Seriously inspiring food tips

Make a foolproof mayonnaise

Great with salads and perfect for dipping, DIY mayo is a force to be reckoned with (don't forget to brag that you made it yourself!).

Place 2 very fresh large free-range egg yolks in a small mixing bowl with ½tsp English mustard powder, a pinch of salt and a little freshly ground pepper. Whisk with an electric mixer (or hand-held whisk) at a medium speed till light and creamy, before gradually adding 250ml/8fl oz sunflower or light olive oil. Start by adding tiny droplets of oil, gradually adding a little more as you go in a very steady trickle - this should take 5-6 mins. Add 1tbsp white wine vinegar and whisk again to lighten the mixture. Add 1tsp of lemon juice before adjusting the seasoning. This will keep in a screw-top jar for up to three days.