Quick & Easy

Enjoy all the elements of a delicious strawberry shortbread but in ice cream form! Biscuit crumb and strawberry jam top vanilla ice cream in this moreish dessert.

Slices of chargrilled lamb backstrap are divine atop this silverbeet and lentil salad with Greek yoghurt sauce.

Zesty fish fillets pair beautifully with a salad of quinoa, asparagus, zucchini and radish. The ideal light summer meal.

Tofu, cherry tomatoes, capsicum and spring onions are threaded onto skewers and cooked until caramelised and tender. Serve with rice and bok choy.

This light and lovely stir-fry combines beef with brown rice and fresh veges for a healthy midweek meal

At this time of year, our vegetable garden is in full production thanks to sunny days and warm soils. Radish and fennel are a whizz to grow and we usually produce way more than we can cope with. This salad is the perfect way to deal with the glut and makes a cooling meal at the end of a long day. Use whatever grilled meat you prefer – I’ve used beef sirloin here but lamb is wonderful too (just add a few mint leaves to your salad mix).

I can still remember my mum making me and my sisters iced coffees when we were studying for our end-of-year school exams. I’m sure it was the caffeine and sugary ice cream that got us through!

It’s tempting to just throw a bunch of fruit and veges in a blender and hope for the best, but that’s not what makes a good smoothie great. By using a recipe, you can ensure the correct balance of acidity and sweetness. Also, the consistency will be just right – not too thin, but not a thick sludge either. Most importantly, a great smoothie will be healthy – not simply a whole heap of sugar disguised as fruit. This green goddess smoothie is one of my trusty standbys. I regularly knock one back for breakfast or for a mid-afternoon snack. The pear provides the sweetness, the lime the acidity and the avocado makes for a smooth and creamy texture, plus it’s packed full of goodness. Enjoy!

If you’re a fan of mojito cocktails (who isn’t?), then you’re sure to enjoy this alcohol-free version. You may find you don’t miss the rum after all!

Using real strawberries gives this drink a refreshing edge, while the vanilla and cream make it rich and delicious.

Using melted dark chocolate, cocoa and brownie in the topping gives this shake all the richness a real chocolate lover craves.

A favourite from the Albion Canteen menu.

This clafoutis is one of my Frenchman’s family classics and is a great way to use an abundance of home-grown eggs. It’s also super-easy to make – feel free to use whatever stone fruit you have in abundance. Photographs by Jani Shepherd and styling by Fiona Hugues; Gatherum Collectif.

Sadly crayfish aren’t as abundant now in the foreshore as in the times when Jani and I were kids clambering around the rocks. Over the holidays there’s often a generous relative or diving mate who will arrive with a juicy cray wrapped in newsprint. This recipe is one both Jani and I loved during our time in the USA – Jani in Nantucket, me in Maine – where lobsters are abundant local fare. It’s a great way to stretch a cray to serve a few hungry holiday goers. For the best results, use the freshest bread rolls you can get your hands on. Photographs by Jani Shepherd and styling by Fiona Hugues; Gatherum Collectif.

Catching sprats is a rite of passage for Kiwi kids, whether it’s on a DIY driftwood-and-string line, in a bread trap, or scooped up in a net. This salad is born from that experience, with sardines as the starring ingredient. They have a short season in New Zealand, so feel free to substitute them for other small, oily fish. Oven drying tomatoes is a doddle and worth the time it takes – the flavour intensity is sunshine on your plate and palette. Make extra and store in an airtight jar covered in olive oil. Photographs by Jani Shepherd and styling by Fiona Hugues; Gatherum Collectif.

Back when I first tried shandy it was all sand, sun-bleached hair, wooden beads and tasselled beach towels. The tassels have returned and a shandy remains the go-to thirst quencher at the end of a hot summer’s day. It’s also a drink that makes a great accompaniment to Mexican-inspired meals. Photographs by Jani Shepherd and styling by Fiona Hugues; Gatherum Collectif.

This dish is dedicated to our wonderful grandmothers who must have peeled umpteen sacks of potatoes in their day. Photographs by Jani Shepherd and styling by Fiona Hugues; Gatherum Collectif.

