frittata can be cooked on top of the stove, in a medium lightly oiled slightlysided 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

A French pastry of unknown origin whose modern form was influenced by Marie-Antoine Carême.

This traditional Spanish frittata combines salty chorizo and fresh veggies to create a flavour-packed dinner dish the whole family will love.

Also known as floating islands, this dessert is an adaptation of a French pudding, in which a stale sponge cake, steeped in liqueur, was floated in a bowl of custard. Note

To finely shred (or chiffonade) the basil leaves, lay the leaves flat on top of each other, then roll up tightly and cut into thin slices. This results in long, fine strips. Note

You could poach or fry the eggs, if you like. Note

Inserting the base of the springform pan upside down will make it easier to slide the cake from the base. Note

A healthy and delicious Moroccan lamb dish; Tfaya refers to the sweet and spicy caramelised onions and raisins.

Place any leftover lime leaves in a resealable plastic bag and freeze for another use. Add three or four to a curry, scrunching the leaves first to release the flavour; toss thinly sliced leaves through a tropical fruit salad; or add sliced leaves to a jug of iced water for a refreshing citrus flavour. Mango […]

We used a mixture of parsley, basil and dill for this recipe, but you can use any herbs you like. If your frying pan does not have a heatproof handle, cover the handle with aluminium foil to protect it from the heat of the grill. Frittata can be served warm or cold. Reheat slices of […]

Garlic is easy to roast and has a more mellow taste than it does raw or fried. Make it and freeze it by the tablespoon wrapped tightly in plastic wrap. Roasted garlic beaten with softened butter adds a whole new dimension of flavour to mashed potato or steamed corn cobs. Note