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Are your sieves close to hand? Time spent getting yourself ready is never wasted. Get out the ingredients and the equipment you need. This mise-en-place, as we call it, is crucial. Get it right and you have won 90 per cent of the battle. Less than you might think. Better to be a poorly equipped doer than an over- equipped poser. Essential kitchen equipment starts and pretty much finishes with a good set of knives and pans.

A knife will do the job of both food processor and garlic press, a pan can be both meat mallet and flan tin. Spend the money now and these kitchen workhorses will last you a lifetime, saving you a fortune in the long run.

Cut the onion in half lengthways, going through the pointed end and the root. Peel off the papery skin to get to the shiny layers but leave the root intact or the juices will start to bleed and make you cry. Make a series of parallel vertical cuts down the length of the onion, stopping just short of the root.

Now grip the onion like a tennis ball to hold it together, pushing down with your forefinger, middle finger and ring finger on top and thumb and pinkie at the sides.

Have your middle finger slightly ahead of its two neighbours and use the knuckle to guide the knife down to make repeated slices, inching your fingers back towards the root as you go. I still remember the day I came home as a pimply teenager clutching my first set tightly under my arm. From day one, they stay with you, taken from kitchen to kitchen and guarded with your life.

At catering college I was taught that the test of a good knife was in the balance. Most knives are made of stainless steel. French steel is softer, so easier to sharpen, but more vulnerable to wear.

German steel is harder, so takes more skill to sharpen, but it will maintain its sharp edge for longer. Japanese knives, too, are made of very hard steel and tend to be lighter and more stylish-looking. That way it will become your best friend. Get into the habit of brushing your knife against a steel every time you use it. Hold the steel confidently as you would a tennis racket in your left hand or right, if you are left- handed and place the heel of the blade where the sharpened edge meets the handle on top of the steel near its base.

Now hone the other side of the knife by placing the blade edge underneath the steel and repeating the motion. Do this five or six times, always alternating the side of the blade, until you have a sharp edge.

If the knife has lost its edge, no amount of honing will bring it back. When using a knife, always ensure you are cutting onto a solid surface such as a chopping board. Heavy wooden boards, which are what I use at home, are more knife-friendly but still look good. They can be cleaned with hot water and a little detergent, but never leave them to soak.

Plastic boards are highly practical as they can be put in the dishwasher. Make sure the board is steady placing it on a damp dishcloth will prevent it from slipping and press whatever you are cutting down firmly to hold it steady. Always cut forwards, letting the weight of the knife do the work. You should be using more of a rocking motion, with the point of the knife staying largely in contact with the chopping board.

PANS Again, buy the best you can afford. Look for a weighty pan with a copper or aluminium base, and a stainless steel inner lining for ease of cleaning. Most chefs prefer copper because it not only heats up quickly but also cools fast, meaning you have more control. It does need more looking after, though.

Long, heatproof handles should be securely riveted, so check the fixings. One other pan worth considering is a saucier, which has sloping sides, making it ideal for reducing stocks because the liquid evaporates more easily.

A large, cast-iron lidded casserole that can transfer from the hob to the oven is also invaluable, especially for slow braises and winter stews.

Then you throw away the salt and rub the pan with a thin layer of groundnut or vegetable oil. I also use a griddle pan for searing steaks.

But there are some other good kitchen standbys you may find useful. Choose a processor that has a low starting speed as some are too powerful and will blow your flour and icing sugar around the room when you switch them on. There are two types: ones with built in coolers, which are much bulkier and more expensive, and those where you have to freeze the bowl ahead of using it. Choose one with a good guard to protect your fingers.

Choose a mortar with a large bowl and a heavy-weight pestle. Boiled potatoes are pushed through to make thin strands, which can then be beaten with butter, milk or cream. There are two types: instant-read thermometers for a one-off reading, or alarm thermometers that will tell you when the temperature reaches a preset level.

Choose one with a long handle and a balancing hook so that you can rest it over a deep bowl or pan. I suppose the best advice is to buy things as and when you need them, rather than in one big pre- emptive shop. That way at least you know everything will be used at least once. But please, no egg separators or garlic peelers.

