What can you serve before the turkey on Christmas Day? Terry Farris has some elegant suggestions for Christmas dinner starters

Starters are the part of the meal that restaurants always seem to do so well, but the one we often don’t bother with much at home — especially at Christmas. They can take up valuable time in the kitchen when you’d rather be with your family or guests. But starters are what set the tone for the whole meal and help ease everyone into conversation. They’re worth it for a special occasion and, with a little planning, don’t need a lot of last-minute fuss.

Easiest ever starter

1. Fan or curl thinly sliced pieces of smoked salmon on a large serving plate, along with wedges of cucumber and lemon, and sprinkle with crushed black pepper.
2. Pass around the table with a board of sliced, crusty wholemeal bread and plenty of unsalted butter.
3. Dot the table with small bowls of good quality olives and pickled sweet peppers. Use bread plates placed on top of dinner plates and you don’t even have to clear them away - simply move them to the side.

Retro roulade
A spinach roulade filled with smoked salmon and Greek yoghurt can be made up to a day in advance, and needs only to be sliced and laid out on plates.

1. Line an average size roasting tin with lightly oiled greaseproof paper, allowing the paper to come up the sides.
2. Add 175g frozen spinach to a saucepan with a little boiling water and cook for a minute or two. Drain and divide the spinach between 2 plates, squeezing out as much liquid as possible, then chop finely.
3. Separate 4 eggs and beat the yolks into the spinach, seasoning well with salt, pepper and a pinch of nutmeg. In another bowl, whisk the whites until stiff and fold them into the spinach mixture.
4. Pour onto the paper and smooth it to the edges. Bake at 190C/375F/gas mark 5 for 10-12 minutes. Cool for a minute or two then turn the roulade on to another sheet of greaseproof paper and peel off the paper base. Cover with a clean tea towel until completely cool.
5. For the filling, finely chop 200g smoked salmon and mix with a tub of Greek yoghurt or fromage frais and ground black pepper. Spread over the roulade and roll up from either end. (Rolling from the long side will give you a longer, smaller roll; from the short side, a thicker, shorter spiral.) Wrap in greaseproof paper and twist like a cracker. Chill in the fridge until ready to serve.
6. Serve on a bed of baby spinach leaves with fresh lemon juice squeezed over.

Next page:
Hot Halloumi with Cranberry Sauce
Monkfish in Parma Ham with Red Onion and Pepper Marmalade

Hot Haloumi with Cranberry Sauce

1. Cut slices of haloumi cheese, dip in a little seasoned flour and fry in olive oil until golden. Don’t worry about them breaking up, they hold together beautifully.
2. Make a sauce by heating fresh or frozen cranberries, cubed apple, a little sugar and a good splash of port in a saucepan until softened and thickened.
3. Serve two slices of haloumi with the sauce on the side.

Monkfish in Parma Ham with Red Onion and Pepper Marmalade

1. Ask your fishmonger to fillet the monkfish so they are ready to go.
2. Season and wrap each fillet with 2 slices Parma (or Serrano) ham, tucking the seams underneath. Leave them in the fridge on a lightly oiled baking sheet until just before serving.
3. Make the marmalade in advance and reheat in the microwave: heat some olive oil in a saucepan and gently fry 1 finely chopped red onion until soft. Deseed and slice 1 red and 1 yellow pepper into long, thin pieces. Add to the onion, cover and cook gently until softened and just holding a shape, about 20 minutes. Season with salt and pepper and stir in some freshly shredded basil leaves.
4. Bake the monkfish at 190C/375F/gas mark 5 for 10-12 minutes. Slice each fillet into 1cm pieces and serve fanned on a bed of red onion and pepper marmalade.