HOT PARTY GUIDE

What's on the Canape' Tray this year?

* Organic food is becoming increasingly popular and it's no more expensive than other party foods. Serve a tray of crisp radishes on a bed of crushed ice, sprinkled with sea salt, or goat's cheese with raw beetroot. Confine cheese and pineapple to history.

* Presentation is often as important as the food itself. Experiment with banana leaves, exotic flowers and beds of crushed ice.

* Don't offer too much choice - one platter covered in rows of smoked salmon blinis always looks more impressive than an assortment of different shaped parcels that nobody knows what's in. Ditto the drinks. Provide a fabulous cocktail on arrival then champagne and wine or beer and something soft but exciting for the drivers, an Elderflower cooler or anything freshly squeezed.

* The Thai filo parcel to the 90s. Instead, try baking mini jacket potatoes and serving with a dollop of sour cream and some chopped herbs - glad tidings of comfort and joy.

GOLDEN REMINDERS

* Know your limits. If you're not confident in the kitchen, keep to an informal barbeque or picnic, where most of the work is done in advance or, in the case of a barbeque, a few burnt bits won't offend anyone.

* The drinks party is the most uncomplicated kind of party you can throw, as they involved the least amount of last minute preparation and the most amount of pleasure. Also, they're easiest to cheat at.

* For informal parties, substantial finger food is always more successful for everyone, as there's none of that tricky plate, fork, napkin manoeuvre to perform. Never use paper plates, and make the effort with napkins.

* Plan the food, the music everything around the type of guests. Are you expecting children? Elderly will all have special needs that should be considered, and don't even think about not providing for vegetarians.

* Have a fail-safe plan in case anything goes wrong. Keep the nearest chip shop or pizza delivery service number handy.

* Place a time limit on every party, so people know when to clear off. Order cabs, announce when they're outside and they'll have their coats on in no time.

* Call it brunch if you want them out by three. Lunch can last till five.