Food is at the center of many celebrations. That means if you’re ever organizing some event, you have to know how to put together the menu and the serving options, regardless of the size of the gathering itself.

A cafetière, sometimes referred to as a French press, is used to brew coffee. The raw grounds from somewhere like Seven coffee roasters are placed in the cafetière along with hot water, then a plunger is pressed down to leave nothing but the coffee itself. Whether you’re serving coffee in a café or providing it at the end of a meal in your restaurant, it makes sense to go for a cafetière, and here are just five reasons why:

This is deconstructed crumble with crushed pistachio. The crumbs are baked to a crisp and served as a garnish, scattered over skinned and sliced peaches poached in white wine syrup. The cooled fruit is piled over thick cream, with a swirl of heavily reduced syrup, the golden crumbs served separately.

Yesterday social media seethed with anger and contempt over a tomato salad. Yes, Nigella Lawson had posted a picture of her “old-fashioned tomato salad” on Instagram, and many responded like this Facebook user: “I REALLY hope this is a joke!? This is a dish of cherry tomatoes cut in half, with a squirt of salad cream . . . get over youself for goodness sake!!!” Lawson has form for outraging the public with her salad recipes — remember her deconstructed caesar one made of burnt lettuce with a fried egg on top? — but frankly the criticism seemed deeply unfair. Weren’t tomatoes and salad cream a British summer classic —…