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Lakeland, the home of creative kitchenware

Knife techniques

Once equipped with a good quality set of kitchen knives, you're ready to tackle a whole host of new culinary challenges. And by learning a few basic knife techniques, you'll soon be chopping, carving, shredding and filleting with confidence.

How to video guides

Julienne & brunoise

For those looking to impress with presentation, julienne matchsticks or brunoise cubes are a simple but effective technique.

Here we show you the knife skills needed to create consistently uniform results.

Why not try…

Warm sticky chicken salad by Liz Franklin

Makes 4

What you’ll need

For the chicken
  • 4 boneless free-range chicken breasts, skinned
  • 1 clove garlic, crushed
  • 15ml/1 tablespoon honey
  • 15ml/1 tablespoon soy sauce
  • 15ml/1 tablespoon tamarind paste
  • 15ml/1 tablespoon mustard
  • Salt and freshly ground black pepper
For the salad dressing
  • 2 nuggets stem ginger, finely chopped
  • 2 tablespoons stem ginger syrup
  • Juice of ½ lime
  • 15ml/1 tablespoon soy sauce
  • 15ml/1 tablespoon light olive oil or groundnut oil
For the salad
  • 2 good handfuls bean sprouts
  • Small bunch spring onions
  • 2 good handfuls sugar snap peas
  • 2 carrots, peeled and cut into ribbons with a potato peeler
  • 1 red pepper, deseeded and cut into strips
  • ½ cucumber, deseeded and cut into batons
  • 2 handfuls Chinese leaf

What to do

  1. Cut the chicken into thin strips and lay the pieces in a shallow dish. Mix the garlic, honey, soy sauce, tamarind and mustard together. Pour this mixture over the chicken and leave to marinate for approx. half an hour.
  2. Griddle or sauté the chicken for 8-10 minutes, until cooked through and golden. Keep warm.
  3. For the dressing, mix the stem ginger, the ginger syrup, lime juice, soy sauce and oil together in a screw top jar.
  4. Mix the salad ingredients together and toss lightly with dressing. Top with the warm chicken and serve immediately.

Handy to have…

If this mouth-watering recipe has inspired you to try it for yourself, here are some items that will help you get the tastiest results imaginable.

OXO Good Grips® Vegetable Peeler
OXO Good Grips® Vegetable Peeler
Y-shaped vegetable peeler from OXO Good Grips. With stainless steel blade.
£5.69
5 stars out of 5 based on 24 review.
OXO Good Grips Mandoline Slicer
OXO Good Grips Mandoline Slicer
Food slicer with finger-friendly holder and comfortable handle, stainless steel blade, and non-slip base.
£13.49
5 stars out of 5 based on 6 reviews.
Valira Platinum Griddle Pan
Kenwood MultiPro Compact
Original non-stick platinum griddle pan with a diamond-polished base.
£41.99
Fruit and Vegetable Cushion
Fruit and Vegetable Cushion
Fruit and vegetable cushion for your salad box. Improves air circulation and prevents mould and bruising. 30 x 47cm.
£4.79
4.5 stars out of 5 based on 15 reviews.

Chiffonade & shredding

The best way to not crush, or lose the all important flavour of herbs or leafy veg such as spinach is a technique known as Chiffonade… which sounds much more difficult than it is!

And for home-made coleslaw, our video on shredding tips is sure to help you fly through the cabbage!

Why not try…

Beetroot Coleslaw

Serves 4. An ideal accompaniment for the lamb burger and mint yoghurt dressing

What you’ll need

  • 200g raw beetroot, shredded
  • 100g white cabbage, shredded
  • 40g red onion, shredded
  • 1 level tbsp aioli or mayonnaise
  • 2 heaped tbsp thick Greek yoghurt

What to do

  1. Mix the vegetables in a bowl.
  2. Sir the aioli or mayonnaise into the yoghurt and then add to the vegetables
  3. Stir until thoroughly combined

Handy to have…

If this mouth-watering recipe has inspired you to try it for yourself, here are some items that will help you get the tastiest results imaginable.

Granite Pestle and Mortar
Granite Pestle and Mortar
Solid granite pestle and mortar for grinding herbs and spices.
£14.99
5 stars out of 5 based on 2 reviews.
20 Stayfresh Longer Bags
20 Stayfresh Longer Bags
20 reuseable gusseted food bags that keep fruit and vegetables fresh for longer.
From £4.49
Kenwood MultiPro Compact
Kenwood MultiPro Compact
The Multi-Pro is all you need for chopping, grating, kneading, whipping, blending and breadcrumb-making.
£41.78
Large See-Through Surface Protector
Large See-Through Surface Protector
Chinchilla glass see-through surface protectors. Virtually unbreakable, stain & odour-proof, and can withstand heat.
£16.99
5 stars out of 5 based on 1 reviews.

How to bone meat

Whilst the butcher will be happy to remove it for you, it can be so much cheaper to buy meat on the bone.

If you are looking to learn how to de-bone a joint, why not watch our ‘how to’ video which will teach you the skills needed to butterfly the meat in your own kitchen.

Why not try…

Roast shoulder of lamb with apricot & rosemary stuffing

Serves 6

What you’ll need

  • 1.75kg shoulder of lamb, boned
  • 150ml lamb stock
  • Olive oil
  • Salt and freshly ground black pepper
For the stuffing
  • 100g fresh breadcrumbs
  • 2 tbsp fresh rosemary, chopped
  • 10 dried apricots, quartered
  • 8 spring onions, finely chopped
  • 1 beaten egg

What to do

  1. Preheat oven to 200°C/400°F/Gas 6.
  2. Mix together all the stuffing ingredients and season with salt and pepper.
  3. Place the lamb on a chopping board, boned side up and spread with the stuffing. Roll up and tie with string every inch or so to hold shape while cooking. For additional flavour, try adding some sprigs of rosemary and a few apricots to the top of the roast.
  4. Place in our Roasting Pan with Rack, rub some oil over the lamb and pan, season well with salt and pepper. Pour the lamb stock into the base of the pan. Cook in the oven for 20 minutes then reduce the temperature to 180°C/350°F/Gas 4 and cook for a further 1 hour 20 minutes, basting occasionally with any juices.
  5. Once the meat is cooked, remove it from the pan and put on a plate to rest before carving and serving with baby carrots and roast potatoes.

