Notes, methods & ingredients


To get the best results

Use metric measuring spoons and scales. Unless otherwise indicated, spoonfuls are level.

Oven temperatures and timings are for non fan-assisted ovens. For fan-assisted ovens, as a guide, reduce the temperature stated in the recipe by 10-20°C. Consult the manufacturer’s manual for a more accurate guide.

Always use medium free-range eggs in recipes, unless otherwise stated.

Wash hands, equipment and work surfaces after handling raw meat. Use separate boards to chop raw and cooked meats and vegetables.


Meat- and fish-free recipes

A variety of cheeses are used in these dishes, some containing rennet.  To make the dishes truly vegetarian, substitute with vegetarian alternative cheeses.



We provide nutritional information for the calories, protein, carbohydrates, sugar, total fat, saturated fat, fibre and salt in our recipes, but figures don’t include optional ingredients or serving suggestions not listed in the main ingredients list. See for information, tips and advice on healthy eating.


Eggs and poultry

Poultry and eggs should be cooked thoroughly. For safety guidelines, see Recipes with raw or semi-cooked egg are not suitable for pregnant women, elderly people, or those with weak immune systems.



Find information on responsible drinking in the drinking and you section at and at


Availability and pricing

Some products are available only in larger branches. Subject to availability. All prices and vintages are correct at time of going to press and are subject to change.  Excludes Little Waitrose and concessions. Prices and offers may vary in Channel Island branches. You must be 18 years old or over to purchase alcohol. For details, call Customer Sales & Support on 0800 188884.



Unless they’re labelled with prices, all non food items shown in the magazine are the stylists’ own.