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Food and Ingredients News

Foods that are naturally healthy for body, mind and soul

Readers and followers of cookerycourses.co.uk over the last year will have picked up little hints and tips that, as much as we cover food in general on this website, my heart beats with a passion for healthy eating.

I’m not talking processed ready meals to fit nicely into a points program to reduce/maintain weight – if that’s your idea of how to cook healthy and nutritious food, then me and you need to have a little chat. I’m talking about taking nature’s own goodness and deriving nutrition out body can actually do something proactive with. Not just satisfy a hunger, but develop your body the way nature intended us to be.

One of the key factors to being able to lose weight and keep it off is having a mind capable of dealing with the fact that, in order to be your best you have (probably) got to go through a life-changing process. Where many people fail is that there is not focused enough to determine the truth in that or retain the will power to help realise any targets, dreams and goals you set yourself to become a healthier, slimmer more active and attractive person.

Whilst there is a profusion of differing ways purported to help your body online, there’s a lot less about how we can fuel our mind to make it perform at it’s sharpest. So, today and tomorrow, we’re going to look at just that based upon an article in The Cooking Academy this weekend entitled Top 10 Brain Foods.

1. Blueberries – this little star deserves a medal! Not only is it one of many a fitness trainers’ recommended Superfoods, now it’s being recognised as a key ingredient to help with cognitive performance. It’s widespread mind-issue tackling functions and ability to burn more calories than are included in its indigo, squishy body are not the only powers the blueberry has, either. According to it, it can help reduce the impact of free radicals through its high antioxidant content and can help reduce the signs of ageing. No wonder they’re about a pound for a vacuum pack of ten in the supermarket!
2. Salmon – it’s amazing how many of the foods commonly accepted to help the body reach its optimum are also accredited with helping your brain do the same. Whilst tuna is high in essential Omega-3 too, the helpful oil found in salmon is a much purer derivative. Both contain high levels of protein, too and, according this new research salmon promotes the growth of healthy brain tissue as well as staving off many of the symptoms and causes of dementia and Alzheimer’s disease.
3. Linseed – these little seed pellets are dense with ALA and, when released, the healthy fat boosts performance of the cerebral cortex. This particular segment of our cerebrum is responsible for sensitivity and touch and without its function, sight, smell, sound and nervous reaction would be severely dampened. Linseed is also extremely helpful in weightloss, helping to keep the intestinal tract clean, allowing you to derive the maximum amount of nutrition from the food you eat, staving off starvation that little bit longer.

Okay, those are three good starters, beneficial to both body and mind. And, of course, for your ever-loving soul, if you share this knowledge with friends, family and anyone who you think could benefit from a change in their diet.  Join me tomorrow when we’ll look at the final seven selections and how they can bring us to the peak of physical and mental conditioning.

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Cookery Courses News

Low GL diet will leave you feeling Grrreat about yourself

It’s no use denying it, we all like to get our money’s worth. When cookery courses deliver both inspiration in the kitchen and also give you a metaphorical package that you can take away to deliver a healthier lifestyle, then they’ve ticked all of the ‘value’ boxes in one hit.

Whether you agree with a vegetarian lifestyle or not (thought I’d better redress the balance after the Meat Advisory Panel last week), there are evidential benefits that you can take from the plethora of plant-like ingredients that other menus don’t offer.

Whole Food Matters is running a four week cookery course at the end of the end of September that will not only show you how to get the greatest gratification from your greens, but will also garner a growth in your gift for grasping a gregarious side of your nature to spread the word beyond the granite work surface of your kitchen so others can grasp the gravitas of the grandiose goal of the course. G-g-g-grrr, I’m gobsmackingly great today!

From High Volume G’s and Gr’s to Low GL, the premise behind this series of cookery classes.

Many people turn to vegetarianism as a way to lose weight, cutting out all of the natural fats that can be found in meats believing that they’re all harmful. There’s a tome I could right on how wrong that is, but that’s the media for you (and, before you start writing in, I do mean ‘right’, not ‘write’ – bless).

The issue a lot of people have with being overweight is admitting it, first to themselves then acting upon it in socially – it’s sort of like a public admission, saying ‘hey, look, I know I’m fat, right?’ But that is the first milestone if you’re going to do anything to actively reduce the excess poundage. That’s what this course is about.

