The tagine's conical shape makes a uniquely moist, hot cooking environment for the dish being cooked. Fish is well suited to this cooking method as it keeps the flesh tender and succulent. You could substitute any firm white fish for the snapper.

Cointreau would work well for the liqueur in this recipe, although if you want to keep it booze free, orange juice would also do. Either way, for the amount of time involved the result is deceptively fancy.

Rich, chocolatey tiramisu cake with mascarpone cream and plump, fresh raspberries makes a fine end to a special dinner.

Serve with ice-cream instead of yogurt for a quick dessert. If possible, choose freestone peaches (or nectarines) rather than the clingstone variety. You can use any seasonal fruit for this 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.

Crispy on the outside, fluffy on the inside, these duchesse potatoes are like elegant potato gems.

Not only do these white chocolate and raspberry mille-feuilles look amazing, they taste just as good. They are surprisingly quick and easy to make so you don't need an excuse to whip up a batch and surprise your loved ones.

We normally think to accompany seafood with either lime or lemon for that added citrusy flavour. Here, we've chosen orange, and the results are absolutely spectacular.

Shoulder is a great cut for a recipe like this Italian braised pork as it stays tender and moist without being fatty. Ask your butcher to bone, roll and tie the cut for you.

Perfect for a lazy breakfast or brunch, these pancakes are pretty as a picture with their colourful berry toppings. Any leftover pancakes can be taken to school for a morning-tea treat.

This dish is as simple as gathering all the ingredients together and throwing them in the wok for a few minutes to cook. Add more or less chilli to this dish according to taste.

Get your iron Popeye-style with this cream of spinach soup with lemon fetta toasts.

The key to making a success of the meal on a big day is all about planning and preparation. If you’re not already a list-maker, become one; having a list will make everything seem so much easier. The special meals, like this wonderful lobster dish, will come together nicely.

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.

A bowl of these divine little frozen raspberry truffles makes for a visually arresting dessert that's as gorgeous to eat as it is to look at.

Crème catalana is the Catalan version of the French dessert, crème brulée. In fact, many regions lay claim to the origin of this dish. It's traditionally prepared on fathers day in Spain. We think you should enjoy it all year round.

Sweet and tart, fruity and creamy, this dessert is a taste sensation that will impress any guest.

Elegant and delicate without sacrificing flavour, this angel hair pasta with salmon roe and chervil is a great dinner party or lunch party recipe.

We used Granny Smith apples for this pork loin with couscous and apples. To simplify making this recipe, ask your butcher to remove any excess fat and butterfly the pork for you.

Quick, tasty and packed full of goodness, this tasty dish made with sardines and a fragrant caper dressing makes a perfect mid-week dinner dish.

Baking the kumara and honey soy pork in the same dish helps ensure that the pork fillets stay juicy, and allows all the flavours of the dish to intermingle and intensify.

Totally falling under the category of comfort food, this gnocchi with creamy sauce is a rib-sticker.

You can use any firm white fish fillet, such as ling or blue-eye, for this tasty fish with thai-style dressing.

You can dip just about any fruit that takes your fancy into chocolate fondue, bananas would be a good addition, as would marshmallows.

Rich, fudgey and utterly decadent, the combination of chocolate and coffee flavours makes this mocha fudge irresistible. Serve with a shot of liqueur for a sophisticated dessert.

Chicken liver pate can be served on toast or biscuits, with drinks or, set in small individual containers, it is a perfect first course for a dinner party.

You can also freeze the ice-cream mixture in an ice-cream machine; follow your machine’s manufacturer’s instructions. Note

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