Recipe Tip: Aioli - Falstaff

Instructions

1. Step 1

   Put the egg yolks in a bowl. Finely crush the peppercorns, mustard seeds and garlic using a mortar and pestle and add to the bowl.

2. Step 2

   Using a whisk, beat the egg yolks with the other ingredients, add the lemon juice and whisk until creamy.

3. Step 3

   Now start to whisk in the oil, drop by drop, stirring constantly.

4. Step 4

   When the oil has combined well with the egg yolk, slowly pour in the rest of the oil in a thin steady stream, continuing to whisk vigorously until you have a creamy mayonnaise.

5. Step 5

   Stir in the saffron and season to taste. Leave the aioli to stand for at least 1 hour before using.

6. Step 6

   Congee Congee is served as a breakfast dish in many Asian countries, but the combination of rice, flavourful stock, ginger and sesame makes a restorative dish for any time of day, and is particularly welcome in the colder months. Serve it with your choice of toppings – the soft-boiled egg is a must! Asian flavours

7. Step 7

   Loaded Hasselback Potatoes The idea of cutting into potatoes to just slightly below the centre, so they open out like a fan when they bake, reportedly originated in Sweden. The increased surface area transforms them into crunchy bundles of joy. Customise the potatoes with the toppings of your choice. Vegetables

8. Step 8

   Cod alla Luciana in Tomato-Olive-Caper Sauce A fish dish with perhaps the best ratio of effort to effect. In Italy, this dish is usually prepared with bacalao, salted cod, but there's absolutely no reason for you not to use fresh cod instead.

9. Step 9

   Tagliolini with Lemon Sauce and Salmon Caviar This is a variation on a legendary recipe by Reinhard Gerer, one of the few true geniuses in the kitchen that Austria has produced in recent decades. It tastes delicious, and is equally easy to make. Pasta

10. Step 10

    Fried Rice with Prawns Making fried rice is a brilliant way to use up all kinds of leftovers. We've used prawns here, but any kind of fish or meat will work just as well – and you can let your imagination run wild with the vegetables, too. Seafood