Delight in this warming, hearty Italian inspired hotpot with juicy chicken, delicious vegies and plenty of filling, fibre-filled beans. The fennel adds a nice aniseed flavour, but is not overpowering.

Piping the dough in this way results in a delightfully curly result that looks dainty on the plate. Plus, there's the added element of citrusy surprise when you bite into the shortbread.

Sweet lychee and tart lime make a refreshing cocktail combined with white rum and soda.

This recipe can be made a day ahead, but hold off on adding the ginger ale until just before serving. Note

These flavour filled little tarts make a great shared platter for a cocktail party, or a starter for a special meal.

If you're in the mood for something deeply indulgent, you can't go past this moist flourless chocolate and hazelnut cake. As a bonus, it is gluten-free, wheat-free and yeast-free.

Check the health aisle at the supermarket and your local health food store for rolled rice to make this delicious gluten-free, wheat-free, yeast-free, dairy-free and egg-free porridge.

Eating gluten-free doesn't mean your baking days are over! These gluten-free chocolate fudge brownies are dense, chocolatey and immensely satisfying.

Garlic and rosemary smoked lamb is delicious served cold the next day, as well as while still hot.

If you have an electric pressure cooker you won’t need to reduce the heat to stabilise pressure, your cooker will automatically stabilise itself. Always check with the manufacturer’s instructions before using. Note

Packed with chopped dates, chocolate chips and chopped pistachios, these not-too-sweet muffins make a tasty morning or afternoon treat.

This tasty Spanish egg dish is perfect for the lunchbox or as a light dinner with salad.

The combination of sweet toffee with crunchy roasted is brilliant in these fun desserts. Your kids will love sucking on these peanut brittle pops for an after school or weekend treat.

You can make this divine passionfruit and banana sundae using your own meringues, or with a packet of ready-made mini-pavlova shells. Either way, it's a quick, fruity and delicious dessert any night of the week.

Refreshing and full of flavour, this peach and raspberry juice is also pretty good spiked with a dash of vodka or white rum.

Roasting really intensifies the flavour of tomatoes, so one of the delights of this roasted tomato salad is actually being able to taste the subtle differences between different varieties of tomato.

To add real zing to a pile of fluffy mashed potatoes, there's nothing like adding a handful of freshly-grated parmesan cheese. The better the cheese, the better the mash will be. In a pinch, you can use ready flaked parmesan from a packet, but the ready-grated stuff doesn't really cut the mustard here.

If you're looking for a simple, tasty and appealing platter for a party then marinated baby bocconcini with prosciutto is your friend. Salty meat wrapped around mild, sweet cheese and spiked with basil. Perfect.

Spinach and eggs are a fabulous combination, the earthiness of the spinach lifts the delicate flavour of scrambled eggs to new heights.

Creamy, garlicky tzatziki is fabulous served with roast lamb or on kebabs, but also as a dip with a pile of crisp, freshly cut vegetables, crackers or twists.

Grilling peaches and nectarines brings out the intense flavour of the fruit, which is beautifully complemented by the nougat mascarpone.

Sweet, juicy baby carrots are roasted in a garlic glaze to create this beautiful side dish, the perfect accompaniment to roast lamb or chicken.

Really, you can add any mushroom you like to this dish, and all mushroom lovers will have a favourite or three they can't go past. Mixed garlic mushrooms is an earthy, garlicky dish to savour.

Two dozen oysters on shaved ice topped with our red wine vinegar or spicy lime dressing is a perfect party platter.

With tender, juicy slices of roast beef and scrumptious bearnaise sauce, this is another French concoction that looks and tastes like a masterpiece.

Similar to creme caramel, cinnamon flan has the same delicate custard base topped with a burnt sugar caramel, but with added spice.

Enjoy this cheeky adult's only fruit dish on it's own with ice-cream or cream, or drizzled atop a slice of cake. These beautiful vodka soaked cherries last indefinitely and make a perfect Christmas gift.

Stuffed full of peanuts and peanut butter, these gluten-free peanut cookies are nutty, chewy and a little bit addictive.

A great source of both fibre and vitamins, plus calcium.

It's actually quite easy to skin whole hazelnuts. Just roast in a moderate oven for 10-15 minutes, then wrap in a tea-towel for one minute for the steam to loosen the skins, rub inside the towel to remove skins and then cool.

Simple, smooth and creamy, buttery mashed celeriac is a fabulous side dish, either in place of or as well as mashed potato.

Passionfruit is the perfect flavour for these little hot souffles, sweet but tart and with the added bit of crunch from the seeds for texture.

