We all do it without thinking. Dinner finishes, there are leftovers, and out comes the cling film. It feels like the ultimate way to keep food fresh, especially during the warm summer months.

However, when it comes to food safety, that trusty roll of plastic might actually be doing more harm than good.

The Moisture Trap

Cling film is brilliant at creating an airtight seal, but that is precisely the problem. It traps heat and moisture inside, preventing the food from “breathing”.

When warm or room-temperature food is wrapped, condensation forms on the underside of the film. This creates a humid, greenhouse-like microclimate. For foods high in water content and fats, this damp environment is the absolute perfect breeding ground for bacteria to multiply rapidly.

Not All Cling Films Are Created Equal (The Chemical Risk)

Beyond bacteria, there is another hidden risk: the material itself.

Traditional, heavy-duty cling film is often made of PVC (polyvinyl chloride). To make PVC flexible, manufacturers add chemicals called phthalates or plasticisers. The danger arises when these films touch foods rich in fats and oils; the fat acts like a magnet, causing these potentially harmful chemicals to migrate directly into your food, especially if it is still warm.

What to do instead: Always check the packaging before you buy. Look for catering wraps explicitly labelled as “PVC-Free” or made from PE (polyethylene), which is much safer for direct food contact.

Better Alternatives for Summer Food Safety

If you want to ditch the plastic altogether, try these safer kitchen habits:

Glass Containers: Store leftovers in shallow glass containers until completely cooled, then seal.

Beeswax Wraps: A fantastic breathable alternative that protects food without trapping excess moisture.

The Plate Method: Simply place a ceramic plate over a bowl. It allows just enough ventilation while keeping the food covered in the fridge.

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There is a massive difference between a sausage that is simply charred on the outside and one that is perfectly grilled—juicy, snap-in-the-mouth, and packed with depth.

Whether you are prepping a classic hot dog for a quick lunch or grilling premium artisan sausages for a weekend gathering, mastering the BBQ technique is all about heat control and the right seasoning.

To help you elevate your next cookout, we’ve put together the ultimate guide to grilling sausages, featuring two of our signature spice blends to take the flavour to the next level.

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Master the art of spice preservation with our essential guide on handling, storing, and cooking with spice blends to ensure maximum flavour and freshness every time.

Maximising the Flavour of Your Spice Blends

To ensure you get the absolute best out of our bespoke spice blends, it is essential to handle and store them with care Spices are delicate; improper use can lead to clumping, loss of aroma, and a diminished flavour profile. Follow these essential guidelines to keep your blends at their peak.

Minimise Exposure to Air and Steam

Always keep the lid on your glass jar closed as much as possible. When cooking, steam and humidity are a spice’s greatest enemies. Opening the jar over a boiling pot introduces moisture, which can ruin the texture and cause the spices to degrade.

Use a Dedicated Spoon

Never pour spices directly from the jar into a steaming pan. Instead, use a clean, dry measuring spoon. This allows for precise seasoning and prevents moisture or food particles from contaminating the jar. Even if the spoon is dry, ensure it hasn’t touched other ingredients before going back into the blend.

Shake Before Use

Before every use, give the jar a gentle shake. Because our blends consist of various dried ingredients—such as seeds, herbs, and flakes—natural settling occurs. Shaking ensures an even distribution of the mix and helps break up any natural clumps.

“Bloom” Your Spices

For a truly professional result, try “blooming” your spices. Add the blend to warm oil or butter for 30–60 seconds before adding liquids like stock or tomatoes. This heat activates the essential oils, significantly intensifying the aroma and depth of your dish.

Cook to Activate

Unlike salt or pepper, which are often used as finishing touches, these spice blends are designed to be integrated during the cooking process. To fully release their flavours, the spices should be added during the cooking phase or used in a marinade.

Respect the “Best Before” Date

While dried spices do not “spoil” like fresh produce, they do lose their potency. Using blends past their recommended date will result in a flat, woody taste. We clearly mark these dates on our packaging to ensure you always enjoy the most vibrant flavours.

Store in a Cool, Dark Place

Although the transparent glass jars beautifully showcase the vibrant colours of the herbs and spices, they should be stored in a cool, dry cupboard away from direct sunlight. Avoid storing them directly above the cooker, as constant heat from the hob accelerates oxidation and robs the spices of their punch.

DOWNLOAD THE GUIDE

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The Golden Rule: Moisture is the Enemy

While we wash to clean, residual water is the primary cause of spoilage. Before storing anything, ensure it is bone-dry.

Specific Storage Techniques

1. Leafy Greens & Herbs

To keep them from wilting, they need a balance of humidity and breathability.

The Method: After using your salad spinner, wrap the greens loosely in a dry paper towel and place them in a reusable silicone bag or a container. The towel will absorb excess moisture while the container prevents them from being crushed.

2. Root Vegetables

Potatoes, onions, and garlic prefer the “old school” way.

The Method: Keep them in a cool, dark, and well-ventilated place—never in the fridge, as the cold turns starch into sugar. Tip: Keep onions and potatoes apart; onions release gases that make potatoes sprout faster.

