If date night just turned into a dinner party, can any dishes be made ahead? Wash and chop items the day before to simplify day-of cooking. You can also add in who is in charge of each recipe or step. If you’re preparing multiple recipes, make a production schedule that outlines order of operation so you have a strategy for ensuring dishes are ready at the same time. Start with a clean kitchen and measured out ingredients to cut down on clutter. Kick things off with appetizers or a festive cocktail. Set the mood with printed invitations or menus, a favorite soundtrack, or fun decorations. Tips for making your cooking experience less stressful and more special: Find a surface in your kitchen that is safely accessible for kids so they aren’t standing on chairs or counters. Lay a thin damp towel underneath a cutting board so it doesn’t slip. Have them provide menu input ahead of time for more buy-in. Highlight the steps that are kid-appropriate so they stay engaged. Chetna Makan is a fashion designer and baker, and was a semi-finalist in The Great British Bake Off 2014.Tips for getting kids involved in cooking:. Even if they’re giving something for free!įor dinner tonight … I am making egg curry in a spicy, creamy, onion and tomato sauce, served with rice. I never just go to pick up things, I always need to know what I’m going to get. I always have a list going, pinned to the kitchen shelf or on the fridge. When I go shopping I … am quite organised. What’s the point if there’s not enough salt? It’s what brings the flavours together. Even if we don’t end up eating it there and then, it’ll be for the kids or for later on.Įverything tastes better with … the right amount of seasoning. When I’m invited to dinner I always … ask if I can bring the dessert. If I cook when I’m not in the mood, it never works. If you think two things will taste good together, don’t think twice, just go for it. My best-kept kitchen secret is … when cooking, to go with your instinct. 
My culinary inspiration is … Indian cuisine, the food I grew up with. I toast the bread, add salad leaves if I have them, and that’s it! I make an omelette, with salt, chilli powder, and chopped onion if I have an extra minute. It takes two minutes to make – so easy, so quick. When I’m starving I … love an egg sandwich. I might not have ground almonds, but I always have what I need to make a cake. And for baking, I always have at least a dozen eggs, four packs of butter, flour, sugar – I never run out of these either.
My storecupboard staples are … my basic spices: turmeric, cumin seeds, mustard seeds and garam masala. Your hands get so used to certain tools – I know exactly how the pin and the board work, so I can work quickly with them. When cooking, I like my rolling pin and my chapati board, which I use for any pastry. It’s not fancy – I think I got it for £4 from Tesco – but I can’t do without it when I’m baking. My favourite kitchen tool is … my electric whisk. I do have a few plants dotted around – herbs and cacti. I can’t concentrate if there’s too much clutter. The kettle and toaster are always out, as is my stand mixer, but otherwise I like my surfaces clear.
I didn’t know then that I’d be cooking for a living six years on … It’s neutral in colour, the walls are cream, the work surfaces simple black granite. When we moved, I wanted a nice, big kitchen, and I’m so thankful that we have one. I love eating and cooking at the same time.
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