One tray, four people, no washing up worth mentioning.
The first dish I teach, because it shows what a little space does.
Nora Okafor
Cooking coach. Teaches one skill per dish, every Friday, and a live cook-along on Thursdays.
The soft-scrambled egg
Low heat, patience, and a spatula you trust.
Style guide: how a dish looks
Every element a dish can use, written as a dish.
Pasta water, properly salted
How salty the water should taste, and why it matters more than the sauce.
A soup from whatever’s left
Tasting as you go is the whole skill.
Rice that doesn’t stick
Rinse, measure, and leave the lid alone.
A salad with a plan
Dress the leaves at the last minute, season the rest early.
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What Friday is for
Why the dish comes on Friday afternoon, and what to do with it.
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The three pans you need
A heavy frying pan, a big pot, a tray. That’s the kitchen.
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Salt early, salt again
Most home cooking needs more salt, earlier.
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Cook from the fridge, not from the phone
Open the fridge first, then decide what to cook.
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How hot is a hot pan?
Flick a drop of water in. If it dances, it’s ready.