One tray, four people, no washing up worth mentioning.
The first dish I teach, because it shows what a little space does.
Free
Starters
Heat, salt, timing. The three things every other dish depends on.
The soft-scrambled egg
Low heat, patience, and a spatula you trust.
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.
Newsletter ·
What Friday is for
Why the dish comes on Friday afternoon, and what to do with it.
Newsletter ·
The three pans you need
A heavy frying pan, a big pot, a tray. That’s the kitchen.
Newsletter ·
Salt early, salt again
Most home cooking needs more salt, earlier.
Newsletter ·
Cook from the fridge, not from the phone
Open the fridge first, then decide what to cook.
Newsletter ·
How hot is a hot pan?
Flick a drop of water in. If it dances, it’s ready.
Newsletter ·
Taste like a cook
Keep a spoon by the stove and use it every five minutes.