• Semolina-and-yoghurt bunt cake
• Lentil, coriander and chilli salad with warm cauliflower florets
• Marinated butterflied leg of lamb with sweet potatoes and garlic-coriander pesto
• Creamy cauliflower and yoghurt curry with mangetout and ginger slivers
• Hazelnut, cinnamon and coconut cake

Boil the perfect egg

Place room temperature eggs in a saucepan and fill with cold water, covering the eggs by two centimetres. On a medium to high heat bring to a boil. Turn the heat down. Proceed as follows:

• For soft-boiled eggs, leave the eggs to stand in hot water for one to two minutes.
• For medium-boiled eggs, leave the eggs to stand in hot water for two to three minutes.
• For hard-boiled eggs, leave the eggs to boil for seven minutes. Remove and place in bowl of ice water to prevent the yolk discolouring.