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BBC Good Food - - Contents -

Al­ways read the recipe thor­oughly be­fore start­ing, and use stan­dard mea­sur­ing spoons for ac­cu­racy. Where pos­si­ble, we use hu­manely reared Bri­tish meats, free-range chicken and eggs, and sus­tain­ably sourced fish.

We help you to avoid waste by us­ing full packs, or sug­gest­ing how to use left­overs.

If egg size is im­por­tant, we’ll state it in the recipe.

Help­ing you to eat well

Our nu­tri­tional prac­ti­tioner analy­ses our recipes on a per-serv­ing ba­sis, not in­clud­ing op­tional serv­ing sug­ges­tions. You can com­pare th­ese amounts with the Ref­er­ence In­take (RI), the of­fi­cial amount an adult should con­sume daily: En­ergy 2,000 cals, Pro­tein 50g, Car­bo­hy­drates 260g, Fat 70g, Sat­u­rates 20g, Sugar 90g, Salt 6g (please note, RIS for sat­u­rates, sugar and salt are max­i­mum daily amounts).

How we la­bel our recipes

Our vege­tar­ian (V) or ve­gan recipes are clearly la­belled, but check pack in­gre­di­ents to en­sure they’re suit­able. If we say you can freeze a recipe (G), freeze it for up to three months un­less oth­er­wise stated. De­frost thor­oughly and heat un­til pip­ing hot. A low-fat recipe has 12g of fat or less per serv­ing. A recipe is ‘healthy’ if it is low in sat­u­rated fat, with 5g or less per serv­ing; low in salt, with 1.5g or less; and low in sugar, with 15g or less. A low-calo­rie recipe has 500 calo­ries or less per main course,

150 calo­ries or less for a dessert. We in­clude the num­ber of por­tions of fruit and/or veg in a serv­ing, and the vi­ta­mins or nu­tri­ents that it con­tains. Please note that recipes cre­ated for Ad­ver­tise­ment fea­tures are checked by our cook­ery team but not tested in the Good Food Test Kitchen.

Our gluten-free recipes are free from gluten, but this may ex­clude serv­ing sug­ges­tions. For more info, visit

We re­gret that we are un­able to an­swer in­di­vid­ual med­i­cal/ nu­tri­tional queries.

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