Without giving too much away, WFM is supplementing the vegetarian cookery course itself with diaries and recipes as well as offering a weigh-in every week.

Taking into account your BMI and the readout your existing body-make up gives you, you can then implement the Low GL diet in a way to shed the pounds over the four-week period and beyond.  And this really is where WMF has gone a step further, identified the key issues associated with other cookery courses to help lose weight and where they may have failed and done something about it.

Firstly, the price of the whole four-week course is at a cost – no, I’d say an investment in yourself – that I’ve seen single classes go for, especially in The Smoke. But after the first four weeks, for a nominal fee, you can extend the session in weekly, biweekly or monthly drop-ins to get an update and check your progress either at Health & Herbs and/or Moycullen, where there will be encouragement and a tad more advice to keep you on track for your weightloss goals.

So, if you’re up and around Galway, intrigued with herb-ilicious cookery, Low GL diets and perhaps looking to shed a few pounds, Liz and the gang can sure accommodate you this September.

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Food and Ingredients News

So why is iron essential to one’s diet?

The advantage of taking in iron from red meats – your pork (yes, it looks white, but it’s from a pig, so it’s red), lamb, beef and boiled sardine – sorry, not that last one; just put that in as a red herring – is that haem iron, the derivative from such cuts, needs no other ingredient to create the synergistic reaction of your body breaking down and absorbing the iron as it needs from non-haem from plants. Don’t tell me you’ve forgotten already…here’s the link to part one, if you’ve got to recap: Iron deficiency rife amongst women of child bearing age?

Up to this point, you’ve not got a clue what haem is, have you, if you’re honest? Even the spellchecker in OneNote is putting a wiggly red line beneath it. But if I was to extend that to haemoglobin…aah, the light dawns!

According to MAP, the Meat Advisory Panel, we are falling short in our haem iron intake, which is key in the formation of haemoglobin, without which our body would be starved of necessary levels of oxygen as that’s what it does – transport oxygen around the body to where it’s needed through the blood stream.

The repercussions of low-iron are not only the obvious condition, anaemia, but can also be mistaken for period pains, too. If you’re an insufferable insomniac, become short of breath, exhibit exhaustion get migraines and feel fatigue in the muscles, then just think back over the last few days and work out how much iron you’ve actually taken in. Indeed, the latest study showed that women of childbearing age and girls in their teens registered highest in the levels of reduced iron. It doesn’t take a genius to work out what’s going on, does it?

Okay – so that’s the science bit over. Red meat in your diet – if you’ve been ignoring it, don’t; not unless you can derive a suitable level of iron from the other sources as indicated earlier in the article. Okay, you may say that MAP has a vested interest in getting us to eat more meat, but there’s no getting away from the fact that iron is critical for our health and well-being.

Some people shy away from red meat as they don’t know how to cook it or handle it safely in the kitchen, with cross contamination, warm and cold meats, how to store it once cooked – get yourself on one of our many cookery courses to find out the best way to derive nutrients from red meat, how to handle it and, most importantly, how to cook red meat to ensure you deliver nutritious, tasty food, without giving your family high blood pressure or depriving them of their haem!

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Food and Ingredients News

Iron deficiency rife amongst women of child bearing age

You know when someone cuts themselves, or worse luck, when you cut yourself and you pick up the odour of that metallic tincture? There’s a reason for it. Blood contains iron. Specifically, haem iron, different to the iron in plants, pulses, greens and wholemeal bread, which is non-haem iron.

I know – you’re thinking “What on earth is this bloke on? We’re doing cookery courses!” Bear with me – there is a point to this. Bit more science, then we’re into the cookery bit, promise.

Non-haem iron – the planty, grainy stuff (you should have seen how technical the original research piece on this got – you’ll be glad I failed chemistry, honest) – relies pretty much on the intake of other substances to control how the body deals with it. For instance, if you have cereal with OJ, then the vitamin C from the juice helps the body’s digestion of the non-haem iron found in the grain. If, on the other hand, you enjoyed your cereals but were worried about iron intake found in them because of high blood pressure, for example, you’d derive your enjoyment from bran as the high fibre content acts as a natural sweeper to get rid of the non-haem iron before it has chance to absorb. Drink a cup of tea with it and the tannins therein will have a similar ushering effect out of the system before the non-haem has a chance to react – all in moderation, of course – if you were to eat a box of bran, one cup of Liptons wouldn’t shift all of the iron, you understand.

