Indulgent chocolate mousse packed full of delicious ingredients, making this heaven for chocoholics. Topped with decadent chocolate curls this elegant dessert is the perfect pick-me-up.

Hot buttered English muffins, smoked salmon, and poached eggs are topped with a heavenly drizzle of homemade hollandaise sauce to create a delicious and indulgent brunch.

Remove fish from water as soon as bubbles begin breaking. If desired, add sliced tomato after the spinach. Note

To tell if an egg is raw or hard-boiled, spin it. If the egg spins easily, it is hard-boiled, but if it wobbles, it is raw. Note

We used chives, parsley and tarragon for this omelette. Note

Keep the oven door ajar by placing a wooden spoon inside the door. Note

To hard boil eggs, cook in boiling water for 5-6 minutes. Drain and rinse under cold running water. Peel and cut each egg into quarters. Note

When scrambling eggs, keep the heat low and even. Stir occasionally – too much heat or stirring will toughen the eggs and cause them to separate. The finished texture should be barely firm and creamy. Serve immediately – scrambled eggs do not reheat well. Note

This divine adult's-only mousse combines the perfectly paired flavours of creamy chocolate and rich liqueur to create this utterly indulgent weekend dessert.

Egg-whites help prevent your sorbet becoming too icy by impeding the growth of ice crystals. Note

Cold sausages, left-over vegetables or antipasto vegies could be used in this omelette. Note

Cook crepes in 2 pans to reduce cooking time. Cook bacon in a lightly oiled frying pan for 3-4 minutes until crisp. Drain on paper towel. For roasted tomatoes, halve 4 roma tomatoes and drizzle with oil and season to taste. Bake in a moderate oven, 180°C, for 10-15 minutes until they begin to collapse. […]

Cook scrambled eggs to desired consistency. Longer cooking will result in a thicker, more crumbly texture. Note

Baby spinach or frozen spinach may be used in this recipe in place of fresh – remember to remove any excess liquid from frozen once thawed. Note

If liked, serve with a caper and lemon or lime mayonnaise. Note

This fluffy omelette souffl� gets its airy lift from beaten eggwhites. It emerges from the oven puffy with a lightly browned, cheesy dome top, which is great for brunch or a light supper.

If liked, this quiche can be made in a 23cm quiche pan. Bake for 35-40 minutes. Note

The egg mixture may look a little curdled when mixed, but this will not affect the final result. Note

Turkey doesn�t just have to be for Christmas, its makes for delicious burgers too. Turkey is a lean but flavoursome meat, perfect for burgers topped with cranberry sauce and melted cheese.

Light versions of dairy products can be used if preferred. Note

This pie is excellent served hot or cold. For a faster version, use frozen shortcrust pastry, thawed. Note

Use leftover boiled potatoes for this recipe. Salami or ham could be used in place of bacon. Poach eggs in an egg poacher or by slipping a cracked egg into a frying pan of gently simmering water with a splash of vinegar. Simmer until egg is cooked to your liking- splash some hot water over […]

This delicious savoury pie is extremely easy to make -simply mix all ingredients together and bake. It's great enjoyed fresh out of the oven with a side salad, or cut up and chilled for school or work lunches.

When scrambling eggs, keep the heat low and even and stir occasionally. Too much heat or stirring will toughen the eggs and cause them to separate. The finished texture should be barely firm and creamy. Note

Remove fish from the water as soon as bubbles begin breaking. Note

Try different filling, such as wilted spinach and feta, chopped char-grilled vegetables and brie, or caramelised onion and blue cheese. Note

To poach eggs, break into a frying pan of gently simmering water with a splash of vinegar. Simmer until cooked, splashing a little hot water over the eggs during cooking. Fry tomatoes in a lightly greased frying pan until tender. Note

This delicious filling can also be used with shortcrust pastry. Note

These are best made and served immediately. Note

Buy pre-made jars of caramelised onion from your supermarket or deli, or make your own by slowly sauteing sliced onion and adding a little balsamic vinegar and brown sugar. Note

Iconic kiwi dessert with its sweet crispy meringue crust, with a soft chewy marshmallow-like centre topped with seasonal fruits. This indulgent pavlova is an absolute show-stopper.

MAKES 8 Serve omelettes warm by heating in a moderate oven, 180°C, for 6-8 minutes. Note

This quiche can also be made in a 23cm quiche pan. Bake for 35-40 minutes. Note

Plan ahead and whip up this super quick and easy roasted vegetable fritatta for dinner on a busy weeknight. This fritatta is also great cold, so tuck any extras into lunchboxes.

Panko is a Japanese variety of breadcrumbs. Its flake-like composition achieves a crispness that’s airier, less dense and lasts longer than conventional crumbs. Note

When rolling out pastry, always try to roll into the shape of the pan to be lined and roll from the centre out. If you don’t have baking paper, roll on a flour-dusted surface with a floured rolling pin. Note

Make a sweet version by adding 1 tablespoon icing sugar and 1 teaspoon vanilla extract (in place of parsley). Cook and serve with vanilla ice-cream. Note

Spanish eggs can also be baked in the oven. Note

Improve on perfection with the addition of tasty roasted hazelnuts to this fluffy, sugary meringue. Top with cream and fruit to create a beautiful pavlova for dessert.

If liked, add some crumbled feta cheese and chopped semi-dried tomatoes. Note

This dish can also be cooked in a frying pan over a low heat and finished off under the grill. Note

Use a lime in place of the lemon, if you prefer. Tip: Whip the egg-whites and fold through the custard mixture just before you bake. Never leave the mixture sitting around with the egg-whites folded through. Note

Don’t be tempted to add extra flour to your gnocchi – it will become heavy and chewy. Note

Place ramekins on oven tray before baking to make removal easier. Note

Whip up this delightfully English confection, a bakewell tart, consisting of a shortcrust pastry beneath layers of jam, frangipane and a topping of flaked almonds

Quick, tasty and packed full of flavour, this Asian inspired Chinese noodle omelette is great enjoyed for breakfast, lunch or dinner!

The key to success with souffles is to prepare the base then, when ready to serve, beat egg whites, fold through the base and bake. Note

Creme brulee is a crunchy and custard-y delight that is deliciously decadent with the beautiful contrast between the brittle caramelised topping and the smooth, creamy custard base.

To curl shreds of green onion, place in chilled water in the fridge. Note

Smooth egg custard tarts with a crisp buttery pastry and a creamy rich egg custard filling are so simple yet so delicious. No surprise that this dessert has now become a classic.

Remove fish from water as soon as bubbles begin breaking. Note

Indulgent classic eggs benedict served on hot buttered English muffins, topped with poached eggs with a heavenly drizzle of hollandaise sauce creates the perfect brunch.

Poach eggs by carefully breaking an egg into a frying pan of gently simmering water with a splash of vinegar (this aids setting of the egg-white). Continue simmering around 1 minute, until the egg is cooked to your liking. Note

The poached meringue will hold quite well for at least 1 hour. Refrigerate if leaving longer. Note

Have everything prepared in advance and cook omelettes when ready to eat. Note

Not suitable to freeze or microwave. For an additional flavour twist, top eggs with a spoonful of black olive tapenade, green tomato relish or thinly sliced prosciutto. Note

Start your day off on the right tastebuds with this delicious spicy vegetarian omelette.