A pop of amber adds vibrancy to any dish, as these stunning recipes show. Our crispy Freshlay Farms Golden Yolker® eggs above are coated in a crunchy, moreish Parmesan coating – just look at those oozy yolks. There's also our vivid green spaghetti, finished with a chilli gremolata and a golden egg yolk, and our delicious fried chicken sandwich, which is crowned with a spicy, honey-cured yolk and served with furikake-sprinkled chips. All are showstoppers – they'll impress whether you're cooking for a crowd or treating yourself at home.

Sometimes we just need a hearty, easy meal that will see everyone clear their plates. Our cowboy beans are just that; a spicier, richer take on baked beans, they're made with chocolate and coffee and topped with a perfectly fried Freshlay Farms Golden Yolker®. There's also our Japanese tamago sando, packed with a fine, rich eggy filling and a gorgeous egg in the centre for extra yolky goodness, and our cheesy, crispy egg in a hole, with plenty of Italian scamorza. 

Brunch is nothing without eggs, as our chefs have been busy proving. Richard Bainbridge tops a soft-boiled Freshlay Farms Golden Yolker® egg with a fragrant vanilla caramel and serves it with crunchy slices of toasted pain au chocolat – perfect if you have a sweet tooth. Meanwhile, Anna Søgaard pairs eggs with buttery leeks, spring green and spinach for her take on shakshuka, and Jozef Rogulski bakes a rosti with thyme-infused butter before finishing it with a beautifully poached egg.