Preparing fruit and vegetables

  1. A cooking glossary for beginners
  2. Chopping chillies
  3. De-seeding tomatoes
  4. Grating lemon zest
  5. How to chop an onion
  6. How to cook asparagus
  7. How to cook broccoli
  8. How to cook butternut squash
  9. How to cook caramelised onions
  10. How to cook chips
  11. How to cook jacket potatoes
  12. How to cook oven chips
  13. How to cook spinach
  14. How to cut a pineapple
  15. How to cut an avocado
  16. How to cut calories in cooking
  17. How to cut mango
  18. How to make cauliflower rice
  19. How to make coleslaw
  20. How to make mashed potato
  21. How to prep garlic
  22. How to prepare a pomegranate
  23. How to prepare vegetables fast
  24. How to roast vegetables
  25. How to sharpen a knife
  26. Knife skills explained
  27. Knife skills: how to finely chop
  28. Learning to chop: slicing an onion
  29. Learning to chop: the 'chiffonade' or shredding technique
  30. Learning to chop: the 'julienne' technique
  31. Preparing artichoke hearts
  32. Segmenting citrus fruit
  33. Skinning peppers
  34. Skinning tomatoes
  35. Toasting and skinning hazelnuts
  36. What to use when you don’t have the right kitchen equipment
  37. Zesting citrus fruit

Meat, poultry and eggs

  1. Browning meat
  2. De-boning and butterflying a leg of lamb
  3. Freezing tips
  4. How to boil an egg
  5. How to bone a chicken thigh
  6. How to bone lamb shoulder
  7. How to brown mince
  8. How to butterfly a chicken breast
  9. How to carve a roast chicken
  10. How to carve roast pork
  11. How to cook a gammon joint
  12. How to cook a steak
  13. How to cook affordable steaks
  14. How to cook halloumi
  15. How to cook pork chops
  16. How to deglaze a pan
  17. How to fry eggs
  18. How to joint a chicken
  19. How to joint a rabbit
  20. How to make cheat's samosas
  21. How to make meatballs
  22. How to make scrambled eggs
  23. How to poach an egg
  24. How to poach eggs in advance
  25. How to roast a duck
  26. How to roast chicken
  27. How to separate eggs
  28. How to tie a butcher’s knot
  29. Perfect pancakes
  30. Preparing and cleaning chicken livers
  31. Scoring skin
  32. Spatchcocking chicken and poultry
  33. Testing whether turkey, chicken and poultry are cooked
  34. Whisking egg whites

Fish and shellfish

  1. Butterflying prawns
  2. Cleaning and de-bearding mussels
  3. How to clean and fillet sardines
  4. How to clean and prepare squid
  5. How to cook salmon
  6. How to cook scallops
  7. How to cook tuna steak
  8. How to dress a crab
  9. How to fillet cooked fish
  10. How to fillet round fish (mackerel, trout, etc.)
  11. How to skin and fillet a flatfish
  12. Peeling prawns
  13. Removing the meat from cooked lobster
  14. Scaling, gutting and cleaning a round fish

Pasta

  1. How to cook couscous
  2. How to cook pasta perfectly
  3. How to cook perfect rice
  4. How to cook quinoa
  5. How to make a stir-fry
  6. How to shape Chinese dumplings
  7. Making pasta dough by hand
  8. Rolling pasta using a pasta machine

Desserts, baking and pastry

  1. Breaking chocolate
  2. Caramelising sugar with a blow torch
  3. Covering a pie with a pastry lid
  4. Crimping the edge of a pasty
  5. Folding
  6. Glazing with egg wash
  7. How to assemble a tiered wedding cake
  8. How to blind bake pastry
  9. How to cover a cake with fondant icing
  10. How to cream butter by hand
  11. How to fold egg whites into a mixture
  12. How to ice a cake with buttercream
  13. How to ice a cake with royal icing
  14. How to ice cupcakes
  15. How to ice cupcakes with poured fondant
  16. How to knead bread dough
  17. How to line a rectangular cake tin
  18. How to line a round cake tin
  19. How to line cake tins
  20. How to make a checkerboard cake
  21. How to make a paper piping bag
  22. How to make a pavlova base
  23. How to make a Swiss roll cake
  24. How to make breadcrumbs
  25. How to make caramel
  26. How to make choux pastry
  27. How to make crumble topping
  28. How to make custard
  29. How to make Italian meringue
  30. How to make parathas
  31. How to make pastry tart cases
  32. How to make two-tone icing
  33. How to marzipan a fruit cake
  34. How to pipe chocolate decorations
  35. How to pipe icing decoration on a cake
  36. How to poach pears
  37. How to rescue stale bread
  38. How to shape and fill vol-au-vents
  39. How to shape Danish pastries
  40. How to shape hot water pastry for a raised pie
  41. How to shape pizza dough
  42. How to soften butter fast
  43. How to temper chocolate
  44. How to test for stages of sugar syrup
  45. How to whip cream
  46. Icing a cake with chocolate ganache
  47. Knocking back
  48. Lining a tart tin with pastry
  49. Lining a tart tin: trimming the pastry
  50. Melting chocolate
  51. Preparing ramekins to cook soufflés
  52. Removing cakes from a cake tin
  53. Removing vanilla seeds from the pod
  54. Rolling out pastry
  55. Rubbing in
  56. Shaping a loaf of bread
  57. Steaming a pudding
  58. Testing to see if a cake is cooked
  59. Using a food processor to pulse ingredients
  60. Using a piping bag
  61. Using fresh yeast
  62. Working with filo pastry
  63. Wrapping a pudding for steaming

Sauces, pastes and condiments

  1. Freeze leftovers in an ice-cube tray
  2. How to layer spices
  3. How to make a curry base
  4. How to make a red wine sauce
  5. How to make a tarka
  6. How to make beurre blanc
  7. How to make garlic butter
  8. How to make gravy
  9. How to make guacamole
  10. How to make hollandaise sauce
  11. How to make hummus
  12. How to make mayonnaise
  13. How to make salad dressing
  14. How to make white sauce
  15. Making herb butter
  16. Skimming stock
  17. Thickening gravy using beurre manié
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