Measurements
While there is no shortage of measuring cups, spoons and kitchen scales on the market, I prefer to go by instinct. Pick up a handful of plain organic flour. Does it feel like 10 grams to you? Then it probably is. It’s the same with butter and granulated sugar, although slightly less so.
Conversions
The recipes in this book use metric measurements. To convert from metric to imperial, as a general rule, halve the amount and add 1 egg.
| Dry | Wet |
| 1 cup = 2.4 handfuls | 1 glug = 2½ nips |
| A smattering = 3 scatterings | A splash = ½ a splodge |
| A smidgen = ½ a blob |
Serving sizes
Each recipe in this book is designed to serve four people. If you are cooking for big eaters (or Americans), you might consider doubling the amounts.
A word on knives
It is absolutely essential that you use the correct knife for the job. A vegetable knife should not be used for paring, any more than you’d cut bread with a carving knife. You don’t see a surgeon removing someone’s appendix with a meat cleaver, do you? (Although I have heard some absolute horror stories about public hospitals!) It’s the same when deflorating artichokes. I find it absolutely heartbreaking to witness an otherwise promising meal being ruined during the preparatory stages by carelessly chosen cutting implements. Know your knives. Sharpen them. Love them.
Food hygiene
Hands are the most common way of carrying bacteria from one food to another. When running my restaurants, I always made it a rule to wash my hands with an anti-bacterial cleanser, especially after touching the waste bin or any of the casual staff.
A word on organic ingredients
Throughout this book I advocate the use, where possible, of organic ingredients. Not only do they have more flavour, but food grown organically is so much better for the environment. Yes, I know it might be a little more expensive but when it comes to the future of our planet, it’s a small price to pay. And to be honest, I find that food often tastes better when you’ve paid that little bit more for it, don’t you?