Just a quickie before I shoot off to London - what are the most useful oven temperatures to give in a recipe? I routinely put Centigrade, Fahrenheit and gas but don't include a fan oven temperature which I note many of the food magazines now do. How many of you have a fan oven?
I've also given up listing imperial measurements (i.e. pounds and ounces) so wonder if any of you still like to see those in a recipe? I've noticed a number of the local greengrocers seem to have reverted to pricing their fruit and veg by the pound. Probably because it looks cheaper . . .