Home made chutneys and relishes offer the kind of flavour and custom spicing that the mass producers can only dream of.

This creamy, hearty mushroom sauce goes perfectly with tender pork medallions to create a quick and easy weeknight family dinner.

A great French bistro classic, pepper steak is often served with fries. We love it served on a bed of creamy mash, slathered with mushroom sauce and accompanied by crisp sugar snap peas.

Korma is a mild and creamy curry, and this chicken korma is perfect for those who like plenty of flavour but don't like too much spice or heat.

Feeding a family of big eaters is expensive! When I find a meat-free meal they enjoy, it helps the weekly budget. This risotto is the kind of dish that can be made if there are the very barest of essentials in the cupboard. It has light flavours to match the season. I do have to pay attention to the pot, but only for half an hour, so it’s no drama.

Honey and cardamom panna cotta with oranges, cream recipe, brought to you by Australian Women's Weekly

Traditionally a spiced mince curry with peas, and often potatoes. Leftover keema can be used to make samosas.

Surprisingly light, this creamy pumpkin, artichoke and prosciutto pasta makes a great lunch or light dinner.

This simple sausage and ratatouille casserole served on a bed of cheesy polenta makes a great winter evening meal.

Creamy and rich Thai-style chicken & vegetable curry from Australian Women's Weekly.

A deliciously creamy sweet potato, pumpkin and potato soup from Australian Women's Weekly.

Gingerbread cases can be made 3 days ahead; store in an airtight container. Assemble tarts on the day of serving. Top with caramel shards just before serving, as they will slowly melt, especially in humid weather. Note

A quick green chicken curry that can warm you up on the coldest winter evening.

store Recipe best made just before serving. Note

Hearty and warming, this harissa and mint spiced veggie stew is the ultimate comfort food for a cool Winter evening in.

Lemon myrtle is a native Australian herb with a pleasant intense lemony taste, without the acidity. It’s available from the spice section of major supermarkets. Substitute 1 teaspoon finely grated lemon rind or 2 very thinly sliced kaffir lime leaves. Note

Espagnole sauce is one of Auguste Escoffier's five mother sauces that are the basis of sauce-making in classic French cooking.

Bagna cauda is a warm dip; you can serve it in a fondue pot with a small tea light or gentle flame underneath. Serve the dip with your favourite selection of crisp vegetables.

Tagliatelle puttanesca, a tangy and salty Italian pasta dish invented in the mid-20th century.

Creamy and delicious, baked rice pudding is a classic dessert. Bring a shot of new flavour to an old favourite with this poached quince and almond topping.

We used blue-eye fillets in this recipe but you can use any firm white fish fillets. Fish or chicken stock can be used instead of wine. Mustard seed oil is available from health-food shops, delicatessens and some supermarkets. If you like, use olive oil instead. Note

Horseradish is sold in various forms; make sure you use the prepared white horseradish in this recipe, not horseradish cream. You need about four large bunches of spinach weighing about 1.6kg to get the amount of trimmed spinach required for this recipe. Note

You can melt the chocolate in a microwave oven; cook on MEDIUM (55%) about 1 minute, stirring twice while cooking. Note

Give your regular chicken cacciatore some pizzaz by topping it with this delicious and piquant gremolata mix. Serve with crusty bread or mashed potato for a complete and hearty meal.

The classic Thai yellow curry lends itself well to all kinds of meats and vegetables. This seafood and eggplant version is particularly delicious. Serve with a bowl of steamed rice.

The ideal salad: delicious, healthy and filling.

Served over crispy grilled polenta, this rich beef ragu is comforting and perfect for the cooler weather.

Button or portobello mushrooms can also be used in this recipe. Note

Swiss brown mushrooms, also known as roman or cremini, are light-to-darkbrown in colour with a full bodied flavour. Store on a tray in a single layer, covered with dampened absorbent paper, in a spot where cool air can circulate freely around them. Note

Quick and fun toffee chocolate spoons from Australian Women's Weekly.

If you prefer a creamier risotto, you can add a knob of butter and a handful of parmesan to this chicken and asparagus risotto at the end of cooking, allow it to melt and stir it through.

