Of all the fruit and nut loaf recipes, this one by Woman's Day has to be in the top 5. Gluten-free, stuffed with your favourite dried fruits and richly sweetened with brown sugar, it's irresistible.

A comforting classic.

Forequarter chops are sometimes quite large Simply halve them by slicing along the bone. Note

You can never have too many Maltesers. And these cupcakes are loaded with them. Sprinkle some over the top for an extra malty chocolatey crunch.

Crush biscuits in a food processor, or in a plastic bag using a rolling pin. It is imperative to beat the softened cream cheese well, to ensure a smooth end result. Gelatine and cream-cheese mixture should be combined when they are at a similar temperature, to prevent lumps forming. Note

Drain peach slices well on paper towel before chopping. Note

To test whether terrine is cooked, pierce with a skewer. If juices run pink, it is not cooked. Cook further until juices run clear. Drain juices from pan immediately after cooking. Use 2 x 400g cans of tomatoes, fruit or soup to weigh the terrine down. Left-over terrine can be kept, covered, in the fridge […]

Remember to discard any rhubarb leaves. Apple, pear or pineapple would also be delicious in this cake. Note

Dress salad just before serving. Toast nuts by gently tossing in a dry frying pan for 1 minute. Note

To help prevent ravioli from sticking together, it’s important not to overcrowd the saucepan when cooking – a splash of oil in the water will also help. Note

This delicious savoury pie is extremely easy to make -simply mix all ingredients together and bake. It's great enjoyed fresh out of the oven with a side salad, or cut up and chilled for school or work lunches.

Rich in both flavour and texture and delicious hot or cold, enjoy this quiche with a side salad. For a milder version, substitite the greens with English spinach.

These biscuits will still be soft when they’re cooked, but will harden on cooling. Note

If making ahead, cover with plastic wrap and chill to prevent pastry from drying out. Note

If liked, this quiche can be made in a 23cm quiche pan. Bake for 35-40 minutes. Note

We used a standard muffin pan – if you use mini muffin pans the mixture will make about 24. Reduce cooking time to 15 minutes Persian fairy floss (pashmak) is available from specialty and Middle Eastern food stores. Note

White Christmas is becoming a classic Australian treat for the festive season. It's not particularly sophisticated, but the taste means it doesn't have to be.

Bursting with the flavour and moistness of a whole orange, this amazing slice by Woman's Day will not last long. Made with the goodness and protein of almond meal, it's also gluten free.

Take yourself back to those weekends with your grandmother with this light, fluffy sponge cake complete with delectable strawberries in cream.

Tina's sponge cake

This prize-winning sponge cake is featherlight and has the perfect texture for a classic sponge. Best served with lashings of whipped cream and the jam of your choice.

Sieve the dry ingredients through at least three or more times. It’s best if to use eggs that are a couple of days old to make this sponge cake. Use eggs that are at room temperature. Note

Fluffy sponge cake topped with all the indulgent joys of strawberries and cream. This one's bound to be a huge hit with the kids.

Janet's sponge cake

A good shiraz, the king of the reds, adds depth and complexity to the gravy in these delicious little beef shiraz pies.

Slow-cooking the filling of this chunky pork and fennel pie brings out the natural sweetness of tender pork, and softens the aniseed flavour of the fennel.

You will need approximately 720g salmon for this recipe. Note

Switch out maple syrup for our chocolate butter for a creative, delicious topping for your pancakes.

Creamy parfait and the zesty salad come together to showcase an iconic flavour pairing of the culinary world - chocolate and orange.

Onion soup with mini dampers

Suitable to freeze. Not suitable to microwave. Note

If you prefer, add 1 cup grated carrot to the mixture in place of 1 banana. Note

You'll only need a sliver of a slice of this decadent and delicious banana cream pie created by the team at Woman's Day. That way, because it's just a sliver, you can have another.

Always ensure that your leek is washed well before cooking. A bouquet garni is a bundle of herbs tied together with string, used to prepare soup, stock, and various stews. It is cooked with the other ingredients, but removed prior to consumption. Note

For a delicious snack, make arancini balls: shape leftover risotto into walnut-sized balls, dip in whisked egg and coat in breadcrumbs, then shallow fry. Note

This is a great way to use up leftover roast chicken. Note

Cut pancetta in half, cook in frying pan 2-3 minutes each side, until crisp, drain on paper towel. Leftover risotto can be pressed into lightly greased muffin pan and baked for 15-20 minutes, until golden, to make risotto cakes. Note

These choc-chip cupcakes by Women's Day are everything you could possibly want in such a treat. They're light, fluffy, sweetly studded with white and milk chocolate, and delicious.

You will need about 3 medium bananas for this recipe. Note

If you like, make an icing by combining 2 cups icing sugar sifted with 2 tablespoons cocoa. Mix in 30g chopped butter and 1-2 tablespoons hot water. Stir until smooth. Note

Chocolate mud cake is possibly the most popular choice of cake, and for good reason. It's quite delicious! Use the best-quality chocolate you can afford for this version.

