Welcome to the free tour!

Here we hope to show you some of the features of our website. The tour will give you a good idea of what we are about, who we are and what we are trying to do. Feel free to navigate through the tour and try out our selection of free recipes at the end of it, but don’t forget to sign up afterwards! It’s really easy... you could even say it was a piece of cake... well, lemon tart! Ha!

Step by step photos!

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.

Well written, original recipes!

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).

Need to know more?

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.

Customizable Website Preferences

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.

Changeable Backgrounds!

You also have the option of changing the website background to suit your mood, so if you get bored of the default broccoli background, you could have red cabbage, blackberries or any one of the seven, lovely backgrounds available (you can even download them to your computer and use them as a desktop background!).

Very Reasonable Price

Because we don’t carry advertising and because we’re not sponsored by anyone, we have to make a modest charge. It’s £9.99 a year - that’s about the price you would pay in a supermarket for a ready-cooked pre-prepared meal for four, including all the flavour enhancers and other additives.

£9.99 is also 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, so there will always be plenty for you to choose from (unlike our website, which has all of those things... and more).