of the eggs for about two minutes, cool them down in ice and trim any excess egg white from around the edges. Divide the mousse into 12 portions and spread each portion thinly over cling film to twice the circumference of an egg, then gently wrap the cling

ball, wrap it in cling film and chill it for at least 1 hour. Put the dough on a floured surface, knead it briefly and roll it to 5mm thick. Use bride and groom cookie cutters to cut out the shapes and, using a palette knife, lay on a baking tray lined

of melted butter. Knead for 5 minutes. Form a ball and brush with melted butter. Cover with cling film and set aside in a warm place for an hour. Divide into 16 balls. Roll out the balls one at a time to create a large flat circle, pushing out the edges

Children love barbecues and Barbecue by Eric Treuille and Birgit Erath (DK, £12.99) is fantastic. There are sections dedicated to meat, seafood, chicken and vegetables, plus recipes for marinades and rubs spanning the globe – from Mexico to North

PIZZAMakes fourI have given the recipes below for the base and the sauce – the rest is up to you. The best cheese, I find, is cow’s mozzarella –in the balls not the blocks, as they are sweeter. But beyond that, salami, red peppers, sausages, tuna

(14oz) cans condensed milk400g (14oz) desiccated coconutPink food colouringMethod Line a 20cm (8in) square baking tin (4cm/11/2in deep) with cling film. Sift the icing sugar into a bowl, then add the condensed milk and stir the mixture with a wooden