But what’s concerning the medical councils is that we’re not getting enough iron in our diets, full stop. Or perhaps that should be, as the yanks say, period.  Ah, see! Getting around to the foodie stuff, now.

Whilst there have been reservations in the past about our intake of red meats leading to high blood pressure and inflaming the symptoms of conditions such as gout (nothing at all to do with the ale, red wine, sherry and port, yer honour), there is now the consideration we’ve not got enough metal to steel our mettle. See what I did, there?

Keeping up so far? Good-ho!  Right – take a break and a cup of char to wash away all of that iron from your breakfast cereal and join me in five for part two, Why is iron so essential to one’s diet?

 

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Cook Books News

Why we should all take a Leith out of Prue’s book

Wow, Prue Leith is 72. I’m shocked.

For the last few years I’ve been a huge fan of The Great British Menu and, whilst not always agreeing with the judges (not that they often agree with each other), one thing I certainly would have argued the toss of a pancake over was that the rose between the two thorns was of pensionable age. Must be something about the South African sun in her native homeland, although she’s seen precious little of that whilst forging a career in cookery at all levels here in Europe for the last five decades.

Earlier this year, we honoured Oliver Peyton‘s achievements in the UK catering industry, although like Prue, he’s not a native of these shores; rather, he came here from Ireland before whipping up a storm making him qualificant for both his honour in the Queen’s birthday list and to leave his judgement beyond question on The Great British Menu panel.

If the gaunt Irishman’s assessment is felt to be not entirely accurate, there are few more qualified than Prue to call it into judgement – what a career in our industry she has had, seriously mismatched against many far less qualified who seem to have shot to fame on the small screen in recent times.

Okay, she may have started at the lower end of the corporate ladder, picking up her inaugural freelance catering gig whilst still a student at cookery school in the sixties. But the fact that she needed that one tiny opportunity to springboard her to success upon success thereafter is no surprise, in hindsight.

Relish: My Life On A Plate
Relish: My Life On A Plate
(Kindle Edition, Amazon)

She’s no one’s fool, as both Matthew and Oliver have found out on the show; but you only have to look beyond the cameras to appreciate the extent. Her association with food at educational level, as the head of School Fund Trust and the charitable campaigns she helps maintain on many fronts hosting children’s cookery classes around our septic isle and a non-profit eatery to name just two, are perhaps as accurate a reflection of her character as you’re likely to need. In her own words, the financial beneficiaries are unimportant in her activities – if she believes in a given project, she’s in, both feet first up to her waist and giving it her all.

The business woman materialises in her board memberships on both Slow Food UK and Orient Express hotels, not to mention past posts pioneering a catering business, cookery school (Leith’s School of Food & Wine), Michelin rated restaurant and having time to scribe the derived recipes into cookbooks. Oh, and those collections of haute cuisine are not her only dalliances into the world of publishing. Her autobiography has just been released in her native South Africa after being released here earlier this year, entitled Relish: My Life On A Plate, a publication sandwiched between five novels already on the bookshelves and prior to a trilogy she’s working on at present.

I suppose, when you look at a snapshot of her achievements like this, it’s neither a surprise that she’s in her seventies to have fitted it all in nor that she looks so good on it, with all of that juggling to keep her active for the last fifty years since arriving in France in her early twenties. And, yeah, perhaps picking up just a little knowhow about food along the way may have something to do with it, too…

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Food and Ingredients News

Celebrate National Cupcake week – 17th-23rd September

If you’re into your cookery, baking especially, you may already be aware that we are almost upon National Cupcake Week. Yes, yes, I know. But don’t be fooled by the femininity that the name ‘cupcake’ imbues – in the land of online baking, they are big business.  Let’s put it this way – if they were a football player for Team Cooking, Manchester City or Chelsea would be vying to pay them £250k week for the potential ROI this delicate little buttercup of baking has.

To ensure that they’re not missing out on the impending baking frenzy, the baking mad kitchen’s latest news letter leads with the story, citing famous chefs’ recipes and even suggests we throw a ‘cupcakes and cocktails’ party. I may not be so well blessed in the cake field, but I know enough about cocktails to suggest that even this frangipane of an idea is stretching the imagination, somewhat. Would you really spoil a measure of Cointreau by mixing it with egg and flour? Okay, maybe it’s just me, then.

