Disclaimer

Draft wording. This has been written carefully but has not been reviewed by a solicitor. It is published because a site with no disclaimer is worse than one with a draft, and it should be reviewed before the site is promoted anywhere.

This is food safety information, not medical advice

Nothing here is medical advice and none of it is a substitute for a doctor. If you think you have been poisoned, or you feel unwell after eating something, seek medical help. In the UK, call NHS 111, or 999 if someone is seriously ill.

The one page where that matters most is carbon monoxide, because the early symptoms look like an ordinary bad day outdoors and the poisoning impairs the judgement you would need to notice it. If in doubt, get out and get advice.

This is not emergency or survival advice

This site is about cooking well from long-life ingredients. It is written for people on the road, in vans and tents, and for households that keep a sensible cupboard. It is not disaster planning, it is not prepping, and it should not be relied on as either.

What we do and do not stand behind

The safety reference is sourced. Every claim on those pages is quoted from a named authority — the Food Standards Agency, NHS, UKHSA, nidirect, the FDA or NCHFP — and cited with the date we read it. Where we could not source something, we say so on the page rather than filling the gap.

Guidance changes, and our copy of it can go stale. Each article lists its sources and when they were accessed. For anything that matters, check the authority's current wording rather than trusting our summary of it.

Recipes state how far they have been tested, and that label is the honest one. An untested recipe has not been cooked by anyone. An adapted one names the dish it converts and every substitution made. We would rather tell you that than imply more than we have done.

Allergens are not tracked

We do not record or flag allergens, and recipes are not checked for them. Several use nuts, fish, gluten and milk products. If you cook for anyone with an allergy or intolerance, read the ingredients yourself and check the packaging of what you actually buy — formulations change and we do not track them.

You are the one in the kitchen

We cannot see your ingredients, your stove, your water or how warm your van is. Cooking safely from a cupboard involves judgement that only the person standing there can exercise — whether a tin looks right, whether beans are actually tender, whether a cool box is genuinely cold.

Use this site as a well-researched starting point and not as a substitute for paying attention. Where a page declines to give you a number — a safe holding time for cooked food, a multiplier for slow-cooked beans — that is because we could not source one, and inventing it would have been worse than leaving the gap.

Affiliate links

Our kit page carries Amazon affiliate links, labelled at the top of that page. There are none in the safety reference, and the build refuses to publish one. See privacy and cookies.

Corrections

This site is run by Captivated Ltd. If something here is wrong — particularly in the safety reference — we would much rather hear about it than not. Corrections are the whole point of citing sources.