Diflower wrote:
How about a big gammon joint (we can get great big ones in the market, good value), either Jen's veg idea or new potatoes, or a big tray of Boulangere potatoes (nowhere near as rich as Dauphinoise).
Plus - red cabbage?
Actually Di, that's the way I'm leaning at the moment. I love Dauphinoise potatoes, but I don't want to be peeling spuds for 12, so Jen's idea looks good and sounds really tasty. I also love red cabagge, so I could do that and freeze it. Fortunately the children that are coming are not fussy eaters, so they aren't a problem and I think SiL will bring a pud
Thanks for your help everyone