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Main course

Appears in
Katie Stewart’s Cookbook
Katie Stewart’s Cookbook

By Katie Stewart

Published 1983

  • About
I find it easier to choose the main course first – it’s usually a tricky one – then it’s not too difficult to add on a first and last course. Sometimes it’s reassuring to go for a dish that will keep hot without spoiling, and by using attractive oven-to-table ware you can avoid last minute dishing up.
  • Try a meat dish in a sauce or gravy, such as oriental beef, chicken paprika, or a beef curry. Or try a chicken Provençal, which stays moist and succulent; flavours will develop if made in advance.
  • An exotic casserole such as beef in beer, a spicy goulash or a casserole of game makes a good main course. Casseroles can often be made in advance and reheated.
  • Moussaka and lasagne can be made in advance and just reheated.
  • If you are serving a dish that needs last minute attention (and there’s no need to rule out a particular favourite), have everything ready right down to the chopped garnish, then all you have to do is assemble it.

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