Father's Day

For crisp-skinned salmon, salt the skin before pan-frying or barbecuing, and cook skin-side down first. The salt helps draw any moisture out of the skin to make it crisp. Turn only once to complete cooking.

Bring a little bit of Belgium to your kitchen with this classic dish. Serve with some crusty bread to soak up that delicious broth, and be generous with the finger bowls!

If tapioca pearls are unavailable, make the golf balls from fondant by rolling into small balls. Note

Do not be intimidated by the soufflé! Think of it as a flavoured base into which beaten egg whites are folded. The heat of the oven expands the air in the egg white and contracts when cooled. So serve it immediately, hot from the oven.

Bring Paris into your kitchen with this classic French bistro version of steak and chips (pommes frites): a tender piece of beef, grilled to perfection, served with freshly made skinny fries, twice cooked to crispy goodness.

There was usually a tin of condensed milk in the fridge at home when I was growing up and my guilty pleasure was drinking it out of the can!

We've given a grapefruit flavour to the classic lemon meringue pie here, but you could experiment with any citrus fruit, or a combination of.