Handy to have…

If this mouth-watering recipe has inspired you to try it for yourself, here are some items that will help you get the tastiest results imaginable.

Gravy Skimmer
Gravy Skimmer
Pour hot pan gravy into the jug, wait a few seconds for the fat to rise, then pour gravy juices from underneath.
£9.99
Kuhn Rikon Pressure Cooker
Kuhn Rikon Pressure Cooker
Stainless steel easy to use pressure cooker with spring-loaded safety valve and auto lid-lock.
£104.99
5 stars out of 5 based on 18 reviews.
Lakeland 1.5 Litre Slow Cooker
Lakeland 1.5 Litre Slow Cooker
1.5 litre slow cooker with ceramic pot & cool-touch handles. 3 heat settings. Recipes incl.
£19.99
5 stars out of 5 based on 15 reviews.
My Kitchen Cook & Bake Large Roasting Pan
My Kitchen Cook & Bake Large Roasting Pan
Heavy duty construction with a double layer of durable Quantum 2 non-stick to see you through years of roasting.
£13.39
4 stars out of 4 based on 1 review.

How to fillet fish

Fresh fish is so much tastier than frozen, but if you’re not sure where to start when it comes to filleting, you’re not alone!

Watch our ‘how to’ guide to discover top tips and techniques that will help you learn to F.I.Y (fillet it yourself!)

Why not try…

Salmon crusted with herbs for any Remoska®

Serves 4

What you’ll need

  • 4 salmon steaks, 175g (6 oz) each
  • Salt and freshly ground black pepper
  • 100g (4 oz) butter
  • Mixture of herbs, 1 heaped tsp of each dried parsley, dill, basil, tarragon and fennel seed
  • 1 thick slice of white bread

What to do

  1. Season and brush salmon fillets with melted butter.
  2. Take all the herbs and the slice of bread and whiz them in a food processor to obtain rough crumbs. Spread evenly over the salmon.
  3. Drizzle the rest of the butter over the top, place in the Remoska and cook for approx 25 minutes. The salmon should be moist and flaky and the crust golden brown.
  4. Serve with creamed potatoes, spinach and a side tomato salad.

Handy to have…

If this mouth-watering recipe has inspired you to try it for yourself, here are some items that will help you get the tastiest results imaginable.

Fish Kettle
Fish Kettle
Long stainless steel fish kettle, with a perforated rack for easy lifting & presentation. 51cm long. Dishwasher safe.
£24.99
Lakeland 20 Fish Cook-in-Bags
Lakeland 20 Fish Cook-in-Bags
Shaped seal & peel cooking bags for fish
  • Lakeland exclusive
£3.99
Valira® Platinum Griddle Pan
Valira® Platinum Griddle Pan
Original non-stick platinum griddle pan with a diamond-polished base. 28cm sq.
£41.99
4 stars out of 5 based on 1 review.
Microwave Fish Steamer
Microwave Fish Steamer
Oblong microwave fish steamer.
£9.99
4 stars out of 5 based on 10 reviews.

How to carve meat on the bone

Carving a chicken to get all the meat off the bird can be a bit tricky… but our step by step guide shows you how to make the most of your roast!

Watch the video and learn top tips and techniques that will help you achieve better carving skills.

Why not try…

Slow Cooked Green Olive & Lemon Chicken

Serves 4

What you’ll need

  • 15g butter, softened
  • 1 tbsp olive oil
  • 2 tsp lemon rind, finely grated
  • 3 cloves garlic, crushed
  • 30g pitted green olives, chopped finely
  • 2 tbsp fresh flat-leaf parsley, finely chopped
  • 1.5kg whole chicken
  • 2 unpeeled lemons, quartered
  • salt and pepper

What to do

  1. Combine the butter, olive oil, lemon rind, garlic, olives and parsley in a medium bowl, season with salt and pepper.
  2. Rinse the chicken under cold water then pat dry. Use your fingers to make a pocket between the breast and skin. Push half the butter mixture under the skin, and rub the rest over the chicken.
  3. Tuck the wing tips under, fill the cavity with the lemons, and then tie the legs together with kitchen string. Trim the skin around the neck and secure to underside with small skewers.
  4. Place the chicken in a 4.5 - litre slow cooker cook, covered, on low for 6 hours.

Handy to have…

If this mouth-watering recipe has inspired you to try it for yourself, here are some items that will help you get the tastiest results imaginable.

Spiked Carving Dish
Spiked Carving Dish
Stainless steel spiked carving dish for securing your roast while you carve it.
£18.99
4 stars out of 5 based on 7 reviews.
Fully Forged Carving Knife
Fully Forged Carving Knife
Forged from a single piece of hardened stainless steel with a full tang that runs right through the riveted handle.
£17.99
Wrap & Roast Roll
Wrap & Roast Roll
Roll of oven film with foil edges for wrapping roasts.
£4.99
5 stars out of 5 based on 14 reviews.
Roast Lifting Forks
Roast Lifting Forks
Pair of single pieced stainless steel forks for easy lifting of roast joints.
£14.99
5 stars out of 5 based on 4 reviews.
Knife techniques, Lakeland's ultimate knife guide

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