A great budget basic to keep in the cupboard.

It could be easily undercooked or overcooked.

Here's how to do it properly.

First water in nice large pan to make sure the past has got sufficient room to cook evenly.

Nicely seasoned, absolutely crucial.

Olive all in that stops the pastor from sticking together.

Bring up to the ball.

That's the rolling boil.

The secret.

There It stops the past from sticking together and gently rolls around.

Now this is Angel passed.

A nice thin pastor takes 3 to 4 minutes, so into the pan there's it hits the water, it melts on.

Then you turn it around tongs.

As that starts to melt, gently twist that into the pan.

Bring it back up to the boil.

If you better timing, then set a timer peaceful.

To test it, lift a little strand.

You can actually feel it with your fingers.

Still nice and firm.

Mhm al dente.

Not a bite.

Not a strong bite, but just really nice and firm inside.

Definitely not crunchy and then into a colander drying.

The pastor and I like seasoning Salt and Pepe.

A tablespoon of Oliver mixed up through that stops it from sticking together.

Look, there you go.

Beautiful pastor Al dente, cooked perfectly.

A tip for making the most of spare bread blitz leftovers into breadcrumbs.

Great for stuffing crab cakes or cut into chunks.

Um, freeze for perfect croutons on demand or simply terror news in the delicious rustic salad.

Dried pulses like chickpeas or lentils are great for soups and stews and cost pennies.

But don't season them until the end of the cooking or the salt makes them go tough.

Perfect ball potatoes always start them off in cold water on never boiling water This'll way.

By the time the centers of the potatoes that cooked the outside won't be falling apart on when you're cooking, potatoes always cook extra so there's leftovers.

They're fantastic to have on hand for making my delicious gnocchi and potato rusty's or classic bubble and squeak.

Basmati rice.

The king of all rice is light, fluffy, delicious.

I'm gonna show you how to cook it perfectly.

Now start off with 400 g of rice rice in spot on.

So we're gonna do now is just rinse off the dust on the start.

Cold water always on his rinse rice that stops the rice from becoming clumpy in the pan allows it become really nice light on fluffy once it's cooked rice into the pan.

Now to make a plane fluffy rice exciting.

We're gonna choose it.

Three.

Cardamom pods Just get the pods just pierced, Um, so it allows.

Allow that flavor to come out cardamom pods on, then star niece.

Now these are beautiful whole star UNECE.

It makes it really nice and fragrant.

Salt and pepper lot easier.

Thio Season the rice Now then it is.

Once it's cooked, you start to break up when you seize it once it's cooked.

Now basically one part rice toe 1.5 part water 600 mils always started off in cold water.

Cold water in onto the gas.

Later on, bring it up to the ball as quick as possible, turn it down and let it simmer for 8 to 10 minutes.

And that's the secret behind cooking Great rice.

Allow it to steam as it's cooking.

Do not lift that lit up.

Let off.

Hmm, It smells aromatic.

Basically, all the water is absorbed, the rice has doubled in size, and it's nice and light and fluffy.

Take the stoney's out cardamom pods.

They all should have risen to the top pods out.

Take your fork.

Flip it through, basically, just sort of started opening back up.

Once you 40 through becomes really nice and light and fluffy on there that it is perfectly cooked rice.

Always make the most of your leftovers.

Used last night's rice in stir frys scrambled up with eggs, or it's simple to make a delicious fresh salad.

Remember a good cook.

Waste nothing.

A great tip for stopping potatoes, apples and avocados from going brown wing cut simply covered with water and add a squeeze of lemon.

The acidity stops the flesh from oxidizing, which is what causes the color to change herbs.

A great reading flavor without spending a fortune to keep them at their best, simply place him in the glass of water on.

They'll stay fresh for up to a week.

On If you've got extra herbs.

Leftover saving waste by making an amazing flavored oil.

Place washed and dried stems in a bottle.

Cover with warmed olive oil, then seal on leave to infuse Great for salads.

Pastors on dressing on veg without a skin on de bone, a fish the hassle free way.

This is basically affiliated side of salmon has been taken off the bone on now skin off.

Pick up your knife.

A really nice, broad, flexible fileting knife.

Little sharpen.

Lift up the base of the tower on, then just nick a little bit at the end.

There.

Twist the knife almost as if it's horizontally underneath the salmon.

Pull the skin on you.

Slice someone underneath on.

Let the knife do the work.

Now get your skin, flip it back over and check.

You're not leaving too much salmon on top of the skin.

Pull it back.

Nice and slowly get the skin.

Wrap around your fingers.

Pull salmon towards you on.

Then just away through.

Lay that down one nicely.

Skin salmon just like a perfect snakeskin.

It's Get your knife.

I just run the knife down and then with a pair of tweezers.

These air fish tweezers.

But you can use normal tweezers.

Look for the head up on pull on.

With the skin being removed from underneath the salmon, the pin bones come out a lot easier.

The pin bo's only dio to just basically halfway along the fill it one nice.

Fill it off.

Salmon Beautiful.

There's still plenty of flavor in the trimmings from a fileting fish might.

If it don't waste those fishbones, add water.

Why a bay leaf on some chopped veg to make a simple but versatile fish stock at home.

The perfect base for a delicious fish soup.

A great tip for intensely flavored, stress free veg is to steam them in their own juices.

Simply add to a pan with the knob of butter and seasoning, then cook on a low heat with the lid on to lock in the moisture.

For crispy roast potatoes you can depend on.

My tip is to poppel them, leave them to steam dry, then Sprinkle them with semolina or flour and give them a good roughing up.

This'll ensures that go really crispy in the other.

A great tip for browning meat or fish.

It's a dry with kitchen roll before you cook it, then you'll get a much better color.

Too much moisture makes the meat steam.

Instead of CIA.

You lose that rich brown crust like the one I got on those sticky pork ribs.

Yeah, all right.