3. Asparagus and Soft Herbs (Coriander, Parsley)

Treat them like a bouquet of flowers.

The Method: Trim the ends and stand them upright in a glass jar with an inch of water. Cover the top loosely with a bag and keep them in the fridge.

4. The Countertop Residents

Tomatoes, stone fruits (like peaches), and avocados should stay on the counter until fully ripe. Only move them to the fridge once they have reached peak ripeness to stall further softening.

Proper storage starts with proper cleaning. If you haven’t already, check out our [Mastering the Wash] guide

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Here is a simple guide to ensuring your harvest is as clean as it is delicious.

The General Rule: Cool and Constant

For most produce, cool running water is your best friend. You don’t need fancy commercial “veggie washes.” The friction of your hands under a steady stream of water is often enough to dislodge most surface impurities.

• Dry thoroughly: Always dry your produce with a clean cloth or paper towel. This further removes any remaining bacteria.
• Wash just before use: To prevent premature spoilage and mould, wait until you are ready to cook or eat before washing.

Deep Cleaning Specific Produce

Some fruits and vegetables require a bit more attention due to their texture or how they are grown.

1. Leafy Greens (Spinach, Kale, Lettuce)

These are magnets for grit and soil.

• The Method: Submerge them in a bowl of cold water and swish them around vigorously. Let them sit for a minute so the dirt sinks to the bottom. Lift them out (don’t pour the water over them again!) and use a salad spinner to get them bone-dry.

2. Root Vegetables (Carrots, Potatoes, Beetroot)

Since these grow directly in the earth, they carry a higher bacterial load.

• The Method: Use a dedicated vegetable brush to scrub the surface under running water. This is particularly important if you plan on keeping the skins on for extra fibre.

3. Firm Fruits (Apples, Pears, Peppers)

These often have a natural or added waxy coating that can trap pesticides.

• The Method: For a deeper clean, you can use a solution of one part white vinegar to three parts water. Spray, let sit for a moment, and rinse thoroughly.

4. The Fragiles (Berries and Grapes)

Berries are porous and can easily become waterlogged.

• The Method: Place them in a colander and spray them gently. For berries, a quick soak in a bowl with a splash of apple cider vinegar can help kill mould spores and extend their shelf life—just be sure to rinse and dry them immediately.

Now that your produce is sparkling clean, learn how to keep it fresh for longer in our guide: [From Basket to Shelf]

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When it comes to preparing a great meal, patience is the secret ingredient—especially during the thawing process. To maintain the quality of your ingredients and, most importantly, ensure the safety of your kitchen, following the correct defrosting methods is essential.

The Golden Rule: Temperature Control

The fundamental condition for defrosting meat of any type, whether white or red, minced or whole, is to never do it at room temperature or even by placing it on the radiator. Bacteria love heat and in this way they would have all the ideal conditions to multiply.

The “Danger Zone” for bacterial growth is between 8°C and 63°C. To keep your meat safe, you must ensure it spends as little time as possible in this range.

Here are the three most reliable ways to thaw meat:

The Fridge Method (Recommended) This is the gold standard for food safety. Plan ahead and move your meat from the freezer to the bottom shelf of the fridge.

Pro: It keeps the meat at a consistent, safe temperature.

Tip: Always place the meat in a deep dish or a transparent glass container to prevent any juices from dripping onto other foods.

The Cold Water Submersion If you are short on time, this is a faster alternative. Seal the meat in a leak-proof bag and submerge it in a bowl of cold tap water.

Note: Change the water every 30 minutes to ensure it stays cold.

Warning: Never use warm or hot water, as this encourages bacterial growth on the outer layers while the centre remains frozen.

The Microwave Defrost Use this only if you intend to cook the meat immediately afterwards.

Why? Microwaves can create “hot spots” where parts of the meat start to cook during the defrosting cycle, reaching temperatures where bacteria can thrive.

What to Avoid

The Kitchen Counter: Never leave meat to thaw at room temperature on the worktop.

The Radiator: It might be tempting to speed things up, but this is a recipe for disaster.

Do not refreeze defrosted meat

It is important: the low temperatures of the freezer do not destroy bacteria but make them inactive. Bringing the food to higher temperatures allows these microorganisms to become active again and therefore they will start to multiply, becoming a risk to our health. Bacteria can only be destroyed with high cooking temperatures, therefore above 70 ° C on average.

So it is important not to let too much time pass between the time of defrosting and cooking. Absolutely do not put a piece of meat that has already been defrosted back into the freezer. If necessary, this meat can be cooked and, once cooled, it can be frozen again.

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Are you accidentally ruining your dinner? Discover which 5 common foods should never go in the microwave and why safety comes first in a healthy kitchen.

1. Whole Eggs

Trying to hard-boil an egg in the microwave is a gamble you’ll likely lose. The rapid heat creates internal steam that cannot escape through the shell. The result is a “breakfast bomb” that can explode with enough force to dent the microwave or, worse, cause burns if it bursts after you’ve removed it.

