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6961 Gadsden Hwy
Trussville, AL 35173
205-655-7049

Despite all the cookery programmes on television, to say nothing of those featuring members of the public hosting dinner parties, it seems that the dinner party is on the decline. With people working longer and longer hours and eating out at restaurants becoming far more popular than it was a generation ago, it is perhaps not surprising that many of us simply can’t be bothered.

However, having done a quick straw poll amongst a group of friends and their twenty-something kids, it seems that the younger generation would like to entertain but think it is far too complicated. The biggest fear of all seems to be the timing issue. The thought of getting a three course meal on the table at the right time just seems too much to contemplate.

Here are my tips for a hassle-free dinner party where much of the preparation is done ahead of time and the host and hostess can relax and have a drink with their guests without nipping into the kitchen every two minutes.

For a first course I would recommend something cold. A plate of smoked salmon with a few big king prawns, a couple of slices of melon or mango and a twist of lemon always goes down well. If you are entertaining in the middle of winter and want something hot, cook a batch of soup in advance and reheat five minutes before you want to eat. You can find loads of recipe ideas for starters and main courses on the Schwartz website.

For the main course a slow cooker really comes into its own. They are excellent for dishes such as boeuf bourguignon or indeed any kind of stew. You can even cook a simple spaghetti bolognese sauce in your slow cooker without any difficulty.

All the preparation can be done hours ahead of your dinner party since the dish will need to be cooked for five to eight hours, depending on your slow cooker. There is no last minute preparation and if your guests are late it won’t matter as the dish won’t spoil. Serve it with baked potatoes which can be put in the oven well ahead of time.

Unless you are dishing up a baked Alaska or a souffl?, most puds can be prepared in advance or even the night before. If you really can’t face cooking a pud then a platter of cheese is a good alternative.