One of the great things about summer is that it's stone fruit season! Everyone has a preference though…do you love scrumptious apricots, mouthwatering nectarines or succulent peaches?
Try these bacon and cheese hot cross toasties
Need your refrigerated eggs room temperature in no time? Just place in a bowl of warm water for 3 minutes.
To keep your biscuits the same size and to prevent from spreading into one giant mess, bake them in a muffin tray!
But here's a yummy tip the whole family will love. Add panfried sliced bacon to cooked halved brussel sprouts with seasoning, chopped dates and a splash of water. Cook over a medium-high heat and mash in dates with the back of a wooden spoon until they've dissolved and the sprouts are glazed. Enjoy!
Freeze sliced ripe bananas on a lined baking tray until sold, and then pulse in a food processor or blender until it forms a creamy texture similar to that of frozen yoghurt. Then all you need to do is decide which yummy toppings you want to add!
From mashed or pureed, to own their own, from pastas, risottos, stews or pies to soups, rices or fritters, if you need a quick and easy vege injection for your next meal look no further!
Not just for zesting your lemon or grating your ginger, the microplane is pretty adaptable in the kitchen. Try using it for grating hard cheeses, whole spices, garlic, chocolate and even nuts!
Slide a cake tester into the salmon and touch to your lower lip. If it feels hot, the salmon is probably done, if cool or only just warm then it will need more time.
Pour half a cup of water into a mug and then gently break in the egg. Cover and microwave for 1 minute and use a slotted spoon to pop onto toast, fritters or lunchtime salad.