Cooking has been my life’s work, and along the way, I’ve discovered some hard-earned truths. After years of testing, tasting, and tweaking, I’ve come to learn what makes a dish sing and what falls flat.

Invite me into your kitchen and these are the five things I’d pass along − as a fellow cook who’s spent plenty of time experimenting (and occasionally failing).

Small things can make a big difference. And don’t get too hung up on the details.

These are some little truths that will help you find joy and confidence in your cooking, every time you step up to the stove.

1. Don’t be afraid to bend the rules

In the kitchen, it’s easy to feel pressure to get everything just right, especially when you’re following a recipe to the letter. I get it − stepping away from the guidelines can feel like you’re flirting with disaster.

There are some rules that are ironclad: don’t forget to season throughout cooking, keep your knives sharp, and never overcrowd the pan.

But there are others you can bend or even break: extra-virgin olive oil is for dressing, not cooking; don’t mix red wine and fish; be careful not to add too much garlic (I beg your pardon!?). Breaking the rules is often when the best discoveries are made.

2. It’s OK to fail

Nobody gets it right every time, not even the pros. When you make a mistake in the kitchen, it’s not a failure; it’s an opportunity to learn. A burnt edge here or an over-salted dish there teaches you more than success ever could.

Remember, even the world’s best chefs have had their fair share of disasters. So, don’t be afraid to mess up − it’s how you grow as a cook.

Breaking the rules is often when the best discoveries are made.

3. Layer flavours

Good cooking is all about layering. Combining flavours, textures and colours; acids, spices, and fats. It’s what gives food complexity and makes each bite more interesting.

When you have the chance to add an extra layer of flavour or use two types of zucchini instead of one, go for it. Sometimes, more really is more.

4. Make the most of your lemon

If there’s one ingredient I could never live without, it’s the lemon.

Perhaps because they’re not just brilliant for their juice; every part of a lemon can add something special to a dish. Zest for brightness, juice for acidity, and even the pulp or whole fruit can be turned into a paste for an intense hit of citrus.

When you start using the whole lemon, you’ll find it’s one of the most versatile ingredients in your pantry.

5. Put a wet tea towel underneath your chopping board

When you’re ready to cook, place a wrung-out tea towel on your benchtop and set your chopping board on top. The damp towel will keep your board stable and prevent it from slipping. This little trick, used in professional kitchens, can make a big difference, taking some of the stress out of chopping.

Remember, cooking is as much about enjoying the process as the final result. Keep these tips in your back pocket, and let them help you cook with confidence.

Yotam Ottolenghi’s latest cookbook Ottolenghi Comfort by Yotam Ottolenghi, Helen Goh, Verena Lochmuller and Tara Wigley (Ebury Press, RRP $65), is out September 3.