These little individual pavlovas are the perfect finishing touch to any meal with friends. You can experiment will all sorts of fruit toppings; berries are always a good choice, as are the more tropical fruits like mango and passionfruit.

The mix of textures, flavours and temperatures combine in the classic king of desserts, the bombe alaska, to create a sensationally sweet dish.

The frittata can be made a day ahead, and kept, covered, in the refrigerator. Note

These crispy, tasty little tarts make wonderful finger food.

These scrumptious little chocolate and almond meringues manage to be both rich and light, crisp and chewy, all at the same time.

Give your usual potato frittata a gutsy flavour kick by adding capsicum and olive. Serve it warm from the oven with a green salad or take it on a romantic picnic.

Breakfast just got incredibly exciting with this simple white chocolate and raspberry French toast recipe!

Use sashimi quality tuna; the loin is the best cut for this recipe. A non-stick pan is best to use for cooking the tuna. Don’t overcook the tuna, it should be rare. Make-ahead tips 8 hours Make filling; cover, refrigerate. Note

Deliciously lemony and topped with meringue, these divine cupcakes are best served still warm.

The creaminess of the ice cream and chocolate sauce is a delectable texture contrast to the crunchiness of the pavlova. You can serve this with a berry compote as well if you like.

Serve boiled eggs sprinkled with chive or lemon salt as an alternative to dukkah. Dukkah is an Egyptian spice blend made of roasted nuts and aromatic spices. It is available from Middle- Eastern food stores, specialty spice stores and most major supermarkets. Note

This colourful breakfast dish is perfect for a lazy weekend.

You can also bake this mixture in one loaf pan;­ it will take about 45 minutes to cook. Loaves are best made on the day of serving. Note

Use a whole-egg mayonnaise as it has a creamy texture. Swap watercress for your favourite leafy green, rocket (arugula) or endive would both work well as they have a slightly bitter taste. Note

Soak 8 bamboo skewers in water for about 30 minutes before use to prevent splintering and scorching. Note

Served on a bed of sea salt and fresh sprigs of chervil, these soft-boiled quail eggs are perfect for a cocktail party.

Briks are a Tunisian dish. Egg and tuna is the classic filling but you can also use minced (ground) lamb or beef, cheese and other herbs.

We used very small pink lady apples, the ones suitable for kids’ lunchboxes. You can also make the pastry using a food processor. Process flour and butter until crumbly, with motor operating, add the water and process until ingredients just come together. Or you can use ready-made shortcrust pastry. Note

You need to cook about 1⅓ cups white long-grain rice the day before making this recipe. Spread it evenly onto a tray and refrigerate overnight. Note

Make the most of fresh summer berries with this stunning vanilla custard flan.

Fierce and tangy, this chilli lemon marinade works beautifully with chicken, pork and firm white fish such as blue-eye.

A great dish for meat-free Monday, or any other day you choose to cook a vegetarian feast, this lentil and egg curry can be bulked out with tender little cauliflower florets.

Mother's Day, Father's Day, Saturday, any day is the right day for pancakes with three toppings for breakfast, brunch or even lunch.

These smoked trout tarts with peas and dill make a great lunch. If you'd like to make finger food sized versions for a party, just quarter the filo sheets at the beginning, use a mini-muffin tin and cut the cooking time to 10-12 minutes.

These spicy chilli marinated prawns served with and aïoli dressing make a great lunch or starter for a special dinner.

Any tart fruit makes an excellent base for a meringue pie, including pineapple and passionfruit, both of which would make delicious substitutes for the citrus we've used here.

Wrap individual wedges in plastic wrap and freeze for up to three months. Defrost as required either overnight in the refrigerator or in the microwave on HIGH (100%) for 1 minute. Note

This sauce goes well with steamed Christmas pudding or fruit cake, chocolate pudding, or over ice-cream. Note

Leave out the anchovies, if desired. Instead of a poached egg, add sliced cooked grilled chicken breast to create a chicken ceasar salad. Note

This is the trifle to end all trifles, the recipe for the ultimate trifle. Sponge fingers, liqueur, raspberries, strawberries and a liqueur spiked mascarpone cream. Delicious.

Impossibly delicious, this cheesy egg and bacon pie makes a great lunch or light dinner. Leftovers make a lovely packed lunch.

These flavours are very unique and not for the faint hearted, however for something new and adventurous this recipe might just fit the bill. It is well worth trying.

Studded with chopped up Chokito bars, these chewy chocolate caramel cookies are perfect for afternoon tea-time treats.

For a creamier dressing, place the ingredients in a blender and process until thick and opaque Note

The flavours in this recipe are so fragrant, and given a little heat from the chilli it is a wonderfully zingy, delicious salad.

When we think of soufflés as a sweet, we often think of the chocolate kind. While you won't catch us dissing anything with chocolate in it, this lemon curd soufflé is sweet and tart and exceedingly delicious.

Serve with ice-cream instead of yogurt for a quick dessert. If possible, choose freestone peaches (or nectarines) rather than the clingstone variety. You can use any seasonal fruit for this recipe.

Recipe is not suitable to freeze. You need a medium frying pan having a heatproof handle and a 20cm base for this recipe. If the pan handle is not heatproof, wrap it tightly in a few layers of foil; place the pan under the grill, but keep the handle away from the heat, if possible. […]

Colourful and delicious fried rice topped with thinly sliced omelette.

This colourful, veggie-packed frittata is delicious hot or cold at any time of the day.

For a speedy, elegant dessert, try this French classic with a cardamom twist.

It's hard to eat poorly when you've got a carton of eggs in the fridge, even if there's little else around. Eggs represent very compact packets of protein and nutrients ready to be turned into a nutritious meal in minutes. Master an omelette then you can create a filling according to what you have on hand.

