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Pie is best left to cool completely before slicing. Note

Whether you're serving is as part of a big family dinner spread or a light lunch, this super tasty plate is sure to keep you full, healthy and your tastebuds happy.

This well-loved classic will always be a winner with the kids.

Spread it on toast or crumpets, use it in cakes and desserts, gift it in jars. Berry jam is so versatile! Use any combination of berries you like to give a total weight of 1kg (2 pounds).

This beautiful jelly is perfect for layering in a trifle or served simply with scones or toast for breakfast.

Sticky Asian-style teriyaki and mustard glazed chipolatas from Australian Women's Weekly.

Ossobuco is a Milanese speciality of cross-cut veal shanks braised with vegetables, white wine and broth.

Nothing compares to the taste of fresh pesto, it turns a simple dish of pasta into a gourmet meal.

This quick pasta dish uses tinned tuna, which is packed full of nutrients and of course, omega-3 fatty acids. Together with the olives, it packs a big flavour punch.

This gorgeous green salad is the perfect dish to bring to a dinner party as it accompanies meat and seafood like no other!

Tossed in a spicy lemon and chilli butter, this potato salad makes a delicious and vibrant side dish.

This delicious salad is best made and assembled the day you are going to eat it; it can be made in the morning if you are going to be enjoying it for lunch.

This warm vegetable salad utilises simple flavours to create a delicious and colourful dish.

This fragrant soup has a magnificent creamy texture thanks to the addition of the tofu.

The freshness of this asparagus, pea and lemon pilaf is perfect for a spring or summer evening.

This recipe is dairy-free. Note

Asian-style vegetable dumplings in broth from Australian Women's Weekly.

Done well, there is nothing quite like good old steak and mash. We've gone upmarket here and chosen eye fillet and teamed it with creamy mash, red wine sauce, and some greens. Perfection.

Cut vegetables the same size for even cooking. If you have time, the shallot mixture will develop more flavour if it’s covered and refrigerated overnight. Serve with yoghurt. Note

Bright, fruity and packed with flavour, raspberry and orange cordial is a great base for a refreshing soft drink or used as a mixer for vodka or white rum.

Fresh pomegranate seeds can sometimes be found in the fridge section of supermarkets or good green grocers. If unavailable, cut a whole pomegranate in half and scrape the seeds from flesh with your fingers while holding the pomegranate upside down in a bowl of cold water; the seeds will sink and the white pith will […]

Recipe is best prepared as required. Note

After microwaving food for children, it is very important to thoroughly stir it to distribute the heat evenly. Then, you should ALWAYS test the temperature against your skin (dip in a clean finger, or place a small quantity of food on your lower lip). ­It should feel warm, not hot. Note

Create this gorgeous green dip by switching chickpeas for soy beans!

Refresh yourself and cleanse your palate with this zesty lemon sorbet.

Traditional to North Africa, a tagine is an aromatic casseroled stew that is traditionally cooked and served in an earthenware dish also called a tagine. Note

you can substitute goat cheese or any soft, crumbly cheese for the fetta in this recipe. Note

Labne is sometimes sold as ‘yoghurt cheese’. You can use the oil from the labne instead of the extra olive oil if you like. If you can’t find za’atar, you can make your own: combine 2 tablespoons toasted sesame seeds, 1 tablespoon dried thyme, 2 teaspoons sumac and 2 teaspoons salt. Note

Sumac has the perfect degree of tartness to lift this chickpea salad out of the realm of the ordinary.

We used dried haricot beans in this recipe; you can use two 400g cans cannellini beans instead. If using canned beans, delete step 1, and add the rinsed, drained canned beans to salad in step 5.

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

Broad beans are also known as fava beans. They mash up beautifully and work well as a dip, or spread on warm crusty bread with a drizzle of olive oil.

A grain often used for puddings and desserts, and as a thickening agent in cooking, tapioca is sourced from the root of the cassava plant (unlike sago, with which it is often confused, which comes from a variety of palm). Note

Turn a ramekin upside down on one corner of the pastry sheet and cut around it to make each pie “cap”. You’ll easily get four from the one sheet, with enough left over to make tiny leaves or stars to decorate each pie’s cover, if you desire. Note

Creamy and delicious, when it comes to side dishes this celeriac mash is a star.

