Roast Pumpkin Lasagne

• Extra virgin olive oil is good for drizzling on salads and should never be heated as this destroys the fine properties
• Lighter olive oil is good for adding to bread, or to flavour a salad or marinade for chicken, meat, fish or vegetables. Lighter olive oil can be gently heated and added to marinades and baking.

For chicken and ribs

Sea salt’s pronounced and salty flavour means less is required to season food.

• Although it might seem odd, grinding black pepper over a bowl of strawberries enhances the flavour of the fruit.
• Pepper that is pre-ground is not fresh tasting and often has other ingredients mixed in.
• Choose the type of mill that suits you, and if you want coarser pepper you can loosen the screw on the top of the mill or crush the seeds in a pestle and mortar

Easy spread butter is ideal for sandwiches and toast.

• Raising agents are added to plain flour to make self-raising flour, used to lighten and give an airy texture to cakes and sponges.
• Once opened reseal with quick clips or transfer to an airtight container or kilner jar. It will keep for up to 3-4 months

If milk turns sour (and this when it smells or tastes sour not when it has reached the best before date) it is excellent for making scones

• Parmesan often goes rock hard or becomes horribly sweaty. Ideally, all cheese should be stored in a cool, airy place at a temperature of 46-50F/8-10C. However, most of us put it straight into the fridge. This is fine providing the cheese is kept loosely wrapped in its own airtight container so it isn’t tainted by other foods.
• Store it in the salad drawer, which is not quite as cold as the rest of the fridge and use a micro plane for grating.