Simple Tips To Cook Like A Pro

Take steamed broccoli and boiled chicken off the menu and make room for a healthy eating feast, thanks to these tips from top chefs.

- Gee Charman

MEAT MASTERCLASS

HEAT YOUR MEAT

Apart from tiny things such as squid, prawns and so on, protein cooks better if it’s at room temperature first. Jacob Kenedy, Bocca Di Lupo

STOP SMOKING

If you need a very hot pan because you’re cooking, say, a steak, add your oil after the pan has been heated to the required temperature or the oil will burn. Shirin Kouros, The Good Life Eatery

SOAK AND SERVE

If you perfect your marinades, meat will taste so good you won’t need a rich sauce. Blitz lemongrass, ginger, garlic, spring onions, coriander, salt and olive oil together in a blender for a perfect Asian-style marinade. Caroline Mili Artiss, The Gorgeous Kitchen

USE THE SHOULDER

Pork shoulder, or blade, is very versatile. It can be fried, or slow-roasted for as long as six hours. Cook it with apples and carrots. Allan Pickett, The Globe

NICE CUBES

Freeze cubes of lamb or beef to make kebabs. Coat them in yogurt before freezing – it will make them more tender when you thaw and then grill them. Tony Kitous, Comptoir Libanais

SUPER SOAKER

Use acidic marinades to make meat tender. Marinate small cuts for one to 24 hours, or big ones for one to two days, in a yogurt- or lemon juice-based marinade. It’s especially good for barbecuing. Jacob Kenedy

THE THIGHS HAVE IT

When properly seasoned and cooked at a high heat, chicken thighs release any excess fat and crisp up, giving you all the flavour and none of the health downsides. Sprinkle them with salt before cooking. Lee Bennett, Monte Carlo, Las Vegas

PAPER BAKED