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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 Brussels sprouts
  9. How to cook butternut squash
  10. How to cook cabbage
  11. How to cook caramelised onions
  12. How to cook chips
  13. How to cook corn on the cob
  14. How to cook green beans
  15. How to cook jacket potatoes
  16. How to cook leeks
  17. How to cook oven chips
  18. How to cook pak choi
  19. How to cook spinach
  20. How to cook Tenderstem broccoli
  21. How to cut a pineapple
  22. How to cut an avocado
  23. How to cut mango
  24. How to make cauliflower rice
  25. How to make coleslaw
  26. How to make mashed potato
  27. How to pare zest
  28. How to peel a squash
  29. How to prep garlic
  30. How to prepare a pomegranate
  31. How to prepare mirepoix
  32. How to prepare mushrooms
  33. How to prepare vegetables fast
  34. How to roast pumpkin seeds
  35. How to roast vegetables
  36. How to sharpen a knife
  37. Knife skills explained
  38. Knife skills: how to finely chop
  39. Learning to chop: slicing an onion
  40. Learning to chop: the 'chiffonade' or shredding technique
  41. Learning to chop: the 'julienne' technique
  42. Preparing artichoke hearts
  43. Segmenting citrus fruit
  44. Skinning peppers
  45. Skinning tomatoes
  46. Toasting and skinning hazelnuts
  47. What to use when you don’t have the right kitchen equipment
  48. Zesting citrus fruit

Meat, poultry and eggs

  1. Browning meat
  2. De-boning and butterflying a leg of lamb
  3. Freezing tips
  4. How long to cook a steak
  5. How to boil an egg
  6. How to bone a chicken thigh
  7. How to bone lamb shoulder
  8. How to brown mince
  9. How to butterfly a chicken breast
  10. How to carve a roast chicken
  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 lamb chops
  16. How to cook pork chops
  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

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 make fresh pasta by hand
  7. How to shape Chinese dumplings
  8. Rolling pasta using a pasta machine

Desserts, baking and pastry

  1. Caramelising sugar with a blow torch
  2. Covering a pie with a pastry lid
  3. Crimping the edge of a pasty
  4. Filling and piping cupcakes
  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 quick chocolate sauce
  24. How to make a Swiss roll
  25. How to make breadcrumbs
  26. How to make caramel
  27. How to make choux pastry
  28. How to make croûtons
  29. How to make crumble topping
  30. How to make custard
  31. How to make ganache
  32. How to make Italian meringue
  33. How to make parathas
  34. How to make pastry tart cases
  35. How to make puff pastry
  36. How to make rough puff pastry
  37. How to make scones
  38. How to make shortcrust pastry
  39. How to make Swiss meringue buttercream
  40. How to make two-tone icing
  41. How to make Yorkshire puddings
  42. How to marzipan a fruit cake
  43. How to pipe chocolate decorations
  44. How to pipe icing decoration on a cake
  45. How to poach pears
  46. How to rescue stale bread
  47. How to shape and fill vol-au-vents
  48. How to shape bread rolls
  49. How to shape Danish pastries
  50. How to shape hot water pastry for a raised pie
  51. How to shape pizza dough
  52. How to soften butter fast
  53. How to temper chocolate
  54. How to test for stages of sugar syrup
  55. How to whip cream
  56. Knocking back
  57. Lining a tart tin with pastry
  58. Lining a tart tin: trimming the pastry
  59. Melting chocolate
  60. Preparing ramekins to cook soufflés
  61. Removing cakes from a cake tin
  62. Removing vanilla seeds from the pod
  63. Rolling out pastry
  64. Rubbing in
  65. Shaping a loaf of bread
  66. Steaming a pudding
  67. Testing to see if a cake is cooked
  68. Using a food processor to pulse ingredients
  69. Using a piping bag
  70. Using fresh yeast
  71. Whisking egg whites
  72. Working with filo pastry
  73. Wrapping a pudding for steaming

Sauces, pastes and condiments

  1. How to deglaze a pan
  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 buttermilk
  8. How to make chicken stock
  9. How to make garlic butter
  10. How to make gravy
  11. How to make guacamole
  12. How to make hollandaise sauce
  13. How to make hummus
  14. How to make mayonnaise
  15. How to make salad dressing
  16. How to make white sauce
  17. Making herb butter
  18. Skimming stock
  19. Thickening gravy using beurre manié
  20. Thickening gravy using cornflour

Other

  1. How to cook bulgur wheat
  2. How to cook lentils
  3. How to cook tofu
  4. How to make overnight oats
  5. How to make sticky rice
  6. How to sterilise jars
  7. Removing the shell from a lobster
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