For crisp-skinned salmon, salt the skin before pan-frying or barbecuing, and cook skin-side down first. The salt helps draw any moisture out of the skin to make it crisp. Turn only once to complete cooking.

A variety of seafood from whitebait to salmon and everything in between can be used here. The secret is to use refrigerater-cold soda water for the batter as it helps prevent the batter from absorbing too much oil. Do not make the batter ahead of time and don't overmix it.

Do not be intimidated by the soufflé! Think of it as a flavoured base into which beaten egg whites are folded. The heat of the oven expands the air in the egg white and contracts when cooled. So serve it immediately, hot from the oven.

Ok, there is a slight art to making thin and perfect crêpes, but there should be enough batter here for you to make a couple of mistakes. Resting the mixture before using it will make them nice and smooth, as will using a well oiled crêpe pan. Plus, the melted cheese will hide any rough edges!

You will have about 1 cup of the cake mixture left over. Note

If you're not a fan of coriander, try thai basil; it has a strong basil flavour and is an almost indispensible ingredient in Thai cooking. It is also said to bring good fortune.

Cut this rich chocolate velvet cake with chocolate glaze into little finger sized sliced for an elegant afternoon tea plate.

This romantic steak dinner is absolutely delicious topped with pats of melting anchovy butter, sautéed mushrooms and steamed green beans.

If you have an electric pressure cooker you won’t need to reduce the heat to stabilise pressure, your cooker will automatically stabilise itself. Always check with the manufacturer’s instructions before using. Note

Assemble and serve éclairs as close to serving time as possible. Note