Method Using a non-stick frying pan – as a guide 28cms/11” in diameter. Heat a tiny drop of rapeseed oil, add the chicken, roast potatoe...

I make no apology for repeating this recipe – frittata is the perfect way to use leftovers, worthy of a rummage in your fridge, all your fav...

The second of my favourites is equally easy, peasy and tasty and anything goes in this dish! Frittata Frittata means “fried”. As ...

Editor's note: I’ve been craving some flavour lately after a fair few cold evening meals of soups and the like and this recipe is just t...

Not too shabby – assembled There's nothing like a perfectly poached egg A side view showing the depth of the scone Last but by no m...

Here it is : Stick blender mayonnaise 1 egg 1 tbsp Dijon mustard pinch of salt juice of half a lemon – 2 tbsp 350ml of g...

The best tip though, is to tell you that Hollandaise can be made ahead and kept in a food flask - it will keep all day then ladle as requi...

First up the technical stuff – hollandaise is a butter sauce and it has a delicate rich flavour composed of butter and eggs adding lemon j...

The jury is out as to when eggs benedict first appeared either on a menu or in a restaurant. One thing is for sure it was definitely in New...

The egg submerged in the pan The kitchen roll and the slotted spoon Toast your muffin and butter generously! Your...

I said when I reviewed Hive Beach Café that I'd eaten the best poached eggs I'd had in years. Sometimes when you sample food...

The joy of this dish is that you can make it what you want. It's perfect for a working week supper – as I've said, make sure you ...

… and step by step photo guide : Layer the bread, overlapping Soak the bread in the egg mixture and the onions ...