More than 2 hours

To test it the turkey is cooked, pierce it through the thickest part of its thigh. If the juices run clear, the turkey is ready. Any leftover stuffing can be wrapped in foil and baked with the turkey for the lust half-hour of cooking time. Note

To make gravy, place baking dish on stove top with pan juices. Add 2 tablespoons plain flour, stirring on medium heat until bubbling. Gradually mix in 1 cup chicken stock and 1/2 cup port, stirring until mixture boils and thickens. Season and simmer for 3 minutes. Note

The pork shoulder is such a sweet cut of meat and long slow cooking really suits it and brings out it’s flavour.

This slow-cooked lamb takes nearly 10 hours to cook, making it a great weekend recipe. Serve with mashed potatoes.

If desired, poach extra quinces. Quinces and syrup can be stored in the fridge and served with porridge or muesli for breakfast. For a quick quince dessert, thinly slice the poached quince over puff pastry for a quick and tart or fold through a butter cake mixture for a rich twist on a tea-cake. Note

This “cake” is both fat free and gluten free. A V-slicer or mandoline will make short work of slicing the apples thinly. Note

When you come home after a demanding day, that distinctive aroma from the slow cooker makes everything seem easier.

Warm, hearty and packed full of goodness, this tasty pea and ham soup is complemented by crunchy croutons to create a no-fuss dinner dish the whole family will love.

Add some red wine to the pan juices. Bring to the boil. Boil until reduced and thickened. Serve as a sauce over the beef. Spread beef with mustard or horseradish before sprinkling with herbs and seasonings, if desired. Note

To use a pudding basin with no lid, cover the mixture with baking paper and foil, making a pleat in the centre of both to allow for expansion. Secure with string. Note

For quality beef, look for the meat-Standards Australia (MBA) symbol at participating butchers and supermarkets. You can also cook casseroles in a slow oven, 150°C, 3 hours. Note

Guinness adds a beautiful depth of flavour in this beef and mushroom pie. With crispy pastry and delicious chuck steak cubes, it's a warming meal that is well worth the extra effort!

Prepare instant polenta following packet instructions. You could also use chuck steak or gravy beet, trimmed and cut into large chunks. Reduce cooking time by 2 hours. Note

To make slicing through the skin easier, tum pork skin side down onto chopping board. Note

The coconut flakes we used come from health food shops. If you like, toast them before serving by spreading them on an oven tray and baking in a moderate oven, 180°C, 4-5 minutes. Note

Sticky glazed slow-roast pork neck

Flavourful, aromatic chicken noodle soup. Is there anything more comforting than homemade chicken noodle soup? Perfect for cold weather, and especially if you are fighting off a cold.

Crush lollies for windows in a food processor, separating into different colours, if desired. To warm syrup, remove lid and heat in the microwave on high for 20 seconds. For gingerbread trees, cut tress shaped cookies from dough. Bake and decorate. Secure in an upright position with icing. We used mini wheats to make roof […]

The spicy curry flavours pair well with a salad of tomato wedges, red onion and mint dressed with olive oil and sherry and vinegar. Note

Prepare couscous following packet instructions. Ask your butcher to “french” your shanks – this means to trim the bones of all excess fat and tendon. Ras el Hanout, available in supermarkets, means “top of the shop” in Arabic. It is a traditional Moroccan spice mix that can contain up to 30 spices, which are toasted […]

To toast almonds, heat a frying pan over medium heat. Add almonds and cook, stirring often, for 2-3 minutes, or until golden. Note

To reduce the preparation time, use 2 x 400g cans of chickpeas instead. They will only need a few minutes of cooking once added to the heat. Note

This surprisingly light no-bake nectarine cheesecake with a scrumptious orange zest biscuit base creates a luscious dessert that is perfect to serve at your next dinner party

Oxtail makes a very rich sauce, so a little goes a long way. This recipe makes enough sauce for 750g of dried fettuccine. Note

Not so long ago we got our bacon by making it ourselves. In fact, the whole point behind bacon was that brining and salting pork was a great way to preserve it in the days when there were no refrigerators.

Check quinces during cooking and top up with extra water if required. Note

Quince can be baked in an ovenproof saucepan or dish, ensuring sugar is dissolved and quinces covered. Place in a slow oven, 150°C, for 3-4 hours. Note

Preserved lemon can be replaced with 1 teaspoon grated lemon zest and 1 tablespoon juice. Note

Pre-made pancake wrappers are available from Asian supermarkets. To make your own crepes, whisk 1 cup plain flour, 300 millilitres milk and egg together. Cook 2 tablespoons of mixture at a time, in a lightly oiled pan over medium heat, until golden. Turn and cook the other side. Note

You could add 1 thickly sliced red capsicum and 1 sliced carrot with the curry paste in step 2. Note

Cooking with green tomatoes is a great way to use up those pieces that just won't ripen, either on the vine or off. Serve with cold meats and cheese or on sandwiches and burgers.

