Cooking in a small space without cluttering the worktop
Organise ingredients, utensils and hot cookware when space is limited.
Clear a working area
Leave a stable area for the board and a safe place for hot preparations. Put packaging away after measuring. Keep clean equipment, waste and hot cookware from competing for the same surface.
Prepare in order of use
Chop onion, measure spices and prepare slower-cooking vegetables first. Reuse a clean bowl once emptied rather than setting out unnecessary containers. Keep appropriate food hygiene and separation.
Choose manageable recipes
Soup needs vessel capacity; a skillet needs surface area. With a small pan, cook in batches and pair with something cold. Avoid planning several large simultaneous preparations.
Use only necessary appliances
Compote can be mashed with a fork. A stick blender suits soup in an appropriate vessel, following its instructions. Keep cables away from hot and wet areas and provide a safe resting place.
Clear before plating
Wash finished utensils during a simmer only when you can still monitor the dish. Clear packaging and the board before plating. A few minutes of tidying reduce competing tasks at the end.