When I am planning a dinner party the first course is always harder to decide than the mains. Salads in cold weather can be boring unless you put lots of imagination into the mixes, and lettuce itself is not at its spirited best. I prefer make-ahead dishes so that I have time to concentrate on the main course. My favourites are savoury recipes accompanied by a small salad which are more a garnish of green than salad.
Here are three such savoury recipes which have multiple uses. Each one is large enough to be on a buffet table, to serve at a cocktail party or as an elegant first course for a dinner party.
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Neapolitan Savoury Roll -
Vegetable strudel with smoked cheese -
Provençal Onion Tarts
Lucy Waverman