Homemade Hummus

Garlic is added in small pieces so it spreads through the dish. It burns in seconds, which turns it bitter, so it usually goes in after the onion, not before.

1. Pull one clove off the bulb. Trim off the hard little root end.
2. Lay the flat of your knife on the clove and press down firmly with the heel of your hand. The skin splits and slips off.
3. Slice it thinly, then rock the knife back and forth over the slices until the pieces are tiny. Or push the peeled clove through a garlic crusher.
4. In the pan it needs about 30 seconds to a minute, stirring, until it smells strong — then add the next ingredient.

Ready when: In the pan: fragrant and pale gold. Brown means it has gone too far.

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.

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.

Blenders are simple, but hot liquid expands and can blow the lid off.

1. Never fill more than halfway, and never more than a third with anything hot.
2. Hold the lid down with a folded tea towel and start on the lowest speed, then turn it up.
3. Always switch off at the wall before putting a spoon or finger near the blades.