Strawberries, kiwifruit and banana can also be used to top a pavalova Note

Be careful not to overheat the avocado as it may change colour or lose its shape. Note

Enjoy the delicious flavour and texture of this crispy chilli fish by Woman's Day. Served on a bed of steamed rice and seasoned with Asian flavours, it's a brilliant mid-week meal.

For a delicious dipping sauce, combine table salt with ground white pepper and add a squeeze of lemon. Note

Nut loaf tins are available from speciality kitchenware shops. Note

These beautiful scones are packed full of sweet dates, bananas and walnuts. They're perfect for the kids lunches, or served warm with with cream at any afternoon tea.

The supremely clever culinary folk over at Woman's Day have created the most delicious Eton mess. We're lucky they left enough for us to complete the shoot. It didn't last very long!

If you have a thermometer, oil should be 180°C. Be sure to remove any random bones. Note

Sliced fresh chilli can be used instead of dried flakes. If liked, stir 1/4 cup cream though mixture. Note

To remove veins from prawns, remove heads and “hook” out the vein (dark spot where head is removed) with the tip of a knife or toothpick – pull gently. Note

To roast tomatoes, arrange cherry tomatoes in a baking dish. Drizzle with olive oil and season to taste. Roast in a moderate oven, 180°C, for 15-20 minutes, until they begin to collapse. Note

A carefully applied cookie cutter will ensure these dainty pink and white themed honey biscuits are perfectly symmetrical. Enjoy them with your afternoon cuppa.

These light and fluffy muffins are naturally sweetened with dried sultanas, making them a perfect healthy lunchbox snack for school and work.

The only thing better than Kingston biscuits are homemade ones. These chewy coconut morsels filled with chocolate ganache go perfectly with a cuppa.

This gorgeous Turkish gozleme recipe is complete with a a buttery homemade pastry and a spicy lamb, spinach and feta filling. Serve with a drizzle of lemon for an easy lunch or dinner.

Cooking time for lamb is 50-60 minutes per kg. Note

“Frenched” is when the shanks are trimmed of all excess fat and sinew. Both ends are often trimmed as well for presentation. It is not a necessary step. Note

A smaller amount of mixed fruit results a lighter, but equally delicious fruitcake. A generous slosh of sherry has still been added though, so there's no need to fret.

Add some extra chopped walnuts or pecans to cake mixture if desired – but remember this will increase the fat content. Light evaporated milk, thickened with cornflour, can be substituted for cream in many dishes, sweet and savoury. Note

Madeira cake was named after the beverage with which it was traditionally enjoyed back in the 18th century and are loathe to mess with tradition. So, bottoms up!

To make a light, fluffy teacake, it is important to cream the butter and sugar thoroughly, until mixture is as light and white as possible. Note

Packing a classic savoury Japanese punch, this warming and nourishing miso udon soup by Woman's Day is head and shoulders above any other 'just add hot water' concoctions you can buy.

Use other thick white fish such as snapper or ocean perch. Note

Improve on perfection with the addition of tasty roasted hazelnuts to this fluffy, sugary meringue. Top with cream and fruit to create a beautiful pavlova for dessert.

This colourful loaf is stuffed full of bright and healthy Mediterranean vegetables and makes a delicious change from the usual sandwiches.

A candy/sugar thermometer will reach 160°C when the syrup is ready. Note

Some think the crackling is the best part of roast pork. Prepare it by rubbing pork skin with juice of 1/2 lemon and salt, then set it aside for 30 minutes to dry out. Place the skin on an oven tray and bake in a hot oven, 200°C, until the crackling is golden, crisp and […]

Place baking dish on a tray in oven as it may bubble over. Note

This quiche can also be made in a 23cm quiche pan. Bake for 35-40 minutes. Note

Create a classic Sunday roast at home with this timeless rosemary lamb recipe, complete with crispy golden potatoes and a refreshing mint jelly.

There’s no need to wash mushrooms beforehand – simply wipe them with a wet paper towel. Note

Handling frozen pastry is easier if you let it just partially thaw. Tarts can be dusted with a little nutmeg before the final baking, or with icing sugar before serving. Accompany with cream if liked. Note

This delicious vegetarian quiche is packed full of flavour from the salty haloumi, hearty eggplant and divine golden crust. Cut yourself a slice and enjoy warm or cool.

Unfilled sponge suitable to freeze. Not suitable to microwave. Note

These sweet quince and rosewater tarts are absolutely beautiful enjoyed with a mug of hot tea for an indulgent afternoon or morning tea.

The slightly astringent flavour of quince is softened during the slow-poaching, drawing out its richness. The fruit is soft and syrup drenched and delicious served with crisp, sweet filo fingers.

This “cake” is both fat free and gluten free. A V-slicer or mandoline will make short work of slicing the apples thinly. Note