Moderate

If you can’t find drumettes and wingettes, buy eight chicken wings, chop off and discard the tips. Chop the remaining pieces in half at the joint. Whole-egg mayonnaise gives the best flavour. The chicken and tarragon cream can be made the day before, keep, covered separately, in the refrigerator. Note

Chutney will thicken on standing, it should be quite runny after cooking. Note

Put the baking dish as close to the preheated grill as possible. This dish can be served as is, or accompany it with a salad, or soft polenta, and fresh crusty bread to soak up the juices. Note

Frittata tastes great hot, cold or at room temperature; it’s perfect at breakfast time or for lunch and is a hit with kids and adults alike. For a splash of colour and extra flavour, cut up some fresh parsley, basil or chives (or a combination of all three) to sprinkle on top. Note

Marinate the lamb in a zip-top plastic bag to save washing up the bowl. Note

This healthy and delicious toast topping combination will leave you wanting savoury breakfasts every day. The combination of creamy smashed avocado, nutty tahini and roasted sumac tomatoes creates a beautiful meal.

Tikka paste is a mild paste which, in Indian cookery, is made to its maker’s choice of spices and oils and sometimes tomatoes or coconut cream, it is frequently coloured red. It is usually used for marinating or for basting the food as it cooks, rather than as an ingredient. It is most often used […]

Super-ripe tomatoes are the key to making the best bruschetta.

You could add white rum to this delicious passionfruit sparkler to make a refreshing party punch if you like.

These succulent, tasty and filling stuffed eggplant halves are a great way of using up leftover bolognese sauce.

Fresh grapevine leaves can be found in most specialist greengrocers. Alternatively, you can purchase pre-packed leaves in brine from Middle-Eastern food stores; rinse and dry well before using. Note

You will need to grate about 3 carrots for this recipe. Use the grating blade of the processor if desired. Note

Butterflied chicken with a Thai dipping sauce, brought to you by Australian Women's Weekly.

The combination of fresh mixed tomatoes, creamy buffalo mozzarella and cured prosciutto works perfectly together in this fresh summer salad.

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

EQUIPMENT 30cm (12-inch) round wooden cake board 20cm (8-inch) round wooden cake board 15cm (6-inch) round wooden cake board 6 wooden cake skewers small offset metal spatula 2 x quantities fluffy frosting Fresh organic flowers white florist’s tape Make the frosting after you have stacked and secured the cakes. You need to work quickly once […]

This is a simply luscious cake, with its layers of sponge, mango and coconut mascarpone.

This tasty vegetarian omelette combines fresh asparagus, potato and mint to create a brilliant healthy breakfast for any day of the week.

Chunks of spicy chorizo add flavour, texture and heft to this delicious chickpea soup.

To reheat, place frittata pieces close together on a baking-paper-lined oven tray in a preheated 160°C (140°C fan forced) oven for 25 minutes or until heated through. Note

Panettone trifle

Sweet, soft and rich, this caramel meringue pie is the perfect comfort food dessert.

For a variation, combine potato flesh with one finely chopped green onion and 2 tablespoons each of sour cream and sweet chilli sauce. Divide filling among potato shells and serve topped with extra green onion, sour cream and sweet chilli sauce. Note

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

Spring rolls are best prepared as required. Note

Packaged coating mix is a dried mixture ofbreadcrumbs and seasonings used to coat meatbefore frying. You can find it near the breadcrumbsin the seasonings and gravy aisle. Note

The combination of fresh barbecued squid and salty squid works so well together, you'll be surprised you haven't tried it earlier! Serve with crusty toast and a fresh olive dressing for an ultimate flavour kick.

This traditional Italian pasta dish is the ultimate comfort food, packed full of flavour to nourish the body and soul. Crispy bacon, button mushrooms and chives are tossed in a creamy sauce with perfectly cooked fettuccine.

