TIPS FOR SUPPER PARTY SUCCESS
Choose starters that can be served at room temperature (or cold), because it is so much easier to begin a meal with something that is ready when there may well be finishing work to do on a main course. A few green leaves dressed with olive oil are a perfectly adequate side when you are in a hurry. For larger, helpyourself-to-food parties, increasing the number of side dishes is helpful because it stretches the main meat or fish dish. Avoid desserts that need to be cooked at the same time as the main course or starter. It’s best to get the pudding course out of the way. Worktop or table surface space must fit in with the planned menu. Large flat tarts will take up space, for example, while a tall casserole which can stay on the hob will not. Consider the space inside your oven, too. Schedule cooking times beforehand.