Chicken or pork mince can be used instead of turkey mince. Note

Use flaked parmesan cheese if pecorino is not available. Note

You will need 5 limes for this recipe, and to cook 1 cup uncooked rice for the 3 cups cooked rice required. Note

Dinner for two.

To sterilise, place jar and lid in the dishwasher on the hottest rinse cycle. Don’t use detergent. Alternatively, lay the jar and lid in a large pan, cover completely with cold water and gradually bring to the boil; boil for 20 minutes. Once sterilised, place jar and lid on a clean tea towel to dry. […]

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. Note

Pudding can be made an day ahead, keep, covered, in refrigerator. Note

serving suggestion S Note

For a slightly richer colour and flavour, brown the beef in a little oil in a frying pan before adding it to the slow cooker. Note

Spicy harissa makes a great marinade or rub for tender lamb loin chops. Serve with vegetables or salad for a delicious dinner.

Like a huge, plate sized piece of sushi, this free-form sushi makes a great share plate for a casual dinner party.

Simple, savoury and delicious, clear soup with prawns and spinach is quick to throw together and leaves you feeling nourished, which makes it perfect for a mid-week dinner.

The contrast of salty and sweet in the pear and proscuitto stuffing adds great depth of flavour to this roast turkey with herbed butter.

You’ll need 3 lemons to make this recipe. Note

Fennel using a smell test: a sweet, not sour, smell indicates freshness. Look for upright green fronds and a bulb that’s not bruised or slimy. Can store for up to 3 days in a plastic bag in the refrigerator. Fennel loses its flavour quickly, so use as soon as possible. Remove the outer layer of […]

Crisps can be stored in an airtight container for up to 2 weeks. Note

The pudding is at its best made on the day and served hot. The big day wouldn’t be complete without a pudding of some sort. If there’s a large crowd, especially where you have a range of different age groups, it’s a good idea to serve both a hot pudding – either traditional, or one […]

Rich, savoury beef broth makes an excellent base for other dishes, or fortified with added slivers of meat and vegetables, a light soup in its own right.

Start your day with an indulgent breakfast of creamy ricotta pancakes, complete with a wonderfully syrupy quince topping.

Mille-feuille, pronounced meal-fwee, translates as “thousand leaves”, and refers to puff pasty used in multi-layered sweet or savoury dishes. We’ve adapted the classic dessert version here by layering fillo pastry with almonds and honey.

The literal translation of "pot on the fire" refers to the way this old standard was originally cooked, in a huge cast-iron pot directly in the fireplace. Any combination of vegetables and meat can be used, and the French versions are as numerous as there are regions of the country.

Petit madeleines, such a big reputation for such a little cake. You too can make like you're in Paris, musing on times past with a pot of tea and a delicate madeleine.

Onion soup with beer

Pernod is an anise-flavoured liqueur drunk straight, or diluted with ice or water, as an aperitif. The French also call it pastis, and it is popular drink in late afternoon as an appetite stimulant.

The sticky sweetness of these apples is a perfect accompaniment to luscious rich pork belly.

This duck liver parfait is actually quite simple, especially if you buy the livers ready trimmed. The red onion jam is so delicious you might want to make double the quantity so there's some left for sandwiches later.

Our version of this classic takes its lead from the traditional versions of Languedoc and Castelnaudary, but we've given it an update to make it a simpler, quicker and healthier dish. Haricot, great northern, cannellini or navy beans can be used in this recipe.

This recipe will make more Eight Spice Mix than you require for the tarts. Store excess in an airtight container and use in cakes, custards, stewed fruit, crumbles or creamy desserts. It is also fantastic rubbed on duck before roasting.

Serve mushrooms with crusty bread or as part of an antipasto platter with cheeses and deli meats.

Entertain with the flavours of Spain and serve tapas to your guests. Bring the colours of the Spanish flag to your table by adding char-grilled red capsicum to these delicious smoky, garlicky prawns.

These tasty chicken, raisin and pine nut empanadas are packed full of flavour and spice. Enjoy them as a snack, light lunch or finger food for your next dinner party.

This salad takes the classic flavours of Provence and combines them to make an elegant and flavoursome starter that is still quite light. All the components can be made in advance and simply assembled when you are ready to serve.

For a real chocolate rush, try this rich cake with warm sauce.

