Retro Dinner Party Revival

Preserves

Retro Dinner Party Revival

February 12, 2026

For much of the 1940s and 1950s, food was defined by frugality and function. Meals were wholesome and practical, shaped by post-war austerity. But by the 1960s, Britain was ready for change. Bright, bold and decadent became the new culinary mood, with adventurous ingredients and international influences transforming the kitchen.

As package holidays became more accessible, travellers returned inspired by continental cuisine. Dishes such as Coq au Vin and Duck à l’Orange began appearing on British tables. While fish and chips remained a national favourite, home cooks experimented with chicken Kiev and sweet and sour recipes. The arrival of Indian and Chinese restaurants also marked the beginning of Britain’s enduring love affair with global takeaway food. Dining was no longer just about feeding the stomach — it was about delighting the eyes.

With rising meat and sugar consumption and an increasing variety of ingredients available in shops, the 1960s hostess truly became the “hostess with the mostess.” Advances in air travel meant exotic fruit and vegetables could be enjoyed year-round. Ingredients like avocados, once unfamiliar, began appearing in British kitchens.

Television chefs helped fuel the trend. Fanny Craddock demonstrated elaborate dinner party dishes while dressed in glamorous evening gowns and dramatic jewellery, proving that cooking could be theatrical. Bread and cheese suppers gave way to sophisticated wine and cheese evenings.

By the late 1960s, Graham Kerr — the “Galloping Gourmet” — captivated viewers with lively demonstrations of international dishes such as Lamb Apollo and Jambalaya. Mealtimes were evolving. Grapefruit filled with crab graced starter plates, and salads became more adventurous and indulgent.

The 1970s cemented the dinner party as a cultural phenomenon. Britain’s appetite for foreign flavours was insatiable. Fondue sets became table centrepieces, exotic fruits adorned platters, and hosts embraced elaborate garnishes and colourful culinary combinations. Wine flowed freely, and entertaining at home became a stylish social statement.

It wasn’t all style over substance. While presentation and novelty were key elements of a 1970s menu, many of the era’s flavour combinations worked surprisingly well — and some remain favourites today.

On the Menu

Canapés

Dyed boiled eggs, halved and seasoned with paprika, served on crisp lettuce leaves.

Starter

Creamed Salad Ring
Tomato soup set with gelatine in a ring mould and filled with a fruit-heavy salad, topped with cheese or prawns.

Banana Split Salad
A banana generously filled with cottage cheese, topped with strawberries and chopped nuts.

Main Course

Lamb in Mint Jelly
Chunks of cooked lamb set in mint jelly, served with minted potatoes and vinaigrette-dressed peas.

Asparagus Pancakes
Tender asparagus spears wrapped in savoury pancakes and topped with a rich cheese sauce.

Pudding

Ice Cream Gateau
Sponge cake soaked in cherry liqueur, layered with ice cream, and decorated with fruit to create a basket effect.

Coupe Jacques
An exotic sundae layered with melba sauce, bright fruits, cocktail cherries, generous scoops of ice cream, whipped cream, and a cherry on top.

Le Café

Coffee served with plenty of cream and homemade French truffles.
With France a favourite holiday destination during the 1970s, drinking coffee and enjoying rich dark chocolates was considered the height of sophistication.

Drinks

Popular white wines included Liebfraumilch — with brands such as Black Tower — alongside Babycham and Pink Lady. Lambrusco, with its sweet fizz, was a dinner party staple.

For red wine, French table wines and the iconic Italian Chianti in its straw-covered fiasco bottle were popular choices, while Mateus rosé was considered particularly trendy.

Pre-dinner drinks often included Cinzano and lemonade or a classic Martini. Meanwhile, a Snowball or Cherry B wine remained firm favourites for an indulgent treat.

Whether or not these dishes appeal to modern tastes, there is no denying that the 1960s and 1970s brought colour, creativity and confidence to British dining. They marked the beginning of relaxed, expressive entertaining — where presentation mattered and guests were meant to be impressed.

With bold flavours and nostalgic flair, perhaps now is the perfect time for a retro dinner party revival.

