Ask Nigel

Q: I have just used a ready-made shrimp paste in a Thai recipe but am not sure how to store it. It says 'cool and dry' and comes in a resealable pouch, but it contains raw fish. Should I keep it in the fridge or cupboard?Helen

A: Shrimp paste is made with lots of salt, but even so I think you should keep it in the fridge. Not only that, I suggest a container with a lid. Fish paste will send fishy notes into your cream, milk and butter. Tupperware might be good. A tight lid is essential.

Q: I just brought back from Italy a large vacuum-packed piece of Parmesan. Such a large block will go moldy if I just keep it in the fridge after opening. Is it true that it's best to cut it into smaller blocks and freeze them? Andrew

A: You certainly can freeze Parmesan. I keep mine in the fridge, wrapped loosely in waxed paper, and it keeps well. But with such a large piece you will find the fridge too humid long term. Cut it into manageable pieces then store it in freezer bags in the freezer.

Q: So many recipes specify 'lightly beaten eggs'. Can you explain why, as it seems more logical to beat them well when mixing ingredients? Kath G

A: The reason we say 'lightly beaten' is to indicate that the yolks and whites need to be mixed together. If you beat them well then you would be incorporating air as well, which is not always what a recipe requires. Best wishes, Nigel.