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This article provides a guide to choosing the right size and shape of cake tin. I describe the impact that the cake mould has on the structure, and why the depth of the tin is important for achieving an even rise. I explain how to swap a round tin for a square tin, and how to adjust a recipe to use a larger or smaller tin. A conversion table is included to show the relative volumes of standard cake tins.
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This article explores the corrosive effects that stress has on our bodies and to our general wellbeing. I recommend over 60 changes that you can make to your life in order to improve how you recover from, avoid and react to stressful situations. These recommendations are grouped into categories which can be read independently from one another.
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This article tells you everything you need to know to make delicious and authentic curries every time. I describe the role of spices, what they taste like, and how to cook them so that they release their flavours. I list the simple cooking sequence which most curries follow, and how to make your own curry pastes.
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This article tells you how to make plant-based milk from nuts and seeds. I explain why soaking and skinning the nuts gives a richer flavour and texture, and what to do when your nut milk separates. I also include some suggestions for using up the leftover nut pulp, including instructions for making your own almond flour.
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This article provides an in-depth guide to working with gluten-free flours. I discuss what purpose gluten serves in bakes, and how to achieve the same effect when using gluten-free ingredients. I briefly describe the physical properties of each gluten-free flour, and assess what effect they have on a bake. I offer recommendations on which ones are the most suitable to use, and some advice on solving common problems.
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This article provides a short introduction to preserving food. It briefly describes the microbial activity that causes food to spoil, and what can be done to stop these bacteria from growing. The 12 most common methods of preserving food are listed, along with links to the longer articles that explore each one in more detail.
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This article examines how freezing works, and provides practical advise for storing foods at home. I describe what effect freezing has on food, and which items should not be kept in a freezer. I recommend how to freeze foods to optimise their quality and longevity, and provide some tips on organisation. I also discuss food safety, and maximum storage times.
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This article examines how refrigeration works, and provides practical advise for storing foods at home. I describe what effect refrigeration has on food, and which items should not be kept in a refrigerator. I recommend how to refrigerate foods to optimise their quality and longevity, and provide some tips on organisation. I also discuss food safety, and maximum storage times.
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This article provides a guide to replacing butter with lard in baking recipes. I describe the role that fat plays to effect the structure and flavour, and the difference between using a solid fat and a liquid fat. I provide a simple set of instructions for adapting recipes, including a conversion chart, and recommend which recipes are most appropriate for substitution.
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This article provides a guide to replacing butter with olive oil in baking recipes. I describe the role that fat plays to effect the structure and flavour, and the difference between using a solid fat and a liquid fat. I provide a simple set of instructions for adapting recipes, including a conversion chart, and recommend which recipes are most appropriate for substitution.
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This article tells you everything you need to know about making stock from animal bones. I list the ingredients that you need, the cooking technique, and explain why long and slow cooking is so important for unlocking nutrients and releasing them into the cooking liquid. At the end of the article, I include some recipe suggestions that use stock as a base.
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This article provides a guide to replacing butter with coconut oil in baking recipes. I describe the role that fat plays to effect the structure and flavour, and the difference between using a solid fat and a liquid fat. I provide a simple set of instructions for adapting recipes, including a conversion chart, and recommend which recipes are most appropriate for substitution.
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This article provides a short guide to replacing wheat flour with ground almonds in baking recipes. I compare the physical properties of both, and describe what affect they have on the structure and flavour of a bake. I provide a simple set of instructions for adapting recipes, including a conversion chart for the amounts to use.
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This article provides a guide to replacing sugar with honey in baking recipes. I describe the role that sugar plays, and compare the different types of sugar that are commonly used in baking. I provide a simple set of instructions for adapting recipes, including a conversion chart, and recommend which recipes are most appropriate for substitution.
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