1 Timing

So many people misunderstand timing. They think it’s about everything coming together at the same moment. They’ll think, the chicken will be ready at 1pm, so I’ll put the potatoes on at 20 to, the carrots at 10 to and the peas at 5 to. Then, disaster – they're trying to carve the chicken, mash the potatoes and drain the veg all at the same time. I wouldn’t even try that with a brigade of 15 chefs. No, what a professional chef means by timing is getting everything prepared as far ahead as possible, so that two thirds of the work has already been done and you’re just bringing together the elements for the grand finale. That means having the meat ready up to half an hour before and parboiling your vegetables and refreshing them in cold water, ready to be warmed through in a pan with a splash of olive oil. It means frying your mushrooms in olive oil and reheating them in butter. And it means turning the final stages of cooking into an assembly line, which is much easier to control than starting everything from scratch and cooking it right through. Less stress, better results.

2 Seasoning

Salt and pepper are the building blocks of any kitchen. It’s the first thing I teach my new chefs – to season with confidence and, where necessary, subtlety. Too many people wait until the end to season their dishes. That way your taste buds just get clobbered with uncooked salt or pepper. Better to add it at the beginning of cooking so the raw taste can be cooked out and it has time to enhance the flavour of your ingredients. And keep tasting, all the way through cooking, to see how the flavours evolve. Finally, don’t limit yourself: salt and pepper are only the beginning of the story. We always season fish or seafood with a squeeze of lemon or lime at the end and, increasingly, we’ll use whole bunches of herbs to infuse a soup or cream sauce, or add cloves, vanilla or cinnamon to a fish stock. Be bold. Be adventurous.

3 Cooking fish

Given how popular sushi has become, I’m amazed at how squeamish people are about eating their fish anything other than nuked. Believe me, if the inside is a bright white, the outside will be dried out and woolly. No, you want the inside of your fish slightly translucent, like the inside of an oyster shell. Start with a medium-hot pan, add two parts olive oil and put in your seasoned fillet of fish, skin-side down. Don’t worry about it sticking – once it has caramelised, the fillet will release itself. Prodding and poking will just make it fall apart. Once it is 80 per cent cooked, gently turn it over, add one part butter and keep basting it. Add the butter too early and you’ll end up with a blackened pan – and burnt-tasting fish. Finally, allow the fish to relax, during which time it will continue to cook. Like vegetables, it can be held for five minutes, and then flashed in a 200C/Gas 6 oven with a little stock to warm it through.

4 Cooking meat

The secret of cooking meat is in the resting. I find it so dispiriting when I cut into a steak and watch all the juices leak out on to the plate because it hasn’t had time to relax and reabsorb all that goodness. Start with your meat at room temperature – if you take it straight from the fridge, the outside will be burnt before the centre has had time to heat up. And remember, 85 per cent of the cooking is done in the pan, the remaining 15 per cent as it rests. For a rare fillet steak, for example, give it two and a half minutes on each side and let it rest in its own juices for three. Then, just before serving, roll it in its juices again before flashing it through a hot oven. A final word about duck: of all meats, it goes cold the quickest because it is so lean, so don’t slice a breast into more than three or four slices or it will discolour and turn an unappetising brown colour.

5 Perfect custard

It’s worth perfecting your egg-custard recipe as it is the base for so many things, from ice-cream to crème patisserie. Follow these three golden rules and you won’t go wrong. First, always use fresh vanilla pods – the difference between those tiny seeds and vanilla extract is like night and day. Second, when you bring your milk and cream to the boil, take it off the heat the moment it starts to boil; even another 30 seconds will completely change the consistency. And finally, don’t add the sugar to the egg yolks until the last second and you are ready to whisk it, otherwise the sugar will dissolve into the egg and lose the strength to make the custard thicken as you need it to.

Win dinner for two at Restaurant Gordon Ramsay

Times Recommends

• Thomasina Miers’s cabbage and bitter leaves on garlic toast
• Food that's good for body and soul
• Carrot, date and goat's cheese salad