SERVES 4

2 happy eggs
2 dessert spoons Plain flour
2 tsp Caster sugar
300ml milk
Pinch of salt

.  .  .  .  .  .

To make the pancakes
Mix eggs, flour, sugar and salt to a paste, slowly add the milk, mixing
continuously until it becomes the consistency of paint

Pour into a flat, hot, buttered pan. Lift the pan moving the mixture so
that it evenly coats the base of the pan to form a thin pancake

After about 2 minutes the pancake should be loose. Tease the edges
and then with a rolling motion, toss the pancake and catch it again to
cook the other side for approx 1 minute

Don’t worry if the first pancake doesn’t come out well, it’ll seasons the
pan and they’re much easier from then on

SERVES 4

Herb of your choice, finely chopped

1 Happy Egg
pinch salt
200ml rapeseed or sunflower or olive oil
1 tsp white wine vinegar
1 tsp lemon juice

.  .  .  .  .  .

To make the Mayonnaise
Forget dripping oil and whisking endlessly to make a mayonnaise ...
you don't have to ... this takes 30 seconds !  This has taken all the
pain out of making mayonnaise for me ... use a stick blender

Olive oil gives a lot of flavour on its own, so I use mostly sunflower
with a little olive oil for a nice balance or an extra virgin rapeseed
oil makes a wonderful bright yellow nutty mayonnaise

Put the Happy Egg into a container just wider than your stick
blender (I often use a large mug) then add 150-200ml oil, vinegar
and lemon juice

Mix, holding the stick blender over the yolk on the bottom of the
container for the first 10 seconds, then slowly drag the blender up the
container until all of the oil is mixed in and a mayonnaise is formed

You can then add other flavours; chopped wild garlic, dill or fennel
fronds for fish, capers for shellfish. It’s worth noting that flavours
intensify over a while, so be cautious with garlic, especially as it
will get much stronger in flavour after an hour or so.

This keeps fine for two days but it’s so easy, I usually make it
fresh. Serve with smoked mackerel and fresh salad leaves

SERVES 4

1 Tortilla wrap
100g spinach
1 small tin of tomato concentrate
4 happy Eggs
Ground pepper for seasoning and presentation

.  .  .  .  .  .

To make the Pizza
Spread the tomato purée onto the Tortilla wrap.

Cook the spinach in a pot of boiling water for 20 seconds, then
quickly run under cold water to blanch it. Arrange the spinach on
the Tortilla.

To poach the eggs
In a pan of gently simmering water, stir to make a whirlpool in the
water, crack an egg and carefully drop it in the middle. Poach for
approx. 4 minutes. Arrange the poached eggs on the Tortilla.

Season with ground pepper.

Place in a preheated oven at 160°C for 5 minutes to warm through.

 
SERVES 4

8 of your favourite sausages
5 happy Eggs
Plain flour
4 slices of bread to make breadcrumbs

.  .  .  .  .  .

To make the Scotch Eggs

Place the bread in an oven at 150°C for 20 minutes until
completely dried. When cool, place in a plastic bag and crush until
you have breadcrumbs.

Par boil the eggs by putting them in gently boiling water for 4
minutes (if the eggs are at room temperature), or 6 minutes (if
they are in the fridge). Then, place the eggs in cold water, gently
tapping them to crack the shell for a few minutes. The shell will
now peel off easily.

Take the sausages. Slice off the skins, remove the meat, divide
into 4 and gently squeeze the sausage meat evenly around each egg

Take three bowls; Put the flour in the first, crack the remaining egg into the second bowl and
whisk with a fork and the breadcrumbs in the third.

Roll the scotch eggs in the flour, then whisked egg and then the breadcrumbs to cover.

Place on a baking tray and cook in a preheated oven at 160°C for
30 minutes.

SERVES 4

  75g Denhay cheddar (or a good quality aged cheddar)
6 small vine ripened British tomatoes

Short Pastry
200g plain flour
150g unsalted butter
Large pinch salt
1 happy egg

Custard
150ml double cream
150ml milk
1 happy egg yolk
4 happy eggs

.  .  .  .  .  .

To make the Tart

Short pastry
Chill or freeze the butter, chop into as smaller pieces as possible,
or grate with a cheese grater. Mix the butter, egg, flour and salt
in a bowl using a fork until it’s the consistency of fine crumbs.
Chill in the fridge for ½ hour.

