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

Here’s a second pointer to keep in mind when hosting a dinner party (or planning any meal ahead of time).

Tip #2: Portion control

Trusting your stomach to tell you when to stop eating is a dangerous game. Luckily, recommended serving sizes are there to help. Too often, this information on the back of the package gets ignored, with shoppers focusing instead on the number of calories per 100 g.

Even with good intentions, the task of plating three courses for eight people has even a conscientious host rushing to finish – and serving too much. A large appetizer might please your dinner guests at first but leave them struggling to finish the main course.

Plan ahead: for example, exactly how much mozzarella will you need for your salad? If a serving size is 30 g, and eight people are invited, you’ll need 240 g. Measure it out ahead of time and keep refrigerated. Salad dressings should be measured individually and served on the side, in attractive ramekins or little bowls if you have them.

When serving, plate each person’s meal – whether it is a starter, main course or dessert – individually. Green vegetables are an exception, and bowls can be placed on the table should guests want extra helpings. This way, no one goes hungry, but no one overindulges either.

Apple, mozzarella, avocado and bacon salad
(serves 8)

240 g reduced-fat mozzarella
5 apples of your choice (Royal Galas are great), cored and sliced
400 g baby spinach leaves
2 medium avocados, peeled, pitted and stoned
16 pieces of Danish reduced-fat bacon
4 tbsp cider vinegar
10 sprays of olive oil
salt and freshly ground black pepper

(steps 1 through 4 can be done in advance)

Set out 8 plates and place 50 g of baby spinach on each plate.

Divide the apples into 9 portions. Distribute the portions to each of the plates, reserving one portion for the dressing.

Slice the avocado thinly and distribute equally among the plates.

Slice the mozzarella thinly and divide into 8 equal portions, weighing if necessary. Add to the bowls.

Preheat the grill to medium and place the bacon under the grill. Grill for 8 minutes, turning once.

To make the dressing, add the extra apple portion, cider vinegar, olive oil spray, salt and pepper into a blender until smooth.

Add the bacon slices (2 per serving) to the dishes and drizzle the dressing over. Serve immediately.