Fragrant with spices and sticky with orange juice, this crisp-skinned roasted whole duck makes a spectacular centrepiece for a special dinner.

The cake and ice- cream cones can be prepared one day before the party. The frosting is best spread over the cake about an hour before serving. The frosting will lose its gloss after an hour or so. Note

Salt and pepper squid is always a winner. Long red chillies are generally milder than the smaller ones; if you like extra heat, then go ahead and include the big guns.

The acids in the citrus marinade slightly cook the very thinly sliced raw seafood. Use the freshest, sashimi quality fish you can find. We've used salmon here, snapper also makes a lovely ceviche.

Celebrate the warmer weather with this light, herby salad topped with goat's cheese and spiced almonds.

Dressed goat's cheese, sprinkled with herbs and served with croûtes makes a chic starter, or plate to hand around as nibbles.

Tossed in cinnamon sugar and drizzled with maple syrup, these dreamy ricotta fritters are a casual yet sophisticated dessert.

Celebrate summer with this beautiful, light asparagus tempura drizzled in a herby vinaigrette.

Spice up your barbecue with this side of sirloin and sweet ginger rub. Remember to stand the meat for at least 15 minutes before slicing and you'll be rewarded with a moist and tender meat.

Crunchy, fruity and spicy, this black bean and mango salsa is gorgeous paired with fish.

These beautiful and blushing soufflés are dead easy to make. Just remember to whip up your egg white well, and serve them straight from the oven to the table.

For crisp-skinned salmon, salt the skin before pan-frying or barbecuing, and cook skin-side down first. The salt helps draw any moisture out of the skin to make it crisp. Turn only once to complete cooking.

This delicious and impressive looking mandarin upside-down cake is a little tricky to make but is oh so worth it. Better still it is gluten-free so everyone can enjoy it. Use a microplane to zest the fruit for best results.

These elegant desserts are perfect for the silly season.

Just a few extra ingredients and about half an hour in the kitchen and you can turn regular chocolate ice-cream into a delicious and very sophisticated dessert.

This delicious spin on traditional bruschetta is a perfect starter for a summer barbecue.

This French caramelised apple tart is delicious with a dollop of whipped cream or melting ice-cream.

Layers of chocolate cake, meringue, strawberries and cream make this gateau the perfect dessert for a very special celebration.

Tender pork loin well stuffed makes a fabulous centrepiece for a special dinner. You can add pine nuts for added bite, or in place of the macadamia nuts, if you like.

Cooking fish correctly is simple, as long as you remember that it will continue to cook once it's removed from the pan. Salmon is best if it is slightly undercooked, as this gives the best texture and taste.

There are fewer meals more comforting than succulent beef roast, creamy mash and delicious baby beets.

Prepare to dazzle your guests with these roasted lobster tails infused with Japanese flavours.

These make a tasty after school snack with a good hit of calcium. Or, you could serve them alongside your weekly curry; add chopped mint for a fresh Indian flavour.

Steamed vegetable wontons make a great addition to an Asian-style banquet spread. These mushroom and water chestnut wonton are full of flavour and have a great texture.

Recipe is not suitable to freeze. Note

In just over half an hour this fresh and simple pea and pancetta pasta can be on the dinner table. We can guarantee there'll be no complaints, especially if it's served alongside some hot and crusty garlic bread.

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!

Served with warm custard, these chocolate and cherry puddings would add the perfect finishing touch to a dinner party.

This recipe will leave you with plenty of leftover café de paris butter, you can use it to make a spectacular kind of garlic bread or freeze it until you next cook steak.

Manhattan clam chowder

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.

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.

Delight both the kids and adults with this decadent dessert. The hot fudge sauce is so easy, delicious and versatile you'll never be tempted to buy the supermarket version again.

Chicken casserole is a classic one-pot winter warmer dish. We've elevated it to 'posh' status here, with the addition of mushrooms, celeriac and juniper berries.

Served with pistachio yoghurt, this Moroccan-inspired lamb shoulder is melt-in-your-mouth delicious.

