• It takes patience and time to gain confidence in the kitchen and, ultimately, develop and hone your culinary skills, so don't give up! Here are 10 top tips for getting confident in your own kitchen and becoming a chef superstar.

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  • First up is organisation. Once you have removed anything and everything that won’t ever be used or, alternatively, have been overused, it’s time to sort them out. Section off your kitchen into small areas: stove, sink, dining area, etc. If you can, store your essentials nearest the place they are used.

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  • Cooking is a learning curve. You’ll never really know everything and you can bet your bottom dollar that things won't come out perfectly every time. It doesn’t matter! Call this process a labour of love. Make it easier for yourself to get the ball rolling.

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  • It goes without saying that a clean and tidy kitchen is a welcoming place to be. To maintain it, make sure it doesn't take more than an hour or so to scrub up your kitchen (depending on size and content). Start the preparation process now, taking everything out of your cupboards and drawers to give them a good clean.

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  • Roast versus bake? Sauté or fry? Al dente, blanche, sous vide... any of these words mean anything? Now's the time to learn. We live in an age where Google and YouTube are our on-call teachers and we can access them any time we want – for free! Yes, we have teachers all around us, willing to teach us how to cook, so let’s use them.

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  • If you’re ordering take-out or buying ready meals out of habit, why not try and make them at home instead? You can find a recipe for anything on the net, so if you regularly pick up spag bol, learn how to make it from scratch. It’s one of the easiest recipes to practice and improve on because you can afford to be creative with the Bolognese sauce, too.

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  • Understanding how you combine and balance flavours is a crucial step to gaining confidence in creating fabulous dishes. The best way to learn this step? Through trial and error. There are tons of resources on the internet to help you work out which ingredient goes well with what. Start with the basics: sweet, salty, sour, bitter and spicy flavours.

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  • Mise en place? More kitchen jargon? Well, put simply, this means putting in place – organising and arranging all the ingredients you need for the recipe you’re about to make. It may seem like a lot of work before you’ve even started cooking, but you'll find that you'll whizz through the recipe in half the time. Confidence game raised!

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  • If the chance presents itself, watch the professionals at work. I’ve been to some Chinese and Turkish restaurants before where I’ve had the privilege of watching the chefs cook the food before my very eyes. Their flair and grace behind a grill/wok/stove is astonishing – and inspiring! Their confidence in their culinary skills simply glides into their work.

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