One delayed dish need not set the mood for the celebration. First establish how much time remains, what is ready and what can be served safely. A useful plan B simplifies the menu rather than trying to cook another complete meal in the same time.<\/p>\n
Pasta, a pie with a cooked filling or a ready-cooked roast from a reliable supplier can solve the problem. Small fillets cook faster than whole birds but still need safe cooking. Follow frozen-product instructions; do not improvise by thawing on the worktop. For poultry and chicken fillings, check 75\u00b0C for 30 seconds at the centre with a clean food thermometer.<\/p>\n
Prepare 250g baguette cut into 12 slices, 300g chopped drained tomatoes, 1 small finely chopped garlic clove, 30ml olive oil, 8 basil leaves, and salt and pepper to taste. Mix the tomatoes, garlic, oil and basil. Toast the bread at 200\u00b0C conventional or 180\u00b0C fan for 6\u20138 minutes until golden. Add the topping just before serving so it does not become soggy.<\/p>\n
Mix 200g plain yoghurt, 15ml olive oil, 5ml lemon juice, 1 tablespoon chopped herbs, salt and optionally 1 small crushed garlic clove. Serve with 200g carrots, 200g cucumber and 120g pepper, washed and cut. Soften hard vegetables and adapt cuts for young children. Keep chilled and use within 24 hours.<\/p>\n
Place 250g brie in a small ovenproof dish with all packaging removed. Bake at 180\u00b0C conventional or 160\u00b0C fan for approximately 12\u201318 minutes until hot and soft inside. Top with 45g jam and optionally 15g chopped walnuts. Serve immediately with bread. Check milk and nut restrictions; do not give whole nuts to young children.<\/p>\n
Cook the pasta according to its packet and reserve the measured cooking water before draining. Meanwhile, heat the oil and cook the pepper and courgette for 8\u201310 minutes until tender, adding the garlic for the final minute. Toss in the pasta and add the reserved water gradually, only until it coats the pasta. Season, add parsley and optional cheese, and serve.<\/p>\n
Use properly stored chicken within 48 hours of its original cooking that has not already been reheated. Baking the pie counts as reheating: make only what will be eaten and do not reheat its leftovers again.<\/p>\n
Mix 395g sweetened condensed milk with 200g single cream. Set out 200g plain sweet biscuits, 60ml milk and optionally 20g grated chocolate. Break the biscuits, briefly moisten them with the measured milk and divide between cups, alternating with cream. Chill for at least 2 hours and finish with chocolate. This is a soft spoon dessert, not a firm sliceable pudding.<\/p>\n
Chop 200g dark chocolate. Heat 300ml single cream until steaming, without a vigorous boil, and pour over the chocolate. Wait 2 minutes, stir until smooth, then mix in 200g sweetened condensed milk, weighed out. Divide between cups, cool promptly and chill for at least 4 hours. With no whipped cream or egg whites, this is a dense cream rather than an airy mousse.<\/p>\n
Peel and slice 600g banana, weighed without skin, and freeze in a single layer for at least 6 hours. Blend in a processor suitable for frozen fruit, stopping to scrape down according to its instructions. Add 15g cocoa if wanted. Do not strain an appliance unsuitable for ice or frozen fruit. Serve as soon as creamy. This option is quick only when the banana is already frozen.<\/p>\n
Cut 400g prepared fruit of your choice into pieces suitable for those eating it. Mix 170g plain yoghurt, 15ml orange juice and 1 teaspoon orange zest without white pith. Add up to 10g sugar only if needed. Spoon over the fruit, keep chilled and eat within 24 hours.<\/p>\n
With little time, choose the pasta, one starter and fruit with yoghurt. Wash and cut first, make the cold dip next, then cook the pasta last. Pie needs oven time; biscuit cups and chocolate cream need hours in the fridge. Do not choose every recipe in this guide or treat chilling as optional.<\/p>\n