Long story but I have just found out that I have to cook a meal for about 20 people for Friday, then transport it to the big house we are all staying in next weekend.
Something like Lasagne would be ideal because it can all be in one large roasting tin but someone else did that last year. The group are foodie types so pressure is on!!
Considering something like shepherds or cottage pie but have no idea about amounts / proportions to use when cooking large volumes. Would welcome any advice please