RECIPES For THE SOUL
made with love

Thirty small kitchen habits, none of which takes more than a minute, that make you calmer, cleaner and better at the stove. The place to start my Kitchen School.

Free lessons on the skills that matter most, in the order I'd teach them: seasoning, knife skills, searing, pan sauces and pasta, each with recipes to practise.

How much water and salt, when it's al dente, why you should save the pasta water and how to finish it in the sauce. Four habits for perfect pasta every time.

Turn the brown bits in your pan into a glossy, restaurant-style sauce in five minutes. My simple formula, flavour ideas and fixes.

Dry it, salt it, get the pan hot and leave it alone. My four rules for a deep golden crust on steak, chicken, pork and burgers, plus doneness temperatures.

How to hold a chef's knife, protect your fingers with the claw, dice an onion, mince garlic and keep your knife sharp. Lesson one of my Kitchen School techniques.

How to buy, store, grate and use Parmigiano-Reggiano, and why you should never throw away the rind.

Why freshly ground black pepper tastes better than pre-ground, the science behind it, and how chefs use it.

Kosher, table or sea salt? How they differ, how to convert between them, and why chefs season from a height.