How to videos
Elevate your cooking by learning these simple techniques you'll use again and again.
Preparing fruit and vegetables
- A cooking glossary for beginners
- Chopping chillies
- De-seeding tomatoes
- Grating lemon zest
- How to chop an onion
- How to cook asparagus
- How to cook broccoli
- How to cook Brussels sprouts
- How to cook butternut squash
- How to cook cabbage
- How to cook caramelised onions
- How to cook chips
- How to cook corn on the cob
- How to cook green beans
- How to cook jacket potatoes
- How to cook leeks
- How to cook oven chips
- How to cook pak choi
- How to cook spinach
- How to cook Tenderstem broccoli
- How to cut a pineapple
- How to cut an avocado
- How to cut mango
- How to make cauliflower rice
- How to make coleslaw
- How to make mashed potato
- How to pare zest
- How to peel a squash
- How to prep garlic
- How to prepare a pomegranate
- How to prepare mirepoix
- How to prepare mushrooms
- How to prepare vegetables fast
- How to roast pumpkin seeds
- How to roast vegetables
- How to sharpen a knife
- Knife skills explained
- Knife skills: how to finely chop
- Learning to chop: slicing an onion
- Learning to chop: the 'chiffonade' or shredding technique
- Learning to chop: the 'julienne' technique
- Preparing artichoke hearts
- Segmenting citrus fruit
- Skinning peppers
- Skinning tomatoes
- Toasting and skinning hazelnuts
- What to use when you don’t have the right kitchen equipment
- Zesting citrus fruit
Meat, poultry and eggs
- Browning meat
- De-boning and butterflying a leg of lamb
- Freezing tips
- How long to cook a steak
- How to boil an egg
- How to bone a chicken thigh
- How to bone lamb shoulder
- How to brown mince
- How to butterfly a chicken breast
- How to carve a roast chicken
- How to cook a gammon joint
- How to cook a steak
- How to cook affordable steaks
- How to cook halloumi
- How to cook lamb chops
- How to cook pork chops
- How to fry eggs
- How to joint a chicken
- How to joint a rabbit
- How to make cheat's samosas
- How to make meatballs
- How to make scrambled eggs
- How to poach an egg
- How to poach eggs in advance
- How to roast a duck
- How to roast chicken
- How to separate eggs
- How to tie a butcher’s knot
- Perfect pancakes
- Preparing and cleaning chicken livers
- Scoring skin
- Spatchcocking chicken and poultry
- Testing whether turkey, chicken and poultry are cooked
Fish and shellfish
- Butterflying prawns
- Cleaning and de-bearding mussels
- How to clean and fillet sardines
- How to clean and prepare squid
- How to cook salmon
- How to cook scallops
- How to cook tuna steak
- How to dress a crab
- How to fillet cooked fish
- How to fillet round fish (mackerel, trout, etc.)
- How to skin and fillet a flatfish
- Peeling prawns
- Removing the meat from cooked lobster
- Scaling, gutting and cleaning a round fish
Pasta
Desserts, baking and pastry
- Caramelising sugar with a blow torch
- Covering a pie with a pastry lid
- Crimping the edge of a pasty
- Filling and piping cupcakes
- Folding
- Glazing with egg wash
- How to assemble a tiered wedding cake
- How to blind bake pastry
- How to cover a cake with fondant icing
- How to cream butter by hand
- How to fold egg whites into a mixture
- How to ice a cake with buttercream
- How to ice a cake with royal icing
- How to ice cupcakes
- How to ice cupcakes with poured fondant
- How to knead bread dough
- How to line a rectangular cake tin
- How to line a round cake tin
- How to line cake tins
- How to make a checkerboard cake
- How to make a paper piping bag
- How to make a pavlova base
- How to make a quick chocolate sauce
- How to make a Swiss roll
- How to make breadcrumbs
- How to make caramel
- How to make choux pastry
- How to make croûtons
- How to make crumble topping
- How to make custard
- How to make ganache
- How to make Italian meringue
- How to make parathas
- How to make pastry tart cases
- How to make puff pastry
- How to make rough puff pastry
- How to make scones
- How to make shortcrust pastry
- How to make Swiss meringue buttercream
- How to make two-tone icing
- How to make Yorkshire puddings
- How to marzipan a fruit cake
- How to pipe chocolate decorations
- How to pipe icing decoration on a cake
- How to poach pears
- How to rescue stale bread
- How to shape and fill vol-au-vents
- How to shape bread rolls
- How to shape Danish pastries
- How to shape hot water pastry for a raised pie
- How to shape pizza dough
- How to soften butter fast
- How to temper chocolate
- How to test for stages of sugar syrup
- How to whip cream
- Knocking back
- Lining a tart tin with pastry
- Lining a tart tin: trimming the pastry
- Melting chocolate
- Preparing ramekins to cook soufflés
- Removing cakes from a cake tin
- Removing vanilla seeds from the pod
- Rolling out pastry
- Rubbing in
- Shaping a loaf of bread
- Steaming a pudding
- Testing to see if a cake is cooked
- Using a food processor to pulse ingredients
- Using a piping bag
- Using fresh yeast
- Whisking egg whites
- Working with filo pastry
- Wrapping a pudding for steaming
Sauces, pastes and condiments
- How to deglaze a pan
- How to layer spices
- How to make a curry base
- How to make a red wine sauce
- How to make a tarka
- How to make beurre blanc
- How to make buttermilk
- How to make chicken stock
- How to make garlic butter
- How to make gravy
- How to make guacamole
- How to make hollandaise sauce
- How to make hummus
- How to make mayonnaise
- How to make salad dressing
- How to make white sauce
- Making herb butter
- Skimming stock
- Thickening gravy using beurre manié
- Thickening gravy using cornflour