ser ving checklist Starter Spoon the lentil salad into the centre of the plate , top with the baked cheese .
Main Course
Place the trio of greens onto the plate and slicing the chicken in two diagonally , place it on top , drizzle with sauce and a few sprigs of parsley . Offer extra sauce in a jug . Serve the potatoe and leeks in warmed dishes for the guests to help themselves to .
Vegetarian - place the trio of greens in the centre of a warmed diner plate and top with the bean bake . Drizzle with the red pepper sauce .
Dessert
Turn the parfait out into the middle of a side plate , top with the sauce and place a couple of bisuits alongside . Serve any remaining sauce in a jug for guests to help themselves to .
Chalet plus - pre-dinner canapés
a Mushrooms with garlic sausage and parmesan * a Sundried tomato palmiers *
* remember these are only suggestions but any substitutions must follow the guidelines
Chalet plus pre-dinner drink sparkling wine SERVES 4
1 bottle of sparkling wine - very well chilled .
Half fill the glasses with the sparkling wine and allow the bubbles to subside . Top up .
Why not treat your guests to a little pre dinner extra from what you have in your fridge ?
Leftover cabbage ? Boil up with 1 large potato peeled , 1 vegetable stock cube , some sage and 2 mugs of water . Blend to make a lovely soup and serve in shot glasses for a pre dinner mini soup ( or enjoy for lunch yourself ?). time planner
In the morning : make lemon parfait ( if you didnt make it yesterday , make lemon sauce , make biscuits for dessert , cook cous cous for crumb
6pm : make crumbs and prepare cheese for baking , make lentil salad , cook leeks
6.30pm : prepare potatoes but do not bake yet , make red pepper sauce , coat chicken ready for baking
7pm : lay table and prepare garnishes , warm plates
7.15pm : cook potatoes , prepare and blanch trio of greens
7.45pm : bake cheese , plate up lentil salad , bake chicken thursday
8pm : serve starter , warm sauce , warm trio of greens , warm leeks
8.15pm : serve main course , remove parfait from freezer
“ We had the most brilliant week , thanks mainly to the incredibly high standard of chalet hosting by Richard and Lisa . The quality of food ALL the time was exceptional , their attentiveness to the guests was way beyond the call of duty and their whole demeanour was friendly , helpful and we all loved them !! We looked forward to Richard ’ s description of what was on the Menu each evening !!”