cooking in advance - wise cooks do you have any advice please?!

[DestinationUnknown]

ok, I want to do as much cooking today for people coming for dinner tomorrow. What can I do today and what should I leave until tomorrow?

Chocolate tart - can I make it all today and put in fridge, or should I just make pastry but not bake today, or should I bake the pastry shell and do filling tomorrow?

Potato gratin - make today and reheat tomorrow or all tomorrow?

Mackerel pate - do it all today should be ok in fridge? Just smoked mackerel fillet + cream cheese, chives, lemon juice & butter.

Bread rolls - make dough this morning, leave in fridge to rise, second proving tomorrow early evening? Or make dough this evening? Or make it all tomorrow?

Thanks!

[Collision]

I would do all of that today!

Potato gratin and pate will be fine in the fridge.

I would part bake the rolls today and finish off tomorrow so they are hot and yummy for dinner tomorrow.

Choc tart will be fine too unless you serve it warm.

[DestinationUnknown]

thanks! that's was I was hoping someone would say - didn't want to serve anything stale or soggy.

part baking (I am new to baking bread) - how long do I bake them for to do that?

[Collision]

I've done it on hols, to have hot rolls for breakfast. Take it out when the bread is 'set' if you see what I mean - about half way through cooking. It will be pale and interesting! Finish it off next day.

[DestinationUnknown]

ok, so it looks like bread rolls rather than dough, just hasn't browned I guess.

thanks again - better get baking, lots to do!