Here you can find out about some of the benefits to being a member of our website.
Have you ever found yourself cooking away, following a recipe word for word, when all of a sudden a gut instinct kicks in that, perhaps the watercress soup you’ve been cooking should not be dark brown at this stage? Will it turn into the attractive green the recipe description promised? Or is it ruined? Are the potatoes you cut the right shape and size? It just said roughly chop... and when it said brown the onion, how brown is brown?
We have experienced this first hand and we can’t stand the uncertainty a typical recipe almost always has. This is why each and every recipe we have has large, clear photographs of all the key stages during preparation and cooking, illustrating in detail what needs to be done and what it should look like at that point in the recipe.
We also try to avoid visual clutter in our photos, so you won’t see a farmhouse kitchen in the background or a chequered tablecloth, scattered with cutlery, freshly cut flowers and dozens of other dishes. We just show you simple, honest photos of exactly what you need to know.
All of our recipes were conceived and written by us, using plain English and avoiding unnecessary technical jargon. They are easy to follow, detailed and thoroughly tested for accuracy. (They have also been extensively tested for deliciousness.)
Our principal recipe writer, Andy, was classically trained and spent several years as a chef in the restaurant of a very well known British 5-star hotel. He has also spent time working in a Michelin-starred restaurant near London (so he knows what he’s doing).
What’s more, we are actually real people, and we try to be as friendly, approachable and helpful as possible. So we will always try to answer your questions and help solve any problems you might have (provided they are of a culinary nature - we can’t really advise on stock market investment, thermo-nuclear physics or Middle East foreign policy. We’re food people, you see).
Do you want to scream when you see a recipe written in American cups? Do you think that metric grams are just another European Union conspiracy? Does Fahrenheit baffle you? And how big is a teaspoon anyway?
All these questions can become a thing of the past because, whatever your preference, all you have to do is log into your user account and you can specify your choice for the units of measurement. These then apply to all the recipes and across the entire website, so whether your preference is metric or imperial, or even if you like measuring your liquids in Australian pints, your weights in metric grams and your distance in inches, you can do so.
With an account, you will no longer have to put up with all the adverts cluttering the screen and demanding your attention. It’s just you and the recipe (and the navigation menu) in a sea of culinary tranquility.
£9.99 is about half of what you would pay for a celebrity chef’s latest book, which you would flick through and then put on the shelf, with all the others, to gather dust. Traditional cook books don’t have easy to navigate hyperlinks, easily emailable authors, nor are they regularly updated with all new recipes and new ideas (unlike our website, which has all of those things).
You can find out more about us on our About us page and our Frequently Asked Questions page has many of the questions we imagine would be asked frequently if we hadn’t already answered them.
Still not convinced? Try some of our recipes with full photos for free...
... to sign up. It costs £9.99.
Goulash
Spatchcock Poussin
Gravadlax
Pork Ribs
Potato Dauphinoise
Pea Soup
Béarnaise
Stuffed Tomato
Chocolate Brownies
Crème Brulée