Frequently Asked Questions
CulinaryWhat do I do if I haven’t got an ingredient?
Can I suggest/request recipes?
What do I do if I want to cook for 100 people?
How do you determine your portion sizes?
Should I trust my oven?
OtherWhat do I do if I have a question that isn’t answered here?
Q. What do I do if I haven’t got an ingredient?
A. The simple answer is to either leave it out or substitute it for something similar (this obviously depends on the particular ingredient you are missing, if you are cooking, for example, roast beef and don’t have any beef, you may have a problem). Almost all the recipes will still be delicious, just slightly different.
Q. Can I suggest/request recipes?
A. Yes, you can, but we make no guarantees that we will cook them and put them on the site. If we receive a significant number of requests or suggestions for a certain recipe or a particularly interesting suggestion we will probably put it onto the site.
Q. What do I do if I want to cook for 100 people?
A. The easy part is simply multiplying the quantities of the ingredients to reach the desired number. The cooking times should remain the same if you a cooking a different number of individually portioned dishes (such as pork chops), if you are cooking a single large item that gets portioned after it has been cooked (such as a roast piece of beef) the cooking times are given by weight and can be easily calculated. The cooking temperatures will all stay the same. Also, we suggest you carefully plan the practicalities of how you’re going to cook it all and probably get someone to help!
Q. How do you determine your portion sizes?
A. Our portion sizes are based on what a typical adult should be eating, as well as being dependant on the portion a dish will naturally create (for example, we would suggest 1 lamb shank per person, because that is a natural portion for that dish).
Q. Should I trust my oven?
A. No. The built-in temperature probes in domestic ovens are wildly variable and often inaccurate. All the temperatures we give in the recipes are the actual temperatures, read using an oven thermometer. We strongly suggest you buy one (they are quite inexpensive) and permanently keep it in your oven. It can save you countless hours of wasted time and heart-ache.