Hollandaise

This recipe evolved because one of our chefs, Aggie, became obsessed with making the perfect eggs Benedict. It’s perfect because it is minimal faff for maximum flavour and makes eggs and bacon into a great Sunday brunch. It’s also a good way to use up any egg yolks left over from our Pavlova.

• If you don’t have a food processor you can use a cake mixer with the balloon whisk or a hand-held electric mixer.<