People found it reassuring to follow the kind of weekly diet you could tell the day of the week by. As long as there was steak on Wednesdays, fish on Fridays, and a roast on Sundays, all was well with the world. And woe betide anyone who tried to change the way these things were cooked. In a way, there was a lot to be said for that. It was proper home cooking, and the meals you did cook you became absolutely expert at. And yet back at home how many of us are guilty of getting stuck in a rut, of always doing the same old dishes the same old way?

I want to show you that cooking can be fun and exciting. I want to encourage you to look afresh at some familiar ingredients, and to throw in a few new ones too.

Part of the problem is that you open the fridge or larder door, see the usual ingredients and instantly start cooking the recipes you are familiar with. You see a tin of tomatoes and some onions, and you make pasta and tomato sauce. You see half a dozen eggs and you make a cheese omelette. This is always the best way to develop — to build on dishes you are already familiar with. The best place to start is with your shopping. Ordering your supermarket shop off the internet is a real time-saver, no question, but it does tend to make us creatures of habit.

Ask him how he would cook it. Cooking is far more intuitive than you might think, and you should learn to trust your palate — it will tell you if something is missing. The first four tastes are self-explanatory. Sweetness, of course, comes mainly from sugar, but also from treacle, maple syrup, honey, fruit, etc. Sourness normally comes in the form of lemon or lime juice, tamarind or vinegar, and saltiness in a lot of Asian condiments, such as soy sauce, fish sauce and oyster sauce.

Salt you should think of as the backbone taste on which to hang the others. It really helps other flavours to shine: a little salt in caramel, for example, exaggerates its sweetness. Umami was identified as a separate taste only in the last century. Asian cooking, in particular, often calls for a balance of the basic tastes, especially the first three: sweet, sour and salty.

Once you understand this, you can start to experiment with more confidence. Taste your food. What is it lacking? Add a splash of soy or fish sauce. A bit more acidity? Maybe lime juice or rice vinegar. Mirin or palm sugar. Ready in the time it takes for the pasta to cook, and utterly delicious. Cook the pasta in boiling salted water until al dente, according to packet instructions.

Add the olives, capers and tomatoes to the pan and stir over a medium heat for 4—5 minutes until the tomatoes have collapsed and everything is well combined. Drain the pasta and toss in the pan with the sauce. Serve drizzled with a little olive oil and garnished with basil leaves. The Italians always use 10g 2 teaspoons salt for every litre of water. Heat a glug of oil in a 27cm non-stick ovenproof frying pan and fry the bacon for 2—3 minutes. Add the red pepper and continue to cook for another few minutes until the bacon is golden brown and crisp.

Stir in the peas and heat through. Sprinkle in the basil, roughly mixing it through the vegetables. Heat the grill on its highest setting. Put the beaten eggs in a bowl, add the Parmesan and season generously with pepper. Pour into the pan over the vegetables and gently shake over a medium heat. Place the pan under the hot grill in the hot oven for 4—5 minutes until cooked through and golden on top.

Slide the frittata out of the pan and cut into wedges to serve. This way you can control the consistency better and ensure the rice still has a slight bite to it — al dente, as the Italians call it — when you take it off the heat. For a British twist, use spelt barley instead of rice — it has a lovely nutty flavour.

Heat the oil in a large frying pan, add the rice and stir well to coat the grains in the oil. Bring the stock to the boil and add 1 ladleful of it at a time to the rice, stirring well after each addition, until the liquid has been absorbed and the rice is cooked, but still al dente. This will take about 15—18 minutes.

Pass through a mouli or coarse sieve; alternatively, mash with a potato masher. When the rice is cooked, fold in the mascarpone, Parmesan and the tomato mixture, adjust the seasoning and serve. Spread the mixture out in a square tin lined with greaseproof paper, cover and chill for 2—4 hours.

