Delight your loved ones at Easter time or just as a special dessert with these white chocolate and passionfruit mousse eggs.

This tasty Spanish egg dish is perfect for the lunchbox or as a light dinner with salad.

Healthy, nutritious and more likely to be eaten than chucked in the bin - the holy grail of lunchbox packing. This mediterranean tuna baguette ticks all the right boxes and is easily adjusted to suit individual likes and dislikes.

A mouth-watering chocolate pavlova with raspberries that's sure to impress.

This creamy custard sauce is traditionally served cold and can be made well ahead of time. If you're cooking for all the family you can leave out the liqueur, or just add it to half of the custard and serve in two different jugs.

These bite-sized Portuguese custard tarts are sweet, eggy and utterly moreish. Best served with really good coffee, they make a delicious afternoon tea-time treat.

Spinach and eggs are a fabulous combination, the earthiness of the spinach lifts the delicate flavour of scrambled eggs to new heights.

The secrets of making perfect tempura are: use the freshest vegetables you can find; make sure both the vegetables and the batter are really cold (this prevents the batter from soaking up too much oil); maintain a constant temperature by only frying a few pieces at a time; make the batter just before required; finally, don't over mix the batter - lumpy is good.

Lighter than custard, lemon chiffon cream adds a citrus kick to this fruity mango trifle. Revel in some old-fashioned indulgence with layers of jelly, fruit, sponge fingers and cream.

The real pleasure in this lime meringue pie lies in the airy heap of soft meringue, crisped golden in places. And in the piquant lime curd and biscuity base. Also, in scoffing a big slice of it.

Rich, creamy and sweet, this classic custard recipe is the perfect accompaniment to many pies, cakes and desserts.

Serve these divine little blueberry hotcakes with walnuts and lashings of maple syrup for a decadent breakfast or brunch treat.

Stuffed full of peanuts and peanut butter, these gluten-free peanut cookies are nutty, chewy and a little bit addictive.

Light, crumbly kisses are utterly divine sandwiched together with Vienna cream. These classic little biscuits are make a scrumptious afternoon treat. The hardest thing is trying not to eat them all at once.

Passionfruit is the perfect flavour for these little hot souffles, sweet but tart and with the added bit of crunch from the seeds for texture.

These classic red dyed eggs are traditionally enjoyed at Greek Orthodox Easter.

The perfect treat for those of us who prefer zesty flavours to overpoweringly sweet ones. With delicate meringue cases and a lemon cream cheese cake these delights are sure to impress.

Make a delicious pie base and crust with this parmesan cheese spiked short crust pastry recipe. You can leave the cheese out if you prefer, and even replace it with sugar for a sweet dish.

Discover that simple can still be flavoursome with this zesty egg and lemon soup, a great recipe for traditional Greek avgolemono.

A classic snack, enjoy these pickled eggs on their own, as part of a picnic spread, or atop a sandwich with some sliced meat and vegetables.

Smooth, sweet and glossy, here is a recipe for royal icing that you can use on your cakes, cupcakes and desserts.

An Asian twist on chicken burgers, with sweet pickled cucumber and spicy wasabi mayonnaise. Great for mid-week dinner or weekend lunch.

A light, egg-white frittata bursting with tasty vegetables, basil and parmesan cheese. Using freshly shelled green peas will give this dish an edge.

Basic cup cakes make a great project when you're looking to bake with the kids on a wet afternoon.

This method for boiling eggs will centre the yolk and is used for recipes which require presentation such as salads.

Gyoza are Japanese dumplings, usually pork but sometimes vegetable, that are steamed and then fried, before being dunked in sauce, in this case our delicious soy vinegar sauce.

Fluffy and light as air, this egg white omelette is stuffed with mushrooms, bacon, herbs and cheese.

Packed with even more flavour than a lemon tart, this baked passionfruit tart is perfect for a mid-afternoon pick me up.

Recipe unsuitable to freeze. Note

Labne is a soft cheese originating from the Middle-East. It’s made from strained yogurt, and is available from major supermarkets and Middle-Eastern food shops. Note

A twist on a French classic, l'oeufs à la neige, our soft meringues are topped with blackberry fool.

You can also make this pastry using a food processor: Process flour, icing sugar and butter until crumbly. With motor operating, add egg yolk and enough of the water to make ingredients come together. Turn dough onto floured surface; knead gently until smooth. To segment the orange, use a small sharp knife to cut the […]

With only five ingredients, all purchased easily from a supermarket, this sophisticated version of the classic bacon and egg pie is the perfect fuss-free midweek dinner. Note

Pancetta, an Italian unsmoked bacon, can be used, sliced or chopped, as an ingredient in recipes rather than eaten on its own. It’s also great used as a pizza topping. Note

You will need about 3 punnets of raspberries for this recipe. Note

You will need a pasta machine, cannoli moulds (8cm long and 2cm wide/3¼-inch x ¾-inch) and a piping bag fitted with a 1cm (½-inch) plain tube for this recipe. Note

