It's far harder working in the kitchen with a blunt knife than it is with a sharp knife.

The secret behind keeping a sharp knife sharpening before and every time you use it first.

Grip the steel.

Feel really comfortable about holding?

Still imagine you're holding a tennis racket or you're playing squash.

You gotta be really comfortable with it.

45 degrees.

Confident, grip, confident Grip with a knife Thistles the but off the steel Really important to keep your fingers behind that you never grip of steel with your fingers over that, because the knife comes back in, you just lost a finger.

Always grip behind nice long strokes, so we get the whole of the blade over steel stroke on.

We start from the bottom to the top, so there across their across slow strokes over the top of the steel on, Then come back into neath, then back in the neath.

It is so dangerous working in the kitchen with a blunt knife, you could cause so much damage.

Working with a sharp knife is 10 times quicker, more efficient.

Now that's ready to start chopping to stop your chopping board, rocking or slipping.

A great tip is to simply whether kitchen cloth, kitchen paper or tea towel and place it underneath.

Now you can chop with confidence.

Yeah, my next top tip is Get the most out of your humble veg peeler.

It's brilliant for slicing ultra thin ribbons or veg perfect for Asian dishes.

Great for making long, delicate Parmesan shavings to top soups and salads.

It also makes wonderful chocolate curls.

Your peppermill is more versatile than you might think.

Tighten the top screw to get finally ground pepper ideal for soups and sources for general seasoning.

You wanted medium ground to set the screw in the middle on losing it right off for coarse pepper.

Perfect for steaks and fish.

Chicken stock the vital ingredient to good cooking.

It transforms sources.

It's a fantastic base for soups on.

More importantly, it's so easy to do a little bit of love and care at the beginning.

On it cooks itself.

Bryant Step one chicken carcass into a high sided pan and onion.

It doesn't need to be finely chopped.

The vegetables flavor the stock onion in.

Then, from there, cut your leak into nice big solid shunts, roughly same size as the onion.

So we're vegetables.

Cook at the same time, then a carrot, celery and garlic, and then a nice spring of time that helps to really give depth of flavor to the chicken.

Stock A couple of Bailey's on some fresh parsley and then peppercorns pan on just lightly crushed them on a little pinch of salt.

Now just cover the vegetables and the carcass with cold water.

Just cover the chicken on the vegetables.

Bring up to the ball as quick as you can.

Now, as it comes to the boil.

A really nice skin.

Take the base off the label and swell that around that pushes all the grease on the impurities to the side of the pan.

Then get you Laden.

Just tilt it.

If you don't skim, allow that off.

The stock becomes very cloudy.

People's impression off cooking stock, then it needs to cook for 34 hours at a time.

This is one chicken carcass.

Let that boil away gently for 30 to 40 minutes, maximum.

Now we're gonna pass it off, take a safe place that over the pan and then just pull that in it smells amazing.

Is aromatic, the color absolutely beautiful?

Or maybe you have the most amazing stock when you need to season meat in flour.

A great tip is to place it in a plastic bag to dust it evenly.

Using flower also helps the source to get nice and thick during cooking.

Where browning meat fry in small batches.

Don't crowd the pan, otherwise it won't sear or color properly.

When slow roasting meat, line the bottom of the roasting tray with chunky vegetables like onions, fennel on carrots.

They act as a tribute to keep the meat from boiling in his own juices.

Plus, the veg can be the base for your gravy later on.

After slow cooking, baked on residue can be tough to remove, but if you bought water in the pan, it will dissolve breakdown, then simply pour out on wash with soap and water.

How to chop on onion?

This is the route that's absolutely crucial.

Lead that on there.

If you cut that off, the onion will start to bleed on.

You'll start crying rapidly.

Slice going forward.

Let the weight of the knife do the work.

Three fingers, one in front, two behind this part of the knuckle is going to guide the knife fingers on top of the onion.

Point the knife towards the root on, try to get as close to the root as possible.

Nice long stroke on, then pushed the onion back together.

Push the knife halfway into the onion slightly, tilt the knife down one of the top and then gripping the onion like a tennis ball, holding it together in place with the weight of the blade to cut through that onion to get to the base of the route again, Turn it round up and down.

Motion on.

That's what we left there.

No waste.

Just the route.

I'm not there.

You've got a really nice, finely chopped onion.

So much great cooking depends on starting with a high enough heat.

If a recipe calls for a hot pan, put on early so it gets smoking hot on.

Always remember to preheat your oven at least 20 minutes before cooking.

A clean cook is an efficient cook.

My tip for a tidy cooking area is always have a waist ball next to you.

It saves you going back and forth to the bin.

Never had salt eggs before cooking them because it ruins the texture on Dole's the color.

Instead, save your seasoning to the very end.

The key to cooking meat is to make sure it's at room temperature before you begin cooked straight from the fridge.

The muscle fibers will be tight, which results in tough meat on.

Always let it rest afterwards, so relax is becoming tender on Ducey.

How to cook duck breast Perfectly the slow way duck breast.

Never be scared about cooking this bird.

Absolute delicious, very healthy.

First of a non 200 degrees, then Seoul pepper.

Now the salt will help to extract the water out of the fat.

Don't stick pan.

No oil, but start the duck breasts in the pan, cold skin side down.

It feels and sounds a little bit weird, but we put him into a cold pan and turn the heat up.

Gradually, it starts to release the fast.

If you put them into a hot pan, it seals them in, and the fact stays in there.

We want to render that fat down.

90% of that duck breast we cooked on its skin keeps the duck nice and moist, but more importantly, it stays crispy was the fact comes out.

Turn the duck over.

Nice high, hot Pete.

Seal the duck now They're going in the oven, skin side down 206 to 8 minutes.

If your pants got a plastic, handle it, then transfer the duck breast onto a tray.

But make sure you put the tray into the oven to get hot.

First, cooking duck is like cooking a piece of beef.

You can't slice it piping hot or the goodness runs out.

Just quickly.

Turn it over, push your fingers in there and it's slightly resistant but still quite bouncy.

That confirms their quite pink in the center of the important part.

Now is leaving that to rest.

Let them cool down and then we'll slice them.

Keith, not excess.

Doug.

Fast.

There you go.

Next time you start doing potatoes, you just take them to a completely different level.

Now, slicing the duck, just slice it an angle not too thin.

You slice it thinly goes cold quickly.

So nice thick slices.

Nice crispy skin on top on a beautiful clump.

Roasted that a lthough white fat, gone nice, crispy skin.

Absolutely delicious.

Yeah, yeah, another slow cooking tip is when slow cooking stews and casseroles fat will rise to the service to get rid of any excess oils.

My tip is to remove them with kitchen paper before serving.

This'll also works brilliantly on gravies and sources.

Many great slow cooked dishes start by browning the meat.

As the meat cooks, lots of flavors get stuck to the pan to get it into your source.

Deglaze with wine, stock or vinegar.

Never add soft herbs of beginning off slow cooking.

They're all too delicate.

Tip is to add them at the end.

For that hill.

Fresh flavor and vibrant color A great tip when fine fish is always fried skin side down to keep it crispy.

Mhm on.

Always lay the foot is away from you when adding to the pan to prevent hot oil from splashing towards you, yeah.