Food & Ingredients

Pasta has become a firm family favourite in the UK with it gracing dinner tables daily in a variety of forms from pasta bakes and macaroni cheese to lasagne and carbonara. Pasta is cooked by immersing it into boiling water and cooking it in the water so that it absorbs the water and becomes softer. […]

When you’re combining ingredients for a recipe, your focus may be on what each element will add to the overall taste profile. However, it’s also important to consider how ingredients will interact with each other, and whether there’s a conflict. Dough recipes such as pizza often include both active yeast and salt, but it’s important

Smoked mackerel is the perfect rich, oily fish choice for any meal of the day. But unless you’re a professional in the culinary world, it can be a minefield figuring out which foods can and cannot be frozen. Knowing whether or not you should freeze something is especially when it comes to meat, fish and

Every country has its own particular culinary delights, some can easily be found in other places, but others less so. Pudding mix is a well-established cupboard ingredient in the US and is used in homes all around the country. There is no “vanilla pudding mix” product available on UK shelves, but we do have an

Choosing the right oil is crucial when cooking steak. By reading our analysis of three common cooking oils (olive oil, sunflower oil and vegetable oil), you’ll be able to choose the ideal oil for every method of cooking steak.   Should You use Olive Oil to Cook Steak? Olive oil can be used to cook

Bulgar wheat, also sometimes known as bulgur wheat, is one of those great high-nutrition ingredients that’s super easy to work with. The whole grain cracked wheat slips in well to a whole host of dishes, works as a great substitution for a range of other foods, and is not only easy to store, but also

When it comes to chillies and chilli peppers, it isn’t simply a case of red ones being hotter than green ones, or vice versa. Different varieties of chilli peppers will have different heat levels, marked by the Scoville scale.   Not only that, different varieties of pepper will come in different colours. As well as the

Ready-to-eat prawns are just as the name suggests: ready to eat, right out of the bag. You can tear open the packaging, straight from the fridge, and pop the prawns in your mouth without fear of upset stomach consequences. The prawns will have already been peeled, saving you the fiddly, hard work. They will also

Yes, you CAN fry fish fingers. In fact, some people would argue that frying them is the best way to cook them, leaving them with a crunchier outer coating.  Oven-cooking fish fingers can sometimes leave the fish inside dry. By frying them, either shallow-frying in a frying pan, or deep frying in a deep fat

Porridge has been around for thousands of years and the practise of adding milk or water to oats and cooking it is still a popular one around the world today. In some countries, porridge is a savoury dish that is eaten with vegetable toppings and spiced with savoury flavours. In the western world porridge is