Читать книгу The First-Time Cook - Sophie Grigson, Sophie Grigson - Страница 51

You have two options here. Option A is to make up individual platefuls of hams and cheeses and whatever for each of your guests. That way no-one is going to squabble over the last slice of Parma ham. And if you are worried that quantities may be a little skimpy, you can pad each plateful out with a small handful of rocket or watercress or other salad leaf, or even just an artful sprig or two of fresh parsley, basil or other herb if you happen to have some to hand.

Option B, which happens to be the one that I prefer, is to lay your collection of delicacies out on serving plates or platters and arrange them in the centre of the table so that everyone can help themselves. This way everyone can take what they like and ignore what they don’t without feeling embarrassed. And it’s wonderful how a bit of passing this or that around can get the conversation flowing, and invoke a cheery atmosphere.