A Beef Dinner

Hot pan and hot fat: fat spits and the pan gets very hot. Dry the steak well first, lay it in away from you, use tongs rather than your fingers, keep the handle turned in and stay with the pan. If fat catches fire, never use water: turn off the heat and cover the pan with a lid or a damp cloth. Open a window or use the extractor fan, because searing makes smoke, and keep children out of the kitchen.

Raw beef hygiene: keep raw meat on the bottom shelf of the fridge in a covered dish so it can't drip onto other food, use a separate board and knife for raw meat (or wash them in hot soapy water before they touch anything else), and wash your hands for 20 seconds after handling it. Don't rinse raw beef under the tap: it spreads germs around the sink and does nothing to remove them. Cook or freeze it by the use-by date.

Resting: after cooking, leave the beef on a warm plate or board, loosely covered with foil, for about 5 minutes for a steak and 20 to 30 minutes for a joint. The juices settle, so they stay in the meat instead of running onto the board, and the centre rises a few degrees as it rests.

Keeping food hot and cold: when cooking for guests, keep hot food above about 63°C until it is served (in a warm oven or covered), and keep cold food in the fridge until the last moment. Don't leave food at room temperature for more than 2 hours.

Plan on paper: write the timings down, starting from when you want to eat, and work backwards. Tick each job off. Do everything you can the day before.

Hot fat in the tin: the roasting tin and the fat in it are extremely hot. Pull the shelf out to lift the tin, rest it on a heatproof surface, use dry oven gloves (a damp glove conducts heat) and keep children and pets out of the kitchen.

Keeping food hot and cold: when cooking for guests, keep hot food above about 63°C until it is served (in a warm oven or covered), and keep cold food in the fridge until the last moment. Don't leave food at room temperature for more than 2 hours.

Carving: carve on a board with a groove or a tray for the juices, steady the joint with a carving fork, and use a long, sharp knife. Cut across the grain in slices about 5 mm thick, using long, smooth strokes rather than sawing, and keep your free hand behind the fork.

Cooling a big pot: a large pot of stew stays warm for hours, which is when germs multiply. If you aren't eating it straight away, divide it into shallow containers, cool it within 1 to 2 hours, then cover and chill. Keep it in the fridge for up to about 2 days or freeze it for up to about 3 months (general guidance), and reheat it until it is steaming hot all the way through.

Leftovers: cool cooked beef quickly (within about 1 to 2 hours), cover it and keep it in the fridge for up to about 2 days (general guidance). Reheat until it is steaming hot all the way through, and reheat it only once. Don't leave cooked beef standing at room temperature for longer than 2 hours.

Keeping food hot and cold: when cooking for guests, keep hot food above about 63°C until it is served (in a warm oven or covered), and keep cold food in the fridge until the last moment. Don't leave food at room temperature for more than 2 hours.

Allergen cards: ask guests about allergies and diets before you plan. Note what is in each dish (wheat in the Yorkshires and gravy, milk and mustard in the sauces, celery in the stock), and keep a plain, safe option for anyone who needs one.

Allergens: beef itself is not a common allergen, but stock cubes and gravy granules often contain celery, gluten or soy, and sauces may contain milk (butter, cream) and mustard. Check every label, and swap in plant butter or gluten-free flour where needed.

Keeping food hot and cold: when cooking for guests, keep hot food above about 63°C until it is served (in a warm oven or covered), and keep cold food in the fridge until the last moment. Don't leave food at room temperature for more than 2 hours.