Let's Do-Good Lunch ; Foodhelp Raise Funds for the Charity Mothers4children by Hosting an All-Girl Get-Together. Try Our Menus of Easy Lunchtime Favourites. Find Out How to Get Involved On Page 65

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Food styling CLARE LEWIS Styling SUE RADCLIFFE CANAPES AND COCKTAILS Suggestion: instead of a plated first course, serve nibbles with drinks. Find the recipe for these easy-peasy crostini and for smoked salmon blinis on page 63. Serve with pink prosecco cocktails (pictured on page 65): infuse a few saffron threads in a few teaspoons of vodka. Place a sugar cube in a flute glass, add a teaspoon of saffron vodka and top up with chilled pink prosecco.

Our pick-and-mix menus Easy-peasy crostini or Smoked salmon blinis with saffron butter All-in-one chicken and potato roast or Oven risotto with asparagus and lemon vodka Chocolate mousse tiramisu or Amaretti figs with creme fraiche ALL-IN-ONE CHICKEN AND POTATO ROAST SERVES 4 1kg small new potatoes skin on 3 red onions 1 whole head garlic 4 bay leaves olive oil sea salt and black pepper 1 x 1.6kg chicken jointed into 8 or 8 chicken thighs or bone-in chicken pieces paprika juice of 1/2 lemon 1 Have ready a large roasting dish or tin dish that will hold the potatoes and the chicken pieces without crowding.

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Let's Do-Good Lunch ; Foodhelp Raise Funds for the Charity Mothers4children by Hosting an All-Girl Get-Together. Try Our Menus of Easy Lunchtime Favourites. Find Out How to Get Involved On Page 65

2 Scrub the potatoes; peel, halve and slice the onions; separate the garlic into cloves, leaving them unpeeled.

3 Preheat the oven to 210C/190C fan/gas 61/2. Cook the potatoes in a large pan of salted boiling water for 10 minutes, then drain them, arrange in the roasting dish with the bay leaves, pour over 4 tbsp olive oil, season with...

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