Presentation

Appears in

Published 1983

The look of the meal counts as much as the taste. You owe it to yourself to present food looking fresh and inviting.

Keep the garnish on dishes to a minimum; many dishes don’t need any at all if there are pretty accompaniments.
Cold roast meast sliced wafer thin will look more appetizing if rolled, folded or curled in cones. Include a selection of delicatessen meats for a variety of textures and colours.
Mix vegetables after cooking but before serving. Diced carrots with peas, Brussels sprouts with small onions, and peas with sliced mushrooms are pretty combinations that taste delicious too.
Lemon wedges with the thin length of the wedge dipped in chopped parsley or slices of lemon sprinkled with chopped parsley are a nice garnish for fish.
Arrange clusters of sugared grapes round cold ham or cold roast turkey – they look mouth watering. If you place the clusters on crisp lettuce they stand out more.
Cut delicate cheesecakes, meringue layers or gateaux into serving portions before taking to the table – it’s easy if you know how.
Spotless, shining dishes are important. If oven-to-table ware develops any cooking stains, rub them away before taking to the table. Use salt, which acts as an abrasive, and the damp corner of a tea towel.
Develop your own theme for serving meals. For me, it’s white porcelain serving dishes. I have built up a collection of all shapes and sizes and the white allows food colours to show off dramatically.

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