Could you imagine beetroot cupcakes? Or, indeed, any type of vegetable ingredient going into this favourite mother-and-child baking lesson favourite from down the ages? No, me neither, but that’s what’s being suggested. I think I may get a little more sympathy for that than the cocktail comment. But I don’t know – if you’ve got your own experiences – even if it’s just blowing something by adding too much rum and applying an aggressive flame – share them with us in the comments, below.

To be fair, it’s not all whacky cupcake ideas. Eric Lanlard has christened a traditional recipe with his own twist the ‘red velvet’, which incorporates natural vanilla and dark chocolate – now that’s doable. Like, very.

But Lanlard’s not the only one getting in on the act. As you’d expect, there are a host of associated products being featured that, rather handily (somewhat contrivedly so, the cynic may proffer) there is a range of extracts just perfect for cupcakes and that just happen feature in Lanlard’s recipes. You can, however, win 20 sets of said extracts and see if you can marry them with the Cupcakes and Cocktails section, which lists everything from daiquiri recipes to Bailey’s cupcakes.

The red velvet is both the featured recipe of the month and is available in his Home Bake book, available at Amazon.co.uk with free shipping to the UK in paperback format – see, we can do promos, too!

And I know I’ve perhaps jibed about the ‘coincidental’ nature of some of the ingredients that go together – as if by magic – hand in hand, here, but there is the opportunity to win 10 copies of the MacMillan Little Book of Treats  launched to raise awareness of the World’s Biggest Coffee Morning and, of course, to raise funds for the irreplaceable cancer charity – worth signing up to Lanlard’s site (a condition of competition entry) just to support the group.

Okay – the recipes are not exactly cookery courses per se, but the community feel of the site and the openness of the forum is perhaps as close as you’ll get to sharing a cooking experience with other fledgling chefs without actually turning up to a cookery class yourself. And from the comfort of your own chair, you can become the creator of cupcakes, cocktails and catastrophes along with me in the member’s only community area. See you on the inside.

 

 

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Cook Books News

I’m not joshin’ – Rogan gets top marks from Good Food Guide

Okay – as the name suggests, for anyone who’s not been here before, we do cookery courses. But every now and then, you just have to sit back, pull up a chair and let the professionals get on with it.

One chef who’s been steadily emerging over the last few years, under the radar for anyone who’s not an avid follower of the UK cookery industry, is Simon Rogan. Name ring a bell?
Well, if you watched this year’s Great British Menu, he was the guy who could have seriously won three out of the four courses for the grand meal for the stars of athletics, past and present, ahead of this year’s Olympics.

In the end, it was his dessert course that not only won him plaudits from the glittering cast of British athletic hopefuls and legends alike, but left Oliver, Matthew and Pru speechless during the qualifying rounds and the final. So if that didn’t shout his intention to the cookery world enough, his latest accolade screams it at the world of cuisine at a decibel-bustin’ pitch.

Top marks for Rogan in the year’s Good Food Guide.

It’s not very often that a restaurant scores ten out of ten from The Good Food Guide. In fact, it is so rare an award that in the fifteen years of the tome’s publication, only seven chefs have ever managed to achieve it.

Rogan’s restaurant, L’Enclume, features second in this year’s guide to the only other restaurant in the last six years to win the award, Heston Blumenthal’s Fat Duck in Berkshire. Many, many experts are predicting that next year, duck will be on the second course with L’Enclume taking the prime podium spot, dethroning Blumenthal for the first time in six years in the process.

The secret of Rogan’s success is his deep faith in locally-sourced, Cumbrian produce. The extent he went to in order to source the rosehips that would end up as a delicate syrup for his Great British Menu winning dessert was unlike any venture undertaken on the show to date. He even hired a local trekker to keep his eye out for the likely spot where the plumpest rosehips would grow that would be cultivated for the final offering. They even sat down and boiled them up on the hillside where they grew to get the essence of what they’d taste like if the local scenery could be emulated on a plate.

And that was not just a publicity-hype for the show, either. Simon has leased a local farm and intensified production upon it to deliver the amazing locally foraged and cultivated ingredients at the heart of his dishes to guarantee continuity – now that’s taking cooking seriously!

And that determination and faith in the ingredients (almost) on his doorstep has been justly repaid, with interest.

