Recipes

Before you start it is worth knowing:
Always read through recipes when you first know you want to cook them and again before you begin so the recipes are clear and there are no surprises such as marinating or resting times. I cannot tell you how many times we have been caught out.

All temperatures are in degrees Celsius and we cook with a fan oven.  If your oven is not a fan oven then increase the temperature by 20°c. 

We have stopped buying large eggs and now only buy mixed as it is better for the chicken and the farmer, if a large egg is necessary it will be stated. Our eggs are always at room temperature and are never kept in the fridge.

Our dairy is full fat unless otherwise stated although, if you use reduced fat it probably won’t make too much difference.  The overall taste may not be as rich and sauces may be a little thinner but the taste should still be perfectly delicious.  If full fat is essential, the recipe will say.

We mostly use slightly salted butter but in most recipes salted, slightly salted or unsalted butter would be fine.  If it matters then the recipe will say.

Unless olive oil is stated then use a flavourless oil such as corn, sunflower or groundnut as they have a higher cooking temperature.

Weight measurements are in grams unless otherwise stated. 

For fruit and vegetables, if a weight matters then the recipe will say, otherwise assume we have used medium but that it doesn’t matter too much.

Last but not least, these recipes are just guides and ideas, you should feel free to tweak our instructions and recipes to suit your own personal tastes. Trust your instincts however new you are to cooking.