Raising the bar
Part of the pleasure of thowing a party is using your imagination to decorate serving tables and trays. And don't think you need to invest in a large collection of crystal. For large parties, plastic glasses are perfectly acceptable. But if you prefer glass, you can always rent versatile glasses and wine glasses.
Invitations
To do things properly, etiquette dictates party invitations should specify a timeframe (for example, 6:00 to 8:00 pm) during which your guests should drop by.
Finger food
Don't forget some finger food for the bar to allow your guests to nibble. There's no need to be elbow deep in washing up and cooking pots - our expert nutritionists have these top recipes that not only taste delicious, but are quick and easy to make.
Pesto crème dip
For a delicious dip with crudités, mix a large spoonful of pesto with equal parts of mayonnaise and crème fraiche – and get dipping with crunchy carrot or celery. What could be simpler?
Garlic & herb bread
The classic that's ready in minutes. Mix 85 grams of margarine with a teaspoon of garlic puree and a few pinches of your favourite dried herbs. Cut a ciabatta loaf in half length-wise and spread over the garlic butter. Wrap in foil and bake in a medium oven for 15-20 minutes. Remove the foil, cut into slices and serve.
Sticky party sausages
Cocktail sausages make a great drinks party nibble. Add some sparkle with our hassle-free festive sauce. Roast 900 grams (2 lb) sausages in the oven at 200C / 400F (Gas mark 6) for 10-15 minutes until they're golden. Mix together four tablespoons of runny honey, one tablespoon of wholegrain mustard and 25g (1 oz) margarine, then pour the mixture over the sausages. Stir the marinade in well and return to oven for a further 10-15 minutes until cooked.
The Magnum classic cocktail
With the preparations over, don't forget to let your hair down and have a great time. For that special treat, raise a glass to the icy pleasure of a Magnum ice cream drink – either mixed with Baileys or a dash of milk. Take a Magnum Classic and carefully slide the ice cream off the stick, picking off some of the thick chocolate to set aside for decoration. Whizz the remaining chocolate and ice cream in the blender, then add a shot of Baileys Original Irish Cream or a dash of milk. Pour into a hurricane glass and decorate with shards of the chocolate shell.
