I think it is true to say most people love the idea of home made dishes. Whether nostalgia or the desire for healthier living; the notion of meals prepped with a personal touch in the home kitchen fills our taste imagination.

The market for cooking tv shows and the accompanying dvd and book is a multi-million pound industry. If you are an extrovert and don’t mind using the odd personality trait then you either swear or joke to the top of the pile. Add a foreign accent to be the darling of morning tv and you’re made.

For real cooking advice then YouTube, Facebook reels, and TikTok are the places to be. Often real chefs are here who don’t appear on tv yet have the experience and wish to pass it on. What has this got to with today’s post? Well, let me consider with you for a moment the title of this post, and what it suggests.

If you prepare food in the kitchen than it could be frozen chips in the air fryer, ready meal mains in the nuke and a bag of steamer veg hissing away; and that would be home made. It was prepared and cooked in your kitchen. You could easily make and serve the same exact dish every evening of the week, with little difference between each placing.

If you’re think there’s more to it, then you’re right. This method you buy all the ingredients needed as stated in the cook book and proceed to create an exact replica of ‘page 47’. Tirelessly squinting between the written word and the contents of your cookware.

Of course, you may have subscribed to a box delivery containing everything you need for that foolproof Masterchef experience. In all cases where is your flair? How imaginative are you and why don’t you bring that to the table?

Following instructions in a slightly aroused state of panic is a kin to a recently qualified driver who still requires input from the co-pilot.  So that’s homemade in a nutshell but what of home cooking?

The best tv cooking show was “Ready Steady Cook”. A non-cook would be teamed with a professional and would be given a budget of £5 to spend on groceries with them choosing based upon a dish of their liking. The chef’s job was to come up with something within the timescales. Two teams with judging by a studio audience. The contestants pitching in and being led by the pros.

Now that is cooking: utilising what is available to make something tasty and without reliance on cookbooks or recipe planners.

Without being condescending, I pride myself on being someone who can see the larder, and immediately see the plate. That doesn’t make me a great chef; more a practical feeder of diners.

Here then is a dish I made recently using a pack of quality beef meatballs. The obvious dish would be pasta orientated – a lush tomato ragu with extra grated Parmesan and sprinkles of basil for extra presentation.  I steered well away from the obvious. Mrs LatestSupper now works for a supply company serving the grocery market. They are primarily producers of pre-packed meat. Occasionally there is an overstock and instead of waste; they are offered to staff for free or at a greatly reduced price. Our freezer is home to many a meatball as well as finest steak mince, wagyu burgers and some very spice beef koftas.

My urge was to try one of our favourite dishes when eating out. Souvlaki with skin on chips and a pita. I love tzatziki with mine, alas Mrs LS has an allergy to cucumber and favours the hummus.

Souvlaki, if you didn’t know translates as ‘skewered’, therefore a myriad of meats, vegetables and fish can be on the menu. Traditionally it’s chicken or pork. What gives the dish a uniqueness is the garnish. Chunks of meat are arranged with red onion and red or green peppers. This is covered in a cooking sauce of olive oil, oregano, and mild mustard.  My version used the fine meatballs and some homemade dinner rolls as I hadn’t prepared any pita. That’s ok because as recipe books state; “serving suggestion”.

Was it, easy, quick, tasty, and a crowd pleaser? You bet ya! Proving that home-cooked beats home-made any day of the week.