Hints & Tips

Place your onion on a chopping board. Cut in half through the root and peel. Vertically slice through to the root (keeping the root intact).

Now, carefully slice though horizontally (still keeping the root intact, as this will help hold the onion together).

Finally, slice down across the slices to form diced pieces that will fall away. Keep going until you reach the root!

Cut off any thick stalks. Roll them up a little to form a neat ‘parcel’ on your cutting board.

Curl the fingers of your free hand like a claw (so they stay clear of the knife), put your fingertips on the cutting board, then use the knuckles of that hand to guide the knife as you slice.

Once you have sliced, move your curled fingers to the back of the knife and rock the knife up and down, over the herbs to get a finer cut.

Break bulb apart to reveal the individual cloves. Place the clove on a chopping board, lay a large flat knife over the top. Using the heel of your hand, press down firmly on the knife and garlic firmly in a smashing motion.

The skin should have split leaving the skin easy to peel off.

Carefully hold the clove in your fingers and slice as thick or thin as you like.

Split the pepper from top to bottom, through the core and the stalk.

Cut around the stalk and white membrane. The seeds should come with it or tap on the chopping board to remove.

Slice along the halves to remove the other membrane easily. You're now ready to slice and dice it any way you like!

Carefully remove the chicken from the hot pan and place onto a chopping board. To test if the chicken is cooked insert a small sharp knife.

If the chicken is cooked, the juices running out will be clear.

If it is NOT cooked, the juices running out will be pink. Place back in the pan to continue cooking.

Take a spoonful of Philadelphia from the tub and put it directly into a bowl.

Using the back of a metal tablespoon, press Philadelphia against the bowl.

Beat in the bowl until Philadelphia is softened. Nice and easy!

Philadelphia melts! Scoop a few spoonfuls of Philadelphia into a small pan, then add a tablespoon of milk and work into the Philadelphia.

Over a gentle heat, add a little more of the milk (not too much to start with, you can always add a little more later).

Stir over the low heat until the Philadelphia is melted and the sauce is smooth!

First, Get out a large non-stick frying pan (don't forget to use a wooden spoon or spatula in a non-stick pan so you don't scratch it).

Heat up the pan and start cooking the bacon. There is no need to add oil as the natural fat (found in foods like bacon and beef mince) will come out during cooking.

Add some cut up mixed vegetables directly into the pan and continue cooking.

Sit the tin on the greaseproof paper and use a pencil to draw around it.

Cut out the circle with scissors.

Take the greaseproof paper and angle it into the tin, pushing it down to the base edge. Voila it's done!

Before icing, make sure your cake has fully cooled (if it is warm the icing will run).

Spoon most of your Philadelphia icing into the middle of your cake.

Working from the center, spread the icing carefully towards the edges with the back of a spoon (this should help prevent getting crumbs in your icing).