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TOP 5 KITCHEN FAIL SOLUTIONS

CAKE RISES UP IN THE MIDDLE

I have found spreading the batter to the outer edges of the cake tin with a palette knife can prevent this happening most of the time. If it does still happen, use a long, serrated knife to carefully slice off the top once cooled, especially if the final cake is being covered in icing and decorated.

PASTRY DOESN’T ROLL OUT/BREAKS

Whether you’re using homemade or shop-bought pastry it’s important to chill it in the fridge until needed, but you’ll need to take it out of the fridge to bring to room temperature before working with it. Adding too much flour when you are rolling out will affect the consistency of the pastry, so avoid this by rolling the pastry between two sheets of baking parchment; this also makes it less messy, too!

BURNT BOTTOM OF SAUCEPAN

I get this a lot! In fact it happens to everyone I’m sure; there’s nothing worse than trying to scrub the bottom of a burnt pan. The best solution I’ve found? Add water with a few squirts of washing-up liquid to the pan and place it back over the heat. Bring to the boil, letting it simmer for around 5 minutes. Remove from the heat, pour out the water and scrub with a wire cloth or silicone spatula.

CASSEROLE IS TOO THICK/THIN

If something is too thick adding extra water, stock or other liquid usually does the trick. In terms of thickening a recipe adding cornflour (mixed with a little water first into a paste) works, as does adding cooked grains or pulses or even breadcrumbs.

OOPS, MY RECIPE IS TOO SPICY

Sometimes a blob of soured cream just won’t cut it to cool things down! If it’s a beef chilli, for example, fry some extra beef mince and add to the dish to spread out the flavour. Another trick is to add sugar, particularly to casseroles or soups. Just add very small pinches and keep tasting until you are happy.