When ready to serve, heat 50g butter in a large frying pan. Cut the risotto cake into 4 squares and quickly pan-fry for about 3 minutes on each side until golden, taking care when you flip them over. Serve immediately. The chorizo, bean and tomato stuffing helps the bird to cook evenly and perfumes the meat as it cooks. Serve it alongside the chicken with some steamed greens or a mixed leaf salad. First make the stuffing. Add the onion and cook for a minute or two until softened, then add the garlic.

Cook for a further couple of minutes before adding the leaves from 3 thyme sprigs. Stir in the cannellini beans, seasoning well. Cook for a minute or two to warm through. Add the tomatoes and a couple of tablespoons of the oil they are stored in. Stir to combine, then remove from the heat. Now prepare the chicken. Season the cavity with salt and pepper, then fill with the chorizo stuffing and place a whole lemon at the cavity opening, tucking any excess skin over it.

Drizzle the chicken with olive oil, sprinkle over the paprika and season with salt and pepper. Rub into the chicken skin.

Pour the wine and about ml of water into a roasting tray and season. Add the chicken and the remaining sprigs of thyme, then cover with foil and roast for 1 hour in the preheated oven.

Roast for another 25—30 minutes until the skin is golden brown and the juices from the thigh run clear. Remove from the oven and rest for 15 minutes before serving. Remove the lemon from the chicken cavity, and squeeze the juice into the pan juices. Whisk together to create a light gravy — if you prefer a thicker gravy, reduce over a high heat. Once it has steamed for an hour, you simply remove the foil for the final 30 minutes to brown the breasts. The resulting chicken will be much plumper and fuller than if you had roasted it all the way.

It gives a rich and sumptuous flavour to this spicy broth. Poaching is a lovely, delicate way of cooking salmon. Keep the skin on to stop it from breaking up as the stock gently simmers. Place the miso paste in a pan and whisk in the stock.

Taste and add a little salt if necessary. Separate the pak choi leaves from the stems. Chop the stems into bite-sized pieces and shred the leaves. Slice the broccoli into bite-sized pieces. Carefully transfer the salmon to a plate with a fish slice and pour a small ladleful of broth over it.

Bring the stock remaining in the pan back to the boil. Put the broccoli into the broth to cook, and after 30 seconds add the pak choi stems. Cook for a further 1—2 minutes, then add the shredded pak choi leaves. Cook for about 1 minute until wilted. Meanwhile, flake the cooked salmon into large chunks, discarding the skin. Just before serving, add half the mushrooms to the broth.

Rub your serving bowls with a little toasted sesame oil, then divide the remaining mushrooms between them. Serve immediately, garnished with coriander if liked. Marinate the lamb in the spice mix overnight if you can as it will really improve the flavour. First prepare the marinade. Rub the mixture into the lamb so that it is well flavoured. You can cook the lamb straight away, but if you have time, cover and leave to marinate for at least 1 hour, or even overnight.

Heat a large casserole dish on the hob and add a couple of tablespoons of olive oil. Brown the lamb in it for about 6 minutes until coloured on all sides, then add the chillies and cinnamon from the marinade. Add the carrots, onion and bay leaves to the casserole and brown for a minute or two.

Lift the lamb so that it is resting on top of the onions and carrots. Add the chicken stock, bring to the boil, then transfer, uncovered, to the preheated oven. Cook for 3 hours until the meat is really tender and the sauce reduced. If the tops of the shanks look like they might be drying out, just baste and occasionally turn them. Remove the cooked meat from the oven and serve garnished with torn mint leaves and the cooking juices spooned on top.

The trick here is in wrapping the mushrooms and beef with Parma ham. That seals in the juices and stops the pastry going soggy. Wrap each piece of beef tightly in a triple layer of cling film to set its shape, then chill overnight. Remove from the pan and leave to cool. Finely chop the mushrooms and fry in a hot pan with a little olive oil, the thyme leaves and some seasoning. Remove the duxelle from the pan and leave to cool.

