This method for boiling eggs will centre the yolk and is used for recipes which require presentation such as salads.

Delicious Asian-style dumplings, gow gees, that are perfect for sharing with friends and family.

Gyoza are Japanese dumplings, usually pork but sometimes vegetable, that are steamed and then fried, before being dunked in sauce, in this case our delicious soy vinegar sauce.

You can dip just about any fruit that takes your fancy into chocolate fondue, bananas would be a good addition, as would marshmallows.

Sweeter than green but more robust in flavour that yellow or orange, red capsicum makes a wonderful soup. The simplicity of this red capsicum soup recipe lets the main ingredient shine.

Borlotti beans are also known as cannellini beans, but they're actually a paler, plumper variety of the humble kidney bean. This tomato and borlotti bean soup makes a nourishing lunch or dinner.

Simple, quick and savoury, this zucchini cream soup makes a great lunch or starter. The smoothest consistency for this soup can be achieved by using a blender, stab mixer or mouli.

There's nothing like a bowl of proper, hearty soup on a cold day and this tomato and chorizo soup has all the warming power you're looking for.

Rocket, garlic and chilli add lots of peppery heat to this quick but flavoursome spaghetti dish, while pine nuts and parmesan bring the whole dish together.

This surprisingly simple, inexpensive recipe has subtle seductive flavours which are far more memorable than the list of ingredients might suggest. You can use fresh lasagne sheets cut into wide ribbons if you don't have any pappardelle.

Rich, fudgey and utterly decadent, the combination of chocolate and coffee flavours makes this mocha fudge irresistible. Serve with a shot of liqueur for a sophisticated dessert.

This Mexican-style corn soup is delicately spiced with garlic, chilli and cumin. The crunchy tortilla strips and jalapeños sour cream are both moreish, so make sure to have plenty on hand.

A cross between mandarins and grapefruit, tangelos make a jam that's sweeter than marmalade yet still tart, thanks to the fruit's natural acidity. This jam is particularly good spooned generously over rice pudding or served with tangelo cake.

Start your day on a zingy note with this marmalade that uses ginger to liven up your breakfast table.

This chutney-style fig and apple relish is wonderful served with cold meats, cheese, salad or as part of a ploughman's lunch.

Sweet and tart all at the same time.

This breakfast spread removes the pith and peel of the oranges for a sweeter and smoother version of the iconic marmalade.

This fresh grape jelly is so good you'll be tempted to eat it straight from the jar. For a slightly tarter flavour, you can add 1/3 cup of lemon juice to the pan when you boil up the grapes.

Chicken liver pate can be served on toast or biscuits, with drinks or, set in small individual containers, it is a perfect first course for a dinner party.

Pineapple cream slice

This sauce can be frozen for 3 months. Note

Use your preference of bottled pasta cheese sauce in this recipe. Note

Labne is a soft cheese originating from the Middle-East. It’s made from strained yogurt, and is available from major supermarkets and Middle-Eastern food shops. Note

Wash the leek thoroughly under cold running water to remove any grit between the layers. Note

Try canned salmon with a little lemon juice in place of mushrooms. For a healthier version, replace cream with low-fat evaporated milk. To thicken, blend 1 teaspoon cornflour with 1 tablespoon evaporated milk and stir slowly into remaining milk. Note

Soup can be made two days ahead. Note

Many varieties of already cooked white beans are available canned, among them cannellini, butter and haricot beans, any of these are suitable for this recipe. Note

You will need a piece of pumpkin weighing approximately 750g for this recipe; we used butternut, but you can use whatever pumpkin variety you like. Note

A perfect grilled porterhouse steak atop a pile of creamy blue cheese mash served with delicious caramelised red onions.

If you have a sugar (candy) thermometer, use it for these recipes. These nuts are so moreish it will be hard to hand them over; to prevent such a dilemma, double the quantity and the problem is solved! Note

You can use other fish of your choice. Mirin is found in the Asian section of your supermarket. You can use sweet sherry as a substitute. Note

A simple, crunchy and flavourful sweet chilli chicken salad from Australian Women's Weekly.

Merguez sausages, from North Africa, are traditionally made with lamb and seasoned with garlic and hot spices. They can be found at most delicatessens and sausage specialists. Golden beetroots have a slightly sweeter flavour than the purple-red variety and can be found at most greengrocers. When trimming the beetroots, leave a little of the stalk […]

You need four passionfruit to get the required amount of pulp. Note

This dish is the perfect summer curry. Not too rich but packed to the brim with flavour. You'll be going back for seconds every time.

