“Does anyone have dinner parties nowadays?” That’s what you used to say before the recession when you could afford to eat out. Now that double-dip translates into home-made hummus and tzatziki, how best to spice it up?
Fig 1: Who to invite? Anyone. Your recession-hit guests will be delighted to attend.
Fig 2: Seating: you could agonize over who gets on for hours. Don't bother. If your dinner isn't fun, at least it will be memorable.
Fig 3: The point of a dinner party is to make the maximum impression with the smallest effort and expense. Start with posh olives and a nice drink: move on to...
Fig 4: Stew and plonk. Starters and dessert must be impressive. But no one notices the main course and...
Fig 5: nobody makes dessert. Buy something from a supermarket. But don’t forget to ‘destroy’ it a bit for that ‘home made’ effect.
Fig 6: Getting rid of your guests. Remember Tuesday's a school night. If you can't think how to break up the party, try this strategy.