My turn to get cracking...

• Breakfast Food.
Classic Eggs Benedict.

Take English Muffins and cut into half. Toast the muffins.

Grill Bacon. Put on top of muffins.

Boil a pot of water (deep pot works best) add a splash of white vinegar and turn heat down to a simmer. Crack eggs and gently lower the eggs one at a time into the simmering pot. Cook for 3 mins. Lift eggs put and put on top of bacon.

Hollandaise:

Take 3 egg yolks, a table spoon of lemon juice. A pinch of salt and combine into a bowl. Whisk mixture over the simmering pot of water as fast as you can. Whisk till creamy yellow. Slowly drizzle in, as you whisk the mixture, 600ml of clarified butter (melt 3 sticks of butter unsalted in a pot over gentle slow heat till the oil clears up and skim away the white milk solids. Cool to warm to touch before use).

As you whisk in the butter, the mixture should thicken. If the mixture gets too thick to whisk effectively add in half a tablespoon of warm water. Careful not to get your mixture too hot. Take off heat if the mixture looks to be curdling. Keep whisking till all the butter is emulsified. Season to your liking with salt.

Scoop your hollandaise on to your eggs.

You just made Eggs Benedict.

• Cocktail.
Lychee Love

Take 50ml vodka, 150ml lychee juice. Mix with a splash of vermouth in a champagne flute. Top up the drink with champagne. Add lychee fruit as garnish.

• Dairy-Free.
Banana Ice Cream swirl.

Take banana and freeze. Add to food processor while frozen and blend. Take Nutella and warm in a microwave with a little water or warm it in a pot. Pour in and pulse the mixture in short burst to create swirlies.

• Dessert.
Creme Brulee

Take 250ml of cream, simmer in a pan to 83°C. Take 2 egg yolks and 3 flat tablespoons of sugar, in a bowl, whisk the sugar and egg yolks till creamy yellow.

Add a small ladleful of the warm cream and whisk gently into the yolks and sugar mixture. This is called tempering the eggs. Add the tempered eggs mixture into the pot of cream and slowly cook the cream back up to 83°C or when the mixture coats your spoon when dipped in.

Take off heat and strain the mixture. Put it into small cups or ramekins. Cool to room temperature. Bake at 120°C oven in a water bath, with no fan turned on in the oven for 30min to 45min depending on size.

Or just skip the baking part.

Either way. Chill the desserts in a fridge overnight.

Sweet sweet creme brulee.

• Dinner Entree.
Carbonara

Take 3 slices of bacon and slice it into short strips. Fry in a pan till the fat renders. Splash in white wine and add cooked pasta of your choice in.

Pinch salt in, add chicken stock to cover the pasta up to 75% and bring to boil. Add in 2 egg yolks and stir it off heat. Season to your liking and add in some chopped parsley.

• Dips/Spreads. Avocado sweet dip.

Take 2 avocados and cut half. Remove the seeds and scoop out the flesh. Cut to chunks. Put into a bowl or food processor. Add 1 tablespoon of honey, a pinch of salt and squeeze in 1 lemon worth of juice. Add a dash of water.

Mix or blend till smooth.

Chop in to the mixture 1 tomato and quarter of a red Spanish onion. Add in more salt to taste.

Optional. Add in a pinch of coriander powder and chop some coriander leaves in for an extra zing.

• Finger Food.

Take manchego cheese or montery jack cheese. Cut to small cubes and melt them in a little cream over low heat. Add in parmesan cheese grated.

Cut some cubes of iberico or parma ham. Mix with cheese mixture. Mold into small balls or pipe it into short strips.

Freeze the balls/strips till hard. Dust with flour and beaten eggs then bread crumbs. Coat it that order twice.

Chill and deep fry till golden brown. Stick a small knife or needle to see if the inside is warm. If not put into the oven for a couple of mins at 160°C.

Dip in tomato salsa and demolish it.

• Gluten-Free.
Polenta cake.

Take 1 ltr milk and warm it up with a healthy amount of salt in it. Add in fresh thyme.

Add in polenta flour slowly adding and mixing. Stop when the mixture seizes up and starts to harden. Add more milk if needed. Add 2 table spoon of butter and constantly stir over low low heat till the polenta starts to smoothen. Add in a generous handful of parmesan cheese grated (check to see if the pre grated ones have flour added to prevent clumping, those with flour are not gluten free.)

Pour mixture over a baking tray (oil or butter the surface first and flatten it to a smooth slab. Cool and chill. Unmold the polenta cake and cut into nice triangles or whatever shape you want. Pan fry the polenta cake in olive oil on both sides. Serve.

• Kosher.
Buy a bag of vegetables. Check for worms or pests or any living organism. Find living organism in veg. Throw it away. Curl up in a ball and cry.

• No-Cook.
Salad de lazy.

Take your favourite salad which is romaine lettuce. Sprinkle Kosher salt and mill some pepper corns. Drizzle extra virgin olive oil, lemon juice. Enjoy.

• Peanut-Free.
Take peanut oil and look at it in disdain. Put aside.

Take a slab of beef, salt it liberally. Leave it out at room temperature for 45 min to an hour. Fire up some charcoal in a grill but take off the grill. Put your beef directly in the red hot charcoals. Flip it with a tong. Remove from charcoal and wrap it in aluminium foil for 10min. Unwrap and enjoy the smokey bbq beef.

• Salad.
Vietnamese spring roll salad.

Take a cucumber and cut to finger length batons. Cook some prawns, chill and deshell. Wrap prawns and cucumber with butterhead lettuce and wrap in Vietnamese rice flour skin wraps. Dip in thai chilli sauce mixed with lime juice and peanuts.

• Sandwich.
Bread of Hobbes.

Take tuna from the can, mixed with mayonnaise and a small dollop of dijon mustard.

Spread it on your bread. Make a sandwich and eat the remaining tuna anyway. At least you didn't fall into a trap.

• Side Dish.
Take an egg and poach it in its shell in a water of 62°C water for 20min. Crack it into a dish. Shave white truffles on it. Salt and pepper.

• Soup/Stew.
Take one butternut squash and cut into half length wise. Deseed. Add a slice of ginger, a thumb size cube of cold butter and sprinkle sugar. Close the pumpkin/butternut. Wrap in aluminium foil and bake at 180°C for 2 hours till soft. Scoop out flesh and puree. Add vegetable stock till desired consistency. Season with salt. Drizzle orange oils (orange zest infused in olive oil over 70°C heat for 1 hour.)

• Quick Meals (30 minutes or less).
Take a chicken breast cut to slices and poach it in simmering water till cooked. Take 3 tablespoons of sesame oil mixed with 6 tablespoons of light soy sauce and 1 tablespoon of sugar. Mix in with 6 tablespoons of water. Cook it till sugar dissolves. Cool the sauce. Dip chicken in and enjoy.

I refuse to do vegetarian because my phone battery is left with 3% and I can't finish it all.