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      EGG MAYONNAISE

      This recipe has really stood the test of time. It is most recognised these days as a sandwich filling, but I adore it and think it’s good enough to be served as a starter (appetizer). It is best enjoyed simply with a slice of nice brown bread.

      SERVES 6 (V)

      6 fresh eggs

      1 small head iceberg lettuce, finely shredded

      A pinch of paprika

      Brown bread, to serve

      MAYONNAISE

      2 egg yolks

      ½ tsp dry mustard powder

      1 garlic clove, peeled and crushed

      2 tsp white wine vinegar

      250ml/9fl oz/1 cup sunflower oil

      Salt and freshly ground black pepper

      POSSIBLE GARNISHES

      Tomatoes

      Cucumber

      Finely diced (bell) peppers

      Spring onions (scallions) Red onions

      Grated carrot

      Beetroot (beet)

      1 To make the mayonnaise, place the egg yolks, mustard powder, crushed garlic and wine vinegar in a large mixing bowl and whisk well until combined, using either a hand whisk or an electric whisk. Very slowly begin to add the oil. For the first few drops beat it in very well between each addition then continue to pour in the oil and whisk well to allow the mixture to emulsify. If the mayonnaise is a little thick, you can whisk in 2 tablespoons of boiling water to correct the consistency. Season to taste with salt and pepper and store in a glass jar in the fridge for 3–4 days until required.

      2 Meanwhile, place the eggs in a large saucepan of cold salted water, bring to the boil and boil for 6–8 minutes. Remove the eggs from the water with a slotted spoon and place in a large sieve (strainer). Leave them under cold running water for about 4–6 minutes until the eggs are completely cold. This will prevent a black or darkened rim forming around the cooked egg yolk. Once the eggs have cooled, peel and leave in the fridge until required.

      3 Meanwhile, prepare the serving plate. I normally put a little finely shredded iceberg lettuce on the plate and then arrange two halves of one egg on top of the lettuce. Garnish the plate as desired with some of the suggested garnishes and place a large spoonful of the mayonnaise on top of the egg. Sprinkle with a little paprika and serve with slices of brown bread.

      CURRIED VEGETABLE SAMOSAS

      This is party food at its best. These samosas have a mild curried flavour but you can vary the flavour as much as you like. This recipe is for vegetarian samosas, but it can also be a great way to use up any leftover bits of meat, such as cooked chicken or duck; just shred and add in with the vegetables.

      SERVES 6 (V)

      sunflower oil

      1 red (bell) pepper, thinly sliced

      1 green (bell) pepper, thinly sliced

      1 medium onion, peeled and thinly sliced

      3 garlic cloves, peeled and thinly sliced

      75g/3oz cauliflower, broken into florets

      75g/3oz/¾ cup beansprouts

      75g/3oz/¾ cup mangetout (snow peas)

      1 tsp Thai green curry paste

      ½ tsp ground cumin

      2 tbsp chilli jam

      1 packet of filo (phyllo) pastry, naturally thawed

      About 110g/4oz/1 stick butter, melted

      Vegetable or sunflower oil, for deep-frying (optional)

      Mango chutney or a dipping sauce, to serve

      1 Heat a large wok with a little oil, and when hot, add all the vegetables and stir-fry for about 2–3 minutes until they are lightly glazed. Next add the curry paste and stir-fry until the vegetables are coated in the paste. Add the cumin and chilli jam and stir-fry for a few minutes until everything has combined with the flavours and heated through. Transfer the vegetables to a bowl and allow to cool.

      2 Meanwhile,

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