Catering for Large Parties (Stand-Up)

Our answer

Catering for large numbers can be a challenge and we would suggest you simplify things as much as possible. Don't try to offer a wide variety of dishes but offer 3 to 4 dishes in abundance - a few generously-filled platters look more inviting than lots of little plates. Christmas has many recipes geared towards party finger foods (pages 15-28) which are not all Christmas-specific. Depending on the party time you may want to offer one heartier hot dish which can be eaten with a fork and Christmas has a Pumpkin and Goat's Cheese Lasagne (p34 - serves 12-15) and Macaroni Cheese deluxe (p103 - this will serve 10-12 as part of a buffet), both suitable for vegetarians and can be made in advance and popped in the oven to reduce stress on the day. Or consider a chili con carne (Christmas p39 or Kitchen p31) which can be reheated in a large pan and leaves just rice to cook.

Other ideas from Kitchen which are easy to make in large numbers (and have prepare ahead advice) are Pigs in Blankets (p425), Peanut Butter Hummus (p434), Dragon Chicken (p415) and African Drumsticks (p46). From Nigella Express we would suggest Smoked Trout Pate (p61), Maple Chicken 'n' Ribs (p110), Wraps (p202) and Roquamole (p245 but needs to be made at the last minute).

A cold ham, thinly sliced, is usually popular and Christmas has 2 recipes, but most people like Nigella's Ham in Coca-Cola from How To Eat (p326). Make it a day or two in advance, cool and refrigerate after crisping the crust and just slice and serve when ready. Then all you need to add for dessert is a cheeseboard and birthday cake or your favourite cupcakes.