And there’s more. All of Simon’s recipes are put through the mill at his experimental kitchen before they even make it to L’Enclume. Do you remember the ingenious technique of making the ‘snow’ for his dessert in the Great British Menu? Well Simon invests in new technology, new thinking and mixing up tradition to deliver the freshest – in every sense of the word – meals you could find in the UK today.

Simon Rogan – remember the name. Along with Blumaenthal, Ramsay and Pierre-White, whom he trained under, Rogan has joined an elite class of chefs to be awarded ten out of ten by the Good Food Guide. At the tender age of forty-four, there’s a lot more Rogan can bring to the table, and no doubt he surely will.

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Food and Ingredients News

Indian cooking and the spice of life

I think we’ve all been there at one time or another and had a disastrous experience with too much spice. It may well cause a moment of hilarity, when one or the other of our guests is calling for water, lots of it and quickly, but it begs the question: “why do we use spices?”

One of the first things that you’ll learn at any Indian cookery course is that spices are not just for flavour. To many peoples on the subcontinent, fresh and organic spices are not just to give their food a bit of a kick. The marriage of more mundane ingredients with exotic herbs and spices, traded in local markets for centuries, is as much to do with ensuring that their bodies stay nourished as it is with anything to do with simply flavour.

The old adage, we are what we eat, has never been truer than with the concept of the n=majority of Indian cuisine. Collated over many centuries, the various indigenous peoples of regions of India have developed harmonious recipes that blend affluent, local spices to produce the dishes we know and love in the UK as our favourite take-away food.

Ayurveda is much more than the technique developed of marrying ingredients to one another, as sworn by by the populace of many Indian townships. It is an out and out science that draws upon the chemistry between ingredients, developed through time-honoured practises (in the absence of any scientific equipment), passed down from generation to generation.

Okay, it may not pass a stringent examination under controlled conditions in a lab as a health benefit, but many of the blends we taste in our favourite Indian dishes have remained fervent in their respective cultures due to the belief that such time-honoured combinations as we’re now used to seeing accompanied with rice, naan, chapatti and roti have the added benefit of helping to stave off disease.

So not only are many of the Rogan Josh, Jalfrezi and other spicy dishes mouthwateringly tasty, but it’s the common belief of the people who uphold the traditions of their preparation to a traditional recipe that each curry or balti we have is doing our body good in a way that we perhaps do not even realise.

The scarcity of food in such tropical zones is well documented and the way of thinking that has been enforcedly adopted over time is: what benefits are my meal going to deliver my body and mind? Necessity is the mother of invention and many of the combinations of onions, chilli, red meat and spices that make up the basic ingredients of your common or garden curry dish are the results of using combining what ingredients were available to help stave off the effects of malnutrition and pestilence in times gone by.  A blessing in disguise as we look back, one may hasten to say.

So the next time you’re sitting down with your Biryani, mostly unknown on home shores sixty years hence, just think of the journey that traditional dish has had to get onto your plate today.

Spices are a truly fascinating culture on their own – and can be quite lethal if served in inappropriate doses but a boon when you know how to get the best from them.
The quickest and easiest way to acquaint yourself with their benefits is take on one of the many popular Indian cookery classes on offer, many available from those on our cookery course home page. Get to grips with your corianders, cumins, turmerics and cardamoms once and for all so that next time the boss comes round for a curry, you end up giving them too much of a chilli reception, whether they deserve it or not.

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Cookery Class News

Katy Perry tweets to fans she’s taking up a cookery course

So even the superstars realise the importance of learning to cook. It seems that it doesn’t matter how many millions you have in the bank, possessing the ability to fend for oneself in the kitchen is paramount to self fulfilment.

The gorgeous Katy Perry is temporarily foregoing the limelight to start a new relationship with the kitchen. An announcement from the pop queen on twitter reveals that she is tempting to become “human” by enrolling herself in a cookery class.

Her fledgling attempts at culinary prowess may well be a sign that the 27 year old superstar is thinking of settling down. Reportedly dating John Mayer, a fellow top of the pops singer (that’s showing my age – c’mon, I could have said ‘The Tube’), this may be a sign that Katy is perhaps seeking domestic bliss.

It was only a short Tweet and did not divulge in which discipline the cookery course is aimed. This is not the first time that the chart-topping Perry has shown a public interest in cookery; earlier this year the ‘Teenage Dream’ singer invested a cool $50,000 for a one off cookery class with celebrity chef Cat Cora.

