If a guest tells you they have a food allergy, do not panic. Allergies are common, well understood, and easy to cook around once you know how to ask the right questions and avoid cross-contamination.
Ask, then ask again
"What can\'t you eat?" is the first question. "How severe is it?" is the second. Some people avoid foods by preference; others react severely. Knowing the difference shapes how careful you need to be.
Read every label
Allergens hide in unexpected places. Stock cubes can contain milk; sauces can contain nuts; bread can contain sesame. If you didn\'t make it from scratch, read the back.
Clean as you go, twice
Cross-contamination is the silent risk. For severe allergies, use clean boards, clean utensils, clean pans. A trace can be enough.
Substitute, don\'t omit
If a recipe calls for butter and your guest is dairy-free, use a good oil. If it calls for cream, try coconut cream or oat cream. Skipping the ingredient often makes the dish flat; replacing it keeps the integrity.
Cook things you already cook well
Now is not the time to attempt your first soufflé. Choose a dish you make with confidence and adapt it; cook it once before your guest arrives if you need to test.
If unsure, ask the guest
Most people with allergies are happy to advise. Send them the menu in advance. It is far better to check than to guess.
