first how to chop an onion this is the root that’s absolutely crucial leave that on there you cut that off the onion will start to bleed and you’ll start crying rapidly slice go forward that weight of the knife do the work three fingers one in front two behind and this part of the knuckle is gonna guide the knife fingers on top of the onion point the knife towards the root and try to get as close to the root as possible nice long stroke and then push the onion back together push the knife halfway in to the onion slightly tilt the knife down one at 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 root again turn it round up and down motion and that’s what we left there no waste just the root and look there you’ve got a really nice finely chopped onion basmati rice the king of all Rice’s light fluffy delicious and I’m going to show you how to cook it perfectly now start off with 400 grams of rice rice in spot-on something to do now is just rinse off the dust and start cold water always and is rinse the rice that stops the rice from becoming clumpy in the pan and allowed it yummy nice light and fluffy once it’s cooked rice into the pan now to make a plain fluffy rice exciting we’re going to choose it three cardamom pods and just get the pods and just pierce them so it allows all that flavor to come out cardamom pods and then star anis now these are beautiful whole star anis it makes it really nice and fragrant salt and pepper lot easier to season the rice now then it is once it’s cooked we start to break up when you season once it’s cooked now basically one part rise to one and a half part water six hundred mils always started off in cold water cold water in onto the gas lid on bring it up to the ball as quick as possible and turn it down and let it simmer for eight to ten minutes and that’s the secret behind cooking great rice allow it to steam as it’s cooking do not lift that lid up lid off mmm it smells aromatic basically all the waters absorbed the rice has doubled in size and is nice and light and fluffy take the star in ease out the cardamom pods the all should have risen to the top pods out take your fork fluff it through basically just sort of starts to open thing back up once you’ve fought you through becomes really nice and light and fluffy and there that is perfectly cooked rice this is basically a fileted side of salmon it’s been taken off the bone and now skin off pick up your knife a really nice broad flexible affinity knife little sharpen lift up the base of the tail and then just Nick a little bit at the end there twist the knife almost as if it’s horizontally underneath the salmon pull the skin and you slice the salmon underneath and let the knife do the work now get your skin flip it back over and check your not leaving too much salmon on top of the skin pull it back nice and slowly get the skin wrap it around your fingers pull the salmon towards you and then just all the way through lay that down one nicely skinned salmon just like a perfect snake skin get your knife and just run the knife down and then with a pair of tweezers these are fish tweezers but you can use normal tweezers look for the head up and pull and with the skin being removed from underneath the salmon the pin bones come out a lot easier the pin bones only go to just basically halfway along the Filat one nice fill it of salmon beautiful 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 sharpen it before and every time you use it first grip the steel feel really come to about holding still imagine you’re holding a tennis racket or you’re playing squash gotta be really comfortable with it now 45 degrees confident grip confident grip with a knife this is the butt of the steel really important to keep your fingers behind there you never grip US 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 and we start from the bottom to the top so there across there across throw strokes over the top of the steel and then come back in to meet send back underneath it is so dangerous working in the kitchen with a blunt knife you can cause so much damage working with a sharp knife is ten times quicker more efficient now that’s ready to start chopping it can be easily undercooked or overcooked here’s how to do it properly first water in nice large pan to make sure that passes got sufficient room to cook evenly nicely seasoned absolutely crucial olive oil in that stops the pasta from sticking together reach up to the ball that’s the rolling boil the secret there it stops the pass from sticking together and it gently rolls it around now this is angel passed a nice thin pasta takes 304 minutes so into the pan there’s a hits the water it melts and then you turn it round tongs as that starts to melt gently twist that into the pan bring it back up to the boil if your better timing then set a timer beautiful to test it lift a little strand and you actually feel it with your fingers still nice and firm mmm I’ll dente not a bite not a strong buy but just really nice and firm inside definitely not crunchy and then into a colander drain the pasta in a light seasoned salt and pepper a tablespoon of olive oil mix that through that stops it from sticking together and look there you go beautiful pasta al dente mmm cook perfectly let’s give me a little raise okay and let’s get cooking and shall we that’s a big one