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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 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 mango
  17. How to make cauliflower rice
  18. How to make coleslaw
  19. How to make mashed potato
  20. How to peel a squash
  21. How to prep garlic
  22. How to prepare a pomegranate
  23. How to prepare mirepoix
  24. How to prepare vegetables fast
  25. How to roast pumpkin seeds
  26. How to roast vegetables
  27. How to sharpen a knife
  28. Knife skills explained
  29. Knife skills: how to finely chop
  30. Learning to chop: slicing an onion
  31. Learning to chop: the 'chiffonade' or shredding technique
  32. Learning to chop: the 'julienne' technique
  33. Preparing artichoke hearts
  34. Segmenting citrus fruit
  35. Skinning peppers
  36. Skinning tomatoes
  37. Toasting and skinning hazelnuts
  38. What to use when you don’t have the right kitchen equipment
  39. 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 pork chops
  16. How to fry eggs
  17. How to joint a chicken
  18. How to joint a rabbit
  19. How to make cheat's samosas
  20. How to make meatballs
  21. How to make scrambled eggs
  22. How to poach an egg
  23. How to poach eggs in advance
  24. How to roast a duck
  25. How to roast chicken
  26. How to separate eggs
  27. How to tie a butcher’s knot
  28. Perfect pancakes
  29. Preparing and cleaning chicken livers
  30. Scoring skin
  31. Spatchcocking chicken and poultry
  32. 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 crumble topping
  29. How to make custard
  30. How to make ganache
  31. How to make Italian meringue
  32. How to make parathas
  33. How to make pastry tart cases
  34. How to make rough puff pastry
  35. How to make scones
  36. How to make shortcrust pastry
  37. How to make two-tone icing
  38. How to make Yorkshire puddings
  39. How to marzipan a fruit cake
  40. How to pipe chocolate decorations
  41. How to pipe icing decoration on a cake
  42. How to poach pears
  43. How to rescue stale bread
  44. How to shape and fill vol-au-vents
  45. How to shape bread rolls
  46. How to shape Danish pastries
  47. How to shape hot water pastry for a raised pie
  48. How to shape pizza dough
  49. How to soften butter fast
  50. How to temper chocolate
  51. How to test for stages of sugar syrup
  52. How to whip cream
  53. Knocking back
  54. Lining a tart tin with pastry
  55. Lining a tart tin: trimming the pastry
  56. Melting chocolate
  57. Preparing ramekins to cook soufflés
  58. Removing cakes from a cake tin
  59. Removing vanilla seeds from the pod
  60. Rolling out pastry
  61. Rubbing in
  62. Shaping a loaf of bread
  63. Steaming a pudding
  64. Testing to see if a cake is cooked
  65. Using a food processor to pulse ingredients
  66. Using a piping bag
  67. Using fresh yeast
  68. Whisking egg whites
  69. Working with filo pastry
  70. 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 chicken stock
  8. How to make garlic butter
  9. How to make gravy
  10. How to make guacamole
  11. How to make hollandaise sauce
  12. How to make hummus
  13. How to make mayonnaise
  14. How to make salad dressing
  15. How to make white sauce
  16. Making herb butter
  17. Skimming stock
  18. Thickening gravy using beurre manié

Other

  1. Removing the shell from a lobster
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