Buffet food recipes: easy and impressive

These tasty recipes from She magazine will impress your guests and they are simple to make allowing you to enjoy your party as much as everyone else...

Prawn and Rice Noodle Spoons

Creamy Vegetable and Pesto Terrine

Lemongrass and Chicken Skewers

Salt and Chilli Squid

Courgette, Mint and Mozzarella Salad

Antipasto Pasta Salad

Roasted Tomato Salad with Garlic

Salmon Coulibiac

Chocolate and Raspberry Charlotte

Time Plan

The day before

Make the cake up to the end of stage 2 and chill in the fridge until ready to decorate.

Make up the chicken skewers mixture, cover and chill in the fridge.

Make up the prawn and noodle mixture, cover and chill. Bring back to room temperature before serving.

Prepare the Coulibiac up to the end of stage 2, cover and chill in the fridge.

Prepare and cook the terrine; chill in the fridge.

On the day

6.00-7.30pm:

Make salads and keep cool.

Prepare the squid mixture and chill until ready to cook.

Thread the chicken onto the lemongrass skewers and chill until ready to cook.

Make the pesto topping for the vegetable terrine.

8.00-8.30pm:

Cook the Coulibiac.

Cook the chicken skewers.

Spoon prawn mixture into spoons.

Cook the squid and serve with the dipping sauce.

Serve the chicken skewers.

8.30-9.30pm:

Serve the Coulibiac, terrine and all three salads.

9.30-10.00pm:

Add raspberries and chocolate to cake; serve.

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