Tackling too much salt

If after making soup or stew and you find you have put too much salt, put some slices of peeled raw potato into the pot. This will take away much of the salty taste! Don’t serve up the raw potato though!

Brussels Sprouts

Brussels Sprouts

This is one of my favourites, Brussels Sprouts! What a fad to peel and put crosses on their bottoms ,all I do is take the outside leaves off and cut them in halve lengthways ,this shortens the cooking time (if you or a member of the family don’t like the taste of Sprouts ) after…


Parsnip cores

When preparing veg. If you are in the habit of taking the hard core from the inside of a Parsnip, don’t bother! After peeling the parsnip and cutting in halve lengthways score the hard centre two or three times with the point of a sharp knife and cook as normal ,I don’t parboil mine straight…

Auntie Val's Sussex Spicy Chutney

A quick and easy dip

Open a jar of Auntie Val’s chutney, turn out into a small bowl, mash with a fork, till nice and smooth, you now have a quick and easy dip, Auntie Val’s Marrow and Red Tomato with some Anchovies added is great!

Auntie Vals Chinese Stem Ginger

Jam or Marmalade Sauce

If you have a jar of Auntie Val’s Jam or Marmalade hiding in the back of the cupboard (although I can’t understand, why this would happen) make a sauce by putting the jam or marmalade into a suitable container and microwave for a few seconds 30 seconds should be plenty (don’t make it too hot…

Broken Egg

How to keep egg yolks

To keep a yolk of egg, after separating from the white (to make meringues etc) add to the yolk a few spoonfuls of water, this will keep the yolk for two or three days in the fridge.