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" ... Keeping your menu simple - plan a menu that allows you time to enjoy the social aspect as well as providing a delicious spread. Choose the majority of the food to be prepared ahead of time so you can simply reheat, assemble and plate for service. Think crab/fish cakes, salads, savory and sweet tarts, soups (hot or cold), twice baking soufflé, fools, pannacottas, profiteroles, slow-cooked shoulders of lamb, asparagus with lemon butter. It’s ok to have the odd thing to finish like a lamb steak but if the other elements are ready to re-heat or take out of the fridge this allows you to focus on cooking the lamb to perfection. The larger the numbers the more you’ll want to have prepared. Keep at least one of the courses cold if not two for ease. ... "