Daily Musings – My First Post

This is the very first post in my latest creative writing journey. If you are reading this, then I can wholeheartedly say that I am delighted. It has been more than half a decade since I last had a blog. My original blogging journey was unfortunately marked by a series of web designers who were paid to design and host my site, only to go out of business and leave me with no website and a great deal of creative work suspended in limbo. This happened three times — yes, three times — which still feels quite unbelievable. After the final setback, I felt disheartened and stepped away from blogging altogether. It wasn’t just the repeated technical disappointments that led me to stop; if I am honest, I had reached full-blown blogger burnout. I was being advised by so-called “experts” to produce more content, highly optimised content, very specific types of content — and somewhere along the way, I lost sight of why I had started. I found myself writing posts I didn’t enjoy, chasing algorithms instead of inspiration. The creative joy disappeared. My voice felt muted. I worked tirelessly, yet without purpose or fulfilment. Eventually, I began to doubt myself. I felt as though everyone else was better at blogging, that my words were not being read, that I simply wasn’t good enough. And so, I quit. Now, nearly six years later, I find myself with a brand-new, shiny blog — and I must admit, I feel a certain over-eager, slightly “puppy-ish” excitement about it (I know that’s not technically a word, but it perfectly captures the feeling). It feels wonderful to rediscover that spark. I am wiser now. I understand how easily blogging can tip from passion into pressure. My life is already full — work, home, children, the everyday chaos that so many of us juggle — and I know that overcommitting leads to stress, overwhelm and eventually creative block. This time, I am approaching things differently. This blog exists for one simple reason: to write and to share recipes. I have no grand ambitions, no external definitions of success to chase. I refuse to be drawn into what bloggers “should” do. Instead, I am focusing on what I want to do — to share snippets of my life, to express myself through food and creative projects, and to enjoy the process. When I was sixteen, I dreamed of becoming a writer. I loved creative writing. At that age, the world had not yet informed me that writing wasn’t considered a “proper” career. Slowly, I drifted towards writing serious, sensible things that people supposedly “needed” to read. Creativity took a back seat. Now, at forty-something and counting, in the midst of a lively and chaotic household, I find myself studying for a creative writing degree and returning to blogging. It has been a long, winding journey — but perhaps that is what makes it meaningful. So welcome to my new blog — a space created with the full awareness that our time is finite and that modern life is busy enough without adding unnecessary pressure. This will be a blog written for joy. A blog free from rigid expectations. A blog mindful of what can realistically be achieved in a day. I have a passion for food and creative family life. I believe great-tasting meals need not be stressful, time-consuming, or exclude children from the kitchen. I want to help others rediscover the joy in cooking and bring fun back to family mealtimes. My daily musings will be snapshots of whatever is happening — sometimes thoughtful, sometimes random, occasionally amusing. Let’s see where this takes us. This blog is my personal mission to rediscover my creative passion and reclaim my blogging mojo. Welcome to my journey.

Preserving Holiday Memories with Nostalgic Keepsakes

It doesn’t matter whether you travel to far-flung shores or spend a simple week at the seaside — if you are in good company and enjoying a wonderful holiday, it is only natural to want to preserve those special memories. While we live in a digital age where photographs are easier than ever to take and view, there is still something beautifully meaningful about traditional keepsake making. After all, cherished mementos do not always fit neatly into a photo album. Here are a few simple and creative projects to help you safeguard those precious holiday memories. Beachcombing Days There is something deeply nostalgic about beachcombing. It brings back memories of childhood holidays — sandy toes, salty air and carefree afternoons spent treasure hunting along the shore. If you beachcomb with children, you will know how quickly their pockets fill with cockle shells, pebbles and pieces of driftwood. These little finds may seem ordinary, but they are packed with memories and sentiment. Rather than casting them aside once you return home, transform them into meaningful keepsakes that allow you to revisit those sunny, simple days time and time again. Message in a Bottle Creating a message in a bottle is wonderfully simple and surprisingly charming. Save and thoroughly wash an old sauce bottle. Write a short note describing your trip — where you went, who you were with, and what made it special. Roll the paper and secure it with ribbon before placing it inside the bottle. Add a little sand, small shells or pebbles collected from your holiday. Displayed on a shelf, especially in a bathroom or hallway, these bottles become beautiful reminders of happy times and are guaranteed to spark smiles whenever you glance at them. Seashell Wreath A seashell wreath is an elegant way to showcase beach treasures and makes a lovely summery feature in your home. Materials Needed Instructions The result is both decorative and deeply sentimental. Create a Memory Box A memory box is one of the simplest and most meaningful ways to preserve holiday moments. Boarding passes, tickets, brochures and small trinkets can easily become damaged or misplaced, but a dedicated box gives them a safe home. Memory boxes can be wooden, cardboard or plastic. Personalising a box — perhaps covering a shoe box with decorative paper or fabric — makes it even more special. You might dedicate separate boxes to weddings, childhood memories or annual holidays. Include tickets, menus, postcards, small souvenirs and even diary entries. On rainy afternoons or quiet evenings with a cup of tea, opening your memory box can transport you back in time. You may be surprised at how many forgotten details come flooding back. In a world where so much of our lives are stored digitally, creating physical keepsakes offers something wonderfully tangible and heartfelt. Hopefully these ideas will inspire you to capture your holiday memories in a nostalgic and meaningful way — preserving them not just for today, but for many years to come.

