Recipes

METHOD

Crack your eggs into a bowl, add a little seasoning and beat really well with a fork. The better you beat the eggs, the easier it will be to make the omelette.

Get a good non-stick pan and put over a medium heat.

Pour the egg mixture into the pan and swirl it around to get a nice thin omelette. Sprinkle the eggs with some of the chives and let them set, this happens quickly depending on the heat of your pan – about 1 minute.

Run a spatula underneath the omelette and slide it out of the pan laying it flat on a chopping board. Practice makes perfect!

Spread the pesto across the surface of the omelette and then sprinkle with some of the cheese and salad greens. Starting with one end, roll the omelette away from you. Cut in half and enjoy!

METHOD

Take any mug or cup to measure your ingredients. It doesn’t matter what size it is, as long as you use the same cup for all your measuring.

Put the flour and sugar into a large mixing bowl. Slowly add the buttermilk, whisking all the time. Crack your egg into the mix and whisk it up.

Over a medium heat, melt some butter in a frying pan. Pour 2 tablespoons of the batter into the pan for each pancake. Cook the pancakes on one side until you see little bubbles appearing, this should take 2-3 minutes. Flip them over and cook for another 2 minutes. Keep going until all the batter is gone.

METHOD

Preheat the over to 120ºC (Gas mark 1).

Place the corn kernels, eggs, coriander, flour, baking powder, salt and pepper in a food processor and process until combined.

Place the mix in a large bowl, add the remaining corn and stir to combine.

Heat 1 tbsp of oil in a non-stick frying pan over a medium to high heat.

When the oil is hot, drop 2 heaped tablespoons of the mixture per sweetcorn fritter into the pan and cook in batches of 3, for 1 minute each side.

Drain on paper towels and keep warm in the oven while you are making the rest of the fritters. Serve with avocado salsa.

Method for the Avocado Salsa:

Put the red onion in a bowl with the lime juice and leave for 10 minutes. Drain off the excess liquid. Place all ingredients in the bowl and stir very gently to combine. Season to taste.

METHOD

Preheat the oven to 200°C.

Grease the muffin tin with oil and kitchen paper. If you think they might still stick to the pan, use some muffin cases or cut out some baking paper and to use as cups.

Whisk the eggs and salt and mix well. Pro tip – crack the eggs separately before adding.

If using, wash and dice the pepper, onions and tomatoes and put them in a large mixing bowl.

Add some hot sauce, chilli or curry powder for a bit of extra spice if desired.

Pour the egg mixture evenly into the muffin slots.

If desired, layer some more cheese over the top of each muffin before they go into the oven for extra oozy goodness.

Pop the tray into the oven for 15-18 minutes or until the tops are firm to the touch.

METHOD

Preheat the oven to 180°C (355°F/gas mark 4).

Melt a small amount of butter over a medium heat in a frying pan. Add the leeks to the pan and sauté for 3-5 minutes until translucent.

Arrange 4 ramekins in a large, deep ovenproof dish and divide the leeks evenly between the ramekins.

Put a teaspoon of cream into each ramekin and season with pepper.

Pour enough boiling water around the ramekins to cover up to about a centimetre. Bake the ramekins in the oven for 5 minutes.

Take them out of the oven and divide the smoked salmon between them, then break an egg into each one.

Trickle one more teaspoon of cream over each egg, and season with salt and pepper.

Return to the oven for 12 minutes until the whites are just set, but the yolks are still runny. Serve with triangles of brown toast and enjoy.

METHOD

Place the rice in a saucepan of boiling water and simmer for 10-12 minutes, until almost cooked, but not soft. Drain well, rinse under cold water and drain again.

Place the beaten eggs in a non-stick wok and cook over a gentle heat, stirring until softly scrambled. Place the cooked eggs in a bowl and set aside.

Heat some vegetable oil in a wok until the wok gets really hot. Fry the bacon until cooked to your liking.

Add the crushed garlic and vegetables. Sauté, stirring occasionally, for 1-2 minutes. Stir the rice into the wok, mixing to combine.

Add the eggs, light soy sauce and a pinch of salt to the wok. Stir to mix the egg in thoroughly.

Transfer the egg fried rice to serving dishes and serve garnished with some shredded spring onion.

METHOD

Break up the chocolate and melt over low-heat in a bain-marie, or a bowl over a saucepan of simmering water. Set aside to cool for a bit.

In a clean metal bowl, whisk the egg whites until stiff peaks form. It’s best to use an electric stand mixer or an electric whisk for this.

In a separate bowl, lightly mix together the egg yolks, sugar and melted chocolate.

With a clean metal spoon, gently fold the egg whites into the chocolate mixture, one spoonful at a time.

Leave to set in the fridge for at least 24 hours.

METHOD

Preheat the oven to its lowest setting, maximum 120ºC (250ºF / gas mark 1/2). Line two baking sheets with non-stick baking parchment.

Put the egg whites in a large heat-proof bowl and set over a pan of gently simmering water. Add the caster sugar gradually while beating with an electric whisk. Beat on high speed until the mixture is thick and holds its shape. Remove from the heat and continue to whisk for 2 minutes.

Using 2 tablespoons, shape the mixture into about 12 ovals or rounds on the baking sheet, spacing them apart. Bake for around 2 hours, until the meringues are crisp and easily peeled from the baking parchment. Leave to cool completely and serve with strawberries and créme fraîche.

Tip: Surprise everyone’s taste buds by marinating your strawberries in a few leaves of basil, finely shredded, and a tablespoon of caster sugar for half an hour before serving.