Split across two evenings or a weekend. Modules are designed to pause between dinners.

Swap chicken for chickpeas or tofu in modules 3 and 5. Stock is already veg.

One pot and one pan is enough. Clean between steps instead of owning twelve gadgets.

Knife module first when they're asleep. Involve them on stirring and measuring later modules.

Complete Weeknight Kitchen Masterclass

Knife skills, five dinners, stock, and a pantry that actually works — 4 hours, zero fluff

4h12 photographed stepsBeginner

A full-length cooking masterclass built for marketing and real kitchens: learn safe knife grip and the three cuts you'll use daily, build a 20-minute vegetable stock, cook five complete weeknight dinners (pasta, stir-fry, roast chicken, soup, one-pan salmon), stock a sensible pantry, and finish with a repeatable Sunday plan. Every step has quantities, timing, and what 'done' looks like.

What you'll learn

Claw grip and three cuts: slice, dice, mince
20-minute vegetable stock from scraps
Five complete dinners under 45 minutes each
Pantry staples that cover 80% of weeknights
A Sunday 30-minute plan so Monday isn't a panic

Inside this course

Knife skills that save 20 minutes a nightSafe, fast, consistent.
Stock and the flavor baseFree depth from scraps.
Five weeknight dinnersComplete plates, real timing.
Pantry and Sunday planSet future you up.

Full step-by-step lessons with photos unlock with a subscription.

Complete Weeknight Kitchen Masterclass preview 1

Complete Weeknight Kitchen Masterclass preview 2

Complete Weeknight Kitchen Masterclass preview 3

Free preview

First steps from Knife skills that save 20 minutes a night

See how every step looks — photo, checklist, and pro tips included.

01Claw grip — keep your fingertips

Non-knife hand: curl fingers like a claw, knuckles guide the blade. Knife hand: pinch the blade near the handle with thumb and index finger — control, not a death grip.

Board stable: damp towel underneath. Never catch a falling knife. This module is about confidence, not speed — speed comes week three.

02Slice, dice, mince — one onion, three ways

Slice: root to tip, even thickness. Dice: horizontal cuts, then vertical, then across — 5 mm cubes for soup. Mince: keep tip on board, rock through garlic until paste-fine.

Same onion, three jobs. Mis-en-place: everything cut before heat goes on. That alone fixes half of 'why did this burn.'

Pro tip. Dull knives slip. Honing steel weekly; sharpen when tomato squishes instead of slices.

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