Practical stuff

I know that people only very occasionally serve starters at home. Some of the starters here are very much just that - ‘restaurant starters’ and probably need to be saved for those rare occasions. Others, however, like the corn pancakes, the asparagus gratin or the spring rolls, are substantial or flexible enough to be served as a simple lunch or dinner, either by increasing the quantities or serving one or two other dishes with them. Similarly, the main courses range from simple pilaffs, risotto and pasta that can be knocked up in half an hour to more elaborate ones that probably need to be done in their entirety and at a relaxed pace.