VOLUMES
| Metric | Imperial |
| 5ml | 1 tsp |
| 15ml | 1 tbsp |
| 25ml | 1fl oz |
| 50ml | 2fl oz |
| 100ml | 3½fl oz |
| 125ml | 4fl oz |
| 150ml | 5fl oz (¼ pint) |
| 175ml | 6fl oz |
| 200ml | 7fl oz |
| 250ml | 9fl oz |
| 300ml | 10fl oz (½ pint) |
| 500ml | 17fl oz |
| 600ml | 1 pint |
| 900ml | 1½ pints |
| 1 litre | 1¾ pints |
| 2 litres | 3½ pints |
LENGTHS
| Metric | Imperial |
| 5mm | ¼in |
| 1cm | ½in |
| 2cm | ¾in |
| 2.5cm | 1in |
| 3cm | 1¼in |
| 4cm | 1½in |
| 5cm | 2in |
| 7.5cm | 3in |
| 10cm | 4in |
| 15cm | 6in |
| 18cm | 7in |
| 20.5cm | 8in |
| 23cm | 9in |
| 25.5cm | 10in |
| 28cm | 11in |
| 30.5cm | 12in |
ALWAYS REMEMBER
• Use one set of measurements – never mix metric and imperial.
• Ovens and grills must be preheated to the specified temperature before cooking.
• All spoon measures are for calibrated measuring spoons, and should be level, unless otherwise stated.
• Eggs are medium and free-range and butter is salted, unless otherwise stated.
• Always buy the best-quality meat you can afford.
A super-easy nibble to serve alongside drinks.
Serves 12
Hands-on time: 5 minutes, plus cooling
Cooking time: about 15 minutes
1 tbsp sunflower oil
2 tsp English mustard powder
2 tsp garam masala
1 tsp mild chilli powder
1 tsp salt
250g (9oz) mixed unsalted nuts
100g (3½oz) macadamia nuts
2 tbsp maple syrup
Per serving 213 cals, 5g protein, 19g fat (3g saturates), 5g carbs (3g total sugars), 3g fibre
1. Preheat the oven to 200°C (180°C fan) mark 6. Pour the oil into a large roasting tin and heat in the oven for 5 minutes.
2. Meanwhile, in a small bowl, mix together the mustard powder, garam masala, chilli powder, some freshly ground black pepper and the salt.
3. Add all the nuts to the hot oil in the roasting tin. Sprinkle over the spice mix and drizzle with the maple syrup. Mix to coat. Roast in the oven for 10 minutes until golden, tossing after 5 minutes.
4. Empty the nuts on to a baking tray and leave to cool completely before serving.
Once cool, store in an airtight container for up to 2 weeks.
An easy cheat’s version that’s just as tasty!
Makes 24 cheese straws
Hands-on time: 25 minutes, plus cooling and chilling
Cooking time: about 20 minutes
Oil, to grease
Plain flour, to dust
500g pack all-butter puff pastry
125g (4oz) mature Cheddar cheese, grated
1 egg, beaten
Poppy or sesame seeds, to sprinkle
Per canapé 105 cals, 3g protein, 7g fat (5g saturates), 8g carbs (0g total sugars), 0g fibre
1. Preheat the oven to 200°C (180°C fan) mark 6. Lightly grease two large baking sheets.
2. Lightly flour a work surface and roll out the pastry to a rough 30.5 x 40.5cm (12 x 16in) rectangle. Sprinkle two-thirds of the Cheddar over one side of the pastry. Fold the pastry in half and roll briefly to stick the layers together. Re-roll the pastry into a 30.5 x 40.5cm (12 x 16in) rectangle. Trim the edges to neaten, then slice into quarters to make four smaller rectangles.
3. Cut each rectangle horizontally into six strips. Take one strip, brush it with beaten egg, sprinkle over some seeds, then twist and place on one of the prepared baking sheets. Repeat with the other strips, spacing them well apart. Chill for 20 minutes.
4. Sprinkle the remaining cheese over the strips, plus extra seeds, if needed.
5. Cook in the oven for 15–20 minutes until puffed up and golden. Transfer to a wire rack to cool slightly and serve warm or at room temperature.
Make up to 1 day ahead. Once cool, pack into an airtight container and store at room temperature. To serve, reheat in a single layer on two greased baking sheets in the oven, preheated to 200°C (180°C fan) mark 6, for 10 minutes.
These beauties are real show-stoppers. Make sure you have enough to satisfy demand!
Makes 12 Scotch eggs
Hands-on time: 25 minutes
Cooking time: about 20 minutes
300g (11oz) Cumberland pork sausages, about 5
Plain flour, to dust
1 large egg, lightly beaten
75g (3oz) dried breadcrumbs
12 hard-boiled quails’ eggs (see GH tip, here)
2–3 tbsp vegetable oil
Sea salt flakes and mustard, to serve
Per half egg 69 cals, 3g protein, 5g fat (1g saturates), 4g carbs (1g total sugars), 0g fibre