Cut the pastry in half, place on a lightly floured surface and roll each piece into a rectangle large enough to envelop one of the beef fillets. Chill in the refrigerator. Lay a large sheet of cling film on a work surface and place 4 slices of Parma ham in the middle, overlapping them slightly, to create a square. Spread half the duxelle evenly over the ham. Season the beef fillets, then place them on top of the mushroom-covered ham. Using the cling film, roll the Parma ham over the beef, then roll and tie the cling film to get a nice, evenly thick log.

Repeat this step with the other beef fillet, then chill for at least 30 minutes. Brush the pastry with the egg wash. Remove the cling film from the beef, then wrap the pastry around each ham-wrapped fillet. Trim the pastry and brush all over with the egg wash. Meanwhile, make the red wine sauce. Heat the oil in a large pan, then fry the beef trimmings for a few minutes until browned on all sides.

Stir in the shallots with the peppercorns, bay and thyme and continue to cook for about 5 minutes, stirring frequently, until the shallots turn golden brown. Pour in the vinegar and let it bubble for a few minutes until almost dry. Add the stock and bring to the boil again. Lower the heat and simmer gently for 1 hour, removing any scum from the surface of the sauce, until you have the desired consistency.

Strain the liquid through a fine sieve lined with muslin. Check for seasoning and set aside. Rest for 10 minutes before carving. Meanwhile, reheat the sauce. Serve the beef wellingtons sliced, with the sauce as an accompaniment. It instantly elevates a casual family dish into something a bit smarter, but without really increasing the work. The twist here is that the lids are cooked separately from the pie filling. Use the meat from the chicken thigh and leg as it is less likely to dry out than the breast.

Tip onto a plate lined with kitchen paper. Wipe out the pan. Pour in the sherry and bubble for 5 minutes until well reduced. Return the pancetta to the pan and pour in the stock. Return the liquid to the boil and cook for 10—15 minutes until reduced by half.

Check for seasoning, then remove from the heat and set aside. Cut out 2 or 3 rounds, using a small saucer as a template. Carefully place the pastry rounds on a large, non-stick baking sheet and score the surface in a diamond pattern, using the tip of a small sharp knife. Brush the pastry with the egg yolk glaze and bake for about 10 minutes until risen and golden.

Bake for a further 2 minutes with the oven door slightly ajar, to help crisp the pastry. Remove from the oven and slide onto a wire rack. Meanwhile, add the chicken to the sauce and reheat until the meat is warmed through. Check the seasoning and divide the chicken mixture between your warmed serving plates. Top each pile with a pastry round and serve. The sweet sticky glaze steals the glory here, but the poaching liquor has just as big a part to play. Drain the gammon and place in a stockpot or large saucepan.

Lower the heat and simmer for a few minutes, then carefully pour off the water along with any more froth and scum. Add the onion, carrot, leek, cinnamon stick, bay leaves and peppercorns to the gammon in the pot and pour in the stout. Top with enough cold water to ensure the gammon is completely covered.

Remove the gammon from the pot and rest on a board until cool enough to handle. Peel the skin off the ham, leaving behind an even layer of fat about 5mm thick. Using a sharp knife, score the fat in a crisscross diamond pattern at 1. Transfer the gammon to a roasting tray. Mix together all the ingredients for the glaze and brush half of it over the gammon. Roast for 15 minutes, then pour over the rest of the glaze and continue to roast for a further 10—15 minutes, basting every 5 minutes.

Remove from the oven and give the meat a final basting with the pan juices. Leave to rest before carving into thin slices. Do make sure the pastry base is well cooked before you add the curd or it will go soggy, and take the tart out of the oven while it still has a slight wobble.

It will firm up more as it cools. First make the sweet pastry. Place the butter and sugar in a food processor and whiz until just combined. Add the egg and whiz for 30 seconds. Tip in the flour and process for a few seconds until the dough just comes together.

Do not overprocess or it will become tough. Add a little ice-cold water around a tablespoon if the dough seems too dry. Wrap in cling film and chill for 30 minutes before rolling out. Use to line a loose- bottomed tart tin 23—24cm , leaving some excess pastry overhanging the rim. Chill for 30 minutes. Carefully remove the beans and paper and allow the pastry to cool a little.

