Start with clarity.
Know your ingredients, your quantities and the result you’re working towards. The butcher card belongs here, before the cooking begins.
TAUGHT WITH CARE. COOKED WITH UNDERSTANDING.
Standards are
something you practise.
Measured ingredients are the beginning. Good technique, careful handling and clear checkpoints bring them to life.
Learn what to notice.
The smell of a spice, the colour of an onion, the texture of rice. Hooria’s teaching is built around recognising the stage you’re at.
Give each stage its due.
Prepare before you start. Measure carefully. Follow the tested method and check the food itself, rather than trusting a timer alone.
CARE IN THE HOME KITCHEN
Good habits
belong in the method.
These Food Standards Agency principles support safe home cooking. The final kit instructions will be based on Hooria’s tested recipes.
HooriaCOOK & DIRECTOR
Keep raw and ready-to-eat food apart.
Don’t wash raw chicken. Wash hands after handling it and clean boards, utensils and surfaces. Keep raw meat covered and separate in the fridge.
FSA: avoiding cross-contamination ↗Check chicken is cooked through.
Use a clean food thermometer in the flesh, away from bone. The FSA gives 70°C for 2 minutes, or an equivalent such as 75°C for 30 seconds. Cooking time alone is not the check.
FSA: cooking your food ↗Take extra care with leftover rice.
Cool quickly, ideally within one hour, then refrigerate and use within 24 hours. Reheat only once, until steaming hot throughout. Reheating cannot undo unsafe storage.
FSA: rice guidance ↗