SERIOUS MAINS

When you entertain, suit the main dish to both the season, time of day and the day itself. During week nights and on a Saturday night your menu can be more formal. While Sunday lunch still retains a certain formality, Sunday evenings should be totally informal and relaxed.

CHOICE INGREDIENTS

When possible choose cuts that have not been vacuumed packed, which drains juices and flavour, yes, tender but often tasteless. If you are wanting certain cuts for a special occasion, consult your butcher and discuss your choice in detail. Buy fresh poultry, preferably free-range. Freeze as little as possible and when you do, defrost in a refrigerator. Fresh food is always preferable.

ESSENTIAL EQUIPMENT

Sturdy, heavy-based saucepans, pots, casseroles in the best possible condition. Examine those you have and where they are chipped or broken or the enamel has worn off discard them. You cannot be fussy enough about the state of your kitchenware. Make sure that you have the right tools for the right job. Choose one or two good quality knives and use a steel to sharpen them. Have at least two or three chopping boards. Heavy-based grilling pans, sturdy casserole, good quality stainless steel saucepans and a set of steamers.

VITAL HINTS

Balance your menus in terms of protein, carbohydrate, colour and texture. Choose a menu that does not have too many overwhelming rich ingredients. We no longer care to have fish as a first course and meat as a second. Be careful of weird and wonderful combinations of dishes followed by heavy desserts. The aim should be something light to begin with; a salad, soup, a small portion of a piquant pasta, dishes that have eggs or a little smoked fish, pates and vegetable dips are good served in individual pots with crisp toasts. A carefully chosen main course and a dessert that is a visual delight, however simple. Ideally your guests should leave you with the happy memory of an exquisite well balanced lunch or dinner.