All year

Packed with omega-3, protein and fibre this smoked salmon and poached egg on rye is a delicious and healthy breakfast or brunch. Adding a tablespoon of vinegar to the poaching water will help keep the eggs together.

The humble and misunderstood cabbage is put to good use with these Japanese inspired cabbage rolls. Dunk them generously in the dipping sauce and experience the uniquely and delicately flavoured pork filling.

Give your usual fish pies a sophisticated variation with this smoked fish version. They can go straight from the oven to the table in pretty individual dishes and make a lovely dinner party main meal.

Pappardelle with silver beet, goat's cheese, chilli and lemon

Fresh warm scones with jam and double cream are one of the true delights in the afternoon tea repertoire. If you can get your hands on some proper clotted cream, all the better.

Get a healthy dose of high-quality protein, vitamins and minerals (including potassium, selenium and vitamin B12) plus a super dose of omega-3 fatty acids, all wrapped up in classic Thai flavours.

Cinnamon, mixed spice and treacle combine together to give these cookies a rich, dark colour and flavour. Their crown of chopped walnuts make them the perfect treat for grownups.

The only thing better than a traditional carrot cake is one with chocolate. And this recipe with a rich sweet white chocolate icing is naughty but nice.

Give your crumbed cutlets a Middle Eastern nudge by blending your breadcrumbs with paprika and cardamom. Teamed with couscous and orange, you'll have something healthy, delicious and just a little bit different from the usual chops and veg.

This recipe specifies lamb leg steak, but it could be cooked with mid-loin chops or backstrap – just vary the cooking time accordingly. The sauce is rich and flavoursome – the secret being to cook the tomato paste first and to let the sauce cook down enough at the end.

The second best part of making my own snacks is that I know exactly what goes into them - the best part is how they taste. The muesli bars in this recipe can be changed to suit any needs. I put linseed and sesame seeds in them, mostly so I can convince myself that I should eat them. Nuts are lovely, although the boys’ school, as well as many others I am sure, has a peanut ban because of serious allergies. Good additions include slivered almonds, pine nuts, choc chips or chopped apricot pieces.

The winning combination of rich chocolate and nutty hazelnuts work perfectly together in these sweet and fluffy meringue cupcakes. Perfect for an indulgent dessert or mid-morning treat.

This pretty marbled chocolate thins are easier to make than you'd expect, marbling the chocolate can be almost therapeutic once you get the hang of it. Avoid rapid cooling and don't put the sheets in the fridge to set, you want the chocolate to be set firm but not brittle when you're ready to use the cutters.

Farfalle is a bow-tie shaped short pasta; sometimes known as butterfly pasta. It looks very pretty as part of a pasta salad

Packed full of protein and flavour, this delicious turkey and brown rice salad makes a great post workout meal or healthy lunch or dinner to charge you for a big day.

In just about 20 minutes you can have this healthy beef and greens stir-fry on the table. It's hearty enough to be a meal on its own, but feel free to serve with a steaming bowl of rice or noodles for an extra carb hit.

Marinated capsicums can be stored in the refrigerator for up to three months; add them to your next anti pasta platter for a burst of colour, texture and flavour.

It’s important to measure the cake mixture carefully, so the cakes are all the same depth. Make the full amount of mixture; it will be fine standing at room temperature while you bake the cakes in batches. We used standard sized foil cases and scrapbooking decorations, available from craft and shops. Note

The perfect finger food for a classy dinner party or a light and healthy snack, these crisps topped with goat’s cheese, tomato and basil are bursting full of flavour and texture.

Everybody loves a bagel. For this recipe, we've selected avocado, ham and cheese, but don't stop there. Try smoked salmon, cream cheese and capers, or chicken and avocado for an equally delicious lunch.

Not suitable to freeze. Not suitable to microwave. Note

Don't be put off by the amount of garlic in this recipe. It infuses the chicken with a wonderful, yet not overpowering flavour. You can always discard it after cooking, if you don't want the full garlic experience!

This creamy, hearty mushroom sauce goes perfectly with tender pork medallions to create a quick and easy weeknight family dinner.

Crispy, flaky whiting is served here with a fresh and flavour-packed tomato and olive salsa to create a quick and tasty dinner which is both healthy and delicious.

