As there was one vegan guest for this one I made a few vegan items - grilled field mushroom with shallot curry (pre-cooked the curry while they had canapes then put in the raw mushroom and let it cook on the BBQ) and roasted pepper with chickpeas with chilli and garlic (he liked spicy food), and also black bean kofta with soy yogurt and mint in pitta.
Although we have tempting desserts you can cook on the barbecue they were interested in the assiette, but to have 3 rather than 5, so I made them slightly lager - muffin size tart cases for the chocolate tart and the creme brulee in the mini bread and butter dishes rather than the japanese spoons. And raspberry sorbet.
So this time at least we got to clear nearly everything from the table before we enetered darkness. It's all part of the fun/ challenge of cooking in people's homes.