Slow-cooked in jerk seasoning, these drumsticks are tender and delicious, gorgeous as a starter or to hand around at a party.

Granny Smith apples are best for this recipe. Store chutney in a cool, dark place for at least three weeks before opening. Refrigerate after opening. Note

Vinegar cuts the sweetness of this rich onion jam, and makes it the perfect pairing for this liqueur spiked pâté.

There are many parts to this dish, so it pays to get yourself fully organised before you begin. Despite the work involved, coconut panna cotta with mango and wafers is worth the effort.

Rich, fruity and aromatic with brandy, this steamed Christmas pudding is gorgeous served warm with either brandy butter, double cream or vanilla custard.

Chilli jam is super hot and you will find a little goes a long way. If you want to decrease the heat dramatically, remove the seeds from the chillies. The jam is best poured into small jars, it will keep indefinitely if the jars have been sterilised correctly. Store in the fridge once opened.

Dhansak is an Indian adaptation of a famous Parsi festive dish always consisting of several types of pulses and vegetables and served with rice.

Turkey is often sold frozen in larger supermarkets. Allow at least one day to thaw in the refrigerator before using. If you can’t find a turkey hindquarter use two turkey drumsticks (often called turkey shanks), or use turkey breast on-the-bone, (called turkey buffe). You can serve the turkey with the strained and seasoned juices instead […]

Plump with fruit, this delicious apricot fruit cake is perfect with your morning or afternoon cuppa.

Goulash is a soup or stew of meat and vegetables, seasoned with a variety of spices, and invariably with paprika. It has always been a popular meal in Central Europe. We've teamed it with parsley dumplings here, to make it extra hearty.

Dundee cake is a famous traditional Scottish fruit cake with a rich flavour.

This is the perfect recipe to start your Christmas cake baking tradition. It can be made ahead of time easy preparation on any occasion.

Check with the butcher to make sure the tripe has been cleaned and blanched. We suggest you blanch the tripe again ­(see first step) ­before cutting it into pieces. You might have to order the tripe from the butcher in advance. Note

This rustic terrine makes a lovely lunch or starter. Serve with crusty french bread and cornichons (gherkins), if desired.

Hearty and healthy vegetable soup with added risen for extra bulk will fill hungry bellies. Serve with warmed crusty bread rolls to mop up the very last drop.

Slow-cooked, tender pieces of beef and fried eggplant pair beautifully in this spiced Moroccan stew.

It is all in the title; delectable, rich and to add more, delicious and moorish. A great Christmas recipe.

This super cake turtle birthday cake is perfect for a kid's party at home or school.

Suitable to freeze at the end of step 2. Add sour cream when reheating. Note

You can use cognac or armagnac in place of the port when making this sophisticated tart for dessert.

Icing stars can be purchased at cake decorating suppliers. Note

Traditional turkey stuffed with forcebeat and served with corn bread and candied sweet potato pie.

If you have trouble stacking the truffles, secure them through the centre of the truffles with strong wooden toothpicks. Note

Serve this delectable pudding hot or warm, with cream, ice-cream or custard.

Boned turkey buffé with couscous stuffing from Australian Women's Weekly.

Fresh curry leaves and fenugreek seeds add extraordinary flavours to this spicy tamarind pork curry, while coconut cream adds depth and creaminess.

Duck can be cooked up to 4 days ahead. Keep covered in oil in the refrigerator. Note

Jungle curry got its name from its place of origin, the central-north region of Thailand, where cooks didn't have access to the coconut trees of the southern coast.

Other types of pasta, such as penne, also work well with this recipe. Dried rigani is dried Greek oregano available from delicatessens. To freeze: complete recipe to the end of step 4. Pack into freezer-proof containers, leaving a 2.5cm (1 inch) space to allow for expansion. Seal, label and freeze up to 3 months. Thaw […]

Suitable to freeze at the end of step 1. Shawarma usually refers to meat cooked on a turning spit, but it also refers to a pitta bread sandwich. This is our slow cooker take on the shawarma. Place the meat, salad, bread, yoghurt and harissa on the table and let everyone make their own wrap. […]

Cook meatballs in soup close to serving time, to prevent soup from becoming cloudy. Use commercially made stock if you don’t want to make your own. Accompany with bowls of steamed jasmine rice and stir-fried asian greens. Note

A warming winter soup from Australian Women's Weekly.

store Recipe can be made a day ahead and refrigerated, covered. Note

Get warm and cosy with this wholesome soup, perfect served with crusty bread and a glass of red wine.

To freeze. Complete the recipe to end of step 2. Pack into freezer-proof containers, leaving a 2.5cm (1 inch) space to allow for expansion. Seal, label and freeze for up to 3 months. Thaw overnight in the fridge. Reheat in a saucepan or microwave on medium power (50%) until heated through Note

Served with grilled pita bread, this beautiful slow-cooked lamb stew is just what you need on a cold day.

