how to throw a dinner party that is healthy and delicious, part I

While I'm on the subject of the holiday season, it's a good time to talk about that wonderfully stylish concept that often involves tonnes of stress.

The prospect of throwing a dinner party terrifies even those experienced and competent in the kitchen. The best dinner parties require menu planning, catering for those with dietary requirements and preparing for the unexpected – and a touch of glamour.

Five or six nights out of the week, keeping a healthy eating plan – lean meats, lots of fruit and vegetables, whole grains – is just possible. On other nights, whether it is a trip to the cinema, a cocktail party, or dinner with friends at a local restaurant, sticking to a plan is not quite as easy. Social situations can be difficult. But with planning, perseverance and a few pointers, throwing a fantastically healthy dinner party is not only achievable, it’s easy. I've come up with five great tips to pulling it off.

Tip #1: Watch the nibbles

In a perfect world, all guests would arrive at the same time. Everyone would sit down together and you, refreshed and unhurried, present the first course to delighted faces.

Wake up from dinner party dreamland. The reality goes more like this: a few guests turn up early, and then the rest trickle in until the last guest shows up 30 minutes late.

Setting out a couple bowls of nuts to keep hungry stomachs at bay is a speedy solution. However, a small handful of cashews totals about 150 calories. Three or four handfuls later, and a guest has eaten 600 calories without even realising it.

Serving fresh crudités instead is a fresh and inspired option. Crunchy celery, sweet carrot sticks, juicy cucumber rounds and luscious cherry tomatoes allow your guests to snack without spoiling their appetites or racking up too many calories. Add a few low-calorie dips: reduced fat crème fraiche mixed with herbs and a homemade hummus with roasted aubergine are both good choices.

Dill crème fraiche dip
(serves 8 as light pre-dinner nibbles)

1 tub of reduced fat organic crème fraiche
1 handful of dill, chopped
juice of ½ lemon
freshly ground black pepper

Chop the dill finely.

Combine the dill, crème fraiche, lemon juice and black pepper in a small serving bowl.

Serve with plenty of fresh crudités, particularly cucumber and carrot.