The best potluck recipes to please the crowds
Potluck can make for some great eating, but it can be fraught too – especially if everyone dumps a bag of salad mix on the table as their contribution.
It's far better for the host to point guests in a certain direction to ensure a balance of dishes.
I also think it's good if some of the food can be eaten by hand, so there's something to nibble on before dinner, and if the food can be prepared ahead and either cooked on the day or reheated.
All these recipes fit those criteria – enjoy!
Here I've taken a retro classic and lightened it up slightly. I used silverbeet, but any combination of wintry greens such as spinach, kale or cavolo nero would work. Make the filling and hollow out the bread the day before.
The filling holds its heat inside the loaf for a while, so you can cook it in advance. It's also great by itself as a dip, in which case omit the cornflour, leave out the loaf and serve it in a bowl with crudites.
This is a simple, comforting dish that needs to be started a day ahead. If I'm reheating it I like to leave the sauce rather wet, but if you do want to thicken it, you can do so with a slurry of cornflour and water.
If the pork belly comes with skin on, I often salt it overnight uncovered in the fridge and then turn it into crackling to serve alongside.
This is lovely served either straight after being made or later, at room temperature.
It's fine to make it a day ahead – don't add the mint until just before serving, or it will discolour.
These little turnovers are good for a crowd, and the pastry is surprisingly flexible in that it can be re-rolled yet is still flaky.
You could also make these using bought puff pastry.
This is a rather saucy dish, which I like for soaking up rice or bread, but it also helps keep the chicken moist – especially if you are reheating the dish the next day.