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Click on the picnic table objects to discover hidden tips & tricks to help you become a pro in the kitchen.


Boiled eggs

Carefully lower your room temperature egg into boiling water.

When you’re done, place the egg into a bowl of cold water to prevent it from cooking any further.

  • 5 minutes: runny yolk for dipping.
  • 6 minutes: still runny, less oozy.
  • 7 minutes: almost set & deliciously sticky.
  • 8 minutes: softly set, think Scotch eggs.
  • 10 minutes: the classic hard-boiled egg.


If you’re treating yourself to a more expensive ingredient you don’t want to overcook it!

  • Rare: 2.5mins on each side, rest 5 mins
  • Medium Rare: 3-4mins on each side, rest 4 mins
  • Medium: 4mins on each side, rest 3 mins
  • Medium Well: 5mins on each side, rest 2 mins
  • Well Done: 6mins on each side, rest 1 min


  • Always salt your pasta water before cooking.
  • Save a splash of pasta water to add to whichever sauce you are making, the starch from the pasta will leave you with a lovely creamy texture!


Rice is a staple, but can be tricky to master!

  • Use half a mug of rice per person, make sure to wash it in a sieve first & then add double the amount of water to the pan for cooking.
  • Once your water comes up to the boil, give everything a final stir, put a lid on and turn the heat right down.
  • Now wait for 10 mins and when ready fluff up with a fork before serving.

Fruit & Veg

Make sure to browse the freezer aisle. Frozen fruit and veg is harvested when ripe and then frozen, so are still full of nutritional value. They will always be cheaper than fresh and have a longer shelf life…

  • Frozen peas, green beans, and broccoli are awesome for a stir fry.
  • Frozen berries, cherries, and peaches are lifesavers in smoothies.


Buy a growing plant over bagged herbs at the supermarket, this way you can learn to care for your plant and continue to grow an endless supply of herbs instead of buying them every time you try a new recipe.

Cooking Sauce

When making a cooking sauce, always make extra & freeze portions for later. Batch cooking is a great way to produce less waste, make the most of vegetables and make life easier for your future self.


Baking requires precision, so it’s always worth measuring out your ingredients.

For a fool proof cake recipe always use the following ratios.

  • For every egg used, use 50g butter, 50g caster sugar & 50g self-raising flour.
  • Multiply as needed.

All you need to do now is choose some flavours & preheat your oven to 180°C.

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