It might sound fancy, but blanching is just a simple way to lock in colour, crunch, and nutrition — especially for green veg like broccoli. Get this right, and you’ve got a head start on salads, stir-fries, or charring on the grill. It also means you’ve got cooked veg ready in the fridge — no faff. Big things like broccoli are already softened through, so when it’s time to eat, you can just reheat, toss in a pan, or add to a dish without waiting around. One small habit that makes a big difference in the kitchen.

Method:

Bring a pan of salted water to a rolling boil.

Add your green veg (e.g. broccoli, beans, kale) and boil for 1–2 minutes until just tender but still bright green.

Immediately drain and plunge into a bowl of ice water (or cold tap water if that’s all you’ve got) to stop the cooking.

Drain again and dry before storing or using.

Buying a whole chicken is one of the easiest ways to save money and get more from your meals — if you know how to break it down. Learn to joint a chicken into thighs, drumsticks, wings, and breasts, plus how to keep the carcass for stock. You’ll end up with multiple meals, better quality cuts, and less waste. One skill, loads of wins — and it’s easier than you think.

Basic Method:

Place the chicken breast-side up on a clean chopping board.

Start with the wings — pull each wing away from the body and slice through the joint where it meets the breast.

Next, pull one leg away from the body and slice through the skin between the leg and breast.

Pop the joint out, then cut through to remove the leg. Repeat on the other side.

Cut each leg into a thigh and drumstick by slicing through the joint.

To remove the breasts, cut down either side of the breastbone and follow the ribcage to lift each one off.

Keep the carcass to make a simple stock — simmer with water, veg and herbs.