Reheat

To heat up food for eating that has been cooked some time earlier. When reheating foods, make sure you do it thoroughly to kill off any dangerous bacteria. Many sauces and most stews can be reheated in a saucepan on the hob or in an oven, but you’ll probably have to add a little extra water to keep them liquid enough. Bring back to the boil, then reduce the heat and simmer for a good 5 minutes. Solid lumps of food should be reheated in the oven, protected by a sheet of foil. Timing depends on the size, but allow at least 15 minutes Gas Mark 5/190°C/375°F for small portions, and a minimum of 30 minutes at Gas Mark 4/180°C/350°F for larger items. Either way, double check that the centre of the food is really piping hot before eating.