Pancetta is an Italian unsmoked bacon prepared from pork belly, cured in salt and spices, then rolled into a sausage shape and dried for several weeks. Flavoured with sweet and savoury spices, such as black pepper, fennel and nutmeg, and with a rich layer of fat, when cooking with pancetta, a little goes a long […]

You can use 1 teaspoon of worcestershire sauce instead of the anchovy fillets. This salad is a great way to use up leftover roast chicken. Shred the chicken and add to the salad instead of the poached chicken breasts. Note

Rich coffee custard, glossy dark chocolate and a buttery biscuit base make these coffee custard tarts something a little bit special.

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. This is a hot curry. If you prefer a milder version, reduce the amount of pepper and chilli. You can also serve it with […]

An exquisite duck confit with pan-fried kipflers and pear and watercress salad for special occasions. The simple and centuries old process of cooking duck in this way has changed very little.

800g canned, rinsed, drained brown lentils can be used instead of the green lentils. Add them to the salad in step 5. Note

Serve with baby rocket leaves. Note

Uncooked pizza can be made 3 hours ahead; cover, refrigerate, until required. Note

We used flathead for the firm white fish fillets. Pie can be made to the end of step 4 up to 6 hours ahead. Note

The cave is made up of three cakes, so while it may look fiddly and complicated, it isn’t. The kids’ll think you used magic to make it. Cooked cakes can be frozen for up to one month. Thaw at room temperature for about six hours. Cake can be iced and decorated one day ahead (except […]

Flaky, golden filo pastry wrapped around a creamy chicken and leek filling makes for a delicious savoury strudel.

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.

Crisp, golden pastry cases filled with a crunchy, piquant salmon filling and topped with smooth sour cream make a gorgeous platter for a cocktail party.

These bite sized baked goodies are somewhere between a biscuit and a cake. They make a perfect treat for high teas or simply a sweet after dinner snack.

Recipe is not suitable to freeze. Note

Draped in melted chocolate and frozen, this incredible mixed fruit ice-cream pudding is perfect for a summer Christmas.

To make these caramelised bananas even more delicious, you can soften the ice-cream slightly, layer it in cups with the fruit and top with crushed nuts to make a parfait.

A light touch is required to make these strawberry french macarons. Don't be tempted to use more strawberry puree than required or you will alter the texture of the batter. Trust us, the result is worth it.

Serve with couscous. Note

Two is never terrible when it comes to this delightful birthday cake by the Australian Women's Weekly. Buttercream hides a multitude of sins, so don't worry about any little mistakes!

You will know that the caramel is ready to be removed from the heat when the mixture starts to come away from the base and side of the saucepan. Note

You can use any short pasta you like instead of teh farfalle, especiallly short tubular types, such as penne or rigatoni. Cook the pasta until it’s firm to the tooth or, as the italian say ‘al dente’. Note

For a vegetarian breakfast that is every bit as hearty as any bacon dominated start to the day, try these delicious baked eggs with feta, leek and spinach. You won't be disappointed.

Tender chicken livers bring their incomparable flavour to this rich chicken terrine layered with asparagus spears and wrapped in prosciutto.

Considered the national dish of many Middle Eastern nations, Kibbeh, is made of burghul, minced onions and finely ground lean beef, lamb, goat or camel meat with and mixed spices.

What better way to contribute to your five-a-day with this eye catching eggplant, feta and capsicum stack. It makes a perfectly healthy, light lunch on its own, or a delicious accompaniment to a tender steak.

Granny Smith apples are best for this recipe. Refrigerate relish after opening. Use a wide vegetable peeler or mandoline to cut celeriac and zucchini into long thin ribbons. Note

Ravioli or gnocchi can be substituted for the tortellini, but spinach and ricotta is better than meat-based fillings for this sauce. Note

Any Asian greens can be used in this recipe. Try it with buk choy or gai lan (also known as chinese broccoli); you need one bunch of asian greens. Add some baby spinach leaves and cucumber ribbons to the salad, if you like. Toss cooked rice stick noodles through the salad, if liked. Note

A variety of seafood from whitebait to salmon and everything in between can be used here. The secret is to use refrigerater-cold soda water for the batter as it helps prevent the batter from absorbing too much oil. Do not make the batter ahead of time and don't overmix it.