• Panfried baby squid with cucumber and spring onion marinated in a lime and wasabi vinaigrette
• Asian marinated short ribs with a lip-smacking peanut dip
• The classic pea-and-ham soup
• Chicken wings with spring onion-and-chive yoghurt dip
• Spiced sweet potato and butternut yoghurt pies

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.