ADVERTISING FEATURE FESTIVE Q&A’S
ANY TOP TIPS FOR COOKING AT HOME FOR A BIG GROUP?
NEIL FORBES
Do as much prep as possible before your guests arrive: tatties peeled, veg peeled (and even blanched and refreshed), sauces and gravies made. And pudding: why not make it cheese? But make your own oatcakes or beremeal bannocks! * * * * * * * * * * * * * * * * * *
DAVID HAETZMAN
Around Christmas time, use a spreadsheet and cross off tasks when done! Meticulous planning ensures you have everything covered. Keep it simple and always have Delia’s Christmas
book in easy reach.
* * * * * * * * * * * * * * * * * * KENNY MACKAY
Preparation is vital. If you can prepare as much as possible the day before, including all the vegetables, you only have to cook
and enjoy a glass of mulled wine on the day! * * * * * * * * * * * * * * * * * *
STUART MUIR
Preparation is the key! Plan in advance where you can to ensure you don’t leave yourself too much to do all at once, especially if your group is a large one. I always tend to offer a selection of food so guests can help themselves rather than have a sit-down dinner. Makes life easier, plus it’s a great way to get everyone involved!
* * * * * * * * * * * * * * * * * * AISLA AND RUPERT STANIFORTH
Top tip for cooking at home: get your mum to do it. Rupert’s mother’s big family meals are not to be missed. * * * * * * * * * * * * * * * * * *
KEN CHIN
When cooking for a big group at
home, I always opt for Shabu Shabu as it’s quick and easy. It’s essentially
a big bubbling pot of broth in the centre of the table where guests can
add their raw ingredients as they
want them. It’s a really sociable way
to eat.
40 THE LIST 16 Oct–13 Nov 2014
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