Halloumi & Rocket Salad

Letting a sauce bubble with the lid off lets water escape as steam, so it gets thicker and tastier.

1. Take the lid off and keep it at a lively simmer.
2. Stir every minute or two, scraping the bottom — it catches more easily as it thickens.
3. Season at the END, because the salt concentrates as the liquid goes.

Ready when: It coats the back of a spoon, and a line drawn through it with your finger stays clear.

Frying is cooking in a thin layer of hot fat. A stir fry is the fast, hot version where you keep everything moving.

1. Have everything chopped and ready BEFORE the pan goes on — there is no time once it starts.
2. Heat the oil first (see above), then add the food in a single layer. If it doesn't fit in one layer, cook it in two batches.
3. Let pieces sit for a minute to colour before you turn them; stir-fries get stirred or tossed every 20–30 seconds.
4. Hardest things go in first (carrot, pepper), soft things last (spinach, spring onion).

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.