Accompany with salad and top with coriander. pickled cucumber & carrot salad Soak skewers in water for 30 minutes to prevent them from burning when cooking, or wrap the ends in foil. Add mint leaves and thai basil leaves to the salad for added flavour. To bulk out the salad and increase your vegetable intake […]

Barley is rich in fibre and full of nutrients. It has a lovely nutty flavour and chewy texture, making it a perfect low-GI alternative to a traditional rice risotto.

“Twice-cooked” Chinese dishes date from days before refrigeration, when people boiled large cuts of meat because it kept better than if left fresh. Here, it also helps rid the meat of some of its excess fat. For extra-crisp pork, serve it on the capsicum mixture rather than tossing them together. Note

Asian-style vegetable dumplings in broth from Australian Women's Weekly.

Bright, fruity and packed with flavour, raspberry and orange cordial is a great base for a refreshing soft drink or used as a mixer for vodka or white rum.

Rich, sweet and earthy, this hazelnut butterscotch self-saucing pudding is an excellent way to warm up this winter.

A classic Italian veal recipe, a superthin veal cutlet, drizzled in a sweet dry wine sauce.

Like a deconstructed summer pudding, these summer berry stacks make a fresh and delightful dessert.

Traditional to North Africa, a tagine is an aromatic casseroled stew that is traditionally cooked and served in an earthenware dish also called a tagine. Note

Spicy, fragrant and delicious lentil and pumpkin vindaloo from Australian Women's Weekly.

Add toasted fennel seeds for extra fennel flavour. Note

Use any kind of crab, available from fish markets, if blue swimmers are not in season. Radicchio is a burgundy-leafed lettuce with white ribs and a slightly bitter flavour.

You can use a 300ml carton of cream in this recipe. Note

A rich, fragrant and authentic beef madras curry for the Indian food lovers.

There's nothing like a bowl of mixed dhal when you need a nourishing, easy and inexpensive meal that doesn't compromise on flavour.

This chutney is very intense, so use sparingly. Note

A seafood bisque has a deep, luxurious flavour, this comes from cooking prawns in their shells, as well as fish fillets, into a stock which is then blended (shells and all) into a smooth, silky soup.

Rich, earthy and deeply satisfying, the flavour of this mushroom and spinach risotto is lifted by the addition of finely grated lemon zest.

This recipe is best made just before serving. on the table in 25 minutes Note

suitable from 6 months We used red apples in the apple and blueberry purée as green apples are often too tart for infants. Golden delicious apples can be used (for both apple recipes), as they are quite sweet. Note

You’ll have one leftover cube of cake – practise your piping on this if you like. Note

The secret to good rabbit casserole is long and slow cooking. You may be able to source it from your local farmers' market, otherwise you can order on-line from a number of game meat specialists in Australia.

Kids will love this mildly spiced rice dish loaded with vegies and chicken.

These deliciously tender veal cutlets are perfect served with a fragrant porcini mushroom, marsala and rosemary sauce. A great family dinner dish, or tasty meal to serve your guests.

A timeless dessert, this super sweet sticky date pudding is served with an oozy toffee sauce to create ultimate dessert perfection.

Relish can be used straight away. Refrigerate after opening. Note

A rich, healthy and satisfying lamb and lentil curry served with wafer-thin Indian poppadoms.

This deliciously hearty lamb and white bean soup is full of iron, protein and all the goodness of fresh vegetables. It's a meal in itself and perfect for cold winter nights.

A healthy and organic dhal with ginger, zucchini, carrot from Australian Women's Weekly.

Tender slices of duck, sweet orange and fennel go together beautifully in this elegant dish.

This decadent chocolate fudge will satisfy even the sweetest tooth.

Bring a little bit of Belgium to your kitchen with this classic dish. Serve with some crusty bread to soak up that delicious broth, and be generous with the finger bowls!

The mint and ginger syrup take this delicious tropical fruit salad to new heights. Use brown sugar if palm sugar is hard to find. You'll need about three passion fruit for this recipe.

If you prefer, buy 1kg packs of pot-ready mussels from fishmongers or seafood markets. These have already been scrubbed and bearded, and are ready to cook. Some mussels might not open. These might need prompting with a knife or might not have cooked as quickly as the others;­ some will not open after excessive cooking. […]

More than just a drink, this luscious hot chocolate spiked with liqueur and topped with Maltesers is a dessert in its own right.

A Portuguese rendition of a traditional dish of coastal India called Sagoti.

Soft and tender braised duck ragu with pappardelle from Australian Women's Weekly,