GRILL
When we say grill nowadays we usually mean either a grill pan that goes onto the hob or a barbecue. Using a grill pan is pretty much the same as pan-frying except that the pan touches the meat in ridges and the fat runs into the grooves.

PAN FRY
Often confused with saute pan-frying is also not to be confused with shallow frying. Pan-frying involves larger pieces of meat say a steak or chicken breast a very small amount of oil and not too much movement. Essentially it has replaced the overhead grill and is a far moister way of cooking meat. You need a hot pan but not searingly hot as pork needs longer than steak. Add a good drop of oil to the hot pan add the meat and then season with salt. Give the chops or steaks about 5 to 7 minutes each side until the juices run clear.

Stew A stew and a casserole are interchangeable; stew being a method and casserole being a pot. For clarity's sake, we can say a stew gets done on the stovetop but a casserole is cooked in the oven. Stewing almost invariably uses small pieces of meat rather than a joint or large cuts.

The liquid covers the ingredients and is served as part of the dish. Most stews have browned ingredients but there are certain instances when they are not. Browning does not seal in flavour juices nutrients or any other such nonsense. It simply adds lots of lovely flavour and a good colour to the final dish. Although you can follow the trend for lean meat the best stews have enough fat and connective tissue to keep them moist and add flavour.

Allow at least 90 minutes for a good stew; low and slow is the way to go. Longer is better so that the liquid can reduce down to something that coats the back of a spoon. And lovingly swathes mashed potato. Essentially other than tenderising the meat it is about reducing the whole lot down until it makes you go weak at the knees.

Think of mince not as a separate entity but as the cut of meat that it comes from. Yes because it is broken down it becomes pliable and more tender but that doesn't change the need for educated cooking. Mince from sirloin will cook quickly to make an excellent burger but mince from beef shin will still need long slow cooking to bring out its best side. In the same vein choose the right mince for the job.

Use beef mince because it is beef not because it is mince. To some extent, they can be interchangeable but you would never make a cottage pie with lamb mince or a shepherd's pie with beef. Bolognese though actually suits the soft sweet mince of lamb rather than the more solid aspect of beef. When making a mince dish such as Bolognese do not see it as a quick supper. The best meat sauces are simmered in plenty of water for several hours to make the sauce soft and sensual.

Don't let the rather tarnished reputation of mince put you off. It is a hugely versatile ingredient that is there because it is the best meat for the job not because the butcher had too many offcuts or the mortgage is overdue. Let the recipe and its needs dictate the fat content of the mince; lean and low is not always the way to go. We can always tailor it to suit.

Theoretically, beef olives should be braised so they become really tender but they are also excellent when baked in a sauce; see our recipe for Italian braised beef olives. Browning beef olives first adds flavour and colour to the dish; just cook in a drop of hot oil for a few minutes on either side.

You can cook beef olives without a sauce if you wish and serve with mash and onion gravy for instance. After browning pop them in a shallow dish add a drop of water and cover tightly with foil. Cook in a moderately hot oven (180C/Gas 4) for about half an hour or until the sausage meat is cooked through.

You could also pan-fry them turning down the heat and covering with a lid once browned. Often confused with saute pan-frying is also not to be confused with shallow frying. Pan-frying involves larger pieces of meat say a steak or chicken breast a very small amount of oil and not too much movement. Essentially it has replaced the overhead grill and is a far moister way of cooking meat.

Use cooking times and temperatures as a guide rather than a fact. Poultry is a natural non-conformist thing so view cooking times as a starting point. If you use a fan oven remember to reduce the heat by 10C. Roast chicken at 200C for 35-45 minutes per kg.

To test for doneness insert a skewer into the widest part of the thigh below and behind the drumstick; the juices should run clear. If you stuff the bird's cavity remember to include this weight in your calculations. A half lemon, onion or bulb of garlic along with a sprig of herbs or a bay leaf is just as good. You can then cook the stuffing separately.

Another way to roast a really moist bird is to cook it upside down even at a slightly lower temperature for a slightly longer time. Stuff with garlic or lemon as suggested and place the bird upside down in the roasting tray. Half an hour before the scheduled time is up turn it the right way up and increase to 200C to brown off the breast. It may look a little misshapen but the payoff is supremely good roast chicken. Use a meat thermometer for complete accuracy; a method far more popular in the domestic kitchen than you may think. The bird should be at 82C to be perfectly cooked. Resting is essential. For all concerned. Left for half an hour the juices redistribute and the fibres relax; easy to carve tender to eat. Don’t worry about it going cold; it will keep itself warm and be all the better for it.

When it comes to low fat food moisture is often the key.

Grilling: Preheat the grill and remove all packaging. Place the burgers evenly onto the grill and cook for 10-12 mins, turning occasionally until thoroughly cooked.

Frying: Preheat the pan and remove all packaging. Spray the pan with a light oil spray. Evenly space the burgers and cook for 10-12 mins, turning occasionally until thoroughly cooked.