The ginger broth can be made ahead and kept, covered, for several days in the refrigerator, or freeze for up to six months. Note

This pie is a feast of the senses with a healthy alternative crust.

CAKE PANS AND COOKING TIMES 20cm baba pan 40 minutes 20cm ring pan 40 minutes 14cm x 21cm loaf pan 1 hour 2 x 8cm x 26cm bar pans 35 minutes deep 20cm round cake pan 50 minutes 24 patty pans 15 minutes Note

With lots of chocolate and ice-cream, you won't put a foot wrong with this fun kids' cake! From The Australian Women's Weekly's 'Children's Birthday Cake Book' cookbook, it's sure to bring back fond memories.

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. Covering the shanks with the cooked celery and leek is an easy way to keep the lamb hot and moist while you cook the […]

An exquisite barbecued quail dish with a fig and walnut salad for special occasions.

Enjoy your favourite pudding in spectacular cake form.

Give your usual roast lamb dinner an extra protein kick with a side of broad bean mash. Finish off with a generous helping of mint sauce, and a glass of your favourite red.

These soft noodles and crispy fish bites make a delicious main or dish to share.

Bhaji is a classic Indian snack similar to a fritter; it has several variants and is sometimes known as pakora. Onion based bhaji is very popular, but we've used zucchini and carrot here. Served with mango chutney, they're divine.

Also known as butter beans, lima beans are small and pale green if picked young or large, flat and white if picked when fully grown. The baked beans are even better if made a day in advance, as this allows the flavours to develop. Note

Making risotto can be a meditative task, the stirring and ladling with a wooden spoon in one hand and a glass of wine in the other. This chilli seafood risotto is creamy, warming and delicious.

This particular version is Pakistani in origin, with a nod to India in its choice of spices. Garam masala is a mixture of assorted aromatic spices used in kitchens throughout the subcontinent. It is available in some supermarkets if you don’t have time to make our recipe. Note

This pie is suitable to freeze. Thaw in the fridge overnight before reheating. You can replace the carrots, celery, mushrooms and peas with a 400g packet of fresh diced vegetable soup mixture – this is found in the vegetable or refrigerated sections of most larger supermarkets, as well as many greengrocers. Note

Butter cream frosting Beat butter in small bowl with electric mixer until light and fluffy; beat in sifted icing sugar and milk, in two batches. Divide mixture among four small bowls. Add chopped chocolate to one and sifted cocoa to another. Using colouring, tint one pink and leave one plain. Note

This recipe will leave you with plenty of leftover café de paris butter, you can use it to make a spectacular kind of garlic bread or freeze it until you next cook steak.

You need to make double the amount of the sushi rice for this recipe. Wiping a sharp knife with a damp cloth will make cutting the roll easier. You can use salmon roe if ocean trout roe is unavailable. Note

A classic Chinese stir-fry, chicken with almonds is flavoured with soy and spiked with sherry, straight from the pages of the Women's Weekly Chinese Cooking Class book.

Ask the fishmonger to clean the baby octopus for you, or buy prepared baby octopus, instead. Octopus should be cooked quickly over a high heat until they turn opaque;­ over-cooking will toughen them. Note

Split cake horizontally a third of the way from the top. Scoop deep holes out of cake using small spoon or melon baller. Pour white chocolate custard immediately into holes of cake. Note

Pudding can be prepared several hours ahead. Stand, covered, in the refrigerator. Bake as required. Note

Let your imagination run wild and create your own sweet menagerie with these clever little animal cupcakes by the Australian Women's Weekly. Be prepared for squeals of delight!

Almond mustard pork with nashi & orange slaw from Australian Women's Weekly.

Cannelloni is a delicious stuffed Italian pasta, which we've filled with a flavoursome ricotta, spinach and herb mix in this recipe. Serve the pasta topped with a fragrant tomato sauce and oozy melted cheese.

Pullaparts are best eaten on the day of baking. Note

This creamy, hearty mushroom sauce goes perfectly with tender pork medallions to create a quick and easy weeknight family dinner.

Crispy, flaky whiting is served here with a fresh and flavour-packed tomato and olive salsa to create a quick and tasty dinner which is both healthy and delicious.

Packed full of goodness, this hearty butterflied chilli chicken dish is perfect for a hungry family dinner. Served with crispy sweet potatoes, it is a sure-fire hit!

