It is not easter without at least one dish containing an egg. So here is a simple dish known as oeufs en cocotte in French, referring to the ramequins in which the eggs are cooked. The ingredients can vary, feel free to switch the cheese or herb to any personal favourite. Serve as it is or with a piece of bread, followed by rack of lamb and pavlova for the complete easter menu.

Serves 4

200 g of mixed mushrooms, washed and cut into pieces
1 shallot, finely chopped
1 garlic clove, finely chopped
leaves from 2 sprigs of fresh thyme
200 ml double cream
4 tbsp grated parmesan
4 eggs
salt and pepper
garden cress, for decoration

1. Sweat the mushrooms in oil in a pan over medium heat until most of the water has evaporated. Add shallot and garlic and continue frying for another minute. Add thyme and season with salt and pepper.
2. Butter the inside of the ramequins and cover the bottom with mushroom mixture. Add cream, then parmesan, finishing off with the egg. Season with salt.
3. Cook in a water bath in the oven at 200 degrees for 15 minutes (the egg white should have set, but not the egg yolk). Take out and sprinkle some freshly ground pepper and decorate with some garden cress.