You don’t need the equipment of Raymond Blanc to be able to rustle up a decent meal, but there are some things that make life so much easier:
- Knives – blunt knives are frustrating and can be more dangerous than sharp ones. It’s worth investing in a small knife for preparing food and a larger one for slicing bread, meat etc. A knife sharpener is a very useful tool too.
- Chopping boards – ideally you will have two, one for raw meat and one for everything else. However if you only have one remember to wash thoroughly with hot water and detergent after using it for any raw meat or fish.
- Saucepans – try and use one that is the right size for what you are cooking; too large and it will be wasting energy. Use the lid while cooking as this also saves energy and stops the kitchen becoming like a sauna.
- Slow cookers are an excellent piece of equipment, use very little electricity and cook large amounts which you can portion up and freeze for another day. However, you need to be organised to use one; you need to start the meal off in the morning to be ready for the evening, so they are not suitable for everyone!
- Clean and tidy as you go! Remember to always wash hands before and after handling food, especially raw meat and fish; if you wash up and clean as you go along there is less to do once you have eaten your meal, giving you more time for socialising (or studying)!