The huge sum was donated to Elton John and his AIDS foundation. The charity event, celebrating its 20th anniversary, saw Perry embroiled in a bidding war to court Cora’s culinary expertise, which she eventually won thanks to the massive bid.

The prize was, though, shared with big screen producer Steve Tisch. Maybe Perry’s thoughts, as she approaches her late twenties, are turning to quiet nights in with new beau, Mayer. It is perhaps a far cry from the wild, long hell-raising nights with ex husband Russell Brand.

No, I can’t work it out, either: what did she see in him in the first place and what on earth (that was nearly stronger) was he playing at fooling around with a woman like Perry sat at home?  If she ever decides to become a wandering chef and abandon the charts and stage forever, she can come and cook me up a dish any time she feels like it.  No doubt all the ladies are thinking the same thing about Brand, and who am I to argue the toss?

Who knows? We may well see Ms. Perry on BBC screens next year in the next series of Celebrity Master Chef. However, with no disrespect to “Peggy”, I cannot image Perry preparing scampi on the same workbench as Su Pollard.  Unless they called it the Peggy & Perry Cookery Show – now that would be full of hi-de-hi’s and low-de-lows, for sure.

But seriously, it just goes to show that even the most glamorous people on the planet appreciate the need to be able to cook for themselves. Perhaps if more celebrity icons got involved publicly with learning how to cook healthy and nutritious food from scratch, then more of our youngsters would follow suit.

Learning to cook from an early age is one of life’s essential lessons. Let’s hope the millions of Perry’s twitter fans take a leaf out of her cookery book, which I’m sure would also be a hit if she put her mind to collating what she has learnt in the kitchen, or intends to, into a glossy recipe book.

If you are anxious to teach your children to cook, there are plenty of cookery courses on our home page that will fulfill this need. Why not head on over there and compare our current offerings, hand-picked from the best on the net today? For many adolescents, learning their way around the kitchen professionally really would be a teenage dream come true.

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Cookery Class News

Is YouTube the future of adolescent cookery classes?

As parents, we bemoan the fact that our children never give us a helping hand around the kitchen. Then, as they pack their bags to go to university, we fear the worst and criticise ourselves for not endearing them with the culinary expertise that will see them through the next three years of their lives.

But it really is time to stop panicking – especially if the number of hits one budding young chef has had on his YouTube channel is anything to go by.

Ben Ebbrell is a 25 year old who has positioned himself online, along with three others who make up SortedFood.com, as the go-to chef for all of those students who need to know how to cook at university. To date, their video channel – an online cookery class for university students – has received a massive 13,000,000+ hits. Methinks there are more than just starving freshmen streaming the content, with figures like that.

The Telegraph’s Patrick Smith recently popped along in anticipation of SortedFood getting ready for the new term next month to run a few pointers past the chef to see if he could glean any knowledge to pass on to the students through their paper.

Based on the shooting-from-the-hip answers Ben gave, here are just a few cooking tips for university students to ensure that cooking is not only seen as less of a hassle, but also to demonstrate that confidence is the key to making a success of your fledgling hours in the kitchen.

Teamwork matters – although you may not want to be the first to admit it, many of your housemates are in the same boat. If you foul up with the flour or are pathetic with the pastry, make the mistake together to keep moral up and so that no one’s singled out to blame.

Follow the recipe – looking at a list of ingredients and a method in an ancient recipe book can often leave the student asking, “Say what???”. But some of these recipes are time-honoured; trust them, be confident and they’ll work out fine.

Looking for a cheap, easy meal? Stew or curry wins the vote for Ben. In such a dish, the meat is the meat, so it doesn’t have to be a choice cut. Stewing steak is perfect for both – just bung it in the pot with the rest of the ingredients, whack it in the oven nice and low and, hey presto! – one nutritious meal with all of the goodness kept in.

There is much more about there cookery classes on site, which has an online amazon shop for utensils and gadgets, a new recipe video every day and a huge, searchable archive for cheap and easy meals for a university student.

So, if you’re feeling bad about not having taught your offspring so much in the way of culinary expertise, simply send them on their way with a tablet device and a shortcut to SortedFood on their desktop. They’ll never be far away from someone from their own Generation Z, who is obviously far cooler than us parents in the kitchen and, more importantly, speaks their language, too…innit?