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

A healthy and filling vegetarian casserole packed full of flavour.

Edible glitter is available from specialist cake decorating shops Note

Danish salami is a smoked, delicately spiced salami; you can use another variety if you wish. 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.

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

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

If japanese curry powder is unavailable, any mild flavoured curry powder can be used. Note

When dissolved gelatine is added to a mixture, both should be roughly the same temperature. Note

This tomato chilli jam is deliciously versatile ­use it as a condiment in sandwiches, to pep-up stir-fries or as a glaze for chicken, fish or lamb fillets or skewers. Note

Cake pops will keep for up to a week. Note

A 30cm glass stand was used for this cake, but a prepared 30cm round board can be used instead. Fruit can be varied, depending on season and availability. Note

Rhubarb comes in bunches and needs all leaves trimmed away and stalks washed before cooking. Any leftover rhubarb puree is delicious served with muesli or cereal for breakfast, or topped with a favourite crumble mixture. Note

Any poached fruit will work here, but use something with a more robust flavour, stone fruits are a good choice. Note

Some butchers sell a pork and veal mince mixture; you could buy 500g of this, if it’s available. Note

A French pastry of unknown origin whose modern form was influenced by Marie-Antoine Carême.

Also goes well with grilled pork sausages; barbecued veal steaks; pan-fried chicken breasts. Note

We used moscato, a low alcohol, lightly sparkling Italian wine. To line the pan smoothly with plastic wrap, dampen it first. This recipe needs to be prepared a day ahead. Decorate close to serving. Note

Calves liver should be cut into paper-thin slices then quickly seared because too much cooking will destroy its soft, delicate texture. Your butcher will slice the liver thinly for you. Note

Any kind of dried beans can be substituted for canned beans, if preferred. Soak beans overnight. Boil until tender; drain. Use patience when spreading polenta into prepared pan; it tends to move and slip but can eventually be worked into corners of pan. Polenta can be made 1 day ahead to the refrigeration stage. Note

Spelt is an ancient form of wheat that has a higher level of protein and wider range of nutrients than ordinary wheat. It still contains gluten, making it unsuitable for coeliacs. You can use any form of long pasta instead of the spelt fettuccine. Note

Delicious sweet and spicy Asian-style ribs are great for summer barbecues and dinner parties.

Dried rose petals are available from specialist food stores. Note

Rose, violet, nasturtium and pansy petals are all edible and make beautiful additions to recipes. Note

Cook a double or triple batch of these quinces and store them in their syrup in the fridge. Serve with porridge or muesli for breakfast. Note

Use a lemon zester to make lemon rind strips for decoration; soak them in iced water to make them curl. Note

You can buy cleaned mussels to save time. Recipe is best made just before serving. Note

Green lentils can be substituted for red lentils. Note

Delicious rich and hearty European goat and capsicum stew from Australian Women's Weekly.

If you have one, use a melon baller to scoop perfectly round balls of truffle mixture. Note

For a clear jelly, don’t push the mixture through the muslin-lined strainer, instead, allow the mixture to strain gradually. Note

The traditional paella pan is shallow and wide. One large or two smaller frying pans can be used. The mixture should only be about 4cm deep. Note

Keep salad refrigerated; bring to room temperature before serving. Note

Starchy potatoes, such as sebago, are best to use. Reheat before topping with dip and almonds. Note

The king of curries, the fiery Indian vindaloo, is from the former Portuguese colony of Goa. The name is derived from the Portuguese words for vinegar and garlic, the dish’s primary ingredients. Jars of vindaloo paste are available in supermarkets, however, some commercially prepared curry pastes can vary in heat and flavour. Add less than […]

The pork neck can be marinated in the glaze the day before. The pork and potatoes can be roasted in an oven at 180°C/350°F. Note

This recipe can be made up to 2 days ahead; store, covered, in refrigerator. Note

Also known as floating islands, this dessert is an adaptation of a French pudding, in which a stale sponge cake, steeped in liqueur, was floated in a bowl of custard. Note

To test the conserve: when the mixture has thickened, place a saucer or a small plate in the freezer for 5 minutes or until chilled. Spoon a little of the hot conserve onto the cold saucer. Return to the freezer for 2 minutes or until chilled. Touch the conserve. Note

A smooth and creamy pumpkin soup packed full of zest and spice and served with a dollop of cinnamon cream.

Use any firm white fish fillets, such as perch, ling or blue-eye trevalla, for this recipe. Note

When they’re in season, this pudding also works well with quince. Prepare 4 small quince (800g) as for the pears in step 1, cooking them for 30 minutes until softened. Note

Grand Marnier or Cointreau can be used for the orange-flavoured liqueur. Store truffles in an airtight container in the refrigerator for up to 3 weeks. Truffles, without cocoa coating, can be frozen for up to 3 months. Remove from freezer 1 hour before serving and dusting with cocoa. Note

This is often the hottest dish on a restaurant menu - you may need milk or lassi (yogurt drink) to counteract the "chilli burn".

Chilli beans can be served either hot or cold. Store beans, covered, in the refrigerator for up to three days. Keep any leftover bread in the freezer to use at a later date. Note

A Moroccan-style chicken stew packed full of almonds, raisins, ginger, cinnamon and white wine.

Decorate the cake pops with small bows. Note

Persian lamb and rhubarb stew

A healthy and delicious Moroccan lamb dish; Tfaya refers to the sweet and spicy caramelised onions and raisins.

Edible gold leaf and candy thermometers are available from kitchenware stores and cake decorating suppliers. Note

This pudding recipe is suitable to freeze. Note

Chipotle chillies in adobo sauce are sold in small cans from delicatessens and specialist food stores; they have a medium-hot smoky taste. Any leftover chillies will keep with their sauce in a small screw-top jar in the fridge for up to 3 months. Substitute with a teaspoon of smoked paprika and a pinch of chilli […]