Squeeze the mixture together to form a ball of dough, rollout on
a cool, flat, floured surface, then place in the tart dish. To blind
bake, fork over the pastry, line with parchment paper, fill with
baking beans and place in an oven at 180°C for 10 minutes.
Remove from oven, leave to cool, then remove beans and
parchment paper.

Glaze with a beaten egg (or the spare egg white (whisked) from
the custard filling) and place back in the oven for 2 minutes.
Remove and put to one side.

Custard
Whisk the ingredients together and pour into the tart base.

To complete
Freeze the cheese for ½ hour and grate it with a cheese grater.

Sprinkle the Tomatoes and the cheese over the surface of the tart
and cook at 140°C for 40 - 60 minutes until it has a firm wobble.

PREPARE 10 MINUTES  COOK 14 MINUTES (plus time for icing)

MAKES 20 BISCUITS

Biscuits
2 happy Eggs
2 happy egg yolks
1 cup of Caster sugar
2 cups of Plain flour
100g Butter
50g Ground Almonds

Icing
250g Icing sugar
120g Butter
1-2 tblsp milk
Food colouring to suit

.  .  .  .  .  .

To make the Biscuits

Biscuits
In a bowl, mix the butter and sugar together with an electric
blender, until they form a creamy paste. Add the eggs and egg
yolks and mix, then fold in the almonds and flour with a wooden
spoon or spatula until fully combined.

Press the mixture into a greased tray to a thickness of about ¼”
(6mm). Place in a preheated oven at 180°C for 10-12 minutes.

The biscuit mixture is ready when it has just started to colour.
Carefully turn out onto a sheet of baking parchment on a flat cool
surface.

While still warm to touch, use a cookie cutter to press out the
shapes but don’t try to lift them out until completely cooled, or
they’ll break.

Icing
Mix the butter and icing sugar together in a bowl, adding the milk
as needed to make a smooth paste (It’s much easier if you warm
the butter).

First, ice the biscuits all over with the plain icing, then add a little
food colouring to the icing, spoon it into a piping bag and draw
the outlines and eyes.

PREPARE 10 MINUTES  COOK 5 MINUTES

SERVES 4

Pancakes
2 happy eggs
2 dessert spoons Plain flour
100g Caster sugar
300ml Milk
Pinch of salt

200g Seasonal berries

.  .  .  .  .  .

To make the Pancakes

Clean the berries and rinse in cold water.

Place half of the berries and half of the caster sugar in a saucepan
with 2 tbsp of water and gently heat until the berries have broken
down and have become a wet pulp. Push the pulp and juice
through a sieve to make a sauce, taste it to check its sweetness
and add a little more sugar if required.

For the other half of the berries, put aside a few for decorating and
then roughly chop the remainder (they’ll be going in the pancakes).

In a bowl, mix the eggs, flour, salt and 2 tsp caster sugar to form
a paste. Slowly add the milk, mixing continuously, until it becomes
the consistency of paint.

Pour into a hot, flat, buttered pan. Lift the pan, moving the mixture
so that it evenly coats the base, forming a thin pancake. Drop
some of the chopped berries onto the pancake before it cooks
through. After approx two minutes, the pancake should be loose.
Tease the edges away from the sides and then, with a rolling
motion, toss the pancake and catch it again, cooking the other
side for approx one minute.

Don’t worry if the first pancake doesn’t come out well, it’ll ‘season’
the pan and they are much easier from then on.

PREPARE 5 MINUTES  COOK 20 MINUTES

SERVES 4

300g long grain rice, uncooked
200g mixed vegetables, frozen
4 happy eggs
Few sprigs Coriander or Parsley
1 tblsp Sesame oil
3 Spring onions
Dash of Soy sauce
Dash of Tabasco
Dash of Worcestershire sauce

.  .  .  .  .  .

To make the Fried Rice

Add the rice to a large pan of salted, boiling water. Check how
long the packet indicates you should cook the rice for, then keep
it at a rolling boil for 2 minutes less than this. Carefully Add the
frozen vegetables, bring back to the boil and strain.

While the rice and vegetables are cooking, add the sesame oil to
a frying pan, whisk the eggs together and pour in, cooking on a
low heat until the omelette is cooked through. Place on a
chopping board, roll it up and slice into ribbons.

