SHOPPING LIST: Cooking Skills: Knife Skills 1, Chapter 8 (Fish, Bread and Cheese)

A crusty loaf and a selection of cheese. Skin-on salmon fillets (ask the fishmonger to leave the pin bones in so you can practise). Raw king prawns in the shell. A whole chicken to roast and carve (see chapter 7). Tweezers or fish bone pliers.

Bread, cheese and fruit board (2 portions)
[ ] ½ crusty loaf (about 200 g)
[ ] 100 g hard cheese (Cheddar or Manchego)
[ ] 80 g soft cheese (Brie or goat's cheese)
[ ] 1 crisp apple or pear
[ ] 1 handful grapes

Skinned and portioned salmon, pan-fried (2 portions)
[ ] 2 skin-on salmon fillets (about 150 g each)
[ ] 1 tsp sunflower oil
[ ] 1 pinch salt and pepper
[ ] ½ lemon, cut into wedges
[ ] 1 tbsp chopped dill or parsley

Garlic prawns (2 portions)
[ ] 200 g raw king prawns in the shell
[ ] 1 tbsp olive oil
[ ] 2 garlic cloves, thinly sliced
[ ] 1 pinch chilli flakes
[ ] ½ lemon, juice
[ ] 1 tbsp chopped parsley
[ ] 1 pinch salt

Carving a roast chicken (4 portions)
[ ] 1 whole roast chicken, cooked and rested for 15 minutes (see chapter 7)
[ ] 1 tbsp gravy or pan juices, to serve

For the experiments
[ ] An extra loaf and a small soft cheese
[ ] An extra salmon fillet