Both Jani and I have strong ties to France and this dish is a bistro classic. You can pretty much find ‘moules et frites’ or mussels and chips in every little French coastal cafe and it can be quite an addictive dish. Jani and I and our blokes all adore this version – it’s perfect for enjoying here in New Zealand with the Pacific flavours of coconut and lime. Serve with a baguette to mop up the salty juices, a glass or two of rosé and plenty of cold beer, napkins and a large bowl for the shells. Bon appetit! Photographs by Jani Shepherd and styling by Fiona Hugues; Gatherum Collectif.

These icy treats not only look and taste amazing but are also really good for you; the vitamin C and antioxidants from the blueberries and lemon juice will help keep your immune system charging so you can enjoy your summer adventures. Recipe by Megan May.

I don’t think we ever went on a family picnic without a bacon and egg pie wrapped in a tea towel to keep it vaguely warm until it was devoured. Mum, like her mother, is adamant that this pie should contain only the essentials – none of this tomato, peas, onion or cheese nonsense. It’s still a family favourite and slabs of this get demolished in seconds whenever Mum makes it.

I make all sorts of banana loaves and cakes but this one is especially terrific. Somehow it is both robust and super-soft and fluffy. It also slices easily and stays fresh for days – not that it’ll last that long!

Good picnic food must not only taste great but also travel well. This sausage pie wins on both counts

This salad is our summer favourite and a fantastic way to use up tomatoes and dried-up bread. It’s even better as a main meal with chargrilled meats like these barbecued chicken thighs. Photographs by Jani Shepherd and styling by Fiona Hugues; Gatherum Collectif.

Jani and I spend hours on our photoshoots and inevitably share childhood food stories as memories are triggered by different ingredients. One recent discovery is our shared love of Strawberry Toppa ice blocks – that delicious Kiwi invention of the 1950s. The rather rustic icy treats on these pages are our version of the sublime relationship between strawberries and cream – with a cheeky, grown-up twist. Photographs by Jani Shepherd and styling by Fiona Hugues; Gatherum Collectif.

This dish takes advantage of summer’s bounty of tomatoes, courgettes, capsicums and eggplants. My dad makes a mean ratatouille, and he’s taught Mum and I that exact quantities aren’t essential. The trick is to take your time sautéing each ingredient and layering them to bake.

It might sound crazy to make a pizza base from cauliflower but it works both in texture and flavour. Plus, gluten-free folk don’t need to miss out on enjoying a slice (or two, or three!) of scrumptious pizza.

This uncomplicated recipe is so incredibly full-flavoured. Kale has a more intense flavour than spinach and other greens, and is absolutely crammed full of iron, vitamins A and C and plenty of antioxidants – your body will love it! Paired with lemon and garlic, the purée adds a whopping load of nutrients to any pasta meal.

This chilled soup is a great “wake up” for the taste buds and ever so refreshing on a hot summer’s day. I tried this recipe at one of the small pintxos (tapas) bars in Spain’s San Sebastian and it turned me into a gazpacho fan – so cooling and light for lunch or supper.

Sink your teeth into this deliciously wholesome, healthier cauliflower pizza - loaded with fresh tasty ingredients and mouthwatering flavour!

The Venice dusk cocktail, brings you one step closer to sipping a cocktail on one of the terraces overlooking picturesque Venice.

Perfect cocktail party drink

Pimm's is a gin-based liquor infused with liqueur, fruit juices and spices. We've added fresh fruit, fragrant mint and cooling cucumber to create a refreshing alcoholic punch, perfect for warm Summer evenings.

This beautiful rose gold cocktail is a signature drink. This adult's only beverage combines fruity wine and liqueur to create a sweet and relaxing drink, perfect for the weekend.

You can add some thinly sliced blood orange as well as the lime to this classic cosmopolitan if you like.

These little sundaes are a hit! Leftover pudding, or Christmas cake, goes so well with vanilla ice cream and a generous drizzle of home-made salted caramel. Simply irresistible!

Turkey, fresh mint and coriander, slices of chilli and crunchy cabbage all wrapped up in rice paper – what’s not to love about this fresh and zingy idea for turkey leftovers? After a day of heavy eating these are just the trick for a light lunch or supper.

