Stocks Soups and Sauces
What is a stock? Stock is a flavourful liquid made by simmering bones, meat, vegetables, and seasonings in water. It’s used as a base for soups, sauces, stews, risottos, and…
November 2025
Keeping Food Safe
Defrosting Before Cooking If you don’t fully defrost something before cooking then there is a chance the temperature in the middle wont get high enough to kill any bacteria that…
Foodborne Pathogens
Food-borne pathogens are tiny organisms that can make you ill if they enter your body and can be found in raw meat & poultry, insects, animals and birds. The norovirus,…
Homemade British Faggots In The Air Fryer
My Dad can remember when he was a young boy eating faggots from the chip shop on a cold winters day to warm him up! I can’t say I’ve ever…
Pathogenic Bacteria
As with a lot of things, there are good and bad bacteria and it’s the bad bacteria that we need to be mindful of in the kitchen environment and avoid…
Cookery Conversion Chart – Oven Temps
🍴Cookery Conversion Chart – Oven Temps Gas Mark °C °F Description ¼ 110 225 Very slow ½ 120 250 Very slow 1 135 275 Slow 2 150 300 Slow 3…
Weights and Measures Conversion Chart
🍴Cookery Conversion Chart — Weights & Measures Conversions aligned to UK standards (metric cups at 250 ml). Weight conversions Imperial Metric Notes 1 oz 28 g Small portions 4 oz…