You could also make this cake in a deep 18cm round cake pan. This cake is best made on day of serving. Note

For a dairy-free version of this cake, substitute dairy-free spread for the butter and soy milk for the milk. Note

You could use beef sirloin or rib eye (scotch fillet) instead of the rump steak. Sukiyaki beef is available fresh and frozen from Asian grocery stores and selected supermarkets. A traditional sukiyaki pan is available from Japanese stores. Note

Recipe can be made two days ahead, store, covered, in the refrigerator. Don’t worry if the mixture separates, giving you two layers, one creamy and one clear. The mixture separates into two layers when the gelatine mixture is of a different temperature to that of the cream mixture, when the two mixtures are combined, they […]

Beautiful bite-size cakes with succulent syrup and subtle saffron flavour.

Equipment 22cm x 30cm (9-inch x 12-inch) baking dish 12-hole (⅓-cup/80ml) standard muffin pan 12-hole (1-tablespoon/20ml) mini muffin pan 12 mini muffin paper cases 6.5cm (2½-inch) Heart-shaped cutter 4cm (1½-inch) Heart-shaped cutter 30cm x 40cm (12-inch x 16-inch) rectangular prepared cake board This cake is at its best made a day ahead of the party. […]

You need to cook about 1¾ cups of white medium-grain rice to get the amount of cooked rice required for this recipe. Note

Give cereal a miss and try these prosciutto and feta baked eggs instead!

Polenta tends to become firmer as it stands; stir in a little extra boiling water if you prefer a softer texture. Note

Goes well with rumaki crab dip Note

Dulce de leche is a caramel spread. Vienna almonds are toffee-coated almonds. Note

Gruyère is a hard-rind Swiss cheese with small holes and a nutty, slightly salty, flavour. It is a popular cheese for soufflés as it melts easily. Like a traditional soufflé, this soufflé omelette should be eaten straight away to prevent it sinking. Note

Oil needs to be added slowly to prevent mixture separating. Should the mixture separate, whisk in two tablespoons of hot water. Note

Frittatas can be eaten cold or warm. Store frittatas, in an airtight container, in the refrigerator for up to three days. Note

You need a medium piping bag fitted with a 2cm fluted tube. Note

Regular pappadums can be substituted for ready-to-eat mini pappadums, if preferred. Break into quarters; shallow-fry. Note

Eggs contain 11 essential vitamins and minerals and are choc-full of protein. While egg allergy is one of the most common allergies in children, researchers from the University of Melbourne have found that introducing eggs early is thought to provide protection. Note

Serve mini baked ricottas warm or cold. Recipe can be made a day ahead, store, covered, in the refrigerator. Note

You can also freeze the ice-cream mixture in an ice-cream machine; follow your machine’s manufacturer’s instructions. Note

Ahoy there! Let the birthday child head for the high seas with this pirate creation.

You will need 2 large pink grapefruit for this recipe. You can also freeze the granita mixture in an ice-cream machine following the manufacturer’s instructions. Note

It is fine to use just the one 300ml carton of cream for this recipe. The meringues are best eaten within 2 hours of baking. Use strawberries or blackberries in place of the raspberries. Redcurrant jelly is a preserve found in the jam section of large supermarkets. Note

There's no need to miss out on delicious pastry dishes because of allergies. This tasty chicken, semi-dried tomato and spinach tart is gluten-free, and beautiful enjoyed warm from the oven or served cool as a lunch-box snack.

Cooking salt is coarser than table salt, but not as large-flaked as sea salt: it is sold packaged in bags in most supermarkets. Note

Meringues can be made one day ahead, store in an airtight container at room temperature. Note

Soufflé can be made ahead through the end of step 4. Just before you intend to fold in the egg whites and bake the soufflé, warm the prepared egg yolk and spinach base by standing the bowl in warm water a few minutes. Note

Use a wooden spoon to make a whirlpool in the water before adding the egg, if you like; however, it’s best to poach just one egg at a time this way, as it gets a bit tricky whirl pooling the water once there’s more than one egg in it. Note

Standing the custards in a dish filled with ice cubes keeps the custards from melting while the sugar is caramelising under the grill. Of course, if you have a cooking blowtorch, use that instead. Note

Frittata can be cooked on top of the stove, in a medium lightly oiled slightly sided frying pan; cook on low heat, uncovered, until almost set, then brown frittata under a preheated grill. Frittata can be served hot or cold Note

To fold the cream and egg whites into the chocolate mousse mixture, use a large flat rubber spatula. Note

Strawberries are jam-packed with the good health-promoting vitamins A and C. Note

Fill meringues just before serving. Note

Keeping time: 2 days. Note

Fill macaroons just before serving. If the marmalade is too chunky or thick to spread, warm it, strain it, and leave it to cool before using. Note

A popular Moroccan spicy tomato stew - the addition of eggs make this a great breakfast dish to share.

A quick, light and simple salad with an amazing combination of flavours and textures.