The deep, earthy flavours of this pot roasted pork shoulder with mushroom, port and chestnut are redolent of winter evenings and roaring fires.

Perfect for packing, easy to share and full of flavour, this picnic cottage loaf is just crying out to be eaten on a blanket spread out on the grass.

To remove pomegranate seeds: cut the pomegranate in half crossways, and using your fingers, scrape the seeds from the flesh while holding the pomegranate upside-down in a bowl of cold water; the seeds will sink and the white pith will float to the surface. Discard the pith, and drain the seeds before using. Note

French for "rust", bright-orange-coloured rouille is a thickened capsicum and chilli-flavoured mayonnaise-like sauce often used stirred into, or as a garnish for, Provençal soups and stews.

This quick and tasty pasta dish is perfect for a mid-week family dinner. Wholemeal pasta is delicately tossed through a fragrant tomato, cauliflower and olive sauce to create this deliciously healthy dinner.

Tender lamb stuffed with spicy, harissa couscous makes a great centrepiece for a dinner party. Serve with a cooling, yoghurt based dressing on the side.

Limoncello liqueur is an Italian lemon-flavoured liqueur made from the peel only of fragrant lemons. The peels are steeped in a good-quality clear alcohol then diluted with sugar and water.

Moist and fruity with a crunchy, crumbly topping, this sour cream and cherry coffee cake with almond crumble is delicious.

You can add grated lemon rind to the parmesan crumbs to add extra zest to these lamb cutlets if you like.

Using lime curd for the filling of this tangy tart means you only have to bake the pie case, the rest is just a matter of setting.

Mother's Day, Father's Day, Saturday, any day is the right day for pancakes with three toppings for breakfast, brunch or even lunch.

Fig and chocolate studded cupcakes spread with chocolate ganache and topped with fresh figs and toffee crowns make a pretty spectacular treat.

Roasted blueberries with brie makes a great starter, or buffet dish. You can bake a whole brie for 30 minutes in a medium hot oven if you prefer a warm dish for sharing.

Hot, oozy and deliciously spiced, these cheese fritters with fresh mint salsa are perfect for handing round at a party. Just make sure you have napkins on hand for your guests.

Soft and savoury, the light allium flavour of leek makes for a particularly toothsome quiche.

An exquisite and nourishing dish of salmon tartare on lentil salad served with fresh bread and lemon wedges.

No one need ever know that these delicious cakes came from a packet. Jazz them up with a few extras, and everyone will think that you are so creative. Note

Try this very fresh and zesty polenta side to cut through hearty meat dishes.

Roasting stone fruit intensifies their flavour, as well as softening the flesh. These roasted peaches are doubly fragrant thanks to the honey and vanilla pods.

This chicken filo pie makes a great centrepiece for a weekend lunch with friends, or a picnic in the park.

if you can’t find orecchiette pasta, replace it with penne. Note

Topped with a fresh, juicy cherry, these delicate little cherry almond tartlets make a sophisticated afternoon tea treat.

There's no need to resort to fast food on a busy night when there are healthy recipes that are as fast and simple as this pea and pesto soup.

A hearty and delicious duck and lentil from Australian Women's Weekly.

You can dot these delectable little tarts with torn brie before baking if you like.

These bite sized truffles make great gifts, especially at Christmas, as well as a sweet treat for parties or afternoon teas. If you want to go all out, dust with little fragments of gold leaf.

An rich and aromatic stew of lamb, white bean, tomato and thyme.

Silky smooth leek and potato soup becomes something special when finished with plump scallops and caramelised leek.

This delicious grilled scampi dish makes a great starter for a dinner party, or other special occasion or celebration.

If you want a richer flavour, add a little cream and blue cheese to the baking dish. Note

On those occasions when only meat and potatoes will do, here is your go-to recipe.

Take an eaton mess, replace the pav with macaroons and add some custard and you have this deliciously layered raspberry dessert in mere moments.

Step one of the recipe can be made 1 day ahead and covered, refrigerated; until required. The tomato sauce can be made 1 day ahead then covered; refrigerated; until required. Sauce can be frozen up to 6 months. Note

This lemon tea cake is made something special when you layer it with lashings of lemon mascarpone frosting.

The perfect side dish for roast meats and barbecues, this mediterranean smash has tender potatoes, olives, garlic and basil.

Pesto, from the verb 'pestare' in Italian, means pounded. Pesto pre-dates tomato sauces. It originates in Roman times.

Not suitable to freeze. Not suitable to microwave. Note

Chimichurri is a spicy marinade and dipping sauce often served with grilled meat; it is popular in many Latin and South American countries, especially Argentina.

Caramelised onion and potato pizza is delicious as is, but you can also add ingredients like olives, proscuitto or cherry tomatoes if you like.

Smoked salmon, creamy mascarpone and dill make a fabulous filling for these crepe-wrapped roulade slices.

Mash potato as soon as it is cooked, otherwise it will not be as soft and creamy. Note

This perfect Christmas midday snack goes well with a glass of mulled wine.

These spiced little cheesy triangles make a lovely light lunch or protein-rich afternoon tea.

If your frying pan handle is not ovenproof, wrap it in foil to protect it in the oven. Note

Buttermilk is the crucial ingredient in this olive and rosemary quick bread, a simple and fast way to make your own bread and fill the house with a heavenly smell.

Sweet chunks of apple, whole spring onions and sage add complex flavour to this slow-cooked pork neck pot roast.

When it comes to cuisine the French got a lot right, especially the macaron. This humble sweet is deservedly famous for its chewy texture and delicious array of flavour options. Try this raspberry and cinnamon version, you'll love it.

