Over To You!
After you’ve used all the stem ginger in a jar, mix the syrup in a half-litre of vanilla ice-cream to make ginger ice-cream. My great-grandchildren love it.
To make the perfect poached egg, boil a pan of water, line a ramekin dish with clingfilm, oil it lightly, break egg into it. Then screw the top of the film together and drop into the pan and cook for as long as you want, depending on how firm you want it. My chef nephew says this will always produce a perfect result.
Do you have any useful tips to share with other readers? We’ll print the best ones on this page. Write to us at “What A Good Idea”, The People’s Friend, 2 Albert Square, Dundee, DD1 9QJ. Please do not enclose an SAE as we are unable to send replies.