You can add a small fresh chilli to each jar if you like your oven-dried tomatoes spicy. Egg tomatoes are perfect for this recipe as they don't have many seeds, but you can use any variety just make sure you choose ripe unblemished tomatoes.

A truly simple dessert that looks stunning and always feels like a treat, summer berry sundaes can be put together in no time at all.

Rich and chocolate-y cake, all rolled up.

A beautiful side dish for a Mediterranean dinner spread, these garlic and herb roasted tomatoes are wonderfully sweet and juicy.

Fluffy, fragrant and full of spices, this beautiful yellow coconut rice goes beautifully alongside traditional Indian curries.

Dried mix fruit is the perfect healthy snack for the kids to nibble on at school or at home.

You'll find a version of this popular soup in most Asian cuisines, this one has a Thai accent. A light chicken broth with noodles is like balm for the body and soul.

Fresh, fruity and sweet, this gorgeous passionfruit panna cotta and mango dessert is perfect for entertaining guests or an indulgent weekend treat.

Queso anejo and poblano chillies bring an authentic Mexican flavour to this gourmet guacamole. If you can't lay your hands on any queso anejo, you can use parmesan and other similar cheeses in its place.

The classic French combination of tender veal cutlets and creamy, fragrant anchovy garlic butter is perfect for a special dinner with friends.

This is a cold, fruity and deliciously moreish party punch that, funnily enough, packs a bit of a punch. We used a traminer riesling for this recipe, but you can use any medium-dry white.

Enjoy this sweet, tangy and deeply citrusy blood orange jelly straight out of the pot as a light summer dessert.

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

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 very rich cake is perfect for the grand finale to a dinner party, and should be made ahead and served cold. The cake is almost like a huge truffle in texture; note that no flour is used.

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.

Use ground hazelnuts instead of almonds, if preferred. Cover with foil if cake starts getting too dark. Note

Peppered beef

Gluten-free bread mixes are available in plain and wholegrain, we used plain in this recipe. Note

The gherkins will lose their colour gradually during storage. This does not affect their taste or texture in any way. Note

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

Gorgeously sweet orange and maple glazed baby carrots. The perfect accompaniment for your next dinner party.

You can use thinly sliced gluten-free bacon instead of the pancetta, if you like. Note

For a dairy-free version of this cake, substitute dairy-free spread for the butter and soy milk for the milk. 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

This recipe is also nut-free and gluten-free Note

Serve mini baked ricottas warm or cold. Recipe can be made a day ahead, store, covered, in the refrigerator. Note

The perfect side dish to any roast dinner spread, these delicious baked rosemary potatoes will delight the whole family.

You can substitute the almond meal for hazelnut or pecan meal if you prefer. The orange caramel sauce is best served immediately once prepared because it will separate on standing. Note

There's no need to miss out on delicious pastry dishes because of allergies. This tasty chicken, semi-dried tomato and spinach tart is gluten-free, and beautiful enjoyed warm from the oven or served cool as a lunch-box snack.

You’ll need six small wooden skewers for this recipe. Soak the skewers in water for 30 minutes before using to prevent them splintering and scorching during cooking. Use dried oregano if you can’t find rigani. Note

The easiest way to line the base of a pan hole is to cut the bottom out of cupcake paper cases; use the correct sized case for the muffin pan. Don’t overbeat the dairy-free spread or it will break down; you just need to break it up before adding the flour mixture. These cakes will […]

Standing the custards in a dish filled with ice cubes keeps the custards from melting while the sugar is caramelising under the grill. Of course, if you have a cooking blowtorch, use that instead. Note

You will need about six passionfruit for this recipe. Remaining passionfruit curd is delicious spread on scones or used as a filling for pavlovas. These tarts are best made on the day of serving. Note

To use preserved lemon, remove and discard the pulp, squeeze the juice from the rind, then rinse the rind well; chop the rind finely. If preferred, substitute 1 teaspoon finely grated fresh lemon rind at each stage for the preserved lemon. Note

Be extremely careful when blending hot soup, let it cool a little first. Don’t overfill the blender, one third to half full is a good guide, and make sukre the lid is secure. Alternatively use a stick blender. Note

This recipe is also nut-free, gluten-free and egg-free. Note

Dry sherry can be used instead of mirin. Note

You need to cook 2 medium potatoes (380g) for this recipe. The scones are best made and eaten on the same day. They can be frozen for up to 3 months.Thaw in oven, wrapped in foil. Note