We began by calling this ‘The entertaining issue’, but when it came to writing that on the cover I realised the term is offputting in its formality. It’s reminiscent of 1970s dinner parties when cheese and pineapple on sticks, napkins folded into swans and competitive cooking were de rigeur. That’s not the delicious. way. My idea of a great night is one where the food is memorable, not intimidating, laughter rings out, conversation is lively and there’s a sense of time standing still.
Our food team began with a simple question: what do we really love to eat? From there the ideas evolved into scores of recipes, including those in your fifth special Collector’s Edition on Spice (see between p98 and 99). I know I’ll be making them time and again, and I hope you will, too.
There’s a degree of planning required in creating an air of relaxation, of course – taking inspiration from pictures that make you want to eat the page and imagining the flavours as you jot down ingredients on a shopping list. A little prep is needed as well so you, the host, are able to be as much a part of the conviviality as the people at your table. It’s all about the anticipation and the warmth. Wishing you great times ahead…