Hugo Arnold on food presentation for an outdoor gathering
I shop, whenever possible, at one of the growing number of outdoor markets. Contrary to popular belief, they are not more expensive than supermarkets, but because you can touch, feel and see what you are buying without a layer of polythene in the way, the produce is more attractive and it is easy to buy too much. The quality of what is on offer is generally very good, and it's hard to beat shopping outdoors.
Back home, I roast, chargrill and peel all my purchases and turn them into quickly-thought-up salads. Olive oil is called for, and make it a liberal dousing. Remember to buy bread for mopping up. Soon all my oval plates are full and we are ready to eat.
This is where the trouble starts. Ladles of food are being passed from one end of the table to the other. In a restaurant, somebody puts your plate down in front of you - designed, fashioned and delivered straight from the hands of the chef, if you are lucky. Eating with your eyes, as we all do, you are confronted with an assembly which has been designed specifically for you.
I sometimes wince when I see plates of food heading down the table when everyone has been asked to help themselves. Too much of one thing, not enough of another. A missing lemon can cause me real pain; too much oil, shock.
If you are anxious about plating up, don't do it. Let everyone do as they wish. If you are keen on perfect plates, just remember that most of your guests will be in mid-conversation when the food arrives and may not even notice the delivery.
There is a middle way, which is so old-fashioned it is becoming fashionable again, and this is to plate up meat or fish and put vegetables on the table, along with the sauce or dressing. That way, you get the best of both worlds.