Your kitchen kit and knife safety

Good cooking starts with a calm kitchen and a few sensible tools. In this lesson you will set up your kit, learn how to keep your hands safe, and cook a simple first dish with confidence.

The kit you really need

Shop windows are full of gadgets. A beginner needs very few. If you have these, you can cook almost anything in this course.

• One good chef knife and a small paring knife. A sharp knife is safer than a dull one.
• A large chopping board that does not slide. Put a damp cloth under it.
• A medium saucepan with a lid and a large frying pan.
• A baking tray and a roasting dish.
• A wooden spoon, a spatula and a pair of tongs.
• A colander for draining pasta and vegetables.
• Measuring jugs and spoons.
• A timer. Your phone works well.

Knife safety in five steps

Most kitchen cuts happen because of rushing or a slipping board, not because of bad luck. Follow these steps every time.

1. Steady the board. A damp cloth underneath stops it moving.
2. Make a flat surface. Cut a round vegetable such as a carrot in half first, then lay the flat side down so it cannot roll.
3. Use the claw grip. Curl the fingers of your other hand inward like a claw, with fingertips tucked back and knuckles facing the blade.
4. Cut slowly. Let the knife do the work. Speed comes later, with practice.
5. Never catch a falling knife. Step back and let it fall. Wash knives by hand, one at a time, and never leave them in a sink full of water.

Three habits that make cooking easy

1. Read the whole recipe first. Surprises halfway through are the main reason beginners panic.

2. Get everything ready before you turn on the heat. Chefs call this "mise en place", which only means "everything in its place". Chop, measure and open packets first.

3. Clean as you go. Wipe the board and wash a bowl while something simmers. You will finish with a tidy kitchen instead of a mountain.

Your first dish: a simple tomato omelette

An omelette takes five minutes and teaches heat control, which is the most important beginner skill.

1. Crack two or three eggs into a bowl. Add a pinch of salt and beat with a fork until the yolks and whites are mixed.
2. Slice one small tomato. Grate a little cheese if you like.
3. Put a frying pan on a medium heat. Add a small knob of butter or a teaspoon of oil.
4. When the butter stops foaming and is just sizzling, pour in the eggs.
5. Let the edges set for about 20 seconds, then gently pull the edges toward the middle with a spatula, tilting the pan so the runny egg flows to the edge.
6. When the top is nearly set but still a little glossy, add the tomato and cheese on one half.
7. Fold the other half over, slide it onto a plate and eat it while hot.

If it turns brown or rubbery, the heat was too high. Lower it next time. If it sticks, the pan needed more fat or more time to warm up. Both are normal, and both are quick to fix.

What to remember

• You need a few good tools, not a drawer full of gadgets.
• Steady board, claw grip, slow cuts. Every time.
• Read the recipe, prepare everything, and clean as you go.

In the next lesson you will learn how to handle heat, the single skill that fixes most beginner mistakes.