Shakshuka

The trick is to leave the root end on while you cut — it holds the layers together so the onion does not fall apart.

1. Cut off the pointed top (not the hairy root end). Halve the onion from top to root.
2. Peel off the papery skin and the first tough layer.
3. Lay one half flat side down. Make a few cuts from top towards the root, stopping about 1 cm before it.
4. Turn the knife flat and make one or two cuts parallel to the board, again stopping short of the root.
5. Now slice across the first cuts with the claw grip. Small squares fall off. Bin the root end.

Ready when: Pieces about the size of a pea (finely chopped) or a fingernail (chopped).

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.

Getting the seeds and white ribs out is the only fiddly part.

1. Slice off the top and bottom. Make one cut down the side and open it out flat.
2. Run the knife along the inside to cut away the white ribs and seeds.
3. Lay it skin side DOWN (the knife grips the flesh better) and cut into strips, then across for dice.

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.

Softening cooks the raw sharpness out of onions and turns them sweet. It is the start of most sauces, stews and curries.

1. Heat the oil over medium heat, add the onion and a pinch of salt (it draws out water and speeds things up).
2. Stir every minute or so. You want a gentle sizzle, not a loud fry.
3. After about 5–8 minutes the pieces go glossy, floppy and see-through at the edges. That is 'softened'.
4. Keep going another few minutes and they start turning golden — sweeter still. Only do that if the recipe says 'golden'.

Ready when: Floppy, shiny and slightly see-through, with no raw crunch when you taste a piece.