While still warm, cut off the excess pastry to level with the rim of the tin. To make the filling, gently heat the golden syrup in a saucepan along with the butter. Be careful not to boil this — just allow the butter to melt.

When the butter has melted, stir in the cream, lemon zest and juice, breadcrumbs and egg yolks. Mix well. Spread the lemon curd over the base of the baked pastry case, then pour in the filling. Bake for 30—40 minutes until the top has just set but the centre is slightly wobbly when you shake the tin gently. It should still feel slightly soft in the centre. Use a very sharp knife and you will be left with a lovely neat edge.

Heat a small hob-proof baking dish, add the caster sugar and heat for about 5 minutes until it caramelises. Add the cinnamon, vanilla seeds and grated apples and cook for 1—2 minutes.

Stir in the apple chunks, then mix in the cranberries, lemon zest and juice. Remove from the heat and set aside. To make the topping, place the flour, sugar, butter and cinnamon in a bowl and rub together with your fingertips until the mixture resembles breadcrumbs.

Add the granola and mix until fully incorporated. Scatter the crumble topping over the fruit and heat the dish again on the hob. Once the apple mixture is bubbling, transfer to the preheated oven and bake for 12— 14 minutes until the topping is a deep golden colour. Remove and serve warm. Finally, only ever sprinkle your topping over the fruit.

To make the pancake batter, put the coconut into a blender and blitz for 1 minute or until it becomes finely chopped. Add the flour and baking powder and pulse for a couple of seconds to combine. Pour into a mixing bowl. Stir into the flour, then add the coconut milk and honey, mixing until a smooth batter forms.

Cover and leave to rest for 15 minutes. Meanwhile, make the lime syrup. Put the sugar, ml water, the lime juice and zest into a small saucepan or frying pan. Bring to a gentle simmer and stir until the sugar has dissolved. Continue to simmer for 10 minutes until the liquid has reduced slightly and developed a syrupy consistency.

Leave to cool until just warm. To cook the pancakes, heat a little oil in a large non-stick frying pan, swirling it around to cover the bottom. Place heaped tablespoons of batter in the pan you will probably have to do this in batches and cook over a medium-low heat for 2—3 minutes until golden.

Turn over with a palette knife and repeat on the other side until golden and cooked through. Peel the mango and cut the flesh into thin slices. Serve the pancakes with slices of mango and a drizzle of lime syrup on top. The ingredient will slide off immediately. The mixture here is like a sweetened quiche filling, which is slightly denser and less fluffy than the classic British cheesecake.

But because it has no biscuit base, the result is less sweet and heavy. Butter a 23cm springform cake tin. Beat together the cream cheese and sugar. Add the beaten eggs bit by bit until combined. Spoon the mixture into the prepared cake tin, tapping it against the work surface to remove any bubbles and help the raspberries rise up from the bottom.

Bake in the preheated oven for 35 minutes until set on the edges but wobbling slightly in the middle. It seems that unless it comes covered in batter and wrapped up with chips, we have a deep mistrust of it. Now heat a tablespoon of olive oil in a pan and while you are waiting for that to get really hot, dredge the fish in some seasoned flour, shaking off any excess.

Lay the fish down in the hot oil. Give it three to four minutes, depending on the thickness of the fillet, then turn it over and add a knob of butter to the pan. Now spoon the butter over the fish, infusing it with all that lovely fishy, nutty flavour as it cooks. Now slip it onto a plate, squeeze a little lemon juice over it and have a taste. So simple, yet so utterly delicious.

And ready within five or six minutes. Overfishing has depleted a lot of stocks worldwide, with new species, from tuna to anchovy, being added to the danger list all the time. Provided that the fish you are buying is certified by the Marine Stewardship Council, which works to ensure sustainability, you can eat fish with a clear conscience.