Tom ka gai, a spicy and sour hot soup with coconut milk in Thai cuisine and Lao cuisine, from Australian Women's Weekly.

Succulent lamb fillets form the centre of these tasty little Greek-style pastry with spinach and feta cheese.

Sweet, tender beetroot tastes fantastic paired with a punchy Greek skordalia.

A classic French chicken casserole braised in a rich red wine and vegetable sauce.

Add some extra colour to the marshmallow by tinting half of it lightly with your choice of food colouring ­the range is limitless and can be added to suit the colour theme of your party. Note

We used organic orange blossoms, but you can use any small flower you like. The bold purple of organic violas looks striking against the pale orange panna cotta.

These deliciously tender veal cutlets are perfect served with a fragrant porcini mushroom, marsala and rosemary sauce. A great family dinner dish, or tasty meal to serve your guests.

A timeless dessert, this super sweet sticky date pudding is served with an oozy toffee sauce to create ultimate dessert perfection.

Smoky and charred corn cobs with a sweet Japanese-style sauce.

A fragrant and herbaceous vegetable tagine with olive & parsley couscous from Australian Women's Weekly.

Garlic and pecorino cheese add even more flavour to this fabulous dish of wilted silverbeet with pepperoni.

Chinese water spinach is a mild, versatile vegetable with crunchy white stalks and tender, dark green leaves. It resembles a bunch of spinach (which can be substituted) but has longer, more flexible leaves and thicker stems.

Velvety, decadent and perfect in every way.

You can cut the rind into strips as thin or thick as you like, adjust the cooking time accordingly. Note

If you're not a fan of coriander, try thai basil; it has a strong basil flavour and is an almost indispensible ingredient in Thai cooking. It is also said to bring good fortune.

This dessert is absolutely stunning with a beautiful rustic flare, layered eggnog pavlova could quickly become a family Christmas tradition.

Fresh and fragrant snake bean salad with desiccated coconut and lime juice.

Add a finely chopped fresh red thai chilli if you want to heat up this salad. Note

Delicious grilled tuna with fried noodles and cabbage from Australian Women's Weekly.

These beautiful cupcakes are delightful for special occasions. The food colour and berry type can also be changed to suit a different colour palate if preferred.

Soft and tender braised duck ragu with pappardelle from Australian Women's Weekly,

Discard the stems from the shiitake mushrooms before slicing as they are too tough to eat. If you like, replace the shiitakes with the same quantity of either button or swiss brown mushrooms. You could also add a handful of frozen (or cooked fresh) peas at the same time as the cream. Note

A hearty and delicious witches potion with garlic wortweed rolls from Australian Women's Weekly.

This delicious savoury slice is gluten-free, wheat-free, egg-free and nut-free - the perfect snack for kids at school or people with allergies and intolerances.

Try this healthy and flavoursome warm lentil and chorizo salad with a macadamia oil dressing.

A candy thermometer, available from kitchenware stores, is essential for this recipe. Place thermometer in large saucepan of simmering water while syrup is heating. This will stop thermometer cracking when placed in hot syrup. Once syrup is at correct temperature, return thermometer to pan of water; remove from heat. When cool, rinse and dry. Turron […]

This great British pickle is wonderful served with hamburgers, grilled meats or with cold meats on sandwiches.

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

One of those perfect stand-by recipes for a week-night family dinner, you can use a can of flavoured tuna, such as chilli or lemon pepper, to add interest if you like.

You can also use elbow macaroni or shell pasta instead of the penne. Note

The creamed rice can be served warm or cold. You can substitute ½ teaspoon vanilla extract for the vanilla bean, if you prefer. Note

Bucatini, a thick spaghetti-like pasta with holes through the centre, with a spicy lamb sauce.

Drizzled in a sweet vanilla syrup and topped with fresh mint, these colourful citrus and yoghurt pots make a pretty dessert.