Tuna Salad Bowl

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.

Dressing is the oil, acid (lemon or vinegar) and seasoning that make a salad taste of something.

1. A simple dressing is about 3 parts oil to 1 part lemon juice or vinegar, with a pinch of salt.
2. Shake it in a jar with the lid on, or whisk with a fork in a small bowl.
3. Add it just before eating and toss gently so every leaf is coated. Dressed leaves go soggy if left to sit.