A wide family menu — steakhouse, Italian and glazed fish for the adults, baked nuggets and plain peas for the children

This menu is really two menus sharing a kitchen. The adults get the seabass, the strip steak and the peach and burrata salad; the children get baked chicken nuggets in panko and a container of plain steamed petite peas with nothing on them. I cook the nuggets rather than fry them, and the avo-mayo dip is handmade so there is no hidden sugar in it. Keeping the plain and the dressed versions in separate containers is the whole trick to feeding a mixed table from one delivery.

Worth flagging for guests: hazelnuts go through the gremolata on the snap peas, and pistachios come with the peach and heirloom tomato salad. Both are packed so they can be left out — the pistachios are in their own small tub, and the snap peas are good plain if the gremolata is skipped. Anyone with a nut allergy can eat everything else on this menu untouched, and I will rebuild those two sides nut-free whenever it is needed.

Order of eating, if it helps. The peach and tomato salad is at its best the day it arrives and should be dressed only when you serve it. The seabass and the meatballs hold three to four days and reheat at 350°F, covered for the fish and uncovered for the meatballs. The fries want an air fryer or a hot oven, never a microwave. The strip steak should be eaten cold or barely warmed — it went into the container at medium rare and any real heat will take it past that.