My colleague Harriet Fitch Little is one of those people who's outrageously talented at making things beautiful.

I'm with her in the London Audio Studio, and even though we've worked together a lot and our internet friends, we've just met in person for the first time.

I feel that I already know that you are an expert at hosting and making dinner and that like you are

an aesthetic genius and you always seem to be carrying a bouquet of wildflowers around and even today

you came to the studio and you brought me a little homemade muffin that you had made you just know

what you're doing that feels like that's real sort of disgusting domestic goddess territory, isn't it?

Like I just wooft everywhere with like flowers and homemade muttones.

No, you're also a genius, brain, and complex sticker.

Harriet recently became our food and drink editor.

As you can tell, she's aware that this whole world of food and drinks can quickly turn into something a bit too precious.

But she's not precious or preoccupied with trends or making things perfect.

Harriet's also like this when it comes to hosting dinner parties.

And she's devoted this week's entire issue of the FT Weekend magazine to dinner parties

as a theme.

To her, a great dinner is simple.

It's about having your friends over and creating a really nice time in a way that feels like

you.

I'm not very good at being the person who sort of like turns from person A to person B and says, well, you've got this in common.

What I far prefer being is the person who's like in the kitchen with lots of things like boiling over.

Who can sort of like occasionally like rush through the door and say something interesting and like top up people's glasses.

So I think that's always

what has drawn me to dinner parties as a form of hosting. Right. Today, Harriet gives us some

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