Disclaimer
Last updated: September 25, 2026
Salt and sodium
This Site talks about salt constantly, as a flavour dial rather than a nutritional one. The balance meters describe how a dish tastes, not how much sodium it contains, and a dish marked high on salt is not a recommendation about intake. If you are managing blood pressure, kidney disease, heart failure, or following a sodium-restricted diet on medical advice, follow your clinician or dietitian rather than our seasoning guidance, and reduce added salt freely - the acid, fat and heat suggestions on each recipe are useful precisely because they add flavour without it.
Tasting as you cook
Our recipes encourage tasting and adjusting. Do not taste any dish containing raw or partly cooked meat, poultry, fish, eggs, or raw flour - wait until it has reached a safe temperature. Use a clean spoon each time rather than returning the same spoon to the pan.
Cooking temperatures and food safety
Cook fish to 145 degrees F, ground lamb and other ground meats to 160 degrees F, and poultry to 165 degrees F, measured with a thermometer rather than judged by colour. Refrigerate leftovers within two hours of cooking.
Nutrition information
Calorie counts and other nutrition figures on this Site are estimates only, calculated from standard ingredient databases. Actual values vary by brand, substitution, and portion size. If you manage a medical condition, consult a registered dietitian or physician rather than relying on these estimates.
Allergens
Recipes may contain or contact common allergens including dairy, eggs, wheat, fish, and soy. Miso pastes usually contain soy and often contain barley or wheat, and cheeses vary by brand. Always check your own ingredient labels and adapt recipes to your dietary needs.
Alcohol in cooking
Some recipes suggest deglazing with sherry vinegar or similar. Where an actual alcoholic ingredient is used, substitute stock or a non-alcoholic vinegar if you are cooking for children or for anyone avoiding alcohol.
No sales, no affiliate links
This Site sells nothing and contains no affiliate links within its recipes. We name no brands and receive no payment, free product, or commission for anything we suggest.
Results may vary
Every recipe is tested before publishing, but equipment, ingredients, and palates differ. Use listed times as a guide, taste as you go, and rely on the cues in each recipe.
Questions? Reach us through the contact page.