Ingredients:

Oil for deep frying
5 eggs
4 sausages
2 tablespoons crisp breadcrumbs

Method:

1. Fill half a saucepan with cooking oil.

2. Boil 4 of the eggs for ten minutes, plunge into cold water and remove the shells.

3. Skin the sausages and cover each egg well with the meat of the sausages.

4. Break open one egg into a plate, and whip it lightly with a fork.

5. Place around 2 heaped tablespoons of crisp breadcrumbs into another plate.

6. Roll the boiled eggs which are now covered with meat, first in the whipped egg, and then in the breadcrumbs, so the egg is covered with a layer of breadcrumbs.

7. Heat the oil, and then deep fry the eggs for around 3 minutes, until they are golden brown.

8. Cut each egg in two, and serve with mashed potatoes and peas, or salad.

Leftover Sandwich

Ingredients:

Leftovers
Bread
Butter
1 egg
Cheese (optional)

Method:

1. Fill a sandwich with leftovers. Whenever you use bread, try and stick to whole wheat or brown breads.

2. If you like, you could add grated cheese to the sandwich along with the leftover filling.

3. Melt a little butter in a pan, and lightly fry the sandwich to a golden colour.

4. Fry an egg and place it on top of your sandwich.

Club Sandwich

Ingredients:

4 slices of bread
Butter
Lettuce
1 Tomato
1 egg
Onions (optional)
Cheese

Method:

1. Take four slices of bread, and butter each on one side.

2. Place lettuce leaves and grated cheese on one slice, on the second put tomatoes and onions, on the third put scrambled egg. Top it off with the fourth slice, butter side down. You could also add mayonnaise on each layer to make it even tastier. This makes a delicious and very filling snack. For a dinner dish, simply replace the bread with toast.

Lemon Sorbet

Ingredients:

3 lemons
175 g (6 oz) sugar
600 ml cold water
1 small egg

Method:

1. Peel the lemons very thinly, using a potato peeler or a sharp knife.

2. Squeeze the juice out of the peeled lemons.

3. Put the rind into a pan with sugar and water.

4. Heat gently to dissolve the sugar, then bring to a boil. Let it boil on full gas for five minutes.

5. Place the hot pan in a dish with cold water, so it cools.

6. Add the lemon juice to this mixture.

7. Separate the egg white from the yolk. Beat the white until stiff.

8. Strain the lemon, water and sugar mixture to remove the rind, and pour it over the beaten egg white.

9. Fold them together with a spoon.

10. Fill a 7 by 4 inch loaf tin with cold water, empty it and pour the lemon mixture into this undried tin.

11. Freeze it in your freezer.