Packed full of goodness, this hearty butterflied chilli chicken dish is perfect for a hungry family dinner. Served with crispy sweet potatoes, it is a sure-fire hit!

A great French bistro classic, pepper steak is often served with fries. We love it served on a bed of creamy mash, slathered with mushroom sauce and accompanied by crisp sugar snap peas.

Korma is a mild and creamy curry, and this chicken korma is perfect for those who like plenty of flavour but don't like too much spice or heat.

This decadent cake is packed full of the goodness of cherries, raisins and sultanas, then coated in a rich, dark chocolate frosting to create this divine dessert that's worthy of any celebration.

Honey and cardamom panna cotta with oranges, cream recipe, brought to you by Australian Women's Weekly

We used Grand Marnier in this recipe but you could use any citrus-flavoured liqueur you like. Serve warm with lashings of cream, custard or hard sauce.

Traditionally a spiced mince curry with peas, and often potatoes. Leftover keema can be used to make samosas.

This tender braised octopus in red wine recipe works well cooked in a cast-iron pot over a low flame.

These mushrooms are wonderful eaten as they are or placed on a buttered slice of grilled sourdough. You can either let everyone eat them as you cook them or add them to an antipasto platter – I usually put them alone on a plate because the juices run so much.

Char-grilled lamb with tomato chickpeas

Creamed corn, as I knew it, came from a can and I loved it on toast for a winter lunch. Fresh creamed corn is a world away – give it a try.

Barbecued chicken with a fresh, herby, minted tomato salad is a weekend lunchtime winner.

For a more fragrant dhal, add 6 fresh curry leaves with the split peas. Any leftover curry leaves can be frozen, then used directly from the freezer as you need them.

Delicious as a dip, or served as a side alongside chargrilled meat or chicken, this white bean puree is lovely and garlicky. For a bit of colour, top with some thinly sliced green onions just before serving.

The apples can be cooked ahead of time and left in the pan, covered, in the fridge. The tarte tatin can be finished and transported in the pan if you’re picnicking – simply reheat on the barbecue or fire before turning out and serving warm.

Surprisingly light, this creamy pumpkin, artichoke and prosciutto pasta makes a great lunch or light dinner.

This dish is both a fabulous way to use up last night’s vegetables and an excellent meat-free meal, frittata always goes down a treat.

Walnut adds crunch and body to this yoghurt based mint and coriander chutney, it's delicious served on the side of a curry.

This eggplant, tomato and parsley salad is fantastic when you need a meal that is low in calories and high in nutrients and satisfaction.

So hearty and warming, these pork and cabbage rolls will convert anyone to a love of cabbage dishes.

Ideal as part of a low-fat diet, this salad is satisfying, tasty and healthy.

Deliciously tart and light as air, this easy souffle makes a fabulous pudding for a dinner party.

Mint raita, yoghurt recipe, brought to you by Australian Women's Weekly

These syrup-soaked milk balls are similar to sponge cake in texture. Popular in India and Pakistan, gulab jaman are usually served in syrup spiced with cinnamon, star anise and cardamom, and flavoured with rosewater.

You can use a 300ml carton of cream in this recipe. Note

A savoury and satisfying vegetarian classic from India, with a deliciously minty rasam.

Dhal and paneer vegetable curry, cheese recipe, brought to you by Australian Women's Weekly

A rich, fragrant and authentic beef madras curry for the Indian food lovers.

There's nothing like a bowl of mixed dhal when you need a nourishing, easy and inexpensive meal that doesn't compromise on flavour.

Not suitable to freeze. Not suitable to microwave. You can make the salad with fresh char-grilled tuna, if you prefer. Note

French for “rust”, rouille is a capsicum-and-chilli flavoured mayonnaise-like sauce often used to garnish seafood stews. Discard any mussels that do not open. Note

This recipe is best made close to serving. Note

Lift these tasty beef samosas to the next level with this fresh peach and raisin chutney.

This aromatic lamb curry is one of the signature dishes of Kashmiri cuisine. So turn up the heat on a chilly evening with our delicious version.

A crispy and delicious Indian-style tandoori chicken dish; perfect for sharing with friends and family. Serve with coriander, cucumber and mint salad and mint raita.

These tasty Indian spiced patties are great enjoyed on their own with a side salad or as a side or starter to a big Indian feast.

