Staying in is the new going out. Kate Moss et. al. have been decamping to Davinia Taylor’s self-styled ‘Club Kitchen’ where it’s about a good Sunday lunch and a fridge full of booze. Entertaining at home is more intimate, more relaxed and much better value. |
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Cooking can be time consuming and a bit stressful. If it really isn’t your thing, make friends at your local deli – homemade ravioli for 6 should come in under £9 and charcuterie boards are my idea of heaven. Even for the more confident cook, signature dishes prove an excellent standby for when time is of an essence. One of mine is a big winter stew: it requires absolutely no skill as slow-cooking makes everything taste delicious and it can also be done in an enormous pot and freezed in smaller batches for future use. |
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Talking of freezing, I’ve only started to wake up to the possibilities. Other than frozen food and meats, I currently have the following in my freezer. |
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An ice cube tray of red wine – one of the rare bottles that we didn’t finish and perfect for adding to gravy. |
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An ice cube tray with chopped basil (and a large splash of water to help freeze them) – I always buy a pack for a recipe and end up using only a sprig or two. You can freeze any soft leaf herb in this way. |
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Some sticky toffee puddings – the foolproof Delia recipe. |
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Egg yolks (my signature pudding is pavlova, so I keep the yolks with the intention of making mayonnaise or crème brulee – you need a pinch of salt or sugar on them pre freezing.) |
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Ultimately, the key to being a good host is making everyone feel welcome and looked-after. It can be all too easy to spend half the evening in the kitchen worrying about the double-baked cheese soufflés. Instead, make sure that the table is set, the drinks are on ice and look forward to receiving your guests.
Some of my best times have been spent with a cheese board, a case of wine and good friends. When it comes down to it, it’s all about the friends.
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