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 puree 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.
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 Provencal, 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.