We used butter beans for this recipe, but you can use any white beans. Note

Add the peppermint essence to suit your taste. Start with what we have recommended and add more until you achieve a nice balance between the chocolate and the mint. Note

It might be a touch retro, but Beef Wellington is also a bona fide classic, the jewel in the crown of British cooking.

The turkey buffé, or breast, is perfect if you don't require the entire bird to feed the hoards on Christmas day. The special stuffing and paprika rub add a touch of festive cheer.

For a milder version, replace goat’s cheese with ricotta cheese. Note

Sweet beetroot contrasts beautifully with sharp, salty feta and bitter leaves in this delicious salad. Perfect as a light lunch, or a side dish.

The classic Thai yellow curry lends itself well to all kinds of meats and vegetables. This seafood and eggplant version is particularly delicious. Serve with a bowl of steamed rice.

Serve with cranberry sauce and accompany with vegetables of your choice. Recipe is best prepared as required. Note

We used a baguette for the garlic toast. If making this dish a few hours ahead, combine ingredients, except for cucumber, in large bowl; toss cucumber through just before serving. The longer the salmon marinates with the lime, the more 'cooked' it will be.

Served over crispy grilled polenta, this rich beef ragu is comforting and perfect for the cooler weather.

For added pizzaz, you can layer the cashew cream in glasses and top with the fruit for a more formal dessert. Try roasting other stonefruit such as plums and apricots.

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.

Salsa verde gives this dish a splash of colour and a delicious flavour. Teamed with crispy roasted potatoes, there should be no complaints at the dinner table.

A few key ingredients and just 10 minutes preparation and you and your guests can be enjoying these mixed berries with mascarpone; easy, simple, yet oh so good. Use your favourite mixture of berries for this recipe.

A match made in culinary heaven.

Use egg poaching rings to help create the stacks when plating up this spectacular dish.

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.

Rich, sweet and earthy, this hazelnut butterscotch self-saucing pudding is an excellent way to warm up this winter.

Like a deconstructed summer pudding, these summer berry stacks make a fresh and delightful dessert.

Just a little seasoning, a splash of olive oil and some lemon juice is all you need with freshly steamed spinach.

It is fine to use just 1 x 300ml carton (tub) of thickened cream. When spreading the cream mixture over the sponge, don’t go too close to the edges, the cream will spread a little when you add the next layers. To make dark chocolate ganache; bring cream to the boil in medium saucepan; remove […]

Serve these delicious grilled scallops in their shells for an elegant starter.

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

A few slivers of thinly sliced rare beef dolloped with some mustard horseradish, atop a baby spinach covered crispy base and you have a delicious and eye catching hors-d'oeuvre.

Give a little nod to the finger food of the 60s while giving a more contemporary feel and taste to the classic prawn toast.

This recipe is best made just before serving. on the table in 25 minutes Note

You’ll need 3 bunches of baby carrots. Note

Pecans can be used in place of the walnuts, if you prefer. Be careful when measuring the bicarb ­any extra, and you will taste its distinct, bitter flavour in the pudding. Note

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

The secret to good rabbit casserole is long and slow cooking. You may be able to source it from your local farmers' market, otherwise you can order on-line from a number of game meat specialists in Australia.

The tamarind is best described as both sweet and sour in taste, and is high in tartaric acid, sugar, B vitamins and, strangely enough, calcium. It compliments snapper beautifully.

We've used snapper here but any white fish is delicious when dressed with traditional Japanese flavours. The result is a fresh, healthy and light meal. Both black and white sesame seeds are used in Japanese cooking; white sesame seeds have a nutty flavour, while black sesame seeds taste more bitter.

The contrast between creamy honey ice-cream and juicy, sweet fruit is stunning in this lovely summer dessert.

We've detailed how to clean and prepare the calamari below; it's easier than you think! Remember that calamari cooks incredibly quickly; it's important not to overcook it because it will become tough and chewy, ruining the delicate nature of this tasty dish.

Pork wrapped in bacon, what could be better.

The cooking time for the pears will vary slightly depending on their ripeness. Note

Slice this delicious Italian-style roast pork thickly and serve with creamy mashed potato and salad for a delicious special occasion family meal.

These crispy, sophisticated pastry treats are delicious with hot espresso.