Can we talk about menues?

[Methe]

I've got 15 for Christmas eve buffet and not a clue what to cook!

Nigellas coke ham and....

Inspire me

I'd keep it simple, add assorted cheeses and some bread, pickles and chutneys, small jacket potatoes, salad items, crisps and nuts. Add mince pies, cakes, mini individual desserts from M&S etc.

I used to do cheese and bacon stuffed Jackets, bake the potatoes (small ones), when cooked cut into two separate halves length ways and scoop potato into a bowl. Then add butter, grated cheese and chopped cooked bacon, and pile back into the skins. Return to oven to heat through and crisp the top a bit. Serve hot.

Or you could do Pigs in Blankets, and serve as a hot finger food instead of sausage rolls.

Well if you don't want to keep it simple, then this is the thread for you!

I read it every year and drool. It's a Christmas tradition

I love the sound of the baked potatoes, I fancy them now! YUM :)

If you have any of those pesky vegetarians coming ( Disclaimer:I am a pesky vegetarian!)

Leave some of your potatoes plain to add some butter/cheese if wanted.
Or thick creme fraiche (if they're not vegans)

YY to french bread, it seems to fly out at parties.

Pasta salad, coleslaw, potato salad

Cold meat platter- thin sliced ham,roast beef, chicken

Jamie Oliver's homemade smoked mackerel pate recipe is great and really easy, we always do it for boxing day. It was in the sainsburys magazine but i think it was on one of his 30 minute meals so you might find it on the c4 website, it's really easy, takes about five mins to make.

That torte looks divine

We do a version of girly whirly's baked potatoes to go with Nigella's ham (on Boxing Day, usually)

Use big ones and bake so they are really crispy. Halve, scoop out flesh and mash with a little bit of butter, plenty of soured cream, chopped chives & salt/black pepper. Make sure the mash is really creamy. Scoop back into the skins. At this stage, you can set them aside in a very low oven for a bit if you want. When you're ready to serve, top with a bit of grated Gruyere and grill or cook in a hot oven for about 5 mins. Really nice.

Big, chunky potato wedges always go down well, too, especially with a nice creamy dip.

p.s love that foodie thread. I remember the year it started. People were roasting wild boars and all sorts. Fabulous