Traditional Remedies that Every Parent Should Know

There is something very comforting about using home remedies that have been passed down through the generations. When you become a parent, you often find yourself turning to traditional cures your mother or grandmother once used — honey and lemon for a sore throat, soothing teas for colds — perhaps because you remember how gentle, comforting and effective they felt. As a parent, minor ailments are inevitable: cuts, bruises, nettle stings, coughs or tummy upsets. Discovering simple plant-based remedies that can be made at home can be incredibly helpful. With growing awareness around antibiotic overuse, many parents now recognise that for minor conditions, natural remedies can often be a supportive first step. For centuries, families relied on plant-based treatments for everyday illnesses. These gentle yet effective remedies are now enjoying a renewed interest. Healing Touch Massage is deeply relaxing, and gentle baby massage can help ease colic and restlessness. Warm a small egg-cup of grape-seed oil by standing it in warm water. Add one drop of pure Roman chamomile essential oil and mix well. Lay your baby on a warm towel across your lap. Using gentle strokes, massage from fingers along the limbs towards the heart. Use light circular motions over the tummy. Follow your baby’s cues and reactions throughout. Turn your baby over and gently massage either side of the spine and down the back. Finish by wrapping your baby warmly. This soothing routine can help relaxation, encourage sleep and provide beautiful bonding time. Rose Hip Tonic Rose hip syrup was once commonly given to children as a vitamin boost. While the syrup fell out of favour due to sugar concerns, rose hips themselves remain rich in vitamin C. To make Rose Hip Tonic: Pour the water over the rose hips and cinnamon. Leave for 10 minutes, then strain. Add a squeeze of fresh lemon juice. Sweeten lightly with honey if needed. Serve warm as a tea. Marigold Rinse – For Minor Skin Complaints Pot marigold has long been valued for its soothing and cleansing properties. To make Marigold Wash:Place 125g fresh marigold heads (or 50g dried) in a jug and cover with one pint of boiling water. Allow to cool, then strain. Use to gently bathe minor cuts, grazes, sore skin or eczema.For insect stings or inflammation, mix the rinse with equal parts cider vinegar and apply with clean cotton wool. Lemon Barley Water – A Traditional Kitchen Remedy When children have tummy upsets, staying hydrated is essential. Lemon barley water is refreshing and gentle. To make:Cover 125g pearl barley with water and bring to the boil. Strain. Return barley to the pan with 1½ pints cold water and the grated rind of one unwaxed lemon. Simmer gently until barley is cooked, topping up water as needed. Cool, strain the liquid and sweeten lightly with honey if desired. Serve chilled. Simple Kitchen Remedies PMS Salad A vitamin-rich salad with gentle diuretic properties. Ingredients (a handful of each): Dressing: Combine salad ingredients in a bowl. Mix dressing separately and drizzle over. Enjoy daily as part of meals. Milk Aid for Nursing Mothers Fennel has traditionally been used to support nursing mothers. Fennel Tea:Crush 40g fennel seeds and cover with 1 pint boiling water. Leave 10 minutes, strain and drink up to three times daily. Garlic Remedy Garlic has long been valued as a traditional household remedy. For a gentle constipation remedy:Warm 1 cup milk, add 5 peeled garlic cloves and simmer for 3 minutes. Bring gently to the boil, strain and drink before bedtime. More families today are turning to simple, natural solutions for minor ailments. However, any child with persistent sickness, diarrhoea, pain or fever lasting more than 24 hours should be seen by a doctor. If you are ever concerned about your child’s health, seek medical advice promptly. For mild complaints and everyday first aid, traditional remedies can offer comfort and reassurance. Your kitchen and garden may hold more healing wisdom than you realise — and exploring these remedies can be both empowering and rewarding.