You can use feta cheese in place of goat’s cheese. Make pastry cases a week ahead; store in an airtight container. Prepare asparagus and tomatoes 8 hours ahead for asparagus mixture; cover, refrigerate separately. Assemble tarts just before serving. Note

The classic flavours of chocolate, strawberry and hazelnut come together in this mouth-watering gateau. Just add a steaming cup of coffee and the our day is made.

Colourful, chocolatey and utterly moorish, these tasty spotty cookies are perfect for a bake stall or school fete.

French-style braised peas and green onions are a wonderful accompaniment for a juicy salmon fillet topped with fresh lemon zest. Serve on a bed of couscous to mop up all the delicious juices.

The literal translation of "pot on the fire" refers to the way this old standard was originally cooked, in a huge cast-iron pot directly in the fireplace. Any combination of vegetables and meat can be used, and the French versions are as numerous as there are regions of the country.

Petit madeleines, such a big reputation for such a little cake. You too can make like you're in Paris, musing on times past with a pot of tea and a delicate madeleine.

Pernod is an anise-flavoured liqueur drunk straight, or diluted with ice or water, as an aperitif. The French also call it pastis, and it is popular drink in late afternoon as an appetite stimulant.

This duck liver parfait is actually quite simple, especially if you buy the livers ready trimmed. The red onion jam is so delicious you might want to make double the quantity so there's some left for sandwiches later.

Our version of this classic takes its lead from the traditional versions of Languedoc and Castelnaudary, but we've given it an update to make it a simpler, quicker and healthier dish. Haricot, great northern, cannellini or navy beans can be used in this recipe.

This recipe will make more Eight Spice Mix than you require for the tarts. Store excess in an airtight container and use in cakes, custards, stewed fruit, crumbles or creamy desserts. It is also fantastic rubbed on duck before roasting.

Serve mushrooms with crusty bread or as part of an antipasto platter with cheeses and deli meats.

Entertain with the flavours of Spain and serve tapas to your guests. Bring the colours of the Spanish flag to your table by adding char-grilled red capsicum to these delicious smoky, garlicky prawns.

You could use halved fresh figs instead of the rockmelon, if you like.

If you fancy doing something a little bit different with potatoes, this tapas-style dish of roasted thyme potatoes with spicy sauce is just what you're looking for.

These tasty chicken, raisin and pine nut empanadas are packed full of flavour and spice. Enjoy them as a snack, light lunch or finger food for your next dinner party.

This salad takes the classic flavours of Provence and combines them to make an elegant and flavoursome starter that is still quite light. All the components can be made in advance and simply assembled when you are ready to serve.

For a real chocolate rush, try this rich cake with warm sauce.

With 11 children to feed and a home-based business to support them, it’s no surprise that my husband Mick’s grandmother had one eye on economy. This recipe uses no milk or cream and hardly any butter – a couple of eggs, a couple of lemons, a handful of sugar. It costs very little to put on the table, yet it is absolutely delicious and decadent.

My mum recently handed me a real treasure – an exercise book that was used for recipes by my great-grandmother. I never knew my great-grandmother, but I certainly recognise some of her recipes from my visits to Nan’s house. It has been compiled with patience and love, and gives me an insight into a woman I never met. It is a privilege to now have her cookbook. This cake is from an era where home cooks were incredibly frugal, as everyday ingredients, such as butter, were in short supply.

A fruity delight to share.

There was usually a tin of condensed milk in the fridge at home when I was growing up and my guilty pleasure was drinking it out of the can!

Soft and zesty, this classic cake should be served with heaps of strawberries to create fresh flavour profiles to complement your afternoon tea.

Tandoori is a classic Indian spice and yoghurt recipe with a distinctive and robust flavour. The name comes from the type of clay oven, a tandoor, in which the dish is traditionally prepared. You can prepare your own tandoori, but if you're short on time, the store bought versions are excellent.

Buttered rum brazil nits

Chimichurri salsa with t-bone steak

Mini black forest cake

This leek, goat cheese and brown lentil bake is incredibly easy to make, and packed full of goodness. Serve with crusty bread to soak up the juices.

Studded with chickpeas and dressed with a lemony yoghurt hummus, rich with the sesame flavour of tahini, this spinach and zucchini salad is the yummiest way possible to boost your iron levels.