Category
Cooking & kitchen
Kitchen basics, food safety, storing food and looking after your appliances.
- How to boil an egg Boil an egg exactly how you like it, from runny dippy-egg yolk to firm hard-boiled, with timings you can rely on and tips for easy peeling.
- How to cook rice on the hob Cook fluffy basmati or long-grain rice on the hob using the absorption method, and store any leftovers safely.
- How to defrost food safely Defrost meat, poultry and frozen meals the safe way, and know when you can and can't refreeze, following Food Standards Agency advice.
- How to make a white sauce Make a smooth, lump-free white sauce (béchamel) from butter, flour and milk – the base for cheese sauce, lasagne, fish pie and cauliflower cheese.
- How to make Yorkshire puddings Make tall, crisp Yorkshire puddings from a simple batter of eggs, flour and milk. The secret is very hot fat and not opening the oven door.
- How to poach an egg Poach a neat egg with a soft, runny yolk using just a pan of simmering water, a splash of vinegar and a fresh egg.
- How to roast a chicken safely Roast a whole chicken with crisp skin and juicy meat, and check it's properly cooked using Food Standards Agency guidance.
- How to store and reheat leftovers safely Cool, store and reheat leftovers safely so you cut food waste without risking food poisoning.
The cooking & kitchen toolkit — the tools and supplies these guides call for.