When learning to chop like a chef, start off slowly and proceed with care, making sure all your fingers - and your thumb - are clear from the blade as you cut. A sharp knife is essential.
-Hold the end of the celery stalk between your little finger and thumb.
-Place your other fingers on top of the celery.
-Angle the fingernail of your middle (or longest) finger and use that fingernail to guide and buffer the blade as it slices the celery.
-Meanwhile, with the hand holding the knife, ease the blade further up the celery with each cut, inching the fingernails of your other hand back accordingly.
Turkish kofta kebabs with minted yoghurt and kohlrabi and carrot salad
Spiced lamb burgers with herbed yoghurt
Oriental vegetable kebabs with peanut dressing
Cornish pasty
Scotch eggs
Chicken and vegetable spring rolls
Fresh tomato salsa (with bruschetta variations)
Quick tomato and basil tart
Chargrilled courgette with basil, mint, chilli and lemon
Tabbouleh
Braised red cabbage with apples and sherry vinegar
Potato salad
Sfenz (Libyan Hanukkah doughnuts)
Apple and passion fruit tartlets
Real guacamole
Raw salsa
Beetroot and ginger chutney
BBQ sauce
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
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