Jane Lovett’s Seasonal Cooking Tips, Tricks and Shortcuts

July 30, 2021

This article was written for Annabel & Grace, which is now part of Rest Less.


As you all know, we have long been fans of Jane Lovett’s recipes, and so it was a privilege to be able to chat with her on an Insta Live this week about her seasonal cooking tips. Of course, we knew it would be popular as, to be honest, we all love any tips or tricks that will make for shortcuts in our cooking and yet still produce tasty, impressive dishes.

Jane has written three books, Make It Easy, The Get-Ahead Cook, and her latest, Just One Pan. She is keen on presentation; however, her recipes do not require lots of “cheffy primping” (her own words). The instructions are easy to follow, and with all of her tips, she makes cooking so easy. Her recipes are kind to the cook in that they use ready-made pastry (in some cases), pouches of pre-cooked grains and tinned pulses as they are perfectly acceptable substitutes to the raw, dry ingredients.

As Jane grows much of her vegetables and herbs, her recipes are full of tasty additions. Petit Pois and Mint Tart with Parmesan and Thyme Pastry is one such example – it’s in the Just One Pan cookbook.

I will list below some of Jane’s Handy Tips from our recent Insta Live and the front of her recipe books. They are all serving me well. It is an admission that I did not know them before 😯 but you are never too old to learn.

Baking Paper: to make it sit in a dish, cut the piece to size, scrunch it up and then lay it in the tin. Something so simple and yet I did not know and have been struggling with getting baking paper to sit in a tin.

Resting Meat: It is vital to rest meat after cooking; otherwise, all the juices cascade out when cut into, leaving it tough and dry. When cooked, remove large joints to a cold plate and leave to stand for 10 minutes to stop the cooking process, then keep warm on the plate, with the over, warming drawer or cupboard door ajar, for a minimum of 20 minutes; up to an hour is even better and a little bit longer still, is fine. For smaller joints, steaks snd poultry breasts, remove to a cold plate for two minutes and then rest for the length of their cooking time. Longer is fine. The meat won’t cook anymore while resting. If you have been successful, NO juices will seep from the meat when it is cut into.

Avocados: ripen at room temperature, then store in the fridge where they will last for weeks (as long as they are not squidgy and overripe when going into the fridge.

Eggs: salt breaks down whites; hence you add a pinch when whisking whites. With scrambled eggs add at the end of cooking, if adding at the outset, the whites are broken down, changing the egg structure and producing less volume. Poached eggs cook in unsalted water.

Cream: Always under-w3hip cream. Spooning out and spreading cream thickens it more. If whipped in advance and stored in the fridge, it will also thicken up.

Chopping onions: A food processor does not work for chopping onions as they will bruise and take on a very unpleasant taste and texture. And when softening onions, add a pinch of salt as it will speed up the process considerably.

Below is the Insta Live with Jane Lovett, recorded this week. Jane gives advice on growing and cooking herbs and seasonal vegetables and she also talks about more general cooking e.g. resting meat, non-churn ice-cream and lots more tips that will benefit your cooking.

And to visit Jane Lovett’s website and for all those products mentioned in the Insta Live, the tomato knife, the Melamine plates etc click HERE.


If you would like to see some of Jane’s recipes that we have cooked, please click HERE.

Quality wines from just £6.25 per bottle

The Wine Society is one of the UK’s leading wine merchants. A one time payment of just £40 gets you lifetime access to The Wine Society, unlocking access to honestly priced, world-beating wines. Plus, free, next day delivery on all orders with £20 off your first order. T&Cs** apply.

**If your order is for a gift, the recipient must be over 18 years. By placing your order, you confirm that the recipient is over 18 years old.

Join now

Get the latest ideas, advice and inspiration

No spam. Just useful and interesting stuff, straight to your inbox. Covering jobs, finance, learning, volunteering, lifestyle and more.

By providing us your email address you agree to receive emails and communications from us and acknowledge that your personal data will be used in accordance with our Privacy Policy and Terms and Conditions. You can unsubscribe at any time by following the link in our emails.

Enjoying Rest Less? Help us reach more people like you

Leave us a rating Want to tell us something?