Tasty, simple and spicy little lamb kofta that are great for summer lunches, cocktail parties or as spicy snacks.

Panzanella is a traditional Italian bread salad. As a variation, cut the soft white centre of the bread into small cubes, drizzle with 2 tablespoons olive oil; toss until well coated. Place the bread cubes on an oven tray, sprinkle on 2 tablespoons finely grated parmesan and toast in a moderate oven for about 10 […]

Guests can assemble their own tacos at the table. Note

You could make the combination while cooking the purées; freeze, in 1-tablespoon portions in ice-cube trays, covered, for up to 1 month. Freeze remaining creamed corn in 1-tablespoon batches in ice-cube trays, covered, for up to 1 month. Reheat frozen portions in a microwave oven on MEDIUM (50%) power until just warmed. Note

For a vegetarian option, add extra beans in place of the chicken. You need to cook ⅓ cup (65g) raw rice to get the amount of cooked rice used here. You could also use the microwave rice now available in most supermarkets. Note

This corned beef pot roast takes inspiration from the sweet and fragrant spices of Asian cooking including star anise, cardamom, and soy sauce. Serve with Asian greens for a true fusion experience.

Pickling spice is a mixture of mustard seeds, black peppercorns, dill seeds, allspice and bay leaves. It is available from the spice section in most supermarkets. Note

Preserved lemon is a North African specialty, where lemons, whole or sliced, are placed in a mixture of salt and oil or lemon juice. Note

A light and healthy Indian-style breakfast dish that packs a real flavour punch.

Literally meaning “composed salad”, the ingredients in this dish are layered on top of each other, rather than being tossed together, and the dressing is drizzled over the top. Note

Blow on the candles on this delicate and beautifully styled birthday cake.

An exquisite, slowcooked Greek-style dish with dill and lemon lamb shoulder.

Pepitas, dried pumpkin seeds, are available hulled or unhulled, raw or roasted. Most people here usually eat them as a snack or in a homemade muesli, but in many other countries they are commonly ground into meal for use as a sauce thickener. Note

If buying prawns in the shell, you will need to buy about 185g uncooked prawns. Note

Soak bamboo skewers in cold water for an hour before using to prevent them from splintering and scorching. Note

Use sharp scissors to finely shred the nori. Prawn mixture can be marinated for a few hours or overnight in the fridge. Note

Late morning is a good time to serve this country breakfast, skipping lunch and going for a long afternoon walk before dinner.

Pomegranate molasses is available at Middle Eastern food stores and specialty food shops. Note

A sweet and spicy Asian-style marinade that is fantastic with beef and pork ribs.

The sauce is not suitable to freeze. Note

A bright and summery salad packed full of healthy and crunchy raw vegetables.

For this recipe we used small (15cm diameter) packaged pizza bases for this recipe. Note

This spiced coriander, lentil and barley soup is creamy, delicious and filling.

Soak wooden skewers in water for at least 1 hour to prevent them burning during cooking. We used ling for this recipe but you can use any firm white fish fillets. Note

A healthy and filling vegetarian casserole packed full of flavour.

Soak bamboo skewers in cold water for at least an hour prior to use, to prevent splintering or scorching. Note

Use a good quality whole-egg mayonnaise. Note

Aïoli can be made easily at home: Combine ½ cup whole-egg mayonnaise and 1 crushed garlic clove in a small bowl. Season to taste. Note

The richness of pork works perfectly with fresh and aromatic flavours, as in the coating mixture and salad for this recipe. Loin chops have a fatty edge ­ trim it if you wish, but don’t remove it as it makes the meat flavoursome and luscious. Note

A quick and easy Italian-style pizza with roast garlic and crispy potato.

A sweet, tangy and refreshing sorbetto that is perfect for a summer's evening.

Ratatouille can be made a day ahead; store, covered, in the refrigerator. It is great on its own, or served with pasta. In a Provencale dialect, touiller means to stir and crush, thus the name ratatouille perfectly describes this rich vegetable stew. Note

Delicious summer rolls with red wine marinated sausages and a parsley and chervil salad.

The beef can be cooked in the oven, if you prefer. Preheat oven to 180°C (160°C fan-forced) and cook, uncovered, for about 1 hour. Note

Sun-dried tomato pesto can also be used. Note

Grilled sausages with a colourful and delicious pear and witlof salad.

This recipe would also be delicious using cauliflower instead of broccoli, or a mixture of both. Note

Edible glitter is available from specialist cake decorating shops Note

The pasta cases can be made, cooled and removed from the pans one day before the party. Store in an airtight container at room temperature. The bolognese sauce can be made two days ahead; keep it covered in the fridge. Assemble the baskets up to 3 hours before the party. Note

The cake and persimmons can be made a day ahead. Store cake in an airtight container at room temperature; store persimmons in an airtight container in the fridge. Note

A colourful salad of crispy roasted vegetables and grill haloumi salad from Australian Women's Weekly.

storage Friands will keep in an airtight container in the refrigerator for 2 days, or in the freezer (without frosting) for 2 months. Note

Soak bamboo skewers in cold water for at least 30 minutes before using to prevent them scorching during cooking. Note

To segment the grapefruit, cut the top and bottom off each fruit; cut down the side following the curve of the fruit to remove the rind and white pith. Cut between the membranes to release the segments. Note

If you’ve ever brunched on yum cha, you’ve probably eaten gai lan and loved it; stir-fried or steamed then splashed with a little sesame oil and oyster sauce. This deliciously crunchy vegetable is the perfect accompaniment to our crisp-skinned chicken. Note

These pork buns are the perfect fusion of French and Vietnamese cooking.

A bright and colourful roasted cherry tomatoes, broccolini and pepitas salad from Australian Women's Weekly.

We used large (25cm diameter) packaged pizza bases for this recipe. Note

Salmon can be wrapped in baking paper several hours ahead; bake close to serving. Note

Sausage rolls can be made and frozen in advance. Allow an extra 10 minutes when baking from frozen. Middle-Eastern spice blend is available from supermarkets. Substitute with 1 tablespoon each ground cumin and coriander mixed with 1/2 teaspoon each ground turmeric and cardamom. Note

Using wide, tender pappardelle means more surface area to carry that delicious, cheesy, prosciutto-packed carbonara sauce right to your watering mouth.

You can use either red or green apples in this recipe. Note

A charmingly simple way to decorate and serve delicious fresh strawberries - either as a simple treat on their own or with ice-cream for a more substantial dessert.

Crispy and flavour-packed roasted garlic, lemon and oregano chicken and potato wedges.

These spicy roasted chickens are great for sharing with friends and family.

frittata can be cooked on top of the stove, in a medium lightly oiled slightlysided frying pan, cook on low heat, uncovered, until almost set, then brown frittata under a preheated grill Frittata can be served hot or cold Note

You need to buy 2 packets of lattice biscuits for this recipe. The slice will keep in an airtight container in the fridge for up to four days. Note

You can substitute any pasta for the penne in this recipe. The Italian name of this pasta (penne) means ‘pen’, a reference to the nib-like, pointy ends. Penne comes in both smooth (lisce) or ridged (rigate) versions, and a variety of sizes. Note

We used Sambuca in this recipe; it can be replaced with Pernod, ouzo or your favourite aniseed-flavoured liqueur. Note