The peanut sauce can be made in a food processor or blender instead of a mortar and pestle. You need about a quarter of a small cauliflower for this recipe. Note

Healthy, delicious and authentic Asian-style chicken and water chestnut tofu pouches.

Salad can be prepared several hours ahead and kept, covered, in the refrigerator. Note

Our Chinese-style pancakes are packed with an easy mu shu pork filling for a flavoursome lunch or dinner idea - they're savoury pancakes at their tastiest!

Use a vegetable peeler to cut the cucumber into ribbons. If taking the salad to work for lunch, keep the dressing separate until ready to serve. Note

Delicious and comforting steamed sweet chilli prawn dumplings from Australian Women's Weekly.

Allspice, also known as pimento or Jamaican pepper, is so-named because it tastes like a combination of clove, nutmeg, cinnamon and cumin ­all spices. It is available from spice shops and supermarkets. Note

Yellow rock sugar is available from Asian supermarkets. It’s mainly used in braises and sauces as it gives them a lustre and glaze. To freeze; pour stock into freezer-proof containers, leaving a 2.5cm space to allow for expansion. Seal, label and freeze for up to 3 months. Thaw overnight in the fridge. Reheat in a […]

We used Sicilian olives in this recipe. They are smooth and fine-skinned with a crisp, crunchy bite and a refreshingly piquant, buttery flavour. 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 […]

Salad is best prepared on the day of serving. The potatoes can be served warm or cold. 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

We used sebago potatoes in this recipe. Note

Recipe is based on a traditional lamb roast recipe from northern India. Note

The secret to this recipe is the amount of olive oil used. Perfect as a second course or as the main course for a light summer lunch, served with salad and crusty bread or with chips (frites). The moules in France are small and sweet. This recipe is not suitable for those large green New […]

As a rule, when steaming, the water should never touch the food. While a tight-fitting lid will keep most of the water in the pan or wok, if you’re steaming for long periods of time, it’s not a bad idea to check occasionally, that the water has not totally evaporated. Note

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

Serve chicken with dressing. You need a large bunch of spinach weighing about 400g to get the number of large leaves required for this recipe. Note

There’s no need to cover the pudding steamer with foil or a lid because it is covered when the lid is placed on the cooker. Note

You need to cook about 2/3 cup (130g) white long-grain rice to get 2 cups of cooked rice. If using packaged microwave rice, use straight from the packet for this recipe. Note

Scrambled eggs need to be cooked and stirred gently until they are creamy and barely cooked. Over-cooking will toughen them. Eat them straight away or they’ll become watery. Note

suitable from 6 months Reheat frozen portions in a microwave oven on MEDIUM (50%) power until just warmed. You could make the combination while cooking the purées; freeze, in 1-tablespoon portions in ice-cube trays, covered, for up to 1 month. Note

If baby zucchini are unavailable, cut small zucchini into quarters. Note

You can use any firm white-fleshed fish fillets. Note

If kipfler potatoes are unavailable you can use baby new potatoes. You could also use aïoli, a garlic mayonnaise, instead of plain mayonnaise, and lemon juice instead of warm water to jazz this salad up. Note

A delicious traditional treat.

Use a combination of basil and mint leaves if you cannot find any japanese mint (shiso). You will need half a small jap pumpkin for this recipe. Note

The baking paper strips are used to help remove the cheesecake from the steamer once it’s been refrigerated overnight. Place the steamer upside down on a serving plate, gently pull on the paper strips and the cheesecake will ease away from the side of the steamer. Note

Instant mash is a dried mashed potato mix reconstituted with boiling liquid to give a light buttery flavour. It is available from most supermarkets. Note

Suitable from 6 months Store, covered, in the fridge for up to 2 days. Purée is suitable to freeze, in 1-tablespoon portions in ice-cube trays, covered, for up to 1 month. Note

Quick and easy steamed Asian greens from Australian Women's Weekly.

Use a stiff brush to scrub the mussels under cold water. Note

You will need about 3 limes for this recipe. Nam jim can be made a day ahead; keep tightly covered in the fridge until ready to use. Note

You will need to cook 350g pumpkin for the amount of mashed pumpkin required in this recipe. Note

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