Planning your new kitchen? Here’s some things to bear in mind.

Kitchens used to be the place where someone – usually Mum –  slaved away while the rest of the family watched telly in the lounge. Well at least it was in our house – nice work if you can get it eh Dad?

Fortunately times have changed for the better and lots of our customers want an everyday dining area in the kitchen to suit today’s more informal lifestyle. Bear in mind that everyone in your family will need something different from a new kitchen – whether it is an Aga, a space to do homework, or even just to relax and watch TV.

The kitchen has become the centre of family life and is probably the area of the house where we spend the most money on replacement and renovation. So I thought I’d jot down a few tips on how to plan ahead for your new kitchen to help you spend your budget wisely.

1 Use a professional kitchen design company to plan the layout so you can make the most of the space you have. But don’t forget that it’s your kitchen to suit your lifestyle, so don’t be talked into the latest trend or idea for the sake of it. Made to measure units will maximize the space you have and reduce the need for ‘fillers’ between units.

2 Consider a separate utility space, where you can keep all your large appliances, oversized crockery and cleaning products. Your new kitchen should be accessible and easy to use with the minimum of clutter. Options for making the most of your space include magic corners, tall larders/cupboards and deep pan drawers.

3 If space allows, a proper kitchen table is worth buying. Invest in a good one as you will need to use it all the time and for different occasions.

4 The kitchen has taken over from the dining room as the place to relax and socialise. A breakfast bar or an island with stools offers extra workspace and acts as a barrier between the kitchen proper and any dining area.

5 Go to town with technology – it goes really well with traditional or contemporary furniture. Be brave with your choices. Chic new appliances, a good-quality oven and sleek yet practical storage units are essential. Fridge freezers with ice making and cold water are a real benefit if (like me) you have thirsty kids or have friends over for drinks and dinner.

6 Think about how you will use the space. If you are a keen cook, soft furnishings and detail will only take up work space and collect dirt. However, if you are more interested in the entertaining side, then you can be more decorative.

7 If you are happy with the existing layout of your kitchen but want a facelift, change your work surfaces. This will instantly transform and modernise a kitchen. Replacing cupboard doors or handles, substituting small round knobs for longer, brushed steel handles will also bring your kitchen right up to date.

8 Plan the lighting carefully, to give you the option to change the mood. Bright lighting for work areas and low level lighting is useful if you are going to eat in the kitchen.

Cheadle shop opening

We opened our new branch in Cheadle today and thanks so much to all the local retailers who made us feel very welcome. Thanks also to everyone who came and enjoyed a chat and a drink with us while looking through our unique range of kitchen displays. It was a lovely day with 3 appointments made for next week. Fab! But after all the champagne has been drunk and the nibbles nibbled I thought you might like to take a sneaky behind the scenes look at what went on to open the shop on time.

We saw these premises in early March

And when we went inside this is what we found.

Not a pretty sight. A lot of hard work ahead for Darren. 5 weeks to go until opening day. Gulp! Let the rip out commence.

Opening day 21 April 2012. Thrilled with the transformation!

Big thanks to Huw, Darren, Janet and Phil Stevens, Adrian the decorator, Bob my landlord, all our neighbours for endless tea when we didn’t have any power, Dale, Jason, Asad, Sam, David, Eric, Tony of Daisy Hill Electrics, John the Glassman and Mum and Dad. Thank you all so much for all your help and support. I know it’s a cliche but without you lot this wouldn’t have been possible. I really do appreciate it. Love to you all xxxxxxx

Great Good Friday Fish Recipe

We just cooked this for dinner, it’s a beautiful recipe from Gary Rhodes and is one of my all time favourite fish dishes. If you’re watching your weight simply make the mash potatoes with skimmed milk only and use just one tablespooon of oil in the dressing – still tastes amazing!

PANFRIED SEABASS WITH CHILI SPRING ONIONS AND CREAMY POTATOES

Serves 4

4 x 175-225g sea bass fillets

3 tablespoons soy sauce

3 tablespoons mirin (sweet rice wine)

a small pinch of five spice powder

3 tablespoons olive or sesame oil

salt and freshly ground black pepper

1 bunch of spring onions, finely shredded

1 red chilli, very finely chopped

plain flour for dusting

a knob of unsalted butter

450g large, floury potatoes, preferably Maris Piper, peeled and quartered

50g unsalted butter

75ml single cream or milk

salt, pepper and freshly grated nutmeg

Method

Boil the potatoes in salted water until cooked, approx 20-25 minutes, depending on size.

Drain off all water and replace the lid. Shake the pan vigorously, which will start to break up the boiled potatoes.

Add the butter and single cream or milk, a little at a time, while mashing the potatoes.

Season with salt, pepper and some freshly grated nutmeg according to taste.

The potatoes will now be light, fluffy, creamy and ready to eat. Keep warm until ready to serve.

To make the dressing, boil the soy sauce, mirin and five spice powder together, then remove from the heat. Mix with the olive or sesame oil and season with a twist of pepper, if necessary. Mix all of the spring onions with the chopped chilli.

To fry the sea bass, lightly flour on the skin side and season with salt and pepper.

Heat a frying pan with a little olive oil. Cook the bass on the floured side for a few minutes, then turn it over and adding a knob of butter and remove from the heat. The fish could take a little longer to cook, depending on the thickness of fillets.

Once the fish has been turned over, heat the dressing and add the spring onions and chilli mix. This must be warmed on a high heat and once the dressing is reaching boiling point, remove from the heat.

To present the dish, sit the seabass on top of a generous spoonful of soft mashed potato and spoon the spring onion and chilli around.

Absolutely delicious!