Really pack the lemons into the jar, add a weight to keep them in place, and don’t forget to give the jar a firm tap before screwing on the lid

A squeeze of lemon and double cooking does for your artichokes, while soaking should aid the digestion of beans

You might already have all the components for many an exotic-sounding dish in your spice rack, and don’t be afraid to bring on the substitutes if you lack an ingredient or two

The larger grain of kosher salt means it’s more suitable for even salting and brining – and a teaspoon is half as salty as one of fine salt

Recipes for this aromatic spice mix vary wildly, but here’s how to blend your own to use in so many different ways

Follow the simple principles of quality meat, cheese and herbs for the perfect patty – and don’t forget a fresh, tangy sauce

Think tinned fish, curry, tahini, soft vegetables in butter … and who says the cheese has to be cheddar?

Make up a big batch of tahini sauce with herbs, quick preserved lemons, experiment with all sorts of pestos, or try zhoug and shatta, two punchy Levantine chilli condiments

You could get spicy with the ginger, garlic and onion, try flavourful but less hot varieties of chilli, or get busy with a lemon …

Use them liberally (and within a year), keep them in a dark place and don’t be afraid to experiment

The answer, surprisingly, is not just to use more garlic (but you can go to town with the basil)

A griddle pan is the key, but you can also get similar results on a gas flame, in an oven and even on an induction hob

There are a few rules of thumb for selecting the best blade for you

No, but it does make it more tasty, says Yotam

No parent wants to cook two entirely different meals every day, so how best to approach the young ones’ dinner and the grownups’ second sitting?

Be prepared: basic cookware that no kitchen should be without

If you’re intolerant to onion and garlic, there are other ways to flavour your cooking

There are plenty of alternatives to soy to provide that welcome umami kick, from soy-free soy sauce to seaweed – and don’t forget multi-talented Marmite

Wheat is certainly not the only grain