Eggs Benedict with crab, asparagus and béarnaise

 The sauce here is a béarnaise – an offshoot of hollandaise – but I use parsley as well as tarragon. I’ve given the classic method below. I enjoy doing it but there’s a foolproof way too: you can whiz the egg yolks and some of the vinegar reduction in a food processor (or use a stick blender). Heat the butter in a pan to 90C, then slowly add it to the yolks – while whizzing – until you’ve used it all and the sauce is quite thick.

Pies around the world: Sweet and savory goodness

 Classic American apple and cherry varieties might be the first dishes that come to mind when the word “pie” is mentioned. But they’re just a slice of the sweet and savory pies available to pastry lovers from Florida to the Philippines.