Tuna & Butter Bean Salad

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.

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.

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.

Slices, rather than dice, are for stir fries, fajitas and anything where you want strands.

1. Cut off the top and the root. Halve it from top to bottom and peel.
2. Lay each half flat side down and cut thin half-moons from one end to the other, using the claw grip.