"Don't try too hard Rather than trying to impress people, it is actually the opposite that ultimately does impress, says Rosie Kellett, who hosts supper clubs in London and is the author of In for Dinner. My advice is keep it really simple. Cook something that you know you're going to nail and feeds the right amount of people. Go for the heavy-hitters that are solid gold in your repertoire."
"Make a base meal that everybody can eat and then have optional additions. She gives the example of making a vegan dal with rice that happens to be gluten-free, with sides of sambal and marinated roast chicken, because if my dad was at the table, he would be like, Where's the meat?' That is optional, but the base meal is delicious, plentiful and doesn't make the people with dietaries feel like they've been excluded. It also makes things way simpler for you."
"Jimmy Lee, who is chef proprietor of Lychee Oriental in Glasgow, has been throwing dinner parties since he was 14. He stresses the need to be crystal-clear about the ingredients required, to avoid the realisation that you have forgotten something at the last minute. While prepping for a dinner party, Lee recalls making glutinous rice balls with a cashew nut filling. I forgot I needed butter for it, so I had to run out in the middle of the night to Tesco."
Keep dishes simple and choose recipes that can be executed reliably. Prioritise heavy-hitter dishes from the repertoire that feed the right number of guests. Build a substantial, inclusive base meal that suits varied diets and offer optional additions for those who want meat or extras. Plan ingredients precisely and prepare components in advance to avoid last-minute runs to the shops. Even very quick or 60-second recipes require meticulous planning and clear ingredient lists. Organising timing and portions simplifies service whether hosting a small dinner or a larger gathering.
Read at www.theguardian.com
Unable to calculate read time
Collection
[
|
...
]