Quick & Easy

Soak bamboo skewers in cold water for at least 30 minutes before using to prevent them scorching during cooking. Note

You need to cook 2 medium potatoes (380g) for this recipe. The scones are best made and eaten on the same day. They can be frozen for up to 3 months.Thaw in oven, wrapped in foil. Note

Scone dough can be made in a food processor. Pulse flour, sugar and butter until mixture looks crumbly. Add milk and the water; process until the ingredients come together to make a soft sticky dough. A mixture of milk and water was used for these scones. All milk can be used (darker scones), all water […]

Serve this cake warm. Note

With a name that loosely translates as "top of the shelf", ras el hanout is a Moroccan blend of the best a spice merchant has to offer.

This rocket and blue cheese salad is packed full of big flavours and will be an instant favourite.

Store slice in an airtight container for up to a week. Note

Tasty, simple and spicy little lamb kofta that are great for summer lunches, cocktail parties or as spicy snacks.

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

For a vegetarian option, add extra beans in place of the chicken. You need to cook ⅓ cup (65g) raw rice to get the amount of cooked rice used here. You could also use the microwave rice now available in most supermarkets. Note

Red cabbage is good both raw in salads and cooked lightly. Cook in a minimum of water to which an acid ingredient, such as lemon juice, apple, vinegar or wine, has been added. The acid component is needed because plain water can be alkaline, which turns red cabbage an awful blue-green colour. Note

Ask the butcher for lamb shoulder, as what is sold as diced lamb is sometimes from the leg and will not be as tender. Note

Pickling spice is a mixture of mustard seeds, black peppercorns, dill seeds, allspice and bay leaves. It is available from the spice section in most supermarkets. 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

Pepitas, dried pumpkin seeds, are available hulled or unhulled, raw or roasted. Most people here usually eat them as a snack or in a homemade muesli, but in many other countries they are commonly ground into meal for use as a sauce thickener. Note

An exquisite, slowcooked Greek-style dish with dill and lemon lamb shoulder.

We used agnolotti, but any vegetarian-style pasta will work well in this dish. We used a white cheese from the Castello range; it has a mild, slightly tart, flavour. As it matures, it becomes creamier, and develops a fuller flavour. Note

Soak bamboo skewers in cold water for an hour before using to prevent them from splintering and scorching. Note

This is a delicious and budget-friendly family meal; substitute lamb or chicken sausages to suit your family’s tastes.

Use sharp scissors to finely shred the nori. Prawn mixture can be marinated for a few hours or overnight in the fridge. Note

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

Pomegranate molasses is available at Middle Eastern food stores and specialty food shops. Note

A sweet and spicy Asian-style marinade that is fantastic with beef and pork ribs.

For this recipe we used small (15cm diameter) packaged pizza bases for this recipe. Note

A bright and summery salad packed full of healthy and crunchy raw vegetables.

Soak wooden skewers in water for at least 1 hour to prevent them burning during cooking. We used ling for this recipe but you can use any firm white fish fillets. Note

Use a good quality whole-egg mayonnaise. Note

Aïoli can be made easily at home: Combine ½ cup whole-egg mayonnaise and 1 crushed garlic clove in a small bowl. Season to taste. Note

The richness of pork works perfectly with fresh and aromatic flavours, as in the coating mixture and salad for this recipe. Loin chops have a fatty edge ­ trim it if you wish, but don’t remove it as it makes the meat flavoursome and luscious. Note

A quick and easy Italian-style pizza with roast garlic and crispy potato.

Ratatouille can be made a day ahead; store, covered, in the refrigerator. It is great on its own, or served with pasta. In a Provencale dialect, touiller means to stir and crush, thus the name ratatouille perfectly describes this rich vegetable stew. Note

Delicious summer rolls with red wine marinated sausages and a parsley and chervil salad.

Grilled sausages with a colourful and delicious pear and witlof salad.

Sun-dried tomato pesto can also be used. Note

This recipe would also be delicious using cauliflower instead of broccoli, or a mixture of both. Note

Edible glitter is available from specialist cake decorating shops Note

The pasta cases can be made, cooled and removed from the pans one day before the party. Store in an airtight container at room temperature. The bolognese sauce can be made two days ahead; keep it covered in the fridge. Assemble the baskets up to 3 hours before the party. Note

The cake and persimmons can be made a day ahead. Store cake in an airtight container at room temperature; store persimmons in an airtight container in the fridge. Note

storage Friands will keep in an airtight container in the refrigerator for 2 days, or in the freezer (without frosting) for 2 months. Note

If you’ve ever brunched on yum cha, you’ve probably eaten gai lan and loved it; stir-fried or steamed then splashed with a little sesame oil and oyster sauce. This deliciously crunchy vegetable is the perfect accompaniment to our crisp-skinned chicken. Note

These pork buns are the perfect fusion of French and Vietnamese cooking.

A bright and colourful roasted cherry tomatoes, broccolini and pepitas salad from Australian Women's Weekly.

The sauce is not suitable to freeze. Note

Soak bamboo skewers in cold water for at least an hour prior to use, to prevent splintering or scorching. Note

Ramen is a very popular Japanese noodle soup consisting of Chinese wheat noodles and a broth usually flavoured with meats and soy.

This recipe would also work really well with apple. serving idea Note

Spaghettini is a very thin spaghetti. It is available from Italian grocery stores and most large supermarkets. Note

Bake one cake at a time, unless you have access to two savarin pans. Have the sprinkles close by for decorating, as this icing sets rapidly after it has been warmed. If you’re not happy with the icing, leave it to set completely, then snap or lift off any ugly pieces on the cake or […]

If japanese curry powder is unavailable, any mild flavoured curry powder can be used. Note

These spicy roasted chickens are great for sharing with friends and family.

We used Sambuca in this recipe; it can be replaced with Pernod, ouzo or your favourite aniseed-flavoured liqueur. Note

You can substitute any pasta for the penne in this recipe. The Italian name of this pasta (penne) means ‘pen’, a reference to the nib-like, pointy ends. Penne comes in both smooth (lisce) or ridged (rigate) versions, and a variety of sizes. Note

We used large (25cm diameter) packaged pizza bases for this recipe. Fontina is an Italian cows-milk cheese that has a smooth but firm texture and a mild, nutty flavour. Mozzarella can be substituted for the fontina. Note

Crispy and flavour-packed roasted garlic, lemon and oregano chicken and potato wedges.

Sausage rolls can be made and frozen in advance. Allow an extra 10 minutes when baking from frozen. Middle-Eastern spice blend is available from supermarkets. Substitute with 1 tablespoon each ground cumin and coriander mixed with 1/2 teaspoon each ground turmeric and cardamom. Note

Salmon can be wrapped in baking paper several hours ahead; bake close to serving. Note

You can use either red or green apples in this recipe. Note

frittata can be cooked on top of the stove, in a medium lightly oiled slightlysided frying pan, cook on low heat, uncovered, until almost set, then brown frittata under a preheated grill Frittata can be served hot or cold Note

Pappardelle are flat, wide, pasta ribbons; ­sometimes they have scalloped edges. Tagliatelle or fettuccine can be substituted. Note

You need 16 x 15cm (6-inch) lollipop sticks or bamboo skewers for this recipe. Note

You need to buy 2 packets of lattice biscuits for this recipe. The slice will keep in an airtight container in the fridge for up to four days. Note