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 you have 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 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.

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.