Chef Ben Kelly

When buying berries, look for bright, firm berries and check the bottom of the container for mould.

Turn oatmeal savoury! Top it with a fried egg, sausage, avocado, and a sprinkle of cheese for a hearty, nutritious meal. #breakfast

Love pork? Here's how to nail it: Aim for 145°F (63°C) for medium rare and 160°F (71°C) for well done. Remember, the right temp means juicy and flavorful pork every time! #PorkPerfection #KitchenTips

Minimize food waste by using vegetable peels and trimmings to make delicious homemade stock. #foodwaste

For crispy skin on fish or chicken, pat the skin dry and season it before cooking in a hot pan with a bit of oil. #chicken #fish

Tired of rice? Try different grains like quinoa, farro, or bulgur for nutritious and interesting salad bases or side dishes. #rice #quinoa

Peppers get their spicy kick from a compound called capsaicin. The more capsaicin, the hotter the pepper. But dairy products can counteract the heat, so keep some yogurt or milk handy! #PepperFacts #SpiceRelief

Get your lamb just right: Target 125°F (52°C) for rare and up to 150-155°F (65-68°C) for well done. Using a thermometer ensures that every bite is exactly how you love it. #LambLovers #CookingWithPrecision

A pinch of sugar can balance the acidity in dishes like tomato sauce and vinaigrettes. It doesn't make the dish sweet; it just rounds out the flavours. #FlavourBalance #CookingTip

Always rest your meat post-cooking, covered loosely with foil. This allows juices to redistribute, ensuring maximum juiciness and flavour. A good rule is to rest for at least 5-10 minutes, depending on size. #RestYourMeat #JuicySecrets

Did you know that eggplants are berries? Botanically speaking, they're classified as a type of berry known as 'true berries.' #EggplantFacts #BerrySurprise

Keep herbs fresh by wrapping them in a damp paper towel and storing them in a ziplock bag in your fridge. They'll last longer and stay vibrant! #HerbTip #Freshness

Use the right level of heat for the type and cut of meat. A thick steak loves a hot pan for a sear, then a gentler heat to reach desired doneness. Matching heat to meat makes all the difference! #HeatMatters #CookingTip

Vanilla is the second most expensive spice after saffron because its production is so labour-intensive. It's derived from the orchid of the genus Vanilla. #VanillaFacts #SpiceWorld

Use an ice cube to remove fat from soups and stews. Glide it along the surface, and the fat will solidify around it for easy removal. #FatRemoval #SoupTip

Master Perfect Doneness in Meats! Achieving the ideal texture isn't just timing; it's about precision. Invest in a quality meat thermometer to hit the perfect internal temperature every time. No more guesswork! #TipOfTheWeek #MeatMaster

Did you know that apples belong to the rose family? Just like pears and plums, they share a botanical lineage with these fragrant flowers. #AppleFacts #FamilyTree

Too thick? No problem! Gently thin out your soups and sauces to the perfect consistency by adding a bit of water, broth, or cream while warming. A little adjustment can make all the difference. #ConsistencyMatters #CookingTip

To prevent brown sugar from hardening, store it with a slice of bread or a marshmallow. They provide just enough moisture to keep it soft and ready for your next baking adventure. #BrownSugarTip #SoftAndSweet

Honey is the only food that doesn't spoil. Archaeologists have found pots of honey in ancient Egyptian tombs that are over 3,000 years old and still edible! #HoneyFacts #EternalSweetness