2. Red Chillies

If you are looking to toast dried chillies for a spicy kick, stick to the pan. When chillies are heated in a microwave, the capsaicina (the chemical that makes them hot) is released into the air. Opening the door results in a cloud of “pepper spray” that can sting your eyes and throat.

3. Processed Meats

Bacon, sausages, and deli meats often contain preservatives to extend their shelf life. Research indicates that microwaving these processed proteins can trigger the formation of cholesterol oxidation products (COPs), which have been linked to heart health issues. A quick sizzle in the pan is much safer and tastier.

4. Leafy Greens (Celery & Spinach)

Vegetables like spinach and celery—stars of our “Green Umami” profile—are naturally rich in nitrates. While nitrates are healthy, the intense heat of a microwave can convert them into nitrosamines, which are best avoided. For these greens, a light steam or a quick sauté preserves both safety and that vibrant colour.

5. Frozen Meat

We’ve all been there: forgetting to take the roast out of the freezer. However, microwave defrosting is uneven. The edges often begin to cook while the centre remains a block of ice. This creates a “danger zone” of temperature where bacteria can thrive. Planning ahead with a slow defrost in the fridge is always the chef’s choice.

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The post WINTER BARLEY & LAMB BROTH first appeared on Goodness in a Bowl.

Barley is often the unsung hero of the pantry. While it frequently plays a supporting role in soups, this ancient grain deserves a spot centre-stage in your Healthy Eating routine. Whether you are looking for a chewy texture to elevate a salad or a nutritional boost for your heart, barley delivers on all fronts.

Understanding the Varieties

Not all barley is created equal. Depending on how much of the grain is processed, you will find three main types:

Wholegrain Barley

The most natural form. Only the inedible outer hull is removed, leaving the bran and germ intact. It requires the longest cooking time but offers the highest fibre content.

Hulled Barley

A middle ground where the grain is minimally processed. It retains most of its nutritional integrity and has a wonderful, nutty bite.

Pearl Barley

The most common variety in British kitchens. The bran layer is removed through “pearling.” While it cooks faster and has a softer texture, it contains slightly less fibre than its wholegrain cousins.

Nutritional Profile & Scientific Benefits

Barley isn’t just filling; it is a functional food. Here is why it deserves a permanent place in your glass jars:

Beta-Glucan Power: Barley is exceptionally rich in beta-glucan, a soluble fibre known to reduce LDL (bad) cholesterol.
Scientific Fact: Research suggests that consuming 3g of barley beta-glucans per day can reduce the risk of coronary heart disease by significantly lowering cholesterol levels.

Glycaemic Index (GI): Barley has one of the lowest GI scores of all grains. Pearl barley sits at approximately 25–35, compared to white rice which is often above 70. This ensures a slow release of energy and stable blood sugar levels.

Mineral Rich: It is a fantastic source of Selenium (essential for thyroid health), Magnesium, and Manganese

In the Kitchen: Three Easy Ways to Enjoy Barley

Try these British-inspired preparations:

• The ‘Orzotto’: Swap Arborio rice for pearl barley. It maintains a firm “al dente” texture even after long simmering. It’s perfect with wild mushrooms and a touch of thyme.
• The Rainbow Salad: Toss cooked hulled barley with roasted beetroot, feta cheese, and plenty of fresh parsley.
• Winter Broth: A classic British staple. Add barley to a vegetable and lamb stew; the grain acts as a natural thickener, creating a rich, silky consistency.

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There are several clever ways to balance the flavours and rescue your dinner.

Here is how to save a dish that’s had a little too much seasoning.

1. Dilute it

The simplest solution, especially for soups, stews, or sauces, is to add more liquid.

The Trick: Add a splash of water, unsalted stock, or even a dash of double cream. This increases the volume of the dish, effectively spreading the salt thinner.

2. Add an Acid

Acid doesn’t remove salt, but it distracts your taste buds and balances the flavour profile.

The Trick: Squeeze in some fresh lemon juice or add a teaspoon of vinegar (cider or white wine vinegar work best). This “brightens” the dish and cuts through the saltiness.

3. The Potato Myth (and Reality)

You may have heard that dropping a whole potato into a salty stew will “suck up” the salt. While the potato does absorb some liquid, it’s not a miracle cure.

The Better Way: Add more of the main ingredients (more veg, more beans, or more meat) to balance the ratio. If you do use a potato, dice it up and leave it in—it adds bulk and starch which helps mellow the salt.

4. Add Something Creamy or Sweet

Sugar and fats are excellent at masking excess salt.

The Trick: A spoonful of honey, brown sugar, or even a dollop of Greek yoghurt or crème fraîche can work wonders, especially in spicy dishes or tomato-based sauces.

5. Double the Batch

If the dish is truly oversalted and you have the ingredients, make another half-batch (or a full one) without adding any salt at all, then mix the two together.

The Result: You’ve saved the meal and you have extra portions for the freezer!

The post TOO MUCH SALT? DON’T PANIC, RESCUE YOUR DINNER! first appeared on Goodness in a Bowl.