Allergen key
Every recipe in this book lists the major allergens it contains, based on the European Union's list of 14 allergens that must be declared on food labels (EU Regulation 1169/2011). We list them for the recipe as written, including common sub-recipes and typical store-bought ingredients. However, packaged products vary between brands and countries, so always check the labels of stock, sausages, sauces, bread, chocolate, spice mixes and other processed ingredients if allergies are a concern. Serving suggestions (bread on the side, toppings marked optional) are not always included.
| Key | Allergen | Includes / watch for |
|---|---|---|
| gluten | Cereals containing gluten | Wheat (including spelt and khorasan), rye, barley, oats (unless certified gluten-free) and their hybrids. Flour, bread, pasta, couscous, bulgur, breadcrumbs, most soy sauce, beer, many stock cubes and sausages |
| crustaceans | Crustaceans | Shrimp, prawns, crab, lobster, crayfish, langoustines; shrimp paste, some fish sauces and Asian sauces |
| egg | Eggs | Eggs from all birds; mayonnaise, aioli, hollandaise, fresh pasta, many baked goods, some noodles, egg washes |
| fish | Fish | All fish; fish sauce, anchovies, Worcestershire sauce, Caesar dressing, dashi and bonito flakes |
| peanut | Peanuts | Peanuts, peanut butter, peanut oil (refined peanut oil is often tolerated, but check), satay sauce, many Asian dishes |
| soy | Soybeans | Soy sauce, tamari, tofu, edamame, miso, soy milk, soy lecithin in chocolate and baked goods |
| milk | Milk | Milk from cows, sheep and goats; butter, cream, yogurt, cheese, ghee, whey, lactose |
| tree_nut | Tree nuts | Almonds, hazelnuts, walnuts, cashews, pecans, Brazil nuts, pistachios, macadamias; nut oils, marzipan, praline, pesto |
| celery | Celery | Celery stalks, leaves, seeds and celeriac; most stock cubes, vegetable stock, celery salt, many spice mixes |
| mustard | Mustard | Mustard seeds, powder, leaves and prepared mustard; mayonnaise, dressings, curries, pickles |
| sesame | Sesame seeds | Sesame seeds, tahini, sesame oil, hummus, za'atar, many breads and Asian dishes |
| sulphites | Sulphur dioxide and sulphites (above 10 mg/kg) | Wine, vinegar (especially wine vinegar), dried fruit, some sausages and cured meats, pickles, cider, beer |
| lupin | Lupin | Lupin flour and seeds, sometimes in gluten-free baked goods and pasta, especially in continental Europe |
| mollusc | Molluscs | Mussels, clams, oysters, scallops, squid, octopus, snails; oyster sauce |
Diet labels. We also mark recipes as:
- vegetarian — no meat, poultry or fish, including stock, gelatin, fish sauce or anchovies. Note that most traditional hard cheeses, such as Parmigiano Reggiano, are made with animal rennet; recipes using them are still marked vegetarian, and the ingredient note reminds you to choose a vegetarian hard cheese if this matters to you.
- vegan — no animal products at all, including dairy, eggs and honey.
- gluten_free — no gluten-containing ingredients as written, assuming you choose certified gluten-free versions of oats, soy sauce (tamari), stock and other packaged items.
- dairy_free — no milk or milk products.
- pescatarian — contains fish or seafood but no meat or poultry.
Cooking for someone with an allergy. Clean boards, knives, pans and surfaces carefully before you begin. Use separate utensils. Read every label, every time; recipes change. Cook the allergy-safe portion first and keep it covered and separate. For severe allergies, ask the person what is safe rather than guessing.