What Growing Up in the 1970s Taught This Lanzarote Chef

With so much uncertainty in the world, Private Chef Nerina from Event and Catering Solutions Lanzarote is looking back at the simple food traditions, family knowledge and practical kitchen skills that can help us make the most of what we have.

There’s a lot of noise in the world at the moment, isn’t there? Everywhere we look, there’s another headline, another social media post or another suggestion that we should be preparing for something. Perhaps there’s something comforting about revisiting the simple traditions and practical skills we grew up with and sharing them and remembering what we already know.

Today marks four years since I said goodbye to my dad, and it’s brought back so many memories of growing up, family life and the simple things that made our home special.

I’m Nerina from Event and Catering Solutions Lanzarote, and having spent more than 25 years cooking professionally, I’ve learned that some of the most useful kitchen skills are also the simplest. My love of food has always been closely connected to family, and I find myself thinking about the lessons my parents passed on to me, often without even realising they were doing so.

Lessons from the family kitchen

Growing up in England in the 1960s and 70s, I don’t remember our kitchen being particularly fancy, but I do remember it being the heart of our home. There was always something cooking, something growing in Dad’s garden or a cake tucked away in a tin for Sunday tea.

Looking back, I realise just how much those ordinary family moments taught me about food, making things go further and looking after one another.

And with so much uncertainty in the world today, perhaps some of those old-fashioned lessons are worth revisiting.

I’d love to share more of those memories with you, along with a few forgotten kitchen tricks and recipes that deserve another outing.

And perhaps along the way, you’ll remember a few things from your own family kitchen too.

My dad had grown up during the Second World War, when ration books were part of everyday life. Like so many of his generation, he developed a real appreciation for simple wholesome foods, growing vegetables and making the most of every ingredient. Looking back, I realise how much of that practical wisdom became part of our own family life.

Mum would bake a fruit cake for Sunday tea, with enough left for the week, while inexpensive cuts of meat became slow-cooked stews. Leftovers rarely went to waste, often providing the starting point for another meal.

We didn’t have the enormous choice available today, but we knew how to make things go further. Those are skills worth holding on to.

Sharing a little goes a long way

One tradition I’m particularly pleased to see continuing is neighbours sharing what they grow. Here in Tinajo, where I live, we’ve swapped everything from aubergines, courgettes and pumpkins to figs, tomatoes, sweetcorn and even dragon fruit!

Even this morning this morning my neighbour Domingo shouted over the wall, beaming with a big smile, and presented us with a medium sized pumpkin. In return I gave him a large slab of iced fruit cake for him and his wife!

A few vegetables exchanged between neighbours can provide the makings of another meal, but the benefits go beyond the kitchen. It’s an opportunity to chat, exchange recipes and look out for one another.

And who remembers the power cuts of the 1970s? Out came the candles, the bread and butter, and if you had a coal fire, everyone would see who could make the most perfectly toasted piece of bread. If we had any crumpets tucked away in a tin somewhere, they would go over the fire too, using Mum’s carving fork or one of the fire tongs! Perhaps there would also be a tin of peaches with evaporated milk, a particular favourite of Dad’s.

Neighbours checked on one another, families shared what they had and somehow we all managed. It wasn’t always convenient, but what stays with me is that wonderful sense of community. A lovely reminder that sharing food, showing kindness and looking out for one another are things that never lose their value.

A little kitchen wisdom

What happens if the electricity goes off, you can’t use your usual cooker or you haven’t managed to get to the shops?

You may have more options than you think. Tinned chickpeas or lentils, sweetcorn, peas, olive oil and seasoning can make a simple salad without any cooking. Add tuna or jarred cooked potatoes for something more substantial.

There’s nothing wrong with using tins and jars. As a chef, I believe knowing what to do with your ingredients matters far more than how much they cost.

And sometimes comfort comes from the simplest things: a warm bowl of soup, a familiar meal or a slice of cake with a cup of tea. Food won’t solve every worry, but it can bring people together and offer a welcome sense of normality.

A little reassurance goes a long way

My aim over the coming weeks is to revisit practical skills many of us learned through family life, Brownies, Girl Guides and Scouts, from making something out of very little to preparing simple, inexpensive meals.

We’ll also explore different cooking methods, including gas hobs, outdoor barbecues and food that requires no cooking.

For now, my shopping tip is simple: next time you’re at the supermarket, pick up one extra cupboard staple you already enjoy that can be stored safely and eaten without cooking. Use it, replace it and gradually build a small reserve. Don’t forget drinking water, particularly here in Lanzarote.

I’m looking forward to sharing more with you, including some old-fashioned recipes and perhaps a chocolate tiffin cake along the way.

Looking back across the decades I realise that some of the most valuable things I’ve learned didn’t come from a cookbook, but from the neighbours friends and family members who cared for us and shared with us how to make the most of what we had to hand making sure no one was forgotten.

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If you’re planning a special gathering in 2027 or beyond, my diary is open. Dates can be reserved early, with menus and arrangements tailored together nearer the occasion.

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Contact Nerina

Email: nerinahowell@gmail.com
Phone: 0034 711 065 993
Website: www.eventandcateringsolutionslanzarote.com

Food is love made visible.