first up the proper way to chop fresh herbs to get maximum flavor chopping herb the secret is to chop them not bruised them now basil this is a soft herb so treat it with some respect when people go mad chopping herbs all the goodness comes out on the board I want the goodness left inside the basil place them all inside one another with the largest leaf at the bottom and it’s almost like rolling a cigar large one at the bottom small ones in the center and then look place them down together just roll them nice and gently don’t bruise them step one rolled ready to slice sharp knife imperative fingers tucked in the bottom part of your knuckle is the guide between you and the herbs that their tops you can cut your finger really important to get counsel with a knife and just practice rolling the knife across the board and relaxing that wrist it’s all in the wrist action so herbs up fingernails tucked underneath and just up and down up and down and there you have a chop basil that’s not bruised and smelling very fragrant right coriander so you get the bunch of coriander hold it down and just lightly shave the leaves off the stalls bunch them up together and then just again let the knife do the work tuck the fingernails in and just chop once and once only don’t hack it just chop it you can always identify when you bruise the herb when you’ve removed the herbs off the board that’s a big green patch mmm full of flavor and none of the goodness is left on the chopping board if you have fruit that’s not perfectly ripe the tip is to put a banana in a paper bag then add your unripe fruit put it in a dark place and the banana will speed up the ripening process of the other fruit you can’t appeal and cut a mango the easy way homey you stalk end up cook either side of the stone cut all the way into the flesh making squares without cutting through the skin then turn it inside out and carefully cut your pieces off a great tip to prevent burning sensitive skin when working with chilies to get rid of that spice and that heat on your fingers a little bit of lemon squeeze a little bit of lemon juice and that instantly gets rid of the heat fresh lemon juice for perfect ball potatoes always start them off with cold water and never boarding water this way by the time the center’s are the potatoes are cooked the outside won’t be falling apart my tip to get the flesh out of a Kiwi this is simply cut the fruit in half and scoop out with a teaspoon try it it really works I absolutely love these peppers now they have the most amazing sweet delicious flavor with a really nice crunchy texture and the most exciting thing about the peppers is that they’re just as delicious raw or cooked to identify the perfect pepper must be smooth and firm and not a wrinkle inside now how to cut the perfect pepper stalk off pepper down and get the knife start from the top and slice all the way around basically we’re gonna be slicing around the seeds look no faffing around but this isn’t perfect Christmas tree of seeds and have got the mess all over your board and more importantly is twice as quick discard that now we’re gonna cut it into a julienne flatten the pepper skin side down onto the board cuz it’s a lot easier to slice through the pepper and just lift a knife up and down and basically julienne is a chef’s word for strips these are absolutely perfect for sewing and that’s what we’re looking for they’re crunchy delicious and more importantly no seeds deed for a great tip to check if a pineapple is ripe is to pull a leaf out from the top if it comes away easily it’s ripe and ready for slicing a great tip for getting meat or fish to cook faster is to score it which allows the heat to penetrate quicker this also allows mayonnaise to be absorbed more deeply a great tip for stopping potatoes apples and avocados from going brown wink cut simply cover water and add a squeeze of lemon the acidity stops the flesh from oxidizing which is what causes the color to change it’s almost like sort of rewinding giving birth okay now you’re putting it back in once it’s been born