Our recipes contain common allergens. Always read ingredient labels, and do not cook or serve a dish if you are unsure whether it is safe for you or your guests.
Allergens
Many of our recipes use common allergens, including cereals containing gluten, eggs, milk, tree nuts, peanuts, sesame, soya, fish, crustaceans, molluscs, celery, mustard, lupin and sulphites.
- Check the label of every ingredient you buy. Recipes and products change, and brands differ.
- Some lessons cannot easily be adapted. For example, fresh pasta and sourdough are built around wheat flour, and the sauces lesson around butter and eggs.
- When you cook for others, ask about allergies and tell them what is in the dish.
Kitchen safety
- Keep knives sharp, cut on a stable board and curl your fingers away from the blade.
- Never leave hot oil unattended. If oil catches fire, turn off the heat and cover the pan with a lid or damp tea towel. Never pour water on it.
- Use oven gloves, turn pan handles away from the edge of the hob, and supervise children in the kitchen at all times.
- Follow the manufacturer's instructions for all equipment.
Food safety
- Wash your hands, and keep raw meat and fish apart from ready-to-eat food, with separate boards and utensils.
- Cook food to a safe core temperature. Use a probe thermometer: poultry 74 °C (165 °F), minced meat 71 °C (160 °F).
- Cool leftovers quickly, refrigerate them within 2 hours and eat them within 3 to 4 days.
Pregnancy and health conditions
Some recipes include ingredients not recommended during pregnancy or for people with weakened immunity, such as raw or lightly cooked eggs (in hollandaise, for example) and unpasteurised cheese. Ask your doctor if you are unsure.
General disclaimer
Recipes, techniques and any nutritional information in our Content are for general guidance only. They are not medical or dietary advice. You cook at your own risk, as set out in our Terms of Use.