About Feeed

What’s in every recipe

• Honest timings: prep, cook and total time, and how many it serves — with a scaler to change that.
• Ingredients in metric with UK names (courgette, plain flour, double cream) and oven temperatures for conventional, fan and gas ovens.
• A numbered method, tips, variations, and the kitchen kit you’ll need.
• Storage, reheating and freezing advice in line with the Food Standards Agency’s guidance.
• Sources and a checked date, so you can see what we checked and when.

How the recipes are written

Our recipes are written in our own words using well-established proportions and methods. We check them against trusted cookery and food safety sources — such as the Food Standards Agency, the NHS and established UK cookery writers — and list those sources on each recipe. We don’t copy other people’s recipes, and we don’t publish made-up nutrition figures.

Dietary tags and allergies

A recipe is only tagged vegetarian, vegan, gluten-free, dairy-free or nut-free when every ingredient in it qualifies, and our system double-checks the ingredient list before a tag is shown. But products vary — stock cubes, sauces, cheeses and baking powders can contain allergens — so always check the labels of what you buy. If you cook for someone with an allergy, see the FSA’s advice on food allergies.

No fake stars

We don’t show star ratings or reviews. Instead, each recipe asks “Was this helpful?”, and we use the answers — and your problem reports — to improve the recipes.

Who runs it

Feeed is owned by Steven Smith. The site is independent and paid for by affiliate links to kitchen equipment — see our affiliate disclosure.

Found a mistake?

Use the “Report a problem” form at the bottom of any recipe, or email us. We check every report and update the recipe and its checked date when something needs fixing. If there’s a dish you’d like, suggest a recipe.