SHOPPING LIST: Cooking Skills: Knife Skills 1, Chapter 7 (Chicken and Meat Basics)

Buy meat on the day you use it, or the day before, and keep it on the bottom shelf. A whole chicken, chicken breasts, a steak, a pork tenderloin. A probe thermometer is a good investment. A second chopping board (a different colour) for raw meat.

Chicken and pepper stir-fry (2 portions)
[ ] 2 chicken breast fillets (about 300 g)
[ ] 1 red pepper, cut into strips
[ ] 1 small onion, sliced
[ ] 1 tbsp sunflower oil
[ ] 1 garlic clove, sliced
[ ] 1 tsp grated fresh ginger
[ ] 2 tbsp soy sauce
[ ] 1 tbsp water
[ ] 1 tsp cornflour

Steak salad (2 portions)
[ ] 250 g sirloin or rump steak, about 2.5 cm thick
[ ] 1 tsp sunflower oil
[ ] 1 pinch salt and pepper
[ ] 1 handful rocket or salad leaves
[ ] 6 cherry tomatoes, halved
[ ] 1 tbsp extra-virgin olive oil
[ ] 1 tsp balsamic vinegar
[ ] 10 g parmesan, shaved

Jointed chicken traybake (4 portions)
[ ] 1 whole chicken (about 1.5 kg)
[ ] 1 tbsp olive oil
[ ] 1 tsp dried thyme or paprika
[ ] 1 pinch salt and pepper
[ ] 1 lemon, halved
[ ] 3 carrots, cut into chunks
[ ] 2 onions, quartered

Pork medallions with mustard sauce (2 to 3 portions)
[ ] 1 pork tenderloin (about 400 g)
[ ] 1 tbsp olive oil
[ ] 1 tsp chopped sage or thyme
[ ] 1 pinch salt and pepper
[ ] 100 ml hot chicken stock
[ ] 1 tsp wholegrain mustard
[ ] 2 tbsp plain yoghurt

For the experiments
[ ] An extra steak and an extra chicken thigh
[ ] Kitchen scissors