With 11 children to feed and a home-based business to support them, it’s no surprise that my husband Mick’s grandmother had one eye on economy. This recipe uses no milk or cream and hardly any butter – a couple of eggs, a couple of lemons, a handful of sugar. It costs very little to put on the table, yet it is absolutely delicious and decadent.

My mum used to make pineapple upside-down cake when I was a kid. This orange version is lovely – syrupy, sweet and satisfying.

My mum recently handed me a real treasure – an exercise book that was used for recipes by my great-grandmother. I never knew my great-grandmother, but I certainly recognise some of her recipes from my visits to Nan’s house. It has been compiled with patience and love, and gives me an insight into a woman I never met. It is a privilege to now have her cookbook. This cake is from an era where home cooks were incredibly frugal, as everyday ingredients, such as butter, were in short supply.

A fruity delight to share.

There was usually a tin of condensed milk in the fridge at home when I was growing up and my guilty pleasure was drinking it out of the can!

Soft and zesty, this classic cake should be served with heaps of strawberries to create fresh flavour profiles to complement your afternoon tea.

We used blue-eye fillets in this recipe, but you can use any firm white fish fillets. Note

A garlic and rosemary roast lamb that is sure to become your new go-to Sunday favourite.

Thai cuisine is full of exciting and fragrant flavours, which have been used to give this pickle a little zing.

Cut part of one of the schnitzels into finger-size pieces and serve with tomato sauce instead of the capsicum and caper mayonnaise. Note

A tomatillo is a small green fruit that is a member of the tomato family. It is a basic ingredient in Mexican cooking and adds a tart flavour to food. It is covered by a papery husk, similar to that of an onion, which should be removed, as it is not edible. Tomatillos are also […]

Strawberries should be served as soon as possible after dipping. Note

You need four bunches of asparagus for this recipe. Note

Pop these delicious jam sensations in the oven and enjoy with a cup of tea or coffee and good conversation. The tartness of raspberry makes these cookies utterly irresistible. Experiment with quince jam or marmalade, if you like.

Keeping time: 3 days. Note

Wrapped up like adorable bonbons, these delectable seafood parcels make a very special dinner offering for guests.

Indulge your sweet tooth with this gorgeous coconut and passionfruit pie. Enjoy a big slice with a dollop of ice-cream or fresh cream for a beautiful dessert.

These medium GI buckwheat pancakes are a healthier alternative to your regular, sugar-laden recipes. Serve topped with a light and zesty lemon cream for a satisfying start to your day.

Recipe is not suitable to freeze. Food referred to as “à la bourguignon” is food cooked in the style of the famous French wine region of Burgundy, and is instantly recognisable by its red wine sauce containing mushrooms, bacon and onions. While most of us are familiar with the classic boeuf (beef ) bourguignon, lamb […]

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 instructionsbefore using. Recipe suitable to freeze. Note

Rice can be cooked the day before, store. covered, in the fridge Note

With a texture this silky and a flavour this heavenly, you'll not be able to resist a second helping of this decadent chocolate orange mousse cake. It really is that good.

The ‘religieuse’ is meant to resemble a nun in a habit. Note

When beating the egg yolks and sugar, the ribbon stage indicates when you’ve dissolved the sugar and properly aerated the mixture. To check, remove a spoonful of the mixture, drizzle it over the top of the remaining mixture in the bowl; it should hold its shape briefly, before disappearing into the mix. You need a […]

Succulent chicken breasts stuffed with ricotta and basil make a wonderful dinner party dish. Using a piping bag to fill the pockets with stuffing will make it easier.

An uncomplicated recipe that can be prepared as an everyday meal, or a `glam’ one for special occasions. Note

Bring Paris into your kitchen with this classic French bistro version of steak and chips (pommes frites): a tender piece of beef, grilled to perfection, served with freshly made skinny fries, twice cooked to crispy goodness.

This gnocchi dough is very soft, so you’ll need an extra ½ cup of plain (all-purpose) flour for the board when kneading and rolling to prevent it from sticking. Note

This surprisingly easy weekday lunch uses both canned tuna and bottled artichokes to save you time and hassle.

Impress your dinner guests with this deliciously tender braised pork with pancetta and fennel.

You need to soak 12 bamboo skewers in cold water for at least an hour before use to prevent them from splintering or burning during cooking. Note

Delight your guests with these crisp sheets of freshly made, herbed flat bread.

To prevent dough from sticking, dust the inside of the cutter with flour. Home-baked treats are healthier and more tasty than store-bought ones, and the kids can be involved in their making Note