Egg plate for serving or as a decoration with space for up to 8 eggs and a dip - eye-catcher in any dining room, kitchen, living room

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One final tip for non-purists – you can whisk a pinch of cornflour into the eggs and sugar before you start, which helps the custard stabilise as it cooks.

Another test for egg freshness is the sound test, where you hold an egg near your ear and shake it. As time passes, the egg white and yolk begin to dry out and shrink, as moisture and carbon dioxide escape through the shell. A roasted or hard-boiled egg that symbolizes the hagigah sacrifice, which would be offered on every holiday (including Passover) when the Temple stood. The roundness of the egg also represents the cycle of life — even in the most painful of times, there is always hope for a new beginning. How Is the Seder Plate Arranged? Meanwhile, put 150g sugar into a heavy-based pan with 2 tablespoons water and dissolve over a low heat. Continue cooking until it is a golden caramel colour. Divide between 6 x 125ml ramekins, tilting them to cover the bases. Set aside to cool. I love pastry, love sausages and love eggs. I could leave this post here and just show you the photos because this Sausage and Egg Pie speaks for itself. But, I can’t resist a good ramble so here’s a bit of chat. This is completely irresistible and perfect for sharing now the summer’s here. Put the six eggs on to boil for 6 minutes, starting your timer once they are simmering. As soon as the time’s up, run the eggs under cold water and leave to cool before peeling and putting to one side.

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Observing the egg white and yolk will also indicate the freshness of the egg. If the yolk is flat and breaks easily, it is an old egg. Eggs should be kept in the main part of the fridge because it’s colder and has a stable temperature. It is best to store the eggs in their original container. This will prevent them from absorbing other flavors in the fridge and keep them fresh. Then crimp the edges together to seal this wonderful, flavour filled parcel. Make a couple of slashes in the top of the pie to allow steam to escape, then brush the whole thing with the rest of the beaten egg. Pop in the hot oven for 35 to 45 minutes until the pastry is golden and crisp and the sausage is piping hot and cooked through. I think it’s nice to have some themed stories for different seasons and these are ones that have been really popular in our house. This is a treat that can elevate a simple pudding to something very special. It’s the luxurious combination of full-fat milk (no semi-skimmed substitutes here), sugar, fresh eggs and fresh vanilla that makes this silky-smooth sauce so good. Tips to success…

Make a start on this super easy, super tasty Sausage and Egg Pie by putting 6 eggs in a pan of cold water and bringing them to the boil. Cook for 5 to 6 minutes then immediately drench in cold water and leave to cool before peeling. Here’s the line up and in a miraculous turn of events, I don’t think I forgot to include anything this week. I used a good all butter bought puff pastry but do feel free to make your own *don’t bloody bother* or use short crust pastry if you prefer.

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This is also brilliant not long from the oven, with a salad, for a summer lunch or supper. I even put a huge slab in George’s lunch box, and he said his class mates were super jealous. This classic combination of seasoned pork, sage, parsley and thyme, soft boiled eggs and crisp buttery pastry would not fail to impress your guests be they sat at your dinner table, on a blanket in the park or in the garden with a glass of wine. A roasted lamb shank bone that symbolizes the lamb that Jews sacrificed as the special Passover offering when the Temple stood in Jerusalem. The zeroa does not play an active role in the seder, but serves as a visual reminder of the sacrifice that the Israelites offered immediately before leaving Egypt and that Jews continued to offer until the destruction of the Temple. Vegetarians often substitute a roasted beet, both because the red of the beet resembles the blood of the sacrifice and because the Talmud mentions beets as one of the vegetables sometimes dipped during the seder. Beitzah (egg)