OK, after much dithering I have decided to give my 5 friends a Moroccan recipe for lamb shank (cooked slowly with dates, harissa and figs) plus couscous. Am doing meringues and rhubarb for pud. So I haven't a clue what to have first - got as far as decided it should probably be quite light as main is going to be lovely and rich, but then I get stuck. Any clever ideas out there? Oh, and something fairly easy/possible to do in advance.