Oh no Joe - i wud never pick fruit - i leave it for the birds

I wud rather buy it ready made

http://www.theyorkshirepantry....y-cordial-large.html

Well i never !!!

To get your peppers lovely and soft (like they are in chinese food) drop them in boiling water for a min before stir frying them.

Do not sieve flour - there is no need according to scientists

Ive never ever ever ever ever sieved my flour, i have this debate with zazz every time either of us use flour. No need to sieve it IMO

Was someone looking for heart shaped cookie cutters?

http://www.amazon.co.uk/Queen-...331741165&sr=1-3

I also never used to sieve my flour but have started to in the last while and in my opionion it makes a massive difference.

I do the same with onions it takes the acid out .

Oh Oh ... last year I went to a cookery school for a work's day out and they taught us how to cook onions properly. I had reached the grand old age of 29 *cough* and couldn't believe that someone could teach me to fry onions - but it works every time.

Put a bit of butter and olive oil in a saucepan. Get the pan to smoking hot (really, really hot). Throw the onions in and immediately turn the heat down to the lowest possible, put a lid on pan, and walk away. Come back about 10 mins later. Serve. Result

That's more or less the way my mam used to do them  (Stir them half way through though) 

I confess - I often get the urge to shake the pan

Mmmmmm.......now I crave onions....

My cooking hint is------get someone else to do it!

Lovely with fried liver! *Licks lips* 

 But better without. 

Bin the balloon whisk and get one of these. Half the work, you'll never have a lumpy sauce again, and your scrambled eggs will never stick to the bottom of the pan