How do I know? Because I have received a number of "cries for help"  for catering ideas to satisfy groups of varying sizes.

Some are searching for  just one dish, while others have grander desires that include a "buffet-style" offering of a selection of dishes.

While most of my suggestions are restricted to no more than six servings they can be extended by repeating the dish. For example, by making three onion tarts, you will serve 18 hungry mouths – a far cry from the usual "Ladies, a Plate".  

On the other hand, if you are searching for something with which to satisfy an average-sized family, you should find something pleasing here.

Makes 12 small rolls. The addition of dried cranberries and a hint of orange zest gives these scrummy sausage rolls a deliciously mild sweetness, like a good pork stuffing.

375g ready-rolled puff pastry

plain flour, for dusting

450g pork sausages

30g dried cranberries, chopped

1 orange, finely grated zest

6 sage leaves, finely chopped

1 egg, beaten

2 teaspoon fennel seeds

Preheat the oven to 220°C.

Place the pastry on a lightly floured work surface. You will need enough to make a rectangle roughly 25cm x 33cm. (If necessary, cut more pastry from another sheet, dampen one edge and press to adhere).

Divide the pastry in half lengthways, so you have two long pieces. Make a slit down the length of each pork sausage and remove the skins. Place the meat in a large mixing bowl with the cranberries, orange zest and sage and mix until well combined.

Halve the mixture and, using slightly wet hands, gently form each into a long skinny sausage the same length as the pastry.

Place a long sausage in the middle of one of the pastry pieces and brush one of the edges with some of the beaten egg. Roll into a long cylinder, making sure that the pastry overlaps where it meets. Place seam-side down and use a sharp knife to cut into six rolls.

Gently squeeze the cut ends to neaten them if necessary. Repeat with the other half. Transfer the rolls to a large non-stick (or greased) baking sheet. Brush with egg and sprinkle with the fennel seeds. Bake for 20 minutes, or until golden brown. Allow to cool before packing them before storing or transporting.

Makes 4. Vegetarians love these. Equally, when served at a casual garden lunch, I have found meat-eaters just as enthusiastic.

1/2 tablespoon olive oil

2 x 400g cans chick peas, drained and rinsed

2 teaspoons ground coriander

3 tablespoons tomato paste

1 large egg

1 garlic clove, crushed

2 tablespoons chopped chives

4 crusty burger bread rolls, halved across and toasted

4 baby lettuce leaves

2 ripe tomatoes, sliced

4 tablespoons mayonnaise

chopped chives

salt/pepper

Preheat the oven to 220°C. Line a baking tray with greaseproof paper and brush lightly with the oil. In a food processor, whizz the chick peas, coriander, tomato paste, egg and garlic until combined but leaving the chick peas with some texture.

Stir through the chopped chives and season with salt and pepper. Shape into four burgers and place on the baking tray. Cook in the oven for 18 to 20 minutes, turning halfway through, until lightly golden.

Serve the burgers in the toasted rolls with some lettuce or rocket, tomato slices and a dollop of mayonnaise.

Serves 6. This superb French tart may be served either warm or cold with a side salad of crisp green leaves. You can use frozen, ready-rolled short pastry properly defrosted, but for an authentically rich and buttery effect, you should make your own.

170g plain white flour

pinch salt

70g butter, chilled and chopped into small pieces

1 egg, beaten

2 - 3 tablespoons iced water

For the onion filling:

3 large sweet white onions, sliced finely

100g bacon rashers, cut into 1-2cm strips (lardons)

pinch salt

50g butter

1 teaspoon white sugar

2 egg yolks

150ml creme fraiche or sour cream

pinch grated nutmeg

pepper

To Make the pastry: Sift the flour with a good pinch of salt into a food processor and whizz in the butter. Add the beaten egg and just enough iced water to make a dough.

Wrap in clingfilm and chill for 30 minutes. Preheat the oven to 180°C.

In a heavy-bottomed pan with a lid, sweat the onions and bacon lardons in the butter and sugar with a pinch of salt over a low heat with the lid on. The onions should not brown, but merely soften.

This takes about 30 minutes and you will need to stir occasionally.  On a floured board, roll the pastry out thinly (if you are making your own).

Place in a lightly buttered 20cm loose-bottomed  tart tin, gently pressing the pastry up the side, prick with a fork and chill for 20 minutes.

Line with greaseproof paper, add baking beans to weigh it down and bake in the oven for 10 minutes. Mix the egg yolks with the creme fraiche, nutmeg and some pepper. Take the pastry out of the oven and remove the paper and the beans. Drain any fat off the onions and lardons, spoon into the pasty case and add the egg mix.

Turn the oven up to 190°C and bake for 25 to 30 minutes.

Serves 6. Fat tubes of pasta stuffed with cheese and ham and baked with tomato and basil sauce.

1 x 130g packet pre-cooked cannelloni tubes olive oil

1½ cups grated Parmesan cheese

Extra Parmesan cheese to serve

For the filling:

¾ cup ricotta cheese, sieved

250g  mozzarella cheese, grated

60g cooked ham, chopped

2 eggs

salt/pepper

For the sauce:

90g butter

4 large ripe tomatoes, peeled, seeded and chopped

1 tablespoon chopped fresh basil

½ teaspoon salt

¼ teaspoon black pepper

If not using pre-cooked cannelloni, cook in boiling salted water, with a little oil added, for five minutes or until tender but firm. Rinse in cold water and drain.

To fill the pasta: Mix all the filling ingredients together and spoon into the cannelloni tubes, then arrange them side by side in a buttered shallow ovenproof dish.

To make the sauce: Heat half the butter in a heavy saucepan and add the tomatoes, basil, salt and pepper. Simmer, covered for 15 minutes. Spoon the sauce over the cannelloni, sprinkle with grated Parmesan and dot with the remaining butter.

Bake in a preheated 190°C oven for 15 minutes. Serve very hot and pass around a bowl of extra grated Parmesan cheese separately.