Oh, how I love ham off the bone when the festive season begins... and oh, how I always overindulge and then tire of it! If this happens to you, try this recipe for scrumptious fritters, crammed full of ham and peas, that no one can ever have enough of!

This fruity and refreshing cocktail from popular Sydney bar, Della Hyde's, seasonal menu combines gin, mango and basil to create the ultimate Summer drink.

This beautiful baked salmon recipe was a must when Deborah Hutton was selecting recipes for her new book, 'Entertaining Made Easy'. After featuring it on The Australian Women's Weekly's TV Chistmas special, it has become a favourite on her Christmas table ever since.

I dare not say it, but I like eating this as much, if not more than, the roasted bird on the day The creaminess of the pie filling combined with the crunchy topping is deliriously good.

These sparkly chocolate-wrapped berries are the ritzy cousins of the chocolate-dipped ones. They are the perfect uptown companion to flutes of sparkling Champagne or pile them high on special cakes for a regal look. Gold and silver sparkling sugar is available online from cake-decorating stores (I got mine from cakestuff.co.nz). Photographs by Jani Shepherd, styling by Fiona Hugues; Gatherum Collectif.

I have marvellous holiday memories of fighting with my brother and sister over the contents of boxes of Christmas chocolates while holed up waiting for rain to clear.

Many strawberry farms around the country now offer fresh fruit ice creams at the farm gate. My kids shriek and demand a detour whenever they see a painted strawberry sign on a hot summer road trip. Please note: this recipe makes a two-tiered cake; to construct the four-tiered cake pictured here, double all the quantities (except for topping) and first make sure it will fit in the freezer. Photographs by Jani Shepherd and styling by Fiona Hugues; Gatherum Collectif.

Jellies will keep kids happy whenever you’re entertaining as they never seem to tire of them! Mum would make jellies as a treat for pudding or, if we were really lucky, she’d put them in our lunch boxes frozen and they’d then thaw out over the day. Why are jellies so fascinating to children? I think it’s the thrill and intrigue of wondering how something that can wobble so deliciously can still hold together.

‘Tis the season for eggplants! Turn them into these ideal “burgers”, which will satisfy everyone at the party this summer, not just vegetarians. These are a flavour explosion, pure and simple.

Caramelised red onions brought to you by New Zealand Woman's Weekly.

This is my version of a po’ boy, the Louisiana sandwich that is stuffed with fried shrimp or oysters and plenty of spicy mayo. My baguettes crammed with garlic prawns and creamy curry mayo will be a sure hit!

I just love this summer meal. It’s packed full of everything that’s flourishing in the garden right now. Served either hot or cold,it’s an easy meal to feed a crowd. The key is having the same volume of meatballs/veges/herbs as cooked pasta – and making sure you’ve cooked the pasta in well-salted water.

These are some delicious vege burgers! The patties are made with beetroot, lentils, feta and plenty of herbs and spices for a flavour punch.

Lamb and beetroot are a match made in heaven - try them together with this light salad of broccolini, brown rice and pomegranate

Farro is a type of grain with a nutty flavor and adds wonderful texture to this salad of prawns, beetroot and kale finished with a sprinkling of sumac.

Try this lovely quiche, dotted with beetroot, peas and feta

A delicious medley of tray-baked vegetables made extra tasty with a scattering of breadcrumbs, anchovies and sage

Beetroot makes the perfect accompaniment to this pearl barley, haloumi and roast beef salad

This salad is a winning combo of balsamic-glazed beetroot and earthy Brussels sprouts topped with feta and pine nuts

This couscous salad is dotted with roasted vegetables, lightly spiced chickpeas and fresh mint

A delicious beetroot and quinoa salad topped with green dressing and toasted walnuts

Liven up roasted beetroot with a salty, zesty feta crumble

A delicious way to dress a bowl of greens. I like to stir it through wilted spinach, leafy Asian greens, beans and broccoli.

I've used rice flour here, as a gluten-free option, but any flour is fine. In fact, the fish can simply be sprinkled with seeds before cooking for an even quicker version

Quick, crunchy and quirky! I love salads with interesting textures, colours and flavours and this salad has all three. I use a microplane to slice the vegetables and knock it together while the steak is on the barbecue. The only rule is not to dress it until you serve it, so it retains its sensational crunch.

