I’m looking for some make ahead starter suggestions. I’m a pretty confident cook but my one of my guests is coeliac and the other doesn’t eat fish and I’ve realised that none of my usual starters are suitable.
I would prefer to be able to make it or at least prepare it ahead of time and I’m not a big fan of soup.
Most people seem to appreciate a few small dishes/plates - maybe some good olives, a couple of dips with bread or pitta and crudites for the coeliac. a nice hummous with a twist -coriander or beetroot for example or a baba ganoush (aubergine dip)or muhmarra (although you would need to use gluten free bread crumbs). Really easy to blitz up the day before some salad leaves. You could pre prepare some arancini or some kind of fritter (cauliflower, courgette, corn etc).
Depends what cuisine you are serving for mains - if chinese you could do some wontons to keep in the fridge to fry at the last minute, Indian- samosas, pakoras etc.
Lots of ideas on the BBC Food, Jamie Oliver and Ottolenghi sites
what are you planning for the main course? I agree with others that mezze/tapas style options give you flexibility and freedom. Similar plans can be made for chinese/indian style dishes - yuk shung for Chinese/pakora/baked bhajis for Indian...
But if you were planning roast rib of beef for main then that wouldn't necessarily flow as well (but I'd eat them still!!)
All great ideas thank you. The main course is slow roast lamb with mejadra and an aubergine and pomegranate salad (Ottolenghi and Feast recipes). The tapas style idea might be the simplest, although it would have to be zero gluten etc as cross contamination is an issue.
ooh some romesco sauce and vegetables would be lovely and would fit well - I've not made it with gf bread but I'm sure it would work... Perhaps have a look at Moro for some other ideas in same/adjacent regions?
How about a Serrano ham/rocket/burrata/fig mega plate that everyone tucks into. So easy, drizzle over some balsamic glaze, grind of pepper, maybe some toasted pine nuts. Looks stunning too.... I serve on a pretty oval platter.