is it ok to do pate as a main course for lunch and if so how do i make it look nice

[wheredidyoulastseeit]

I've got 5 friends coming for lunch and a brilliant easy (waitrose) pate recipe which i would like to make, can't do it as a starter as we always do 2 courses to include a pudding. also the pescatarian can have mackerel pate.

and how do you think i can jazz it up to be enough for a main course

what are you serving the pate with? Could you pop a brie in the oven so there is a choice and serve with salad and crusty bread?

I was going to do it with some salad, I usually do toast but that is a bit labour intensive for 6 as a main

Serve as a ploughman's, chunk of crispy bread, salad, pickles, maybe some vegetable crisps

If you want it to look nicer, put it into small ramekins to set rather than one big dish, then everyone can have their own little pot on a plate. I'd serve it with lots of good bread (can't eat pate without bread of some kind), a pot of some kind of pickle of chutney and a really good mixed salad with leaves, tomatoes, cucumber, avocado, spring onions, toasted pine nuts and parmesan shavings. Don't forget good dressing on the salad.

pate and soup makes a winter lunch imo, pate and salad, not so much.

you were planning pate and salad but no toast?

no toast but was going to do some sort of bread

I'm beginning to think that I'll save the pate idea until the summer and go with something more warming

Please can I come? I love smoked mackerel pate. If you're worried about something warming, why not do a hot pud? Like a melting choc pudding or something.

I think a grazing kind of thing is much better than plated stuff, esp as there are 5 of you. Some may be starving, some dieting etc. I agree get some good bread, also Waitrose do some gorgeous very thin Swedish rye crispbreads, and chicory leaves are also nice with it. I would maybe add some pickled gherkins on the side as they go well ( think tartare sauce, iykwim ).

How about with a winter coleslaw or redcabbage and sauerkraut