Starter

If you don’t have leftover mashed potato, prepared mashed potato is available from the vegetable section of most large supermarkets. Note

Traditionally served as an accompaniment to spicy dishes, this recipe would also make a great light vegetarian starter. Note

It is fine to use just one 300ml carton of cream for this recipe. Note

An exquisite lunch dish of parmesan polenta with a delicate walnut and capsicum salsa.

We used blue-eye in this recipe, but any firm white fish fillet is fine. Orzo is a rice-shaped pasta available from Greek delicatessens and specialty food stores; if unavailable, use risoni. Note

This tasty vegetarian twist on the classic Aussie seafood dish switches squid for tofu. It works perfectly here with a crispy, spiced batter and a zesty Asian inspired salad.

Garlic wedges can be made a week ahead. Note

These large, luxurious ravioli with their light tomato sauce make a lovely opener to a dinner party or, served with a fresh green salad, a stylish little lunch. Note

We used a bottled mixture of cornichons and baby pickled onions. Rillettes are a classic dish served for an aperitif with slices of baguette, cornichons and a glass of red wine. Duck or goose rillettes are also very popular in France. Note

The rolls can be prepared for baking up to 12 hours ahead; keep, covered, in refrigerator. Not suitable to freeze. Not suitable to microwave. Note

You can also use lasoda or pink-eye potatoes for this recipe. Note

If you don’t have metal skewers, use bamboo skewers ­ soak them in cold water while the prawns are in the fridge. Note

You’ll need six small wooden skewers for this recipe. Soak the skewers in water for 30 minutes before using to prevent them splintering and scorching during cooking. Use dried oregano if you can’t find rigani. Note

Soak the bamboo skewers in warm water for at least 15 minutes to prevent them burning during cooking. You can replace the prawns with squid or mixed seafood and serve with a good mayonnaise or aioli from your supermarket. Note

Labne can be left to drain and thicken, still weighted, in the fridge for up to three days. Note

Dumplings can be assembled, then frozen in an airtight container up to a week ahead. Steam dumplings for 12 minutes from frozen. Soup dumplings or xialongbao, as they are called Yum Cha restaurants, are a shanghainese speciality. They are commonly filled with minced pork and a firm, gelatine-rich stock, which turns to a soup when […]

Use regular mince, not lean, for a more juicy result. This starter is quite hearty and you may only require a lighter main such as a soup or salad. This would serve 4 as a main meal. Note

Patties can be made a day before the party, keep them covered in the fridge. The sauce can be made a week before the party, keep covered in the fridge. Assemble the burgers up to 3 hours before the party. Note

To use preserved lemon, remove and discard the pulp, squeeze the juice from the rind, then rinse the rind well; chop the rind finely. If preferred, substitute 1 teaspoon finely grated fresh lemon rind at each stage for the preserved lemon. Note

These are just as good served at room temperature as they are served hot, and they make perfect finger-food for a cocktail party or for inclusion on a large selection of mezze dishes. Note

You can use frozen soya beans, available from Asian groceries, in this recipe if fresh are hard to find. You could also use the same quantity of fresh broad beans or 2 cups of frozen broad beans instead. Note

Use a vegetable peeler to slice the cucumber length-ways into thin ribbons. Use disposable gloves when handling beetroot top prevent staining your fingers. If taking to work, toast the bread at lunch time just before you’re ready to assemble. Note

Sardines are available already butterflied from most fishmongers. Note

Try layering various herb leaves, such as sage, inside the potato wafers. You can also use russet burbank or spunta potatoes for this recipe. Note

You can double or treble this aïoli recipe, if you like, but don’t throw the egg whites away. Freeze them until you have enough to make a pavlova or friands. If the aïoli you’ve made separates, place a yolk in another bowl and whisk the separated aïoli into it. The added yolk will re-emulsify the […]

Return to pan, cover; freeze until firm. Note

To save time, buy 400g of shelled uncooked prawns. If you can’t find a kaffir lime leaf, just use 1 teaspoon of finely grated lime rind. Note

If you’re planning a barbecue, you can marinate the prawns in the remaining ingredients overnight, then thread onto skewers and barbecue. Note

Substitute watercress and tatsoi leaves for baby spinach and mizuna, if preferred. Note

To save time, buy shelled prawns from the fishmonger. Note

Piri piri sauce is a spicy Afro-Portuguese chilli sauce available from Middle-Eastern food stores and most major supermarkets. Note

For a lower-fat version, use no-fat milk and low-fat dairy-free spread instead of the butter. Piroshki are small Russian dumplings that can have various savoury or sweet fillings but this one is among the most traditional. Baked or fried, they make excellent hors d’oeuvres. Note

Risotto cakes came about as a way of using up left-over risotto. It is far easier to shape the cakes when the mixture is cold. It is worth lining oven trays with baking paper to stop the cakes sticking. Note

Pilaf can be prepared several hours ahead. Transfer pilaf to an ovenproof dish, cover with foil and refrigerate. Warm in oven as required. Note

Dip your fingers in cold water when shaping meatballs to keep the raw mixture from sticking to your hands. Note

Each of these four recipes makes 24 shooters so you need a minimum 24 (40ml) shot glasses. Note

Russet burbank potatoes were used to make this dish, however substituting with Agria or other boiling potatoes is fine. Note

Be extremely careful when blending hot soup, let it cool a little first. Don’t overfill the blender, one third to half full is a good guide, and make sukre the lid is secure. Alternatively use a stick blender. Note

Make your own rosemary and lemon cured beef to sit atop crisp sourdough toasts with sour cream - perfect for a canape or starter at your next dinner party.

Sumac is a purple-red, astringent spice ground from berries growing on shrubs that flourish wild around the Mediterranean, it adds a tart, lemony flavour to dishes. It can be found in Middle-Eastern food stores and most major supermarkets. Note

This is a quick version of making a soufflé as the base is not made on a flour-thickened cheese sauce. Note

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

Rice paper wrappers are available from the Asian food section of supermarkets. Note

This is a classic Japanese dish that is traditionally served cold as a starter.

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

Wear disposable gloves when peeling the beetroot. Note

Blue cheeses are mould-treated cheeses mottled with blue veining. Varieties range from firm and crumbly stilton types to mild, creamy brie-like cheeses. Use a firm and crumbly blue cheese for this recipe. Note

If salmon slices are less than 6cm wide, you can use two pieces side by side. Overlap edges of salmon then press them together gently before cutting out rounds. Note

Recreate your favourite Asian starter dish at home with delicious satay and sweet and sour sauces.

Raid the delicatessen shop to create this exquisite French platter.

Soak bamboo skewers in water for at least an hour to prevent scorching during cooking. Yoghurt, cream or milk can be used instead of the buttermilk. Note