To toast nuts place on a baking tray and toast in the oven at 180ºC until golden or toast them in a frypan or under the grill. Take care as nuts release oil when cooking and can turn from golden to burnt very quickly.
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Slow cooker, crockpot and meal maker are all different names for an appliance which cooks food safely, slowly and unattended for hours, provided you follow the manufacturer’s instructions for your make and model.

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When cooking meat, check the colour of the juice which runs out when the meat is pressed. Clear juice and the meat is cooked through while pink juices indicate the meat will be rare.
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When cooking with chillies, make sure you wash hands thoroughly after touching them. The ‘heat’ of the chilli is in the pith and seeds so remove if a milder flavoured dish is required.
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Never re-freeze thawed food and only heat cooked food once after thawing.
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Thank you to Joy for this weeks tip: Egg whites should always be at room temperature before whipping. Be certain there is no yolk in the whites and that the bowl and beaters are perfectly clean. Cream, on the other hand, should be well-chilled. For the largest volume, chill the bowl and beaters before whipping.
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This weeks tip was sent in by Beverley. “I dehydrate much of the surplus fruits and vegetables I have access to in season. To deter weevil from laying eggs and spoiling the produce, I place several dehydrated bay leaves in each of the jars. This also works with foods in the store cupboard”.
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Chop 1 small onion, 1 carrot and 1 stick celery into small dice. Place in a saucepan. Add 3 cups cold water, 1 bayleaf, a few parsley stalks and a sprig of thyme. Bring to a boil. Cover and simmer for 30-40 minutes. Remove from heat and leave to cool. Strain through a sieve. Use as required. Stock will keep in the fridge in a covered container for 2-3 days. Alternatively freeze in covered containers.
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When you break an egg into a bowl and a piece of shell drops into the egg, use the egg shell to scoop out the offending shell piece as the two will attract, ensuring easy removal.
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When substituting dried herbs for fresh use half the amount of dried to fresh. Store dried herbs in airtight containers. Always check and use by the best before date.
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