Having a party but not sure what to serve? We've got three menus to suit three different scenarios. So why not try some of these recipes on your guests?
Here’s our round-up of some of the best recipes from our recipe database that should work whatever you're planning.
The 'lots of people' menu
It’s a party in full swing, but before things get too out of hand you and your guests might want something to nibble on to soak up the vino. These dishes are quick to make and can be eaten with one hand. What’s more they can be prepared in advance.
Lotte Duncan's potted stilton can be made with any leftover ends of stilton you might have, though a good cheese board is always popular. Children and adults will like Lawrence Dallaglio's doughballs. For something a bit fancier Andrew Nutter's goats cheese fritters are pretty tasty, though the kitchen ninjas among you might want to attempt Omar Allibhoy’s Croquetas de jamon.
The 'sit down at the table' menu
For something a bit more formal when you know exactly who’s going to turn up and when try this menu.
Starter: Simon Goodman's sweet potato and parsnip soup is both filling and warming and a great way to start a meal. Remember when serving soups as part of a larger menu not to serve too much. The truffle oil adds a touch of class. If you don’t fancy soup and you’re up for a challenge try Nobu Matsuhisa's Black cod with miso - stunning.
Main course: I rather like Rosemary Moon's roast rack of pork or Liz McClarnon's roast leg of pork. Mark Sargeant's lamb wellington would be good too. For something a bit more rustic, try Brian Turner's braised duck with peas.
Pudding: Jassy Davis’ sticky toffee pudding - a slab of moist, date-stuffed sponge topped with a creamy toffee sauce - should seal the deal.
If you do want something lighter try Richard Corrigan's lemon posset.
The 'watching the pennies' menu
If you’ve blown the family budget over Christmas, or just want to keep it simple, you can still put on a good spread. These dishes are either cheap to prepare, or use leftovers you might have all ready in. Handy if you're snow bound too!
Starter: The Hairy Bikers' potted salmon can be made with any leftover or extra salmon you might have (other fish such as mackerel can be potted too). Serve with melba toast, which is just a normal piece of toast sliced very thin.
Main course: Phil Vickery's turkey bubble and squeak cakes use any leftover turkey from Christmas Day. They beat turkery curry any day, and you can serve with any greens you might have around. Another option is Phil's turkey pie, which should see off the last of the bird.
Pudding: Bread and butter pudding is a good choice here, we’ve got Gary Kingshott's version or Gary Rhodes'. For something a bit lighter, but still inexpensive, how about Gizzi Erskine's marmalade omelette?
Or maybe you've already got your menu planned out to the last detail? If so, tell us what it is in the Comments box below, we'd love to hear it.
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