You will fall in love with this simple, fresh and tasty salad. Pickled vegetables are teamed with crab and then finished off with a tangy sesame dressing, creating a bowlful of flavours that work together perfectly.

Making individual pavlovas, which each person can load with as much cream, berries and coulis as they wish, is the way to go at Christmas. Getting the perfect balance of crunchy exterior and marshmallow centre can be tricky, but this recipe works every time!

A whole side of salmon makes a great Christmas treat.

This is the perfect dish if you’d rather not tackle a large joint of meat on Christmas Day. I’ve designed the recipe so that it can be scaled to suit however many people are sitting around your table.

Get your butcher to de-bone and butterfly a decent-sized pork loin, then take your time to roll it around the stuffing before roasting to perfection.

This night-before frozen Christmas ice-cream cake is quick and delicious, and will have your guests coming back for more!

A favourite from the Dear Jervois menu.

This lightly spiced cheesecake becomes a showstopper when topped with dark chocolate glaze and poached pears.

Deliciously crispy on the outside, soft and fruity on the inside – this Chocolate and Cherry Strudel is the perfect festive dessert. Serve after a scrumptious Christmas lunch!

In the words of my dear mother, “Panforte is a wonderful alternative to Christmas cake and Christmas minces. Not that I’m suggesting you don’t have the Christmas cake and minces on hand too, for when friends drop round for Christmas greetings, but it makes a nice change.”

Lemon curd & coconut log brought to you by New Zealand Woman's Weekly.

This slice is wickedly moreish, so don’t blame me if you can’t stop at one piece! The creaminess of the mascarpone studded with tart fresh raspberries makes this a truly decadent treat.

If you like trifle, you will adore this version. It can be made up to two days ahead of when you need it to lessen the stress of making it at the last minute.

These chocolate cupcakes are the perfect alternative to traditional Christmas pudding, and look cute to boot!

This sweet and creamy chocolate 'bark' is studded with crunchy hazelnuts and chewy dried cherries to create a delicious, healthy treat for after dinner. It's easy to make, and refined sugar-free - bonus!

How cute! These little Christmas tree cupcakes look good enough to eat.

These funny little cupcakes are sure to delight adults and children alike this Christmas!

This picture-perfect white chocolate bark is swirled with pink colouring and sprinkled with gorgeous edible flowers to create a sweet treat that is both beautiful and delicious.

These snowy cupcakes look straight from the slopes, but taste totally tropical!

Make any festive gathering a winter wonderland with these Christmas snowflake cupcakes!

These cute little cupcakes wouldn't look out of place on the Christmas tree!

Bring a little bit of glitz and glamour to your favourite cupcakes.

An easy (and tasty) alternative to a gingerbread house!

A crunchy, pepperminty, Christmas twist on a cupcake!

The perfect balance of salty, sweet and crunchy, this delicious homemade slice is great to enjoy as an afternoon pick-me-up, or wrap up and give as gifts to loved ones.

Refreshing watermelon, lime and berry cheesecake jars make the ultimate dessert this summer!

Juicy tender steak and spuds with a fresh salsa verde - a delicious, crowd-pleasing addition for your next family BBQ!

Satisfy your tastebuds with these delicious feta and olive greek meatloaves.

Healthy snacking doesn't have to be boring! Try these tasty ginger and sesame seed logs - wholesome, good-for-you treats!

Get creative in the kitchen and whip up some of these deliciously crunchy toasted nori chips! A great idea for healthy snacking!

Ready and on the table in 20 minutes, these tender, juicy, succulent Singapore prawns with noodles makes a deliciously easy dinner!

Get creative in the kitchen with this heavenly coconut macaroon cheesecake - the perfect summer indulgence.

Sweet, icy treats are perfect for sharing with friends this summer. Indulge in this deliciously easy no-churn coconut ice-cream!

Pretty pastel coconut ice! A beautifully delicious sweet treat everyone will love!

Treat yourself with this delicious macadamia and coconut praline - the perfect sweet treat for morning or afternoon tea.

Creamy. nourishing pumpkin gnocchi with broccolini and red onion - a deliciously easy dish perfect for any night of the week!