • Evenly spread the lemon curd over the meringue (use as much or as little as you desire).
  • Whip the cream with icing sugar until it forms soft peaks, spread this over the lemon curd.
  • Gently roll up the meringue using the paper to assist. Transfer the roulade to a plate, give it a final dusting of icing sugar and keep chilled until ready to serve!

You aren’t likely to use all of the lemon curd from our first recipe, so feel free to keep this chilled to have on toast, scones, crêpes, turn it into a tart, or even to top some healthy baked oats!

So, we’ve given you an evening jam-packed with delicious dishes, it’s time to get the dinner invitations out, you’ll be known as the professional chefs of your friends and family. There really is no better way to say it’s a tasty evening, than with mindful eating and Purely Organic being at the heart of it. 

Good for you, Good for farms, Good for hens.
Keeping things simple here at Purely Organic.
Want this Miso Vegetable Ramen too? Check out our website for the full recipe.
Carefully hand picked just for you.

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