The cost per serving below is generated by Whisk. Half-fill the pan with water and bring to a simmer. Jamie oliver pancakes down the heat as low as it can go but still have the water simmering. Place the butter in a medium pan over a low heat, so it starts to melt but doesn’t burn.

When the butter has melted, take it off the heat. Place the egg yolks in your heatproof mixing bowl, which you should then place over the pan of just-simmering water. It’s important that the saucepan is on a low heat, or the eggs will scramble. Using a balloon whisk, start to beat your eggs, then whisk in your white wine vinegar. Keep whisking, and then start adding the melted butter by slowly drizzling it in, whisking all the time, till all the butter has been incorporated. The result should be a lovely, smooth, thick sauce.

Season carefully with sea salt and black pepper, and loosen if necessary with little squeezes of lemon juice. Keep tasting the sauce until the flavour is to your liking. From quick dinner ideas to easy roasts, we’ve chosen a selection of delicious one-pan recipes that can all be made with minimal effort. The cost per serving below is generated by Whisk. Even if you’ve never made pastry before, as long as you stick to the correct measurements for the ingredients and you follow the method exactly, you’ll be laughing.

The one place where you can experiment is with flavouring. A good tip is to hold your hands under cold running water beforehand to make them as cold as possible. That way you’ll end up with a delicate, flaky pastry every time. Sieve the flour from a height on to a clean work surface and sieve the icing sugar over the top. Using your hands, work the cubes of butter into the flour and sugar by rubbing your thumbs against your fingers until you end up with a fine, crumbly mixture.

This is the point where you can spike the mixture with interesting flavours, so mix in your lemon zest. Add the eggs and milk to the mixture and gently work it together till you have a ball of dough. Don’t work the pastry too much at this stage or it will become elastic and chewy, not crumbly and short. Flour your work surface and place the dough on top. Pat it into a flat round, flour it lightly, wrap it in clingfilm and put it into the fridge to rest for at least half an hour.