·PARTIESAND· DINNER...PARTIES

If you are expecting a large, perhaps indefinite number of people at uncertain times, you need dishes which can either be kept hot or eaten cold, and preferably of the kind which will stretch. Start with as many Walnut and Blue Cheese Straws as you have the patience tomake; dips, such as Guacamole (page 15) or Clara's Lentil and Lime Pate (page 16), are always a good idea - though if you think guests may eat them with the straws, choose Cheese and Chilli Dip (page 18). For hot dishes I suggest Pepper and Nut Pilaf (page 68) or lasagne or Louise's Vegetable Kebabs in this chapter: the kebabs have the advantage thattheycan be grilled in relays as required. With any of these serve green salad - parties being the one occasion when it may be worth buying several kinds of lettuce or other salad greens: for instance, batavia or Cos lettuce with radiccio and chicory or oakleaf with lamb's lettuce and perhaps diced red pepper.

As a sweet you could serve Chocolate Cake to End All Chocholate Cakes (page 133), which is light but very rich so that people will not need much; or you could choose Pecan Pie (page 141), Pear and Almond Tart (page 140) or Yoghurt Ices (page 178), which can be made well in advance. Three more suggestions, all made with fruit, are given in this chapter, of which the cheapestwill probably be Spiced Apple Yoghurtwith Gin. If you choose Summer Pudding, you will need to make at least two, which will call for 2% Ib/l.25 kg soft fruit (it may be a good idea to go to a pick-your-own fruit farm, where, even ifthe fruit is not especially cheap, it will be absolutely fresh and you can ensure that it is in good condition).

For a dinner-party you can again serve dips, with plates of colourful crudites, or perhaps small portions of salads such as Tuscan-style Bean and Tomato (page 118), Tomato and Mozarella (page 116) or Avocado and Almond (page 122). As contrast is important, however, do not serve a salad containing cheese if the next course also includes it.

The main course could be Cannelloni (page 47) or Mushroom Risotto (page 66). both with a plain green salad; or you could serve Curried Egg and Mushroom Pie (page 57). perhaps with broccoli, Clara's Spiced Lentils with Stewed Mushrooms (pages 97 and 86), or one of the three slightly more elaborate dishes given in this chapter.

I selected the three sweets in this chapter because they are relatively healthy - fruit salad completely so and Summer Pudding containing only fruit, bread and a relatively small amount of sugar. It could be accompanied by Yoghurt Cheese (page 180) instead of cream; fruit salad needs neither.

If you wish to serve coffee afterwards, buy it freshly roasted and ground if you possibly can, since, like spices (and despite air-tight packaging), if it is ready-ground it will have lost much of its flavour.

A coffee-pot is unnecessary: you can make first-class coffee in a jug, using a tea-strainer as you pour it out. For those who like it white, heat but do not boil milk; serve with Demerara or soft brown sugar.