Marvellous Marmalade

I must confess that the arrival of Seville oranges is a joyous occasion in my household and, for marmalade makers across the country, the unveiling of these rough, lumpy and acidic fruits is cause for celebration. As soon as I get my hands on the first Seville oranges of the season, everyone who knows me understands that all my spare time will be spent squeezing and slicing, boiling and setting, and that my kitchen will be transformed into a marmalade-making factory. As the scent of tangy citrus and bubbling sugar fills the house, I am in preserving heaven. Sometimes I think I enjoy making marmalade more than eating it — but then a slice of my marmalade cake quickly casts doubt on that verdict. I love the fragrance of sharp zest filling a room. I find the slow shredding of peel and pith more relaxing than meditation, and the gentle alchemy of sugar transforming into bittersweet loveliness ensures that each morning I have jars of glistening amber to spread upon my toast. Each year brings new lessons. While the standard formula — twice the weight of sugar to fruit, the correct ratio of water and a patient boil — reliably produces success, I like to experiment, adding twists and new flavours to familiar recipes. The Origins of Marmalade The history of marmalade is wrapped in charming tales. One of my favourites claims marmalade as a Scottish invention, attributed to Janet Keiller, wife of a Dundee grocer in the late eighteenth century. The story tells that her husband purchased a cheap cargo of bitter oranges at the port of Dundee, only to find them unpalatable. Janet, ever resourceful, transformed the “problem” fruit into a delicious orange preserve named marmalade, possibly derived from marmelos, the Portuguese word for quince paste. A variation suggests that Janet’s son carried oranges up from the beach, with his mother urging him on: “Mair, ma lad!” — hence the name. Whether fact or folklore, such stories add to marmalade’s charm — along with Paddington Bear, of course. Though I now consider myself something of a Marmalade Queen, I confess that as a child I disliked the thick-cut Seville marmalade my parents spread generously on toast. The only variety I loved was fine shred lime marmalade. Even today, lime remains one of my favourites — though it has also been my greatest challenge. Early attempts resulted in peel as tough as old leather and a murky copper colour instead of a bright, jewel-like green. The following recipe requires patience, but it is the best I have made to date — though, as always, improvements may come next season. Lovely Lime Marmalade Ingredients 8 limes2 lemonsWater1.5kg sugar Method Cut the limes in half and squeeze out the juice. Cover the skins with cold water and leave overnight in a cool place. Repeat with the lemons. Store the juice in the refrigerator. The next day, remove the skins and scrape out as much pulp, pith and pips as possible, placing them onto a square of muslin. Tie into a small bag with string. Finely shred the skins as evenly as possible. Measure the reserved juice and make it up to two litres with water. Place the shredded peel and liquid into a large preserving pan and bring to the boil. Reduce to a gentle simmer for about one hour, until the peel becomes soft and translucent. Avoid rapid boiling to prevent tough peel. Remove the muslin bag and set aside to cool. Add the sugar to the pan. Squeeze the cooled muslin bag into the mixture to release the pectin-rich juices. Return to the boil and simmer gently for 40–45 minutes, testing for setting point. Pour into sterilised jars and seal. It never lasts long in my house and remains a firm family favourite. Seville Orange Marmalade From ‘The Pleasure of Preserving’ This is my tried-and-tested Seville recipe, adaptable to suit mood and season. Over the years I have added liquorice extract, crushed cardamom seeds, rosemary sprigs or even fresh chillies for a savoury twist perfect with seafood or barbecues. Ingredients 12 large Seville oranges7.2 litres water5.5kg sugarJuice of 2 lemons Method Slice the oranges very thinly — the thinner, the better. Collect all pips and soak them in a little water. Place the sliced fruit in a large bowl, cover with water and leave for 24 hours. The next day, boil the fruit (including the pip liquor) for two hours until the rind is soft. Add the sugar and stir until dissolved. Boil for a further 1½ hours, stirring continuously during the final 30 minutes. Add the lemon juice. Pour into sterilised jars and seal. Quince Marmalade No marmalade article would be complete without quince — the fruit that lies at the heart of marmalade’s origins. This version produces a deep red-amber preserve with a thick texture and firm set. Perfect with cheese or sausages. Ingredients 500g quinces350g sugarCold water Method Wash the quinces and slice thinly, skins on. Place in a preserving pan and cover with just enough cold water to cover the fruit. Simmer gently for 40 minutes. Pass the pulp through a sieve, discarding skin, pips and cores. Return the pulp to a clean pan, add sugar and stir over medium heat until dissolved. Simmer gently for 15–20 minutes until setting point is reached. Watch carefully to avoid burning. As the World’s Original Marmalade Awards held at Dalemain Mansion in Cumbria begins to accept entries for their annual marmalade festival, I must admit that I have been thinking a lot about my entries. I have been experimenting in the kitchen with recipes that include quinces, medlar fruits, lemons and oranges. An array of herbs and spices are at my disposal in my quest to create something different, but I have been tempted to recreate a recipe for Tudor Marmalade that includes rose water and Ambergris (a solid waxy substance produced in digestive system of sperm whales that is vomited and highly prized by perfumers for

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Retro Dinner Party Revival