To serve at:
This chart is provided as a guide only. If you’re in any doubt as to whether your poultry or pork is cooked properly, continue cooking until juices run clear, or ideally use a meat thermometer to check the internal temperature has reached at least 70 degrees Celsius.
This page is an update to my old timing chart, which had fixed ingredients and timings. If you prefer that one, you can still find it here.
If you have any requests for other ingredients to be added, please add a comment below!