Sugar

These lovely sandwich rolls are perfect for a quick snack. You need to buy ‘cooking chorizo’, which is more like a sausage than the slicing variety, which is used like salami. We use aioli, or garlic mayonnaise, but you could use plain mayonnaise if you prefer.

Are these not the ideal Valentine's Day dessert? Chocolate shortcake hearts send a message of love, especially when teamed with cream and berries.

A beautiful chocolate sponge cake roll filled with whipped cream and fresh berries.

This light chocolate torte is baked in two layers, which can then be sandwiched together with whipped cream and topped with berries.

If you adore anything lemony, like I do, and have a spare corner in your garden, you should grow a lemon verbena bush. This herb, with its distinctive citrus flavour and heady scent, is extraordinary – just a few leaves add fragrance to drinks, dishes, pot-pourri and even flower bouquets. Recent French guests of ours from the Rhône-Alpes region commonly drink this beverage, which they call ‘verveine’, and swear by it as a winter cold-preventative – with the addition of honey and schnapps, they say, it “cooks them out of illness”. Traditionally, it takes 40 leaves and 40 days to make their version of the brew, but in summer I’ve found this quick infusion suits me fine and is deliciously refreshing poured over ice. Add edible flowers and a few berries if you want to pretty things up a little.

This gorgeous recipe is from AEG Ambassador and one of Australia's top chefs, Mark Best. It's wonderfully moist, sweet and moreish. Enjoy a big slice with a dollop of your homemade honeycomb butter.

Just like the name suggests, these drop cookies are flavoured with peanut butter and have a sweet jammy centre

Nothing beats fresh homemade cookies. Except homemade cookies with the hidden surprise of an Oreo in the centre. You're welcome!

Layers of coffee biscuits, praline and cream make this a showstopper of a dessert.

I used to think plum jam was a bit ordinary so I started experimenting and came up with this stunning recipe. It’s loaded with lavish amounts of good-quality vanilla and now it’s one of my favourite jams to make... and eat!