For a nicely seasoned pasta dish, remember to salt the water you use to cook the pasta.
The most efficient (and least wasteful) way to peel ginger is with a teaspoon.
Overwhipped your cream? Add a splash more cream (or milk) and you’ll have perfect peaks again in no time.
A microplane is the cook’s best tool for finely mincing garlic and ginger.
To get the maximum amount of juice from citrus fruit, roll back and forth on a firm surface before slicing.
For the ultimate Instagram-worthy poached eggs, add a dash of vinegar to the pan of water.
Portion soups, stews and chillies in freezer bags; they’ll lie flat in the freezer, saving you space, and defrost much faster, saving you time.
Salt brings out the flavour of ingredients – season as you cook, not just at the end. And always, always taste before serving.
Pound chicken breasts to an even thickness, cook quickly and leave to rest for five minutes before slicing – you will taste the difference.
A good squeeze of lemon juice does wonders lifting a dish that tastes somewhat lacklustre.
Feel free to improvise with ingredients and measurements when cooking. But if you’re baking, stick to the instructions.
If a recipe calls for you to sift dry ingredients, whisking will aerate them just as well.
Use tongs (or a slotted spoon) to drain pasta directly into the sauce: not only does this mean less washing up, but the starch that has leached from the pasta into the water will help thicken the sauce.
It might sound nonsensical, but the sharpest knife in your kitchen is usually the safest. More often than not it’s the blunt ones that cause injuries.
Don’t throw away used vanilla pods. Keep them in the sugar pot for vanilla-infused sugar.
Everyone should have a basic vinaigrette in their locker. Our favourite: one part white grape vinegar; one part Djion mustard; three parts extra virgin olive oil. Season and shake well.
Adding a spoonful of flour with each addition of beaten egg will prevent your cake mix from curdling.
Learn how to make a versatile béchamel sauce and your culinary repertoire will instantly expand.
The key to a great stir-fry lies in speed and heat. Chop all the ingredients before you start cooking and make sure your wok or pan is scorching hot.
Tomato, basil and garlic. Soy, garlic and ginger. Lemon, honey and mustard. Ginger, cumin and coriander. Some flavour combinations are classics for a reason – so use them.
Following a recipe that asks for softened butter but forgotten to take it out the fridge? Grating it will solve the problem.
Don’t overcrowd the pan. Whether you’re trying to get the perfect sear on a steak or master crunchy, golden roast potatoes, it’s not going to happen if the ingredients are touching.
The fluctuation in temperature caused by opening the oven door while your cake is baking will prevent it from rising to its full potential.
When making meatballs, koftas, stuffing and burgers, fry a little piece of raw mixture then taste so you can perfect the seasoning of the mixture.
Save your bottle of good-quality extra virgin olive oil for dressings and drizzling over finished dishes; neutral sunflower oil, vegetable oil or light olive oil is your best bet when frying and roasting at a high heat.
Illustrations by Emma Dibben