Your Christmas starter should whet the appetite, without overwhelming or distracting from the main show. A cold, ready-prepared starter is ideal. Fish starters of prawn, smoked salmon, fish pâté or half a dozen oysters are great light starters, served with a wedge of lemon and a slice of crusty brown bread. You can plate up early and keep these dishes ready in the fridge. Chilled soups can also be stored in the fridge until you’re ready to serve.
This quick and easy appetizer from Sophie Grigson is addictive to eat - and a real winner with drinks before dinner!
Classic prawn cocktail gets a twist with the addition of avocado in this elegant starter by Antony Worrall Thompson
Eco-chef Arthur Potts Dawson creates a peppery rocket and radish salad with tender slivers of herb-encrusted beef
These tasty goat's cheese and quince paste snacks from James Martin make a delicious starter served with a mixed leaf salad
Serve Rick Stein's pork belly, liver, bacon and herb terrine with crusty country-style bread and cornichons...
Wonderfully rich and delicious, Tamasin Day Lewis's recipe is one of the best ways of eating crab
In this tasteful recipe by Rick Stein, the aniseed taste of Pernod complements the flavour of the dill with great effect
Louise Hardy's recipe for smoked mackerel pâté is simplicity itself and makes a truly tasty starter
For an indulgently sophisticated starter try Marilyn Procter's tasty recipe for potato blinis served with smoked salmon and vegetable pickle
A deliciously refreshing chilled soup from Curtis Stone, garnished with fragrant herbs, crunchy cucumber and watermelon balls
