First course

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Published 1983

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I like to keep first courses simple if my main course involves a lot of work. On the other hand, I go for something a little elaborate if I’m serving simple grilled or roast dishes. Many first courses can be prepared in advance.

Don’t hesitate to buy in a first course if that helps. Smoked fish is always a good choice.
Any meat or fish pâté will actually taste better after 24 hours. A surface covering of melted butter or cling film will help retain the moisture.
A savoury mousse will improve in texture with overnight refrigeration. They have lovely colours and there’s a variety to choose from.
Prepare a home-made soup that just needs reheating and if cream is to be added, stir it in just before serving.
Go for a salad mixture in an oil and vinegar dressing that doesn’t include lettuce. You get a lovely blend of flavours if the mixture has time to marinate and there’s no risk of lettuce wilting.

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