Ask the experts: Cooking prawns
Q: "I've tried to cook prawns on the barbecue before, but they were...
Ask the experts: Self-raising flour
Q: "What can you substitute for self-raising flour? Does it make a difference...
What to use instead of onions and garlic
Q: "I have an intolerance to onions and garlic. What can I use...
How to use reduced-fat spread in baking
Q: "I notice you use reduced-fat spread in your recipes for baking. Can...
Ask the experts: Hydrogenated fat
Q: "I recall listening to an American cardiologist on television last year discussing...
Ask the experts: Alcohol in recipes
Q: "I've heard that any alcohol content is burnt off during cooking. Does...
Ask the experts: Egg alternatives in cooking
Q: "My partner is allergic to wheat, eggs and dairy products. I would...
Ask the experts: Baking substitutes
Q. "A number of your recipes use apple purée as a binding agent and...
Ask the experts: Dried vs cooked weights
How do I interpret the weight on a pasta pack? Q: "I have always...
Ask the experts: Tomato intolerance
Q: "My husband and children have a tomato intolerance. I really miss lasagne...