Risoni is a small pasta shaped like a grain of rice. You can substitute any small pasta in this recipe. Note

To spoon the thick cream layer off the top of the coconut cream, don’t shake the can as the thick cream will separate from the liquid underneath. If you shake it, you have to wait until the liquid settles into layers again. Note

A very quick and easy family meal with sweet and sticky maple pork sausages.

Skordalia is a thick dip in Greek cuisine usually made of garlic and potatoes.

While this recipe is geared for autumn, you can swap ingredients for the seasons; in spring, use broad beans instead of borlotti beans and bitter salad greens instead of radicchio.

Wrap the steamer lid in a clean tea towel to avoid condensation drops falling onto the custards. Cook custards in two batches if they don’t all fit in your steamer. Note

This recipe is best made just before serving, and not suitable to freeze. Note

to freeze Complete recipe to the end of step 3. Cool sauce to room temperature. Transfer to an airtight container. Label, date and freeze for up to three months. Thaw overnight in the refrigerator. Reheat in a saucepan and continue from step 4. Stir in ⅓ cup loosely packed fresh basil leaves just before serving, […]

We’ve used penne pasta in this recipe, but feel free to use spaghetti, if you prefer. Stir in ⅓ cup loosely packed fresh basil leaves just before serving, if you like. Note

A Kashmiri speciality using only the most tender young lamb available from this mountainous province in north India. “This is winter comfort food for me. I like to make it on a weekend to eat through the week.” Sophia Young was a New York-trained chef before she began in the Test Kitchen in 1993. She […]

This is Vietnam’s famous beef noodle soup. Note

You will need about 3 punnets of raspberries for this recipe. Note

It is fine to use just the one 300ml carton of cream for this recipe. You can use any dried fruit in place of the raisins in this recipe such as dried apricots or peaches. Note

Pepato is an Italian sheep’s milk cheese, most often pecorino, studded with peppercorns. It is available from some delicatessens and specialty cheese shops. If you can’t find it, use pecorino or parmesan cheese with a good grinding of black pepper. Note

If you cannot find doongara rice, use white long-grain rice instead. Doongara rice was developed and is grown in Australia. It’s a white, long-grain rice similar to basmati, and has a higher content of amylose (starch) than other rice, which means it is more slowly digested ­ it has a lower glycaemic index than most […]

The peanut sauce can be made in a food processor or blender instead of a mortar and pestle. You need about a quarter of a small cauliflower for this recipe. Note

If you can’t find corella pears, use four beurre bosc pears instead. The same quantity of red wine can be used in place of the port; the end result may not be as sweet, so adjust sweetening accordingly. Pears can be reheated gently in the syrup, or served cold. You can sprinkle some fine strips […]

We used blue and green Life Savers, mini M&M’s, Skittles and baby jelly beans, but you can use any lollies you like. Note

It’s always a good idea to rinse capers before using them as they are very salty and their brine has a strong flavour which can overpower the other ingredients in the recipe. Note

If you can’t buy shelled pistachios, soak shelled nuts in boiling water for about 5 minutes, drain, then pat dry with absorbent paper. Rub skins with a cloth to peel. Note

Make the sauce a day ahead; store, covered, in the refrigerator. Beans are an Italian staple and are often served with spaghetti in the same dish. Note

Salad can be prepared several hours ahead and kept, covered, in the refrigerator. Note

Tying various herbs and spices in a piece of muslin, securing with kitchen string, makes them easier to remove when the chutney is ready to be spooned into jars. Note

Use a vegetable peeler to cut the cucumber into ribbons. If taking the salad to work for lunch, keep the dressing separate until ready to serve. Note

This recipe is best made as close to serving as possible as prawns toughen on reheating. Note

We used black tea leaves, but you could also use a smoky tea such as lapsang souchong. It’s a good idea to do the smoking on the barbecue. Note

Lasoda or sebago potatoes can be used for this recipe. Potato flour can be used in place of wheat flour for a gluten-free version; make sure to use a gluten- free chicken stock as well. Note

Labne is yoghurt that has been drained of whey. A short draining time, results in a thick, creamy yoghurt, while a longer one, will achieve the consistency of a soft yoghurt-cheese, that can be rolled into balls. You can make your own or buy it from supermarkets. Note

Super fast and easy Asian beef stir-fry topped with crunchy sesame seeds.