When it comes to food, we all know presentation is key, but it’s always a challenge to make family favourites such as lasagne and stews look good enough to eat once you’ve plated up.
Displaying your culinary creations in their original cookware pieces has always been a popular choice in restaurants. From shakshuka in its pan to fish pie in its ramekin, this style leaves the firmly-closed kitchen door slightly ajar, producing an honest and less prettified plate of food.
This flaws-and-all approach to dining is one of the easiest ways to achieve a professional-looking meal at home. Don’t worry about wiping the sides of your plates or a perfectly-placed stack, this is about the full, rustic experience: charred sides, bubbling surfaces, and seeing the big scoop straight from the pot onto your plate.
For Copper Chef‘s guest Michael Philpott, there are so many meals he could present in a dish at the table: “The list would be too long” he thinks, “but a beautiful paella or a rich and flavourful cassoulet are at the top.”
As you can imagine, with your guests witnessing what you’re cooking with, it’s vital you get your cookware up to scratch. Michael believes we’re all deciding to invest in higher quality cookware, and put bluntly: “I remember what my grandfather taught me: ‘Good things aren’t cheap and cheap things aren’t good’.”
We’re becoming more cooking-conscious, hankering after equipment used by top chefs and restaurants so we can host friends and excel in Sunday roasts.
The Copper Chef range offers stylish pans, plates and dishes with a gorgeous metallic finish. Their range isn’t just a pretty face either; the hero 6-in-1 family pan acts as a roasting pan, rice cooker, steamer, stock pot, wok and baking dish.
There’s also an environmental side to spending a little extra on your cookware, as Michael continues: “In a world of disposable products, people are more conscious of the environmental impact throwaway products have. You want a pan that can last and withstand the rigors of everyday use.”
Presenting your oven dish at the table also makes complete practical sense too. You can throw in meat, fish, veg, spices and leave them to cook and flavour each other. It’s the kind of cooking you need during a dinner party or big meal. You can throw everything into the oven and move onto other tasks at hand.
Bringing your pan to the table also helps with portioning delicate or unstructured meals such as fish or sharing pies. It’s such a shame when you rip your pristine fillet from the baking tray, upsetting decorative peppercorns and chilli flakes as you do it.
By showing your diners the full picture, they get to see how impressive it looked before it was a pile on their plate. Plus, they’ll be thankful for the leftover sauce and beautiful juices they can scoop up themselves.
If you’re feeling inspired, browse the Copper Chef range online. Also you can comment below with your favourite dishes to serve up at the table.