Broadly speaking, fish can be divided according to six categories: freshwater or saltwater, flat or round, white or oily. A recipe that calls for mackerel, for example, might work equally well with herring because they are both oily saltwater fish; similarly, brill will work in the place of turbot.

He is sure to be able to suggest an alternative. I always like to buy my fish whole because it gives you more clues about its freshness, and that is very important when buying.

Some fish, such as mackerel, will deteriorate very quickly, and can take on a muddy flavour. Look for bright, glossy eyes, fresh red gills and firm flesh with a shiny, but not slimy, sheen. Deep-sea fishing boats are often out for weeks at a time, and better that it is frozen on board rather than merely kept on ice. Of course, this should never be the case with fish caught by day boats around our shores.

If buying from the supermarket, it is often better to buy pre-packaged fillets that sit in a plastic tray rather than from the fish counter, as pre-packed fish is flushed with inert gas to preserve it better. As a country, we are blessed with some of the best seafood in the world. Crabs, lobsters, mussels, oysters and scallops all thrive in our cold waters, producing sweet, juicy flesh. For ease, you can buy them ready dressed, i.

With a bit of practice, they are easy to dress yourself too. When buying a whole crab, look for one that feels heavy for its size.

Mussels are probably the most sustainable seafood on the planet. Molluscs should always be cooked live, so as soon as you get them home, store them wrapped in a damp tea towel in the bottom of your fridge and eat within a day. Clean mussels only when you are about to eat them. Discard any with cracked shells or any open ones that fail to close when you give them a sharp tap. Here are some of the techniques you may find most useful.

Keeping the fish flat, with its tail towards you, and starting at head end, cut through skin along the length of the backbone, using long sweeping strokes. Now go back to the head end and, using your free hand to pull the fillet away from the backbone, use short strokes of the knife to tease the flesh away from the ribcage.

Work your way down the fish until the fillet is released. To remove the skin, place the fillet skin side down on your work surface. Grip the tail firmly with your free hand and cut down through the flesh, as low down the fish as you can, until you reach the skin.

Now, pulling the fish taut and keeping the knife angled slightly downwards, cut the flesh away from the skin using a long sawing motion. To remove fine pin bones, use either tweezers or a swivel- bladed vegetable peeler. Catch the bones between the two blades and flick up, twisting as you do so, to pull out the bones.

Pin bones in some larger fish, such as cod, can be difficult to remove without tearing the flesh. These are best removed once the fish is cooked.

Holding the oyster level in a clean tea towel, insert a shucking knife through the hinge tapered end of the oyster and twist until the shell pops open. Run your knife around the inside of the top shell to release the oyster. Remove the top shell, being careful not to spill any of its precious juice. Remove the head, but leave the tail. Cut along the length of the belly and place the fish, belly down, on a work surface. Now push down on its backbone to flatten the fish out.

Using your fingers and a sharp knife, you should be able to work the backbone free. Overcooked fish will dry out and turn mushy. You want to bring your fish to the stage where the flesh has just turned white or opaque instead of translucent, and it divides easily into individual flakes. Check by inserting a sharp knife. FRYING This is probably the most common method for cooking filleted fish as you have total control and can easily see when it is cooked. There are a couple of rules.

First, as with frying meat, make sure your pan is properly hot. This, along with confident seasoning, are the two things that most mark out a professional chef from an amateur. Add olive oil and once it is at smoking point, lay your fish in. It should sizzle on contact with the oil. If it is a skinned fillet, especially of white fish, which has more delicate flesh, you may need to dust it in flour or breadcrumbs first to protect it from the heat.

So cook it skin side down for 90 per cent of the time, finishing it off only briefly on the other side. If you wait, it will release itself once it is cooked. The worst thing to do is to keep fiddling and shifting it around, or it will break up. Sometimes I will pan-fry thick fillets first to get some colour on the skin, and then finish them off in a hot oven for about 10 minutes, this time with the skin on the top.

White fish may need brushing with oil or melted butter to stop it from drying out. And just because it's. Create chef-quality food without spending hours in the kitchen -- these are the recipes and straightforward tips you need to make good food fast.

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