Editorial Policy

This page explains how The Recipe Nook creates its content and the standards we hold it to.

What we publish

Recipes and kitchen know-how for UK home cooks: breakfasts and brunches, main dishes, desserts and baking, quick and easy weeknight cooking, kitchen tips and cooking guides.

Our recipe honesty standard

A recipe is a promise: your time, your ingredients, your dinner. So we state times and yields plainly — prep time, cook time and how much a recipe makes, as written, never inflated and never rounded into a claim we cannot support. We never write that a recipe was “tested 100 times”, “perfect”, “foolproof” or “the best ever” unless that is literally and verifiably true — it almost never is, so you will not see those phrases here. If a step is fiddly, we say so. If a swap changes the result, we say how.

Measurements and ingredients

Recipes are written UK-first: grams and millilitres, Celsius and gas mark, and ingredient names as they appear in British supermarkets. Where a US term or measure genuinely helps, we give it in brackets. Ingredient lists name plain, widely available ingredients; anything unusual is explained, with a workable substitute.

Health and nutrition

We are cooks, not clinicians. We do not publish medical, dietary or health claims, and nothing here is a remedy or a substitute for professional advice. Allergy and food-safety notes are given as ordinary kitchen guidance (cook through, store promptly, check temperatures) and no more.

Independence

Our recipes reflect our own honest judgement. Advertising funds the Site but never buys coverage, and we do not publish paid or sponsored content disguised as editorial. Any commercial relationship would be disclosed clearly.

Corrections

If a quantity, time or step is wrong, that is a material error: we fix it promptly and note the correction in the recipe. See our Corrections page, or report an error via the Contact page.

Images

Our food photography is our own created imagery, made for each recipe; we do not lift photographs from other recipe sites or stock libraries and pass them off as ours.