Add 1 tablespoon moroccan spice mix with onion for a flavour variation. Note

As a guide, cook turkey 15-20 minutes per 500g (including stuffing weight) plus 20 minutes, until juices run clear when tested. Note

Sweet, salty and sticky, this beautifully tender Asian spiced lamb meat is scrumptious served on a fluffy Chinese pancakes to create a truly satisfying lunch or dinner.

Turkey with pancetta stuffing brought to you by Woman's Day. Photography by Rob Shaw/ bauersyndication.com.au

Velvety smooth and flavourful, this is the best homemade vanilla bean ice cream you'll ever make! There is nothing quite like a scoop of homemade rich and creamy ice cream.

What makes this one of the most sumptuous Christmas puddings is the use of fresh cherries, which come into season in December.

To save on cleaning time, line the base of each dish with baking paper. Note

Homemade chimichurri adds a burst of incredible South American flavour to these beef short ribs. Serve them up for a summer barbecue or special occasion and your guests will be blown away!

When returning browned meat to a dish, remember to add accumulated juices. Note

A delicious combination and twist to a classic roast

Serve the curry with steamed rice. Not suitable to freeze. Note

Polenta tends to thicken on standing, so serve immediately after cooking. Note

Recipe can made a day ahead; store, covered, in the refrigerator this allows the flavours to develop overnight. Note

Sophie Gray looks back fondly on the great baking oddity that is lolly cake. Why choose between cake and lollies when you can have both in one handy slice? Now that’s Kiwi ingenuity

Store cake in an airtight container in the fridge for up to 3 days. Bring to room temperature before serving. Dulce de leche (“candy of milk”) is a treat prepared by slowly heating sweetened condensed milk to create a rich and decadent sauce or syrup, similar in flavour to caramel. Note

Suitable to freeze. Chocolate suitable to microwave. Note

Stuffing suitable to freeze. Onion mixture suitable to microwave. Note

For a really good curry, cook onion well. Make sure it’s browned before continuing the recipe. Try pork instead of beef; cooking time may vary. Note

Lamb filling suitable to freeze. Not suitable to microwave. Note

Lamb shanks are cooked for over six hours in a slow cooker to produce this incredibly rich and delicious lamb dish. Served with instant polenta and crisp greens

You can make this with inexpensive chuck or gravy beef, or try minced pork or beef – the cooking time will be shorter with mince. Note

There's no Christmas without a fruit cake, so delight your friends and family this year with this traditional and oh-so delicious Christmas cake recipe.

To add extra flavour, dress salad with a drizzle of red-wine vinegar or balsamic vinegar. Any cold leftovers are delicious in salads or sandwiches. Note

Give new life to the traditional lamb roast with Indian spices and rice

Perfect for passing around as finger food at a cocktail party or other celebration, these delicious little sushi bites are given added bite by their pickled green onion topper.

Slow-roasted leg of lamb, slathered in an anchovy and garlic paste and cooked on a bed of Jerusalem artichokes, red onions and lemons makes for a majestic Sunday roast.

This chunky, rustic, French-style terrine is studded with tender pistachio nuts. Serve with picked vegetables, mustard and crusty bread for a simply delicious lunch.

Do you need something spectacular for your Christmas table? Look no further than this celebration Christmas cake. Sophisticated and elegant on the outside, it has the perfect balance of fruit and liqueur on the inside.

Small baked pies filled with a rich beef stew infused with the deep and dark flavours of stout beer.

Poppy seeds add a delicious pop to this creamy, elegant lemon curd crepe cake topped with vanilla blueberries. Serve this for your loved ones on a special occasion.

Italian for 'cooked cream', panna cotta is a soft, sweet set-cream dessert that wobbles like a delicious jelly. Served here with mixed-berry compote for a burst of tart flavour.

Rabbit is not easy to come by; if your local farmers' market doesn't have it you can order on-line from a number of game meat specialists in Australia. It is a tough meat, but turns beautifully tender when slow cooked. You'll be glad you tried it.

No Christmas is complete with out a classic boiled Christmas pudding. Leave it simmering happily away while you while away the day with family, friends and children. Enjoy it just when you thought you couldn't take another bite.

Stuffed with the meat of spicy Italian sausages and slowly roasted on a bed of onions, pears and cider, this slow-cooked pork neck is rich, fragrant and absolutely full of flavour.

Caperberries, although from the same plant, are quite different to capers. Don't be tempted to omit them. Scattered over this rustic ham, mustard and parsley terrine, they add a delightful piquancy to this dish.