Egg

Polenta adds a gorgeous texture to these waffles, which are perfect for breakfast or brunch – or dinner, or supper for that matter.

Sometimes nothing else will do.

This well-travelled flatbread has made Malaysia its home where it's a joy to see created in the hands of a professional, but it's happily whipped up at home too.

Chef Michael Ryan shows how to make the kombu-based stock, a cornerstone of Japanese cooking, and how to use it in chawanmushi.

Warm pudding, chilled custard. Perfect.

''Every Greek understands the importance of avgolemono. It’s one thing I’ll eat for the rest of my life.''