Many varieties of white beans are available canned, among them cannellini, butter and haricot beans, any of these is suitable for this puree. Drain beans then rinse well under cold water before using them. We find that cooking them briefly with a little liquid results in a more luscious, creamier puree. 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.

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

Roasted pears are soft, sweet and somehow autumnal in flavour, they're also complemented beautifully by the balsamic and mustard dressing on this pear and baby spinach salad.

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.

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.

These little orange and white chocolate petit fours are bite-sized serves of bliss, perfect after dinner treats with strong coffee.

Breadcrumbs are good to always have on hand, and it’s a simple procedure to make your own. Place bread slices right on a shelf in a preheated hot oven and cook them until they are dry and crisp. Remove from oven, cool, crush them, with a food processor, blender or even a rolling pin. Store […]

Keeping time: 3 days. Note

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 seafood bisque has a deep, luxurious flavour, this comes from cooking prawns in their shells, as well as fish fillets, into a stock which is then blended (shells and all) into a smooth, silky soup.

These crunchy Italian biscuits are irresistible with a cup of strong espresso.

This subtly spiced cheesecake is very festive in its flavours. Perfect to cosy up with in the cooler months.

You can also use russet burbank or spunta potatoes for this recipe. Note

Drizzled with orange syrup and topped with Greek yoghurt and fresh grapes, this cake is both delicious and stunning.

We used leftover roasted kumara, potato, red onion, zucchini and capsicum in this recipe, but any remaining roasted vegetables are suitable to use. Note

This is a traditional cake from north-eastern France; you find similar cakes in Germany, Austria and eastern Europe (the names vary slightly: Kugelhopf, Gugelhupf ). You will need an electric mixer fitted with a dough hook for this recipe as the dough is too soft to knead by hand.

Delicious tarts of walnut and honey with espresso cream from Australian Women's Weekly.

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

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

You will need to buy a 300g packet of chocolate-covered fruit and nuts for this cake. Note

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

Kidney beans are a great source of protein, complex carbohydrates, minerals and several vitamins. However, they do lack the full spectrum of essential amino acids, so­ serve the frittata with a slice of wholegrain bread or scatter it with sesame seeds to get them all.

It is fine to use just one 300ml carton of cream for this recipe Individual puddings will take about 30 minutes to cook. Note

Kids will love this mildly spiced rice dish loaded with vegies and chicken.

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

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

If tapioca pearls are unavailable, make the golf balls from fondant by rolling into small balls. Note

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 crispy, sophisticated pastry treats are delicious with hot espresso.

deep 20cm (8-inch) square cake pan 25cm (10-inch) square prepared cake board small piping bag fitted with small plain tube You might need to buy two 100g (3-ounce) packets Mallow Bakes. Use sharp scissors to cut Mallow Bakes in half. This cake can be made a day ahead Note

Relish can be used straight away. Refrigerate after opening. Note

Beautiful and delicate flower cakes to impress your dinner guests.

Store friands in an airtight container for up to three days. We used freeform paper cases made by pushing a 12cm square of paper (we used paper about the same thickness as printer paper) into ungreased pan holes, followed by a 12cm square of baking paper. variation peach and coconut friands Omit the glacé pineapple […]

Packages of mixed frozen peas and corn are found in most supermarkets. You will need to cook approximately ²/³ cup of rice for this recipe. Note

Drumettes are the meaty end of the chicken wing. If they are not on display in your supermarket or chicken shop you can ask for them to be prepared specially for you. Note

Using fresh coconut for dishes like this will enhance the flavour immeasurably, and you’ll find that many greengrocers and supermarkets now sell plastic bags of shredded or grated fresh coconut in their Asian ingredient section. Another option is to buy a halved coconut at the greengrocer or Asian food store, remove and shred the flesh […]

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

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.

A healthy and vegetarian zucchini burger with beetroot and tomato relish.

A rich, healthy and satisfying lamb and lentil curry served with wafer-thin Indian poppadoms.

Ok, there is a slight art to making thin and perfect crêpes, but there should be enough batter here for you to make a couple of mistakes. Resting the mixture before using it will make them nice and smooth, as will using a well oiled crêpe pan. Plus, the melted cheese will hide any rough edges!

Velvety, decadent and perfect in every way.

A delicious Middle Eastern-styled dish of Za'atar-grilled lamb with fattoush.

strike a patriotic note with one of these berry imaginative creations for the cake (the quantities given for cake, cream and berries are enough to make one flag.) Note

A healthy and organic dhal with ginger, zucchini, carrot from Australian Women's Weekly.

Serve these crispy chicken sausage rolls with your favourite dipping sauce for a fast and tasty snack.

It is no wonder this delicious pudding has many adaptations in different cultures and cuisines. However you experience it, this dish is creamy, sweet, spicy and simply moreish!

Tender slices of duck, sweet orange and fennel go together beautifully in this elegant dish.

This decadent chocolate fudge will satisfy even the sweetest tooth.

dairy-free egg-free Note

Try this veal topped with tasty cheese and mushrooms as a change from the usual lamb, beef or chicken. You won't be disappointed.

Brownies are best made close to serving time. Sauce can be made a day ahead. Note

This Asian spiced salmon dish is absolutely mouthwatering. The delicate, sweetness of the Nashi pears are a perfect accompaniment.

Filled with spicy stir-fried rice and fresh crab meat, this delicious omelette makes for an easy yet sophisticated dinner or lunch.

For a lower-fat version, use low-fat dairy-free spread instead of the butter. per patty 7.8g fat; 697kJ (167 cal) 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

It is fine to use two 300ml cartons (or one 600ml) of cream for this recipe. You can use Cointreau or any other orange-flavoured liqueur. Candied clementines are available from specialty food stores and delicatessens. Note

Cut this rich chocolate velvet cake with chocolate glaze into little finger sized sliced for an elegant afternoon tea plate.

Scones are best made on the day of serving. They can be frozen for up to 3 months. Thaw in oven, wrapped in foil. Use a zester to shred lemon rind. Note

With hits of flavour from lemongrass, coriander and chilli, this easy beef and noodle dish makes a healthy weeknight dinner.

Serve this delicious medley of autumn vegetables with your next roast dinner.

Zesty orange complements and amplifies the strawberry flavour of this delicious conserve.

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

Soft, succulent and saucy, these individual self-saucing pear and caramel puddings are a fabulous winter dessert.

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.

These beautifully coloured and delicate pistachio and orange blossom macrons are an absolute feast for the eyes. Arrange them in a large glass bowl or on a cupcake stand for maximum Wow! factor.

Tender lamb with a tangy Thai dipping sauce and green salad.

Okra, also called bamia, bhindi or ladies fingers. Are an African vegetable transported throughout the world by African slaves and traders. Okra resembles a large green chilli having outside ribs and many edible, gummy seeds inside. It can be stewed, as here, roasted or deep-fried, and is as good eaten on its own as it […]

Stacks can be prepared several hours ahead. Cover and refrigerate on an oven tray. Uncover and bake as required. Note

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

A lean and healthy lamb salad with ras el hanout, a North African spice.