Here are some top tips for healthier cooking that you can easily incorporate into your existing menu:
- Grill where possible - it’s quick, easy & healthier than frying. When cooking food on trays place on a rack so excess fat can drain and don’t add oil or butter to food
- Use a griddle pan - also healthier than frying, brush or spray oil on the ridges of pan and when turning as the food cooks
- Use a non-stick frying pan - this will reduce the amount of fat/ oil you use
- Use rapeseed oil - it is nutritious, use a spray oil, non stick fry or cook & bake spray
- You can dry fry - meat, fish & vegetables (add a little water to veg) on a low/medium heat and the natural juices & fat will run allowing food to cook
- When cooking casseroles, stews or sauces bulk out with vegetables or pulses rather than thickening
- When cooking a cheese sauce use a strong flavoured cheese such as mature cheddars or parmesan, you will use less cheese
- Use semi skimmed or skimmed milk in sauces or drinks rather than whole milk
- When serving a dish with butter, mayonnaise, dressings, sauces, gravy, cream etc offer it separately instead of adding yourself, this will give the customer the option of having it, or not
- Whenever possible use seasonal fruit & vegetables ensuring better quality & value when you buy these in season. See our section on Seasonality. Change your menu regularly to suit
- Using frozen vegetables or fruit is also good as it is proven they are just as good as fresh, they can be quick & convenient to use (no scrubbing or chopping) and they don’t perish as fresh vegetables can do.
