Bacon

Delicious roast chicken, just like your grandmother used to make it.

Tender and flavoursome rabbit and hazelnut terrine - the perfect addition to your next dinner party or afternoon tea!

Delicious little French croquettes with a tangy caramelised onions from Australian Women's Weekly.

Grilled ham and cheese sandwiches that originated in French cafés and are typically made with gruyère.

Fontina is a smooth, firm Italian cow’s-milk cheese with a creamy, nutty taste and brown or red rind. It is an ideal melting or grilling cheese. You can use swiss, cheddar or gouda cheeses instead. Note

This recipe is not suitable to freeze. Note

You could substitute the bacon and chorizo with ham and mild salami if you prefer. Note

Feed lots of hungry mouths with these tasty sandwiches. You can use any bread you like such as fresh sourdough, sliced ciabatta or crusty white rolls, as we have here. Note

Unlike the cream-laden carbonara that many of us are familiar with, traditional carbonara is not made with any cream. We’ve slightly altered the traditional carbonara recipe by adding peas, if you prefer your pasta pea-free, simply omit them from the recipe Note

A quick, light and simple salad with an amazing combination of flavours and textures.

An light and exquisite breakfast with a smoky and delicious crunch of pancetta.

A rich, slowcooked French casserole with lamb, white beans, streaky bacon and crushed tomatoes.

These pork, fennel and fig sausage rolls will be the most gourmet snack at the party.

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

Minestrone is a really easy, delicious soup that can be ready in less than an hour, and made up to two days ahead. Great on a cold day. 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

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

Crispy, fluffy and delicious potato puffs packed full of garlic, onion, bacon and gruyere.

Chances are you’ve had an early morning. You might have even been out in the paddocks already. Come inside to the warmth of the kitchen and enjoy a wholesome country breakfast, in readiness for a big day ahead. Note

If taking this meal to work, roast tomato and prosciutto the night before; store in the fridge. Reheat in a microwave oven, on HIGH (100%), about 1 minute or until heated through. Toast the bread and assemble just before serving. Note

You'll never have plain old mashed potato again after this delicious bacon and cheesy potato bake.

You need to purchase a large barbecued chicken weighing about 900g for this recipe. Note

Literally meaning “composed salad”, the ingredients in this dish are layered on top of each other, rather than being tossed together, and the dressing is drizzled over the top. Note

Late morning is a good time to serve this country breakfast, skipping lunch and going for a long afternoon walk before dinner.

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

You can buy packaged pizza bases in two sizes: the large ones we’ve used here measure 25cm across; smaller ones measure 15cm across and come packaged in pairs with a total weight of 225g. Use six of the small ones to make individual pizzettas. Note

Tender pork fillet wrapped in sage and prosciutto and served with creamy potato mash and green beans.

We used large (25cm diameter) packaged pizza bases for this recipe. It’s important to slice the potatoes as thinly as possible. Note