Peel the skin away until you are left with the white onion
Make about 3 horizontal cuts into the first half holding the onion together cut down vertically.
Repeat with the other half.
Turn the onion so that the flat side is facing the knife and slice downwards.
This will produce a finely chopped onion.
Chop garlic finely then sprinkle over a little salt.
Use the flat of the blade and a paddling motion to squash the chopped garlic working your way across the pile. Scrape up the garlic into a pile and crush again repeating this two or three times until you have a fine paste.
Bring water to a boil.
Lower the lobster into the pot ensuring it is completely covered with water.
Boil for 4 to 8 minutes – the lobster is now ready for eating.
After rolling cut the fruit in half and scoop out the seeds.
Finally user your fingers to separate the seeds from the membranes and transfer seeds to a clean bowl.
While the pan becomes hot pour in a little oil.
Place the food in the heated pan.
Flip the food quickly to prevent it from burning.
Constant motion cooks the food evenly.
Add meat and brown on both sides.
Add the liquid you want to use (broth or water) to the pan.
Cover and bring to a boil then reduce the heat and simmer for a few hours.
When the meat is tender you can easily pierce it with a fork.
Remove from the pan and transfer to a cutting board or serving dish.
Cover the meat with foil and allow to rest for about 15 minutes.
It is now ready to be served or sliced.
Drop a dash of vinegar into a saucepan of simmering water.
Crack eggs into a ramekin or cup.
Gently create a whirlpool in the water to help the egg white wrap around the yolk.
Slowly tip the egg into the water white first.
Allow to cook for three minutes.
Remove with a slotted spoon to drain excess water.
Drain further on kitchen towel ready to serve.
Using a sharp knife cut the carrot in half crosswise.
Take each carrot half and slice it lengthwise down the centre.
Place each carrot piece cut-side down and slice into four flat rectangular pieces.
Take each of those pieces and slice into thirds creating julienned carrot pieces.
Using the kitchen scissors, cut off the prawn/shrimps antenna and all other sharp edges, including the legs.
Slit the prawn lengthwise, down the entire back. Using your fingers, gently press the prawn down on a cutting board, resulting in a fully butterflied prawn.