Recipe is best prepared as required. Note

Chicken can be prepared and stuffed with cheese a day ahead; store, covered, in the refrigerator. Remove toothpicks before serving. Note

When cooking risotto, it is vital to use Arborio or Carnaroli rice as these grains release the starch that gives risotto its creaminess. Swap the vegetables in this recipe for whatever is in season. Note

Ask the butcher to score the pork skin for you. Note

Nana's roast chicken simply doesn't stand up to this spice-packed Middle-Eastern roast with a creamy feta sauce.

You could add 1 tablespoon grated fresh ginger to the broth for extra flavour, if you like. Note

Makrut lime leaves, aromatic leaves of a citrus tree, are used similarly to bay leaves or curry leaves. They are available from major supermarkets and Asian food stores. If you can’t buy snake beans, use regular green beans. Laksa pastes vary in heat, so use only as much as suits your heat tolerance. Note

Don’t assemble or cook pizzas until just before serving to keep them from becoming soggy. Note

Bring the flavours of Italy to your home with this sweet and delicious ravioli pasta with burnt butter sauce.

This exquisite ruby grapefruit, orange and basil salad brings colour and zest to any dinner table.

Not suitable to freeze or microwave. Note

Rich tomato sauce, smoky meat, herbs and cheese ­ the very best of fresh ingredients ­ that’s the Italian way. Put the pot on and let it bubble its way to a delicious infusion of flavours. Note

Add a little sugar to the ratatouille to reduce any acid taste, if you like. If you want to reduce or eliminate the oil, the ratatouille can be cooked in the oven. Combine all the ingredients in an ovenproof dish and bake at 180°C (160°C fan-forced) for about 30 minutes. Note

American-style pork ribs are well-trimmed mid-loin ribs; you will find them at butcher shops and most supermarkets. Note

You will need to soak eight 25cm (10-inch) bamboo skewers in water for at least an hour before using to prevent them from splintering or scorching during the cooking process. Note

A delicious soup full of seasonal spring vegetables.

We used ling in this recipe, but any firm white fish fillet will be fine. Note

These large, luxurious ravioli with their light tomato sauce make a lovely opener to a dinner party or, served with a fresh green salad, a stylish little lunch. Note

If you can’t buy hokkien noodles, use fresh wide egg noodles. Note

Some butchers sell a pork and veal mince mixture, which is what we call for here. If it is not available as a mixture, buy half the amount in pork mince (500g) and half the amount (500g) as veal mince. Note

A delicious stir-fried salad with spicy Sichuan chilli for some heat.

Warm, hearty and creamy, Potatos Byron is a simple but tasty French potato recipe with Parmesan cheese and cream.

Check for bones; pull them out with clean tweezers. Serve salmon with steamed rice and a green salad. Note

Chapatis are available in packets of 6 from the bakery section in supermarkets. You can substitute any variety of flour tortillas, if preferred. Note

Pearl barley is a nutritious grain that has had the husk removed, and then has been hulled and polished so only the ‘pearl’ of the original grain remains, much the same as white rice. It is available from health-food stores and most supermarkets. Note

Pasilla chillies, also known as 'chile negro' because of their dark brown colour, possess a rich flavour that adds a smoky depth to the overall recipe.

Aromatic Asian-style ginger tuna with an exquisite wasabi cream.

This recipe can be made in a traditional paella pan if you own one, otherwise a deep frying pan or wok with a tight-fitting lid will suffice. Serve the paella straight from the pan at the table. Note

If you don’t have metal skewers, use bamboo skewers ­ soak them in cold water while the prawns are in the fridge. Note

Cooking salt is coarser than table salt, but not as large-flaked as sea salt: it is sold packaged in bags in most supermarkets. Note

Delicious and crispy pork loin with a spiced orange relish from Australian Women's Weekly.

These small French croquettes make for great snack or cocktail food.

An exquisite side dish that goes perfectly with grilled haloumi and crusty bread.

Roast lamb with tomato and potatoes

Fried shallots, often sold by their Thai name of homm jiew, are available from Asian grocery stores in jars or cellophane bags, and will keep for months if stored tightly sealed. They can be added to any number of Western dishes for a tasty bit of surprise crunch. Note

Crunchy crumbed chicken schnitzel with a fresh and zingy coleslaw,

Warm risoni pasta creates a perfect base to let the vegetables shine in this dish fresh and easy dish that only takes 30 minutes to make.

If the pesto is a little too thick for your liking, thin it down with a little olive oil before drizzling over the salmon. Note

Suitable to freeze at the end of step 4. This dish is traditionally served at Christmas time. Note

Recipe best made just before serving. Coppa is salted and dried pork. Note

Pide is a Turkish-style pizza, usually stuffed with a spiced lamb filling.

A quick and easy ricotta ravioli with pumpkin and sage sauce for a busy midweek Italian dinner.

Soufflé can be made ahead through the end of step 4. Just before you intend to fold in the egg whites and bake the soufflé, warm the prepared egg yolk and spinach base by standing the bowl in warm water a few minutes. Note

Traditionally this recipe is known as char kway teow. Dried chinese sausages, also called lop chong, are usually made from pork. They are red-brown in colour and sweet-spicy in flavour. They are available in all Asian grocery stores. Note

Soba noodles are a popular buckwheat staple in Japan, though can refer to any thin noodle.

Soak the skewers in cold water for at least an hour before using to prevent them from scorching during cooking. For optimum flavour, marinate the chicken overnight. Note

Feed lots of hungry mouths with these tasty sandwiches. You can use any bread you like such as fresh sourdough, sliced ciabatta or crusty white rolls, as we have here. Note

Verjuice is available in delicatessens and supermarkets; it’s usually found in the vinegar aisle. It’s made from unripe grapes and has a slightly acidic taste. Ask the butcher to cut the rabbit into pieces. Note

Crispy Italian-style risotto balls that are fantastic for sharing with friends and family.

Serve accompanied with asparagus or broccoli or a green leafy salad, if liked. You can use red salmon or canned tuna if you like. The recipe can be made to the end of step 4 several hours ahead. From cold, bake covered at 200°C for 30 minutes or until heated through then uncover and bake […]

Fresh lychees can be substituted for canned ones if you like. You can use pineapple and pineapple juice instead of lychees for a different flavour. This sauce also goes well with fried tofu, grilled chicken breasts or steamed greens. Note

A simple slow-cooked version of the classic beef and vegetable casserole.

Rich and delicious Italian-style stew with crushed tomatoes and borlotti beans.

You will need to buy one bunch of spinach (300g) to make this recipe. Note

An exquisite and morish Mediterranean-style mushroom and polenta dish with roasted tomatoes.

The recipe is best made close to serving. Note

Crispy golden Moroccan pastry filled with spiced eggplant and ricotta and served with a colourful tomato salad.

Frittata can be cooked on top of the stove, in a medium lightly oiled slightly sided frying pan; cook on low heat, uncovered, until almost set, then brown frittata under a preheated grill. Frittata can be served hot or cold Note

Leftover risotto makes great risotto cakes; simply shape cold risotto into patties, then pan-fry until browned lightly on both sides. Note

From the humble baked bean to the chickpea, legumes contain healthy components linked with protection against diseases such as cancer, diabetes and heart problems.

A delicious French-style roast leg of lamb in a tomato stew with rosemary and white beans.