The well travelled dish

When transporting your precious food contributions, follow the delicious. team’s advice on getting them there all in one piece

The well travelled dish
  1. Pack things in their tins. For example, if you’ve made a cake, allow it to cool out of its tin, then return to the tin and wrap (see tip 3). Tarts or quiches can remain in the tin you’ve baked them in until ready to serve.
  2. If you’re transporting a dish in a plastic box that’s too big, wedge with rolls of kitchen paper, rolled up tea towels or scrunched foil to stop things sliding about.
  3. Rather than just using one sheet of cling film, wind layers round and round until you have a really thick, airtight, watertight covering. Watch a short video of our food team’s technique here: 
  4. Don’t forget garnishes. A sprinkle of crispy breadcrumbs or nuts, or a layer of something creamy can hide a multitude of sins if anything untoward does happen in transit…

Where to buy the kit…

  • If you’re travelling with food, really is your one-stop shop. It sells a Keep Cool Cake Box, £16.28, with freezer packs in the base to chill desserts, or cheeses for that matter, on the move. The Lock ‘n’ Lock Cake Carrier, £19.99, has an inbuilt tray for lifting the cake, plus a handle.

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