BUTTER
Butter is unsalted unless stated otherwise. Do buy decent butter; all- (or predominantly) grass-fed, if you can.
DAIRY
The recipes have been tested using full-fat or whole dairy, unless stated otherwise.
EGGS
Eggs are large, unless stated otherwise, and always free-range for preference.
OVEN TEMPERATURE
Ovens run at varying temperatures and most have hot spots. A good, free-standing oven thermometer will do wonders for your cooking, helping you to understand your oven’s habits. These recipes have been tested in both conventional and convection ovens, always using an oven thermometer for accuracy. Temperatures are in degrees Fahrenheit and Celsius, but please remember that convection ovens run hot, so temperatures will need to be adjusted down by about 25 to 30°F (20°C): in practice this means that a 350°F (180°C) temperature printed in this book means turning the dial on a convection oven to 320°F (160°C).
SEASONING
In savory recipes, salt refers to flakes of sea salt, such as Maldon; in sweet recipes and baking, it’s usually best to use fine sea salt to distribute it evenly and subtly. Pepper refers to freshly ground black peppercorns. Season means adding sea salt flakes and freshly ground black pepper, to taste.
SPOON MEASURES
All spoon measurements should be level, unless stated otherwise.
WEIGHT/MASS/VOLUME
I use scales to weigh ingredients in grams and kilograms and have not tested these recipes using cup measurements. Conversion into cups has been provided by the publisher for this edition without retesting; where possible, follow the weight measures for best results, especially for baking.