Notes on the Recipes

• All ingredients are given in imperial, metric and American measures. Follow one set only in a recipe. American terms are given in brackets.
• All spoon measures are level: 1 tsp=5 ml; 1 tbsp=15 ml
• Eggs are medium unless otherwise stated.
• Always wash, peel, core and seed, if necessary, fresh produce before use.
• Seasoning and the use of strongly flavoured ingredients such as garlic and chillies are very much a matter of personal taste. Adjust to suit your own palate.
• Always use fresh herbs unless dried are specifically called for. If you wish to substitute dried for fresh, use only half the quantity or less, as they are very pungent. Frozen, chopped varieties have a better colour and flavour than the dried ones if fresh have been called for.
• All can and packet sizes are approximate as they vary from brand to brand. For example, if I call for a 400 g/14 oz/large can of tomatoes and yours is a 397 g can, that’s fine.
• I usually use sunflower or olive oil, but any good-quality oil, such as safflower or groundnut (peanut), will do just as well, if you prefer. I don’t recommend the cheap ones just labelled ‘vegetable oil’ – their flavour is not good, and so they are particularly unsuitable for dressings.
• I have called for butter or margarine, cream and crème fraîche in many recipes. To reduce the fat content, use low-fat varieties, but do check that the spread you buy is suitable for cooking. Also take care with low-fat cream and crème fraîche, which may curdle if boiled, so should only be added at the end of cooking. To prevent curdling, blend a low-fat variety with 5 ml/1 tsp cornflour (cornstarch).
• Cooking times are approximate and should be used as a guide only. Always check food is piping hot and cooked through before serving.