Stunning and simple, this fruit cake tastes just like Christmas.

Tender lamb shanks with sun-dried tomato for special occasions.

A hearty and delicious winter soup with oxtail and chickpeas from the Australian Women's Weekly.

"Country-style terrine" is the literal meaning of this classic dish as it is chunky and rustic. Juniper berries, the dried fruit from the evergreen tree of the same name, can be found in specialty spice stores and better delicatessens.

This recipe is our version of the classic Mexican "chiles rellenos", stuffed Anaheim peppers.

There's no better start to the day than our home made baked beans on thickly sliced sourdough.

This recipe is an updated version of an old favourite cake dating back to the 1960s. Store in the fridge, well-sealed, then cut while it’s cold: it soon comes to room temperature. Note

These buns are best made on the day of serving. Note

Classic corned beef cooked slowly over the stove and served with a sweet white onion sauce and tender vegetables is a hearty dinner that will transport you back in time.

The astringent perfume of quince is the perfect counterbalance to the sweet honey in this fragrant lamb and couscous dish.

For a really rich flavour, marinate the lamb shanks overnight. Serve shanks with flour tortillas, a green salad and lime wedges.

A wonderful spiced chicken with all the flavours of Portugal. Basted with a chilli, garlic, paprika and oregano paste then stuffed with lemon and thyme, this chicken is fragrant, moist, tender and spicy.

Slow cooked beef pot roast with root vegetables has the house smelling gorgeous all afternoon.

Most cooks put roasted duck into the “leave it to the chefs” basket, but it’s really not that different from roasting a chicken. Once you give it a go, crispy, tender roast duck will become a new favourite.

This is warming comfort food at its best. Don’t let the long cooking time put you off. You’ll spend very little time at the stove before the pan goes in the oven.

French-trimmed lamb shanks are redolent with the spices of the Middle East in this Moroccan inspired dish.

Tender and delicious veal that is slow-cooked in Asian aromatic spices and wine.

Rich and delicious Indian korma with slowcooked tender lamb from Australian Women's Weekly.

You can also cook this recipe in a 180°C (160°C fan-forced) oven for about 2 hours. Freeze individual portions of cooled curry in airtight containers for up to 1 month. Thaw overnight in the fridge before reheating. Note

Chana masala is a deliciously spicy vegetarian chickpea curry, best served with steamed basmati rice, yoghurt and naan.

Recipe is suitable to freeze. You can use dried cannellini, haricot, navy or butter beans for this recipe. Note

Rich and fragrant Thai pork curry with pickled snake beans from Australian Women's Weekly.

Indulge your sweet tooth with this divine chocolate and raspberry tart. Filled with an oozy jam centre, one slice will send you to dessert heaven...

A rich oxtail stew with red wine and port; the perfect winter dish.

Anchovy and chilli lamb neck chops with creamy polenta from Australian Women's Weekly.

Mediterranean-style baked lima beans from Australian Women's Weekly.

This is a recipe for the seasoned Christmas pudding maker, filled with all of the classic flavours and then some. It makes a great addition to the holiday festivities.

Moist, dense and dripping with syrup, this chocolate orange polenta cake is a very grown-up way to recapture a childhood love for jaffa cakes.

Topped with creamy coconut ganache, this white chocolate coconut citrus cake is a ripper of a recipe. Moist, dense and utterly delicious, the combination of coconut, lemon, lime and white chocolate is a winner.

This is a rich and sophisticated dessert that makes an elegant end to a special dinner.

The piece of blade steak is also known as a “bolar of blade”, or just “bolar blade”; it is a shoulder cut. Beef silverside or rolled brisket are also suitable to use. Serve with spinach mash and steamed green beans. Not suitable to freeze. Note

Barley is a wonderful, healthy and tasty way to thicken a delicious soup or stew such as this one.

Turkey drumsticks are available from poultry shops and most major supermarkets. Turn this recipe into a tossed salad by mixing the sliced turkey through the ingredients, rather than serving it alongside the salad. Note

Traditional Thai chicken broth with flavoursome coriander wontons from Australian Women's Weekly.

This slow-cooked curry is divine served with a dollop of yoghurt and warm chapatis.

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.

Bollito misto, which translates as "boiled mixed meats", is a traditional North Italian dish served on New Year's Eve and other special occasions.

8cm x 25cm x 7cm (3¼-inch x 10-inch x 2¾-inch) bar cake pan deep 25cm (10-inch) round cake pan 45cm (18-inch) square cake board. Be careful when cutting the jubes as they tend to stick to the knife. To avoid this, dip the knife in hot water and dry it before cutting. Note

Bring sago out of the nursery and into its own with this delicious coconut sago pudding with ginger and palm sugar.

A tender and fragrant Vietnamese clay pot chicken dish from Australian Women's Weekly.

A hot and authentic Indian vindaloo with refreshing raita and spicy dhal made from scratch.