Fresh Pesto Pasta

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.

Plenty of salty, fast-boiling water and a taste near the end are the whole secret.

1. Use about 1 litre of water per 100 g of pasta. Bring it to a rolling boil, THEN add salt — about a level teaspoon per litre.
2. Add the pasta and stir for the first minute so it doesn't stick together. No oil needed.
3. Start tasting a piece 1–2 minutes before the time on the packet. 'Al dente' means soft but with a slight firm bite in the very middle.
4. Before draining, scoop out a mug of the cooking water. A splash of it makes sauces glossy and helps them cling.
5. Drain, don't rinse, and mix with the sauce straight away.

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.