1. Avocado slicer
Halve the avo and remove the pit. Then slice it inside its skin (holding the flesh towards you) and scoop out the slices with a spoon.
2. Cake tester
A knife can leave an unsightly hole, so opt for a toothpick or skewer instead – if it comes out clean, your cake is ready.
3. Egg ring
Use a tin opener to cut both ends off a tin can; use to fry neat eggs.
4. Garlic press
Mince garlic with a chef’s knife, holding the tip down on the board and moving your hand in a rocking motion.
5. Lemon reamer
Insert a fork into the lemon wedge and twist as you squeeze.
Create wafer-thin ribbons of carrots, cucumbers and baby marrows with a humble vegetable peeler.
7. Meat thermometer
Ensure a roast is done by cutting into the thick part (for chicken, where the thigh meets the body). If the flesh is not pink and the juices run clear, it’s done.
8. Olive pitter
Place the flat end of a heavy knife over an olive and bash it with your hand to release the pit from the flesh, then slide it out.