Simmer

Store cake pops in an airtight container at a cool room temperature until ready to serve. Pipe eyes and mouths on the day of serving. They will keep for up to a week. Note

We used desiree potatoes in this recipe. Season this dish carefully as the haddock and stock are already salty. Note

Soupe au pistou is a Provencal minestrone served with a good dollop of basil pesto.

Place any leftover lime leaves in a resealable plastic bag and freeze for another use. Add three or four to a curry, scrunching the leaves first to release the flavour; toss thinly sliced leaves through a tropical fruit salad; or add sliced leaves to a jug of iced water for a refreshing citrus flavour. Mango […]

Some butchers sell a pork and veal mixture. If itis not available as a mixture, buy half the amount as pork mince and half the amount as veal mince. Passata is available from most supermarkets. If you can’t find it, use pureed canned tomatoes instead. You can freeze this dish in an airtight container for […]

Authentic Japanese red miso sauce, also known as akamiso, from Australian Women's Weekly.

The taste of this loose-crumbed pineapple and coconut cake will instantly transport you to the seventies when a piña colada was 'the' cocktail.

You need about four trimmed rhubarb stalks for this recipe. Calcium is well absorbed from dairy products, but poorly absorbed from foods rich in oxalic acid, such as spinach and rhubarb. So stick to dairy foods as the main source of dietary calcium, but enjoy rhubarb as a tangy, vibrant, stewed fruit. Note

Some butchers sell a pork and veal mixture, this is fine to use here,­ buy 625g. Note

You need one trimmed corn cob to get the amount of corn kernels required for this recipe; canned corn kernels or frozen corn kernels, if you prefer. Note

It’s best to make the broth the day before you eat the soup, so that it can chill long enough for the fat to solidify on top. Scoop it away and discard it for a clear broth. Recipe is not suitable to freeze. Note

The sherbet is also delicious served on its own as a dessert. Do ahead: Make the sherbet up to 2 days ahead; cover and freeze until required. You will need to start this recipe the day before. Note