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Special celebration menu - Your timeplan

Last year, Mary Cadogan and her family joined forces to cater for her sister's wedding - with great success. Here Mary shares her menu and know-how to create the perfect spread for a memorable summer occasion.

Up to three months ahead

• Buy wine and Champagne
• Place order with hire company, buy napkins, platters etc and order flowers

Up to a month ahead

• Buy beer, water and soft drinks
• Buy basics such as olive oil, vinegar, jars and tins, spices and frozen food
• Make and freeze cake sponges
• Make and freeze ricotta filo bites

Up to 2 weeks ahead

• Order racks of lamb

Up to 2 days ahead

• Make cake sponges if not already frozen and keep in an airtight container
• Make Orange sugar syrup, Creme patisserie and Chocolate modelling paste
• Make omelettes and toast pine nuts

The day before

• Cook the lamb and chickens, then chill
• Assemble omelette cake and chill
• Roast tomatoes and cook aubergines
• Make dressings and herb relish
• Marinate fennel, make and dress potato salad and make beetroot toasts
• Wash salad leaves, store in the fridge
• Fill and cover cakes, store in single layers in the fridge. Crystallise redcurrants.

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