Manhattan clam chowder

A great French bistro classic, pepper steak is often served with fries. We love it served on a bed of creamy mash, slathered with mushroom sauce and accompanied by crisp sugar snap peas.

This lemon-scented lamb casserole is full of the flavours of roasted winter vegetables, and is delicious served with creamy mashed potatoes.

Korma is a mild and creamy curry, and this chicken korma is perfect for those who like plenty of flavour but don't like too much spice or heat.

This decadent cake is packed full of the goodness of cherries, raisins and sultanas, then coated in a rich, dark chocolate frosting to create this divine dessert that's worthy of any celebration.

Feeding a family of big eaters is expensive! When I find a meat-free meal they enjoy, it helps the weekly budget. This risotto is the kind of dish that can be made if there are the very barest of essentials in the cupboard. It has light flavours to match the season. I do have to pay attention to the pot, but only for half an hour, so it’s no drama.

We used Grand Marnier in this recipe but you could use any citrus-flavoured liqueur you like. Serve warm with lashings of cream, custard or hard sauce.

Traditionally a spiced mince curry with peas, and often potatoes. Leftover keema can be used to make samosas.

This tender braised octopus in red wine recipe works well cooked in a cast-iron pot over a low flame.

Char-grilled lamb with tomato chickpeas

Creamed corn, as I knew it, came from a can and I loved it on toast for a winter lunch. Fresh creamed corn is a world away – give it a try.

This marshmallow-textured pavlova is cooked directly on the platter it's served on, which eliminates the risk of breaking the fragile meringue when transferring it. Simply make sure the platter is plain, sturdy and ovenproof.

Delicious as a dip, or served as a side alongside chargrilled meat or chicken, this white bean puree is lovely and garlicky. For a bit of colour, top with some thinly sliced green onions just before serving.

The apples can be cooked ahead of time and left in the pan, covered, in the fridge. The tarte tatin can be finished and transported in the pan if you’re picnicking – simply reheat on the barbecue or fire before turning out and serving warm.

Surprisingly light, this creamy pumpkin, artichoke and prosciutto pasta makes a great lunch or light dinner.

This simple sausage and ratatouille casserole served on a bed of cheesy polenta makes a great winter evening meal.

Gingerbread cases can be made 3 days ahead; store in an airtight container. Assemble tarts on the day of serving. Top with caramel shards just before serving, as they will slowly melt, especially in humid weather. Note

Place the beef in a pan with chilli, lime, ginger and garlic, cover with water and simmer until tender. Drain the beef on a wire rack for about 15 minutes to allow it to dry completely. Corned silverside is beef that is first pickled in brine then cooked submerged in water with spices, herbs, etc. […]

You need 24 bamboo skewers, soak them in cold water for at least an hour prior to use to prevent them from splintering and scorching. Note

This recipe is gluten-free, wheat-free, yeast-free and dairy-free. Use a hot dry knife to cut the cake. storage Note

Hokkien or fresh wheat noodles can be used in place of fresh rice noodles ­ but be sure to check the manufacturer’s instructions regarding their preparation. Note

With a cloud-like, marshmallowy centre, this pavlova is the stuff dreams are made of. Serve with lashings of whipped cream, and fresh berries.

This divine homemade frozen dessert combines crunchy chocolate-coated honeycomb, sweet honey nougat and fragrant espresso to create an irresistible treat for your loved ones.

You can prepare the chicken the night before; store, covered, in the refrigerator. If using bamboo skewers, wrap the ends in foil to prevent them from burning. Note

store Recipe best made just before serving. Note

Bocconcini is such a versatile cheese, but you'll never try it served in such a delicious way as this!

Pumpkin makes traditional gnocchi even softer and more tender, while the rocket pesto adds a blast of flavour to the finished dish.

For a more intense flavour, marinate the chicken for 3 hours or overnight. Any leftover chicken, salad and yoghurt can be refrigerated separately then served in a wrap or tortilla the next day. We used large plain pappadums here, but there are many sizes and flavour combinations to choose from. Note

Lemon myrtle is a native Australian herb with a pleasant intense lemony taste, without the acidity. It’s available from the spice section of major supermarkets. Substitute 1 teaspoon finely grated lemon rind or 2 very thinly sliced kaffir lime leaves. Note

Pie is best left to cool completely before slicing. Note