Simmer

You will need about 7 lemons for this recipe. Note

Use small piping bags without a tube or strong plastic bags snip a tiny corner from the bag for easy piping. Prepared cake boards are available from cake decorating and craft stores; you will need one 30cm (12-inch) round board for this cake. Note

Spice up your night with this Mexican chilli con carne with guacamole.

You will need 2 large pomegranates (860g) for this recipe. Note

We used a large octopus in this recipe, but you could also use baby octopus. Ask the fishmonger to clean the octopus. Note

Recipe can be prepared 4 hours ahead up to the end of step 4. Note

Derived from an Italian word meaning `garden’, giardiniera is an Italian dish of pickled vegetables. Note

You can use drained gelatinous noodles instead of the cellophane noodles. Note

As the sauce is heated, the alcohol can ignite. It generally burns off in a matter of seconds, but shaking the pan will extinguish the flame. Keep a lid nearby, exercise caution and don’t use your exhaust fan when making this sauce. Note

Make your own marinated artichoke hearts to add to salads, your next share platter, or even give as a thoughtful gift.

To make chocolate curls, run a cheese slicer down the back of a slightly warmed block of chocolate. For smaller curls, run a vegetable peeler down the side of a block of chocolate. Note

You can soak the beans early in the day before you want to serve them, then at night make this recipe; reheat the beans for breakfast the following day. Note

You will need to watch the sugar syrup carefully while it simmers for 5 minutes. It may be necessary to lift the pan from the heat several times to help maintain the correct temperature. For perfect results, use an accurate candy thermometer. Note

Semolina is available from health-food stores and supermarkets. It can be replaced with 1 cup plain (all-purpose) flour. Lime, orange or mandarin juice and grated rind can be substituted for the lemon. Note

Rigatoni, a ridged, tube-shaped pasta, is ideal for baked dishes because it is wide and the hearty fillings cling to the indentations around the edges. Note

Hearty and warming, this delicious stew is packed full of fresh seafood to nourish your body and soul.

Fragrant and delicious spicy coconut lamb curry with potato and eggplant.

When you think the toffee syrup has almost reached the colour we suggest, quickly remove the pan from the heat, remembering that the syrup will continue to cook and darken during this time. Let the bubbles subside, then drop a teaspoon of the syrup into a cup of cold water. The toffee should set the […]

This Italian-style seafood, bean and tomato stew has a delicious combination of flavours and textures.

You will need about eight passionfruit for this recipe. Note

Pie can be made a day ahead, keep, covered, in refrigerator. A deep-dish pie with generous helpings of fruit – perfect after a Sunday roast. Note

Roasting makes both the parsnip and garlic wonderfully sweet and mellow. When preparing the parsnips, be sure to peel thickly enough to remove all the bitter outer layer, and also to cut off any woody core. Note

You could stir some finely chopped and seeded cucumber into the remaining yoghurt. Note

These delightful little pastry treats mean 'little tubes' and are a staple of Sicilian cuisine.

17 paddle pop sticks halved crossways are needed for this recipe. Note

Make sure to always use the freshest eggs when poaching, as the thick egg white clings tightly to the yolk. Old eggs don’t hold their shape because the whites are thin and runny, so they tend to spread out in the water. Note

Packed full of goodness, this delicious seafood stew is complemented beautifully by these tasty homemade garlic croutons. A real Winter favourite!

Rich and warm, with a nice kick from the chilli.

A super-fast version of the Southern-Indian madras curry that packs a chilli punch.

Our version of traditional Italian cannelloni takes homemade potato pancakes and fills them with a hearty, delicious vegetarian filling. Topped with bubbly, golden cheese, this is one dish you'll love.

Substitute pork with chicken. This recipe is best made just before serving. Note

We used Grand Marnier liqueur in this recipe; you can use any orange flavoured liqueur you like. Note

Round steak, gravy beef (shin) and skirt steak are all suitable meats for this recipe. Pho is a breakfast favourite throughout Vietnam, but can be eaten it any time of the day. Note

Many cooks think pecans are only suitable used in desserts, but they are just as good in salads, stuffings and main courses. They are also great tossed in curry spices then roasted or coated in chocolate or toffee. Studies show that pecans contain the most antioxidants of any nut and about 60 per cent of […]

You will need to cook about 350g pumpkin for this recipe. Note

A member of the onion family, the leek resembles a green onion, but is much larger and more subtle in flavour. Baby or pencil leeks are beautifully tender and can be eaten whole with minimal cooking, but adult leeks are usually trimmed then chopped or sliced and cooked as an ingredient in stews, casseroles and […]

A light and zesty Italian-style dish that is a great summery dessert.

Leek and potato are natural allies when teamed in a satisfying winter soup. Take care to wash the leeks well under cold water to remove any gri Note

Use white Candy Melts in place of chocolate Melts for an extra-white finish. Note

This recipe is inspired by the Russian passion for kasha, cooked grains such as buckwheat, millet or oats. Buckwheat kernels or groats are available from health-food stores. Note

A classic hearty chicken stew that originated in southern Louisiana.

Using slightly under-ripe plums gives them a higher pectin level, which helps the paste to set. Note

Slice will keep in an airtight container in the fridge for up to a week. Note

Recipe is best prepared as required. Note

You can substitute rib-eye (scotch fillet) or sirloin (new-york cut) steak for the eye fillet in this recipe. Note

Salted cod, also called salt cod, baccala, bacalhau, bacalao and morue, is available from Italian, Spanish and Portuguese delicatessens and some specialty food stores. Note

A rich and creamy red Thai-style curry from Australian Women's Weekly.

Velouté, a white sauce made from roux (a cooked butter and flour mixture) and stock, is one of the five “mother” sauces in French cooking from which all other sauces are derived. Note

You could also add some coarsely chopped fresh coriander or finely chopped fresh chilli to the corn salsa. Couscous, the North African cereal made from semolina, lends an intriguing crunch to the coating on the chicken. Note

Panang is the English adaptation of the Thai word “phanoeng” or “panaeng” meaning curry. The paste is a complex, sweet and milder variation of an authentic Thai red curry paste, which is especially good with seafood. Some commercially prepared curry pastes can vary in heat and flavour. Add less than recommended until you can determine […]

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.

We used the firm, non-astringent persimmon variety (fuji fruit) in this recipe. Note

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

To freeze; complete the recipe to the end of step 3. 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 large saucepan, then continue from step 4. Note