Friday 19 January 2018

Buff up your baby buffet

With the world eagerly awaiting the birth of the royal baby, it's time to refresh your buffet repertoire ahead of any baby-themed summer soirees. Keeley Bolger takes a masterclass in perfect Christening food

A selection of sandwiches, from The Handmade Home by Cherry Menlove. Photo: PA
A selection of sandwiches, from The Handmade Home by Cherry Menlove. Photo: PA
Pea And Mint Soup, from The Handmade Home by Cherry Menlove. Photo: PA

Party food can be a faff to make at the best of times, but for new parents the thought of attaching pineapple and cheese cubes to cocktail sticks for Christening guests is probably not a welcome one.

Calling in the caterers is one option. Then there's option number two, which is to unstiffen your upper lip and accept help with making the spread.

"You should absolutely accept help," says Cherry Menlove, author of craft and cookery book The Handmade Home. "You want to be relaxed about the Christening but you don't want to feel like it's all been taken out of your hands. If somebody says, 'Can I help?' then be really specific. Say, 'Yes please. Can you bring three cartons of orange juice and one bottle of lemonade?'"

Menlove, who lives with her husband Robert and three-year-old twins, is the brains behind the craft blog which she started from her spare bedroom eight years ago. A lifelong fan of parties, she regularly hosts people in her home in the Sussex countryside.

And while it's tempting to go all out on swanky decorations and food to impress guests, Menlove thinks simplicity is the key for a stress-free Christening or family gathering.

"Open the doors and do what you can do," she says. "If you have to fetch food or get the drinks, that's fine, but you don't want to be icing cupcakes [during the party]. That's nuts. You want to be there holding your child and relaxing."

Menlove will be opening the doors to her home later this year when she and Robert baptise their children, Ned and Anais, at their local church.

The Christening comes after Menlove's family found themselves in the most testing of circumstances when Robert was diagnosed with leukaemia. Happily, he's been in remission for a year now and life is getting back to normal.

"I think Robert's illness was part of the reason why we waited so long to Christen the kids," she says.

"It was a couple of summers ago [that Robert was ill] and it took months for his chemotherapy to end. But now we feel really settled. It's such a lovely, lovely time and such a relief.

"I don't even think it's that we're even pushing the children into a certain state of religion, we just wanted to really dedicate them to a life of love and happiness and thought that was a really nice way of doing it."

The family will be celebrating the December baptism by gorging on comforting stews back at Menlove's home.

"I'm going to bake up big pots of chilli and hearty stews the night before and slowly re-heat them," she says.

"A combination of big dishes, snacks and [food] gifts that people can take away makes things a lot easier for hosts. And for me, as the person who'll probably be trying to organise most of it, I'll really be able to enjoy the Christening and know that people are being well fed."

With that in mind, here are three recipes from The Handmade Home that you can either make before the party or ask your guests to help you with.

The recipes someone else can make...


(Makes 8 finger sandwiches)

2l water

6 large hard-boiled eggs

2tbsp mayonnaise

2 x 20g packets cress, cut up

Unsalted butter, room temperature for spreading

Salt and ground black pepper

6 slices good-quality white bread

In a large saucepan, bring the water to simmering point. Place the eggs in the pan and leave to cook for 6-7 minutes (6 minutes leaves the centres slightly squidgy inside). Remove the eggs and place them in a bowl of cold water. Once cool, remove the shells and put the eggs in a large mixing bowl.

Add the mayonnaise, the cress and seasoning. Use a fork to mash together until the ingredients are completely blended. To make the sandwiches, spread a thin layer of butter onto one side of each slice of bread.

Place a heaped spoonful of the egg mixture onto 4 slices of bread, using a knife to spread the mixture out evenly.

To create a double-decker sandwich, take 1 slice of egg-covered bread and lay it on top of another. Lay one of the buttered slices of bread face down on top. Press down lightly with the palm of your hands to hold the ingredients in place.

Carefully cut the crusts off with a sharp knife before slicing the sandwich into 4 even-sized fingers. Repeat to create the second round of sandwiches and arrange on a cake stand or serving plate.


200g cream cheese

20g fresh dill, finely chopped

6 slices good-quality brown bread

Unsalted butter, room temperature

200g smoked salmon

Ground black pepper

In a medium-sized bowl, mix the dill, cream cheese and seasoning. To create the sandwiches, follow the same steps detailed in the egg and cress recipe, but replace the egg mix with a layer of cream cheese and a slice of smoked salmon.

The 'freeze-ahead' recipe


(Makes 14-16)

200g demerara sugar

200g unsalted butter, softened

1tsp ground cinnamon

1tsp mixed spice

4 large eggs

5tbsp full fat milk

Zest and juice of 1 orange

Zest and juice of 1 lemon

700g mixed fruit (sultanas, currants, candied peel)


2lb loaf tin

Parchment paper

Preheat the oven to 190°C/Gas 5. Grease the loaf tin and line with the parchment paper. Beat the sugar and butter together in the bowl of a free-standing mixer with a paddle attachment, or with a wooden spoon until light and fluffy. Sift in the flour, cinnamon, mixed spice and salt and mix well.

Then, mix in the eggs and blend until creamy. Slowly pour in the milk, blending as you do so. Stir in the citrus zest, juice and dried fruit, mixing well until fully combined.

Pour the cake batter into the tin and use a spatula to evenly distribute the mixture. Bake in the oven for 40-45 minutes, or until golden brown on top and a knife inserted into the cake comes out clean.

Allow the cake to cool completely before removing it from the tin and cut into even slices.

The 'make the day before' recipe...


(Serves 4, or more if poured into small espresso cups)

1 medium-sized waxy potato, cubed

75g unsalted butter

5 spring onions, chopped

600ml vegetable stock

500g fresh green peas

25g fresh mint, leaves only

600ml full fat milk

¼tsp sea salt

¼tsp ground black pepper

Creme fraiche (optional)

In a large pan, over a high heat, cook the cubed potato in water until softened. Drain and set to one side.

In a large frying pan, melt the butter over a low heat and cook the spring onions until softened.

Use a large pan to heat the vegetable stock, peas, mint and milk. Add in the cooked potato and season with salt and pepper to taste. Stir the soup and bring to boiling point.

Turn the heat right down and allow the soup to simmer for 30 minutes. Stir occasionally, skimming off any froth with a spoon.

Remove from heat. Pour into the bowl of a free-standing mixer or use a hand-held blender to blend until smooth.

Ladle into serving bowls or cups and, for extra effect, drizzle a circle of creme fraiche onto each serving of soup.

The Handmade Home by Cherry Menlove is published in hardback by Weidenfeld & Nicolson, priced £20. Available now


The Handmade Home by Cherry Menlove is published in hardback by Weidenfeld & Nicolson.

Press Association

Promoted Links

Life Newsletter

Our digest of the week's juiciest lifestyle titbits.

Promoted Links

Editors Choice

Also in Life