Steak Sandwich

Letting cooked meat sit for a few minutes lets the juices settle, so they stay in the meat instead of running over the board.

1. Put the meat on a clean plate or board — never the one it sat on raw.
2. Cover it loosely with foil and leave it for 3–5 minutes (longer for big joints).
3. Then slice across the lines of the grain.

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.

Softening cooks the raw sharpness out of onions and turns them sweet. It is the start of most sauces, stews and curries.

1. Heat the oil over medium heat, add the onion and a pinch of salt (it draws out water and speeds things up).
2. Stir every minute or so. You want a gentle sizzle, not a loud fry.
3. After about 5–8 minutes the pieces go glossy, floppy and see-through at the edges. That is 'softened'.
4. Keep going another few minutes and they start turning golden — sweeter still. Only do that if the recipe says 'golden'.

Ready when: Floppy, shiny and slightly see-through, with no raw crunch when you taste a piece.