Pick the Coriander/Parsley leaves off the stalks, finely chop the
stalks, slice the spring onions diagonally and into strips, put aside.

To assemble, put the rice and vegetables into the frying pan that
the omelette was cooked in and warm on a low heat. Add the
omelette ribbons, Coriander/Parsley stalks, spring onion pieces
and season with Soy, Tabasco and Worcestershire sauce, to taste.

To serve, spoon onto a warm plate and decorate with Coriander
/ Parsley leaves and strips of spring onion.

PREPARE 30 MINUTES  COOK 30 MINUTES

SERVES 8

Pastry
200g Plain flour
100g Salted butter, kept cold in the fridge
50g Icing sugar
Cold water, as needed
3 happy egg Yolks
(keep the whites for glazing the pastry)

Filling
250g Strawberries
2 tsp Vanilla Essence
50g Caster sugar
150ml Milk
150ml Double cream
2 happy eggs
2 happy egg yolks
Pinch of salt

200ml whipping cream for decoration
25g Icing Sugar

.  .  .  .  .  .

To make the Tart

Pastry
In a bowl, scrape the butter into small pieces, then, whilst slowly
adding the flour, press and mix the ingredients to make a crumble
mixture. Once it’s crumbly, add the icing sugar and egg yolks and
mix through to bind the mixture loosely. If the mixture will not bind
together, add 1 tsp of cold water and continue to mix. Only add 1
tsp of water at a time and never more than 4 tsp of water in total.

Place the pastry on a piece of clingfilm, wrap tightly, then roll into
a sausage shape and place in the fridge for 60 minutes.

We need to blind-bake the tart base. On a floured surface, roll-out
the pastry to a thickness of a £1 coin. Gently place the pastry in a
floured tart tin and mould it into the corners with your fingers;
don’t tidy the edges yet because the pastry will shrink when it is
baked (save a little of the pastry in case cracks or holes form
during the blind baking).

Prick with a fork all over, to stop it from rising and place in a
preheated oven at 180°C for 8 minutes.

Remove from the oven, check for any holes or cracks and patch
them with your spare pastry. Allow the tart to cool for 5 minutes,
glaze it with the beaten egg white (this will seal the base of the
tart) and place back in the oven for a further 2 minutes. Remove
from the oven, and trim the edges with a sharp knife.

Filling
Wash and hull the strawberries, cut each into approx four slices,
separate into two equal amounts and set aside.

Make the custard by whisking together the eggs, egg yolks, vanilla
essence, caster sugar, milk, double cream and salt. Whisk until it
is smooth and fully combined. Add half the strawberries and
gently fold-in.

To finish
Turn the oven down to 140°C. Pour the custard into the tart base
ensuring the strawberries are evenly spread.

Place in the oven and bake for 20 minutes. Check it’s cooked by
lightly shaking the tin, the mixture should be firm but still a bit
wobbly, like a jelly (it will continue to cook for a while once
removed from the oven).

Whip the cream and icing sugar until the peaks hold.

To serve, decorate the tart with the other half of the strawberries
and pipe the whipped cream in a pattern. Slice and serve.

MAKES 12 CUPCAKES

Cupcakes
100g self raising flour
100g softened butter
100g caster sugar
2 medium Happy Eggs
½ tsp flavouring eg. vanilla extract

Buttercream
½ cup unsalted butter
4 cups icing sugar
1/3 cup milk
Pinch of salt
1 tsp flavouring eg. rose, violet or lemon juice

.  .  .  .  .  .

To make the Cupcakes
Mix the butter, sugar and flavouring together until light and fluffy

Mix the eggs together in a separate bowl, then slowly add to the
butter mixture (if the mixture starts to curdle, add a tblsp flour).
Fold in the rest of the flour until it has an even consistency (if the
mixture won’t drop off the spoon, it’s too thick, so add a little
warm water)

Place a spoonful into each paper cupcake case (it should be filled
to approx 2/3). Bake in an oven at 180°C for 10-12 minutes until
golden brown on top

Remove from the oven and cool on a rack. Decorate by piping a
buttercream on top

To make the Buttercream
Mix the butter until it becomes a smooth paste. Add the icing
sugar, salt, milk and flavouring and whisk until smooth and creamy