Last updated: 23 October 2026
Our recipes come from our Nana’s cooking or from readers who have cooked a recipe and sent it to us. We edit those recipes and cooking notes for publication. Real cooking by our Nana or a contributing reader is the source of the collection; AI-assisted editing and illustrations do not constitute recipe testing.
Recipe sources and cooking experience
Our Nana cooks the recipes she shares. Readers send recipes they have tried, together with the method and any cooking notes they provide. A reader’s experience is their own and does not imply a separate repeat test by the Nana Dish editorial team. The byline identifies the writer or editor, who may be different from the cook. Suggested substitutions, different appliances, changed quantities and later revisions are not separate cooking tests. Specific test dates or results are included only when supplied and supported.
Cooking times and results
Timings and yields are guides. Ingredient size, equipment, oven behaviour and quantity changes can affect results. Follow appliance instructions and use an appropriate food thermometer and current authoritative guidance when checking safe cooking temperatures.
Food-safety basics
Keep hands, utensils and preparation areas clean. Keep raw animal foods separate from ready-to-eat foods. Use a food thermometer and current guidance for the food being cooked; appearance alone is not a reliable safety check. Follow authoritative guidance on chilling, refrigeration, reheating and leftovers.
For practical guidance, consult the UK Food Standards Agency, FoodSafety.gov and the public food-safety authority where you live. Their current guidance should take priority if a recipe contains conflicting information.
Temperature and storage checks
- Use a thermometer: poultry and casseroles should reach 165°F (74°C), ground beef 160°F (71°C), and fish 145°F (63°C). Whole beef steaks should reach 145°F (63°C), followed by at least 3 minutes of rest.
- Keep perishable leftovers at 40°F (4°C) or below and chill them promptly in shallow containers. Do not leave them out longer than 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C).
- For cooked rice, follow UK Food Standards Agency guidance: cool quickly, ideally within 1 hour, use refrigerated rice within 24 hours and reheat only once. Freeze promptly if saving it for longer.
Sources: FoodSafety.gov temperature chart, FoodSafety.gov handling guidance and UK Food Standards Agency rice guidance. General US leftover guidance allows 3 to 4 refrigerated days for many dishes; follow a shorter recipe-specific, ingredient-label or local limit where applicable.
Allergens and nutrition
Check ingredient labels and possible cross-contact when managing an allergy. Dietary categories and suggested substitutions do not guarantee suitability. Nutrition estimates are not laboratory results or individual medical advice. Seek an appropriately qualified professional’s advice for individual dietary or medical needs.
Report a safety concern
If an instruction appears unsafe, stop following it and check an authoritative source. Send the page link and specific concern to ari@cubixframe.com so the author can review it.
Ownership and contact
Nana Dish is owned and operated by SOPI LTD, company number 17061893. Registered office: Flat 25 Waxham, Mansfield Road, London, England, NW3 2JH.
Website development was provided by Cubix Frame. For questions, email ari@cubixframe.com.