Jacket Potato & Tuna Mayo

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.

Ring-pull lids have razor-sharp edges once open.

1. Pull the ring slowly and steadily towards you, keeping fingers away from the lid's edge.
2. Don't press food down with your fingers inside an open tin — use a spoon.

Microwaves heat unevenly — the edges can be scalding while the middle is still cold.

1. Use a microwave-safe bowl or plate, never metal or foil.
2. Cover it loosely (a plate or a lid with a gap) so steam can escape.
3. Heat, stir, then heat again. Let it stand a minute afterwards — the heat keeps spreading.
4. Reheated food must be steaming hot all the way through. Reheat leftovers only once.

Pricking lets steam escape — a whole potato can burst in the microwave or oven without it.

1. Scrub the potato and prick it 5–6 times all over with a fork.
2. Microwave: about 5 minutes on high, turn it over, then 3–5 more until soft. Let it stand 2 minutes.
3. Oven: about 1 hour at 200 °C fan for crisp skin — or microwave first and finish 15 minutes in the oven.

Ready when: A knife slides into the middle with no resistance.

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.