Chickpea & Feta Salad

Mild and quick. The white part is stronger; the green tops are softer and often scattered over at the end.

1. Trim off the hairy root and any tired tips of the green.
2. Line them up together and slice across into thin rings, or slice long thin strips at an angle.

The zest (the coloured skin) holds the fragrant oils; the white pith underneath is bitter.

1. Zest first, while it is whole: rub it over the fine side of a grater, turning as you go, taking only the coloured layer.
2. To juice, roll it firmly on the worktop under your palm, cut it in half across the middle and squeeze over your cupped hand or a sieve to catch the pips.

Rinsing washes off loose starch (so rice is less sticky), dust and grit (lentils), and the salty, starchy liquid in a tin of beans.

1. Tip it into a sieve and hold it under the cold tap.
2. Swish it around with your hand for about 30 seconds, until the water running out is mostly clear.
3. Shake off the excess water before it goes in the pan.

A big pan of boiling water is the most dangerous thing in most home kitchens. Go slowly.

1. Put a colander in the sink BEFORE you pick up the pan.
2. Use oven gloves or a thick tea towel on both handles. Tip the pan away from you so the steam rises away from your face.
3. For pasta, scoop out a mugful of the cooking water first — its starch helps the sauce stick.
4. For tins, press the lid against the food and tip the liquid out over the sink, or use a sieve.