Fun envelope cookies for special occasions like weddings and engagement parties.

Start your day with a delicious egg, mushroom and prosciutto breakfast pizzas.

Trim the edges of the lettuce leaves with kitchen scissors to make them look neater. Hold lettuce, cored end up, under cold running water. The water will get between the leaves, making them slip off easily and intact. Note

You could also use a 22cm (9-inch) round loosebased fluted flan tin for this recipe. You can also use lasoda or sebago potatoes in this recipe. Note

Not suitable to freeze. Not suitable to microwave. Egg rings are available at selected supermarkets and homeware stores. Note

Filled with ham, cheese and scrambled egg, these easy pinwheels are perfect for a morning snack.

This omelette wrap is not only gluten-free, it's also wheat-free, yeast-free and nut-free. A great stand-by to have on hand, the omelette and mayonnaise mixture can be made the night before and stored, covered, in the refrigerator until ready to assemble the next day.

Perfect for school lunches, picnics or after-school snacks and equally delicious hot or cold, these mini leek and parmesan fritters will always satisfy hungry mouths.

You can substitute well-drained canned asparagus for the fresh, if desired. Note

Break your fast with this classic breakfast fry-up, complete with fried eggs, roasted tomatoes, crispy ham and herby mushrooms.

It’s important to measure the cake mixture carefully, so the cakes are all the same depth. Make the full amount of mixture, it will be fine standing at room temperature while you bake the 70 cakes in batches. We used standard sized foil cases. You need 64 cakes for the story board. We used scrap […]

Can’t decide on cake or meringue? Why not both! It starts with a cake base, topped with meringue and sandwiched with mascarpone cream.

You can leave the chilli out if you like. Note

Using a mixture of butter and oil stops the butter from burning. Don’t overbeat the eggs or the omelette will be tough. Note

It is fine to use just one 300ml carton of cream for this recipe. Raspberry meringues with rosewater cream. Spoon meringue onto baking-paper-lined tray into 12 free-form shapes about 5cm (2 inches) apart. Bake in very slow oven until meringues feel dry to touch. Note

This quiche is simple, easy and utterly delicious.

Microwave fried rice is a commercially prepared mixture of egg, ham, vegetables and rice. It is available from supermarkets. You can make your own fried rice if you prefer. Serve with chilli sauce and lime wedges. Note

The mousse can be made up to a week ahead; keep, covered, in the freezer. Note

When this classic French dessert is done well, nothing can beat its silky, cream texture. Don't forget to sieve your custard and remember to insulate with a tea towel so the outside doesn't cook too quickly.

These individual Japanese hotpots are brimming with flavour and comfort.

Just a few sheets of puff pastry, some mushrooms, bacon and egg are all you need to make up these fabulous parcels. A splash of good old worcestershire sauce and a sprinkle of chives completes the dish. It's so easy, it's almost embarrassing.

This dessert is pure bliss . Creamy orange custard with a quintessential toffee topping. Note

Topped with fresh spinach and dollops of horseradish cream, this easy salmon frittata is perfect for a busy, hungry cook.

These delicious chewy cranberry meringues, sometimes called cranberry chewies, make a delicate, pretty afternoon tea treat.

Finished with a drizzle of melted chocolate, these nutty meringue sticks are excellent served with coffee.

6-hole (¾-cup/180ml) texas muffin pan 12-hole (¹/³-cup/80ml) standard muffin pan 12-hole (2-tablespoons/40ml) deep flat-based patty pan 3 texas muffin paper cases (blue) 6 standard paper cases (blue) 35cm-square prepared cake board (see basic know-how number 2, pages 160-161) decorations ¼ cup (40g) icing sugar 100g ready-made white icing (page 180) You’ll have about 1 cup […]

Always use full-cream rather than light or skim milk for a quiche or savoury pie filling. Substitute speck for the ham and use a Swiss cheese in place of cheddar, if desired. Note

To make butterfly cakes, a variation of fairy cakes, cut the circle of cut-out cake in half, replace on the cream like wings. Decorate with silver cachous. Note

The night before, prepare the salad and keep, covered, in the refrigerator. Note

deep 25cm (10-inch) round cake pan 35cm (14-inch) round cake board 1 toothpick 2 packets strawberry sour straps 2 rolls yellow fruit and cola wheels 6 coloured sugar-coated almonds 1 Twix Bar 1 mint leaf Make a hole in the side of a Twix Bar with a toothpick. Push one end of the mint leaf […]

A roast beef rib still on the bone is the indisputable king of roasts. Served here with a homemade mustard bearnaise sauce, this is a meal worth celebrating for.

These pretty little morsels combine the flavours of strawberry and coconut for a wonderful teatime treat that can be devoured in two bites.

Serve these tasty little pots of smoked salmon topped with poached eggs for a delightful brunch.

This delicious open sandwich is great for breakfast, lunch and everything in-between. The combination of creamy scrambled eggs and nutty Middle-Eastern spices is a match made in heaven.

You don't have to flambe at the table to make classic Crepes Suzette. Dress the dish with orange segments and a dollop of cream for a bit of extra oomph.

Steak and egg is a classic in the repertoire of traditional Portuguese cooking. Sherry and a good slug of red wine add depth and complexity to the sauce, with chilli adding a good slug of heat.

There are lots of methods out there for peeling hard-boiled eggs without removing half of the egg with the shell. Our top tip is to crack the egg all over and peel under cold water to help separate the shell membrane from the white.

You'll definitely be wanting plenty of toast soldiers to dip in this freshly cooked soft-boiled egg.