Party, Hearty: Top Tips For Food at a Party

Finger-food needn’t just be vol au vonts and chipolatas. Tibo owner David Skilling suggests a cheesy spin on the humble scone. Simply rub together 660g self-raising flour, 110g margarine and 1 tsp baking powder. Add a couple of handfuls of mature cheddar and some black pepper. Stir in 300ml of semi-skimmed milk and turn out onto a floured surface. Cut into mini scones and bake at 225C for 15 minutes. Once cool, half them and serve with cream cheese and crispy bacon.

Steven Todd, chef at Pink Olive recommends his lamb koftas: "They're fast to put together, leaving you more time to decide what to wear!" Mix 250g beef mince, 250g lamb mince, 2 cloves of pureed garlic, finely diced ¼ red chilli and ½ small red onion, 2tsp cumin powder, 1tsp black pepper, a pinch of salt and ground cinnamon, 2tsp sesame seeds, a handful of chopped coriander leaf. Can be barbequed on skewers, grilled as burgers or pan fried as patties. Best served slightly pink in the centre.

As befits a man used to sating the giggling masses at The Stand Comedy Club, Gordon Wilson's tip from the kitchen is to make sure you have fun. "If you add your own passion and enthusiasm, it will taste better. Also, people eat with their eyes so it's always good to use colourful ingredients and herbs." And if you make a balls up? "If you've over salted anything casserole-like, just bung in a raw potato – it'll absorb all the salt."

Alternatively, swap cooking for a liquid menu. Start off savoury with a Celery Sour, favourite of Bramble owner, Jason Scott. Dry shake 50ml gin, 25ml lemon juice, 12.5ml syrup, 12.5ml pineapple juice, 5ml celery bitters, ½ an egg white, add ice, shake and double strain into a champagne saucer and garnish with celery shavings. For dessert, try the sweeter signature Bramble cocktail: stir 50 ml gin, 25 ml lemon juice and 12.5 ml syrup with crushed ice. Add more crushed ice, pour into a sling glass and lace with creme de mure, adding a bramble garnish.

Wedgewood chef, Paul offers some practical wisdom in avoiding a painful reproduction of Abigail’s Party, such as inviting guests you are comfortable cooking for and having a back-up dish in tow. Cheekily adding "alternatively hire the ‘Wedgwood @ Home’ to take the stress out of your party, taking care of everything from shopping, setting the table, cooking, serving, and most importantly the washing up!" He also stressed the number one rule of any successful shindig, "Above everything, always make sure there is loads of booze!"