At the center of the kitchen the fire is burning on a thick layer of clay laid directly on the floorboards.
The working area is limited to control the extent of the fire, fed by chips of split wood. Stones are used to prop up the pot in which the gruel is cooking; others, heated in the fire, will be used to cook meat and flat cakes.
Add to this the risk of the floorboards catching fire, ever-present hordes of fleas and semi-darkness such that only groping around will help you find a wooden cup, a spatula or a firwood stirrer, and you start to get an idea of Neolithic cooking conditions.
Finally, let's not forget the foggy atmosphere of a house where the smoke filtered out very slowly through the roof.