Deliciously light and fluffy fritters filled with gooey melted cheese, perfect for a snack to kick off any meal.

Blood orange is added to hollandaise sauce to make maltaise sauce, typically served with fish or vegetables.

The true test for any cook - eggs gently cooked, folded and served. Chopped herbs are a must have skill in your arsenal.

Once you know how, this becomes an easy task. Master the perfect poached egg technique with these simple steps.

Hard-boiled eggs filled with a spiced mixture of cooked egg yolks, mayonnaise, and cayenne, topped with chopped chives.

Floating islands of poached meringue in a vanilla creme anglaise topped with a crunchy caramel.

Brioche soaked in a rich vanilla custard, sprinkled with brown sugar and caramelised to perfection.

A renowned specialty Lorraine, boasting a buttery pastry filled with creamy custard, savoury bacon, and cheese, baked until golden.

This recipe is yet to fail me, a light and airy soufflé bursting with cheesy flavour. My go to weekend lunch.

Creamy scrambled eggs, cooked with generous amounts of butter and creme fraiche until just set.

The true test of skill for any cook - eggs gently cooked, folded and served.

Decadent sandwich filled with salty ham, melting cheese, covered with cheese sauce and crowned with a perfectly fried egg.

A classic dish featuring poached eggs atop toasted English muffins and cooked ham, covered with a buttery hollandaise sauce.

Baked eggs delicately cooked in a ramekin with cream, soft cheese, and caramelised white-wine onions.

A Basque dish of eggs baked in a lightly spiced sauce of tomatoes, peppers, and onions.