Bring a small saucepan of water to the boil, gently slide in the eggs, bring the water back to the boil and simmer gently for 4-6 minutes, according to your taste. A four minute egg will be still ...

Add the quails’ eggs and boil for 2 minutes. Carefully remove with a slotted spoon, cool under cold running water and peel immediately. Cook the asparagus in a pan of boiling, salted water for 2 ...

Cover with tented foil to keep warm. While the eggs cook, toast your bread and butter. In a saute pan with a bit of olive oil, warm up your asparagus. Build your Toast by spreading your Bacon ...

For the asparagus, ham and eggs, prepare a bowl of iced water. Bring a wide pan of salted water to the boil and add the vinegar. Reduce the heat until the water is just simmering. Crack one duck ...

This classic combination of ingredients is a winner. The flavour and texture of the asparagus when only just cooked, with slightly runny egg yolks, smoky rich salmon and hollandaise is the perfect ...