Fetta cheese can be used in place of the ricotta cheese. If you have some, stir ¹/³ cup loosely packed fresh mint leaves into this recipe. If you don’t have angel hair pasta, you can use thin or regular spaghetti, instead. Note

Spicy sliced lamb with radish, tomato, tabbouleh in a harissa yogurt wrap.

A beautiful and delicious creamy semi-dried tomato and veal from Australian Women's Weekly.

Sago, also known as seed or pearl tapioca, comes from the sago palm and is used in soups and desserts, and as a thickening agent. You can use Cointreau, Grand Marnier, Curaçao or any other orange- flavoured liqueur in this recipe.

Tender veal loin with baked figs and a rich port sauce from Australian Women's Weekly.

French trimmed lamb cutlets are the ones where the meat and fat have been removed from the bone entirely.

Basted with a balsamic glaze, these lamb chops are tasty and tender and beautifully paired with this creamy olive mash.

Finished with a drizzle of melted chocolate, these nutty meringue sticks are excellent served with coffee.

The salmon in these filo parcels will be cooked medium, slightly pink in the middle; increase or decrease the baking time depending on how you like yours cooked.

You can use any seed mix you like with this recipe, poppy and sesame seeds work beautifully too.

Stuffing chicken breasts helps keep them moist and juicy while cooking, as well as adding a huge flavour boost to the finished dish.

Fresh fennel and apple relish makes this simple dish of pork cutlet and potato into something rather special.

Earthy, autumnal and deeply savoury, this mushroom ragu is excellent served on polenta, pasta, a side for beef or veal or even on thick slices of toasted sourdough.

This beautiful light and fruity dessert pairs sweet strawberries, tart oranges and creamy ricotta with crunchy, golden puff pastry. It's easy to make and tastes brilliant.

Some nights you just feel like something simple, satisfying and full of clear, bright flavours. This pasta with capers and anchovies fits the bill.

The meltingly soft flesh of this slow-roasted duck leg is rich and gamey and perfectly paired with the balsamic vegetables.

Spice up a dull evening with this nourishing and tasty lentil and garlic soup with yogurt.

You need a 200g packet of Skittles for Zappo. Oval cake pans can be bought from cake decorating suppliers, or make a cake in a baking dish and cut the oval shape from it – easy and cheaper. Remember to remove the toothpicks out of the reach of children. Note

Mozzarella or fontina cheese can be substituted for feta cheese, if preferred. Note

Featherlight sponge cake layered with luscious raspberry cream makes for a stunning and delicious treat.

There are many flavours in this exquisite chocolate winter pudding, lavender, honey, chocolate and orange, that mingle and flow together to create something rather beautiful.

For a fresh, fabulous and easy mid-week dinner you can't go past these roasted beetroot, feta and rocket pitta bread pizzas. They're easy to throw together and simply delicious.

Piquant tomato vinaigrette makes a wonderful dressing for tender steamed asparagus spears. Serve as a starter, or as a side dish for a meat, chicken or fish main.

Make ahead: This recipe can be made a day ahead. Suitable to freeze. Not suitable to microwave. Note

Lighter than custard, lemon chiffon cream adds a citrus kick to this fruity mango trifle. Revel in some old-fashioned indulgence with layers of jelly, fruit, sponge fingers and cream.

Three fabulous greens in one dish, this buttery, herby dish of leeks, zucchini and asparagus is an ideal side dish for almost any meat-based main.

This recipe is best made close to serving. Note

This simple little bitter lettuce salad is the perfect side dish to serve with rich stews and pies.

Enjoy this cheeky adult's only fruit dish on it's own with ice-cream or cream, or drizzled atop a slice of cake. These beautiful vodka soaked cherries last indefinitely and make a perfect Christmas gift.

Light, crumbly kisses are utterly divine sandwiched together with Vienna cream. These classic little biscuits are make a scrumptious afternoon treat. The hardest thing is trying not to eat them all at once.

Steeping the fruit in Grand Marnier make this Christmas cake extra delectable. If you're storing before decorating, you can poke a few holes in the top and splash a little liqueur over the cake then wrap, and repeat.

This lime and poppy seed syrup cake is topped with fragrant lime zest. Before you grate the lime, make sure it is at room temperature and roll it, pressing down hard with your hand, on the kitchen bench to bring out the oil in the peel.

Slices of creamy camembert on pumpernickel topped with pear compote make sophisticated canapes for a cocktail party.

The raspberry and almond cake can be made a day ahead, then split and fill the cake with mascarpone cream on the day of serving.

Just as yummy as a pumpkin scone, and more useful for breakfast on the go or lunch-boxes. A delicious variation to this rosemary pumpkin bread is to add 100g crumbled soft goat cheese or crumbled soft blue cheese to the pumpkin mixture.

The perfect balance of sweet and tart, this delicious candied orange peel recipe can be included in desserts, cakes and savoury dishes like tagines.

There's nothing like a bowl of proper, hearty soup on a cold day and this tomato and chorizo soup has all the warming power you're looking for.

A traditional, German rye bread, pumpernickel has a strong flavour and unique texture. Most often served here in tiny squares as a canape base, freshly made pumpernickel is softer and can be used for open sandwiches or served with soup.

Caramelised onion, also called onion jam, is available in jars from large supermarkets and delicatessens. Note

Delicious, fragrant and herbaceous Vietnamese-style pork rolls from Australian Women's Weekly.

Blood oranges are in season for all too short a time in winter. They have red-streaked, salmony-coloured flesh with a sweet, non-acidic pulp and juice with a slight berry taste; even the skin is not as bitter as other citrus. Note