10 TIPS FROM PROS What you can learn from Michael Caines

Clever ways to improve your cooking from the Michelin-starred restaurateur

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1 You don’t need lots of knives in your kitchen arsenal. A medium chef’s knife, a small paring knife, a serrated knife and a flexible knife, like a fish-filleting knife, will cover every job, savoury and sweet.

2 Bay leaves are underrated and underused. Most savoury dishes I cook involve them. Bay, garlic and thyme are my holy trinity for adding flavour.

3 To take your pasta to the next level, boil it as normal, while frying some garlic and herbs with olive oil in a pan. When the pasta is a few minutes off, add the pasta and some pasta water to the oil. Finish cooking in the herby oil before adding a sauce.