Summer

Celebrate summer with this stunning, moreish pasta dish.

Make the most of summer with this delightful strawberry cheesecake.

Make the most of summer nectarines in these delightful, crunchy-topped muffins.

Fish goes together beautifully with lime, pineapple and papaya in this light summer meal.

Celebrate the warmer weather with colourful stacks of pasta, vegetables, passata and creamy ricotta.

To jazz up this recipe, cook 375g fresh papardelle pasta and toss with sliced cooked chicken and its juices, 50g fresh baby rocket, 100g torn fresh bocconcini and a light drizzle of olive oil.

These cassia spiced lamb cutlets cooked on stone, pathar ka gosht, are excellent as a starter or as part of a banquet meal.

A delicious and easy recipe for spiced fried fish with lemon pistachio couscous. We used bream here, but you can use any firm white fish fillet, such as perch, blue eye or ling.

Coconut crumbed fish with chunky hand-cut chips and lemon-coriander mayonnaise is a great way to update a firm family favourite.

Low-fat yoghurt and crushed weetbix make this brekky berry smoothie a complete breakfast in its own right.

Tamari and ginger make a puddle of delicious sauce for this steamed Asian bream. We used whole bream for this recipe, but any fairly small white-fleshed fish can be used.

Cool, fresh and fruity, this tasty kiwi and mint frappe makes the ultimate drink for a hot Summer's day.

Fresh ginger dressing really brings this prawn and avocado salad to life. Perfect for a light lunch on the deck with friends, served with crusty bread and dry white wine.

This fresh and tasty seafood dish is perfect for a Summer lunch or dinner with family and friends.

Sweet and tart, fruity and creamy, this dessert is a taste sensation that will impress any guest.

Slightly sweet and rich with eggs, this bread is common throughout Central Asia, but is most famously made in Greece as part of their celebration of Easter.

Souvlaki is a Greek speciality: delectably tender meat skewers which have been marinated in a herb, lemon and olive oil mixture. Rigani (Greek oregano) is a stronger, sharper version of the herb we usually associate with Italian cooking, and is available from good delicatessens.

Lighter than custard, lemon chiffon cream adds a citrus kick to this fruity mango trifle. Revel in some old-fashioned indulgence with layers of jelly, fruit, sponge fingers and cream.

That feeling when you realise you haven't made a Christmas cake and then discover our fabulous last-minute recipe.

Elegant and delicate without sacrificing flavour, this angel hair pasta with salmon roe and chervil is a great dinner party or lunch party recipe.

Roasting stone fruits intensifies their flavour as well as drawing out their natural sweetness, which helps make this roast nectarine tart exceedingly delicious. Serve warm with lashings of cream.

Sweet, fruity and zesty, this pineapple, passionfruit and coconut dish is beautiful enjoyed on it's own or with a dollop of cream or ice-cream.

Whole fish always make for a sensational centrepiece when you're entertaining. If snapper is unavailable, use any of your favourite whole, firm-fleshed fish for this recipe.

This delicious, layered nutty chocolate and coffee ice-cream cake is topped with a layer of tender pistachios and toffee coated almonds. An altogether grown-up take on the classic ice-cream cake.

We used red sensation pears for this delicious pear and fennel salad with honey mustard dressing, but any firm-fleshed pear will do. The combination of astringent fennel, tartly sweet pear and mustardy dressing is sensational.

Rizogalo is a traditional Greek-style creamed rice pudding that can also be served cole. Often spiced with cinnamon and lemon peel, it is also delicious served topped with nuts and honey.

Strawberries and cream powder puffs, strawberry recipe, brought to you by Australian Women's Weekly

Light, fresh and packed full of goodness, this tasty Thai salmon salad is perfect for those watching their weight or looking for a healthy lunch option.

Couscous makes a perfect, fluffy base for the strong flavours of tomato and rocket. Add the dressing and herbs with as heavy a hand as suits your palate, the grains will soak it all up.

A truly simple dessert that looks stunning and always feels like a treat, summer berry sundaes can be put together in no time at all.

A gluten-free diet doesn't mean lowering your standards. This gluten-free Christmas pudding is bursting with fruit and flavour.

This simple platter of chilled soba noodles with dipping sauce, spring onions, nori and wasabi is a complete taste sensation.

Hot-smoked trout is exactly what it sounds like, trout that has been cured in a hot smoker, a method that is used to preserve fish, meat, cheese and nuts while bestowing a distinctive flavour of wood-smoke.

Avocado dip brought to you by New Zealand Woman's Weekly

You can use any firm white fish fillet, such as ling or blue-eye, for this tasty fish with thai-style dressing.

Splash out for a summer party or celebration and serve up these delicious barbecued lobster tails with chilli butter.

This is a cold, fruity and deliciously moreish party punch that, funnily enough, packs a bit of a punch. We used a traminer riesling for this recipe, but you can use any medium-dry white.

If you fancy trying something a bit out of the ordinary, this Tahitian fish salad is simple to make and absolutely bursting with flavour. It makes a colourful and delicious lunch.

Za'atar is a Middle-Eastern blend of roasted dried spices; you can make your own as shown below or you can purchase it ready-made from Middle-Eastern food stores. It adds fabulous spice to this kebabs and hummus recipe.

The sea and land meet in harmony with this fresh and zesty barbecued seafood and green mango salad. Serve on a balmy summer's evening when dining al fresco.

A cross between mandarins and grapefruit, tangelos make a jam that's sweeter than marmalade yet still tart, thanks to the fruit's natural acidity. This jam is particularly good spooned generously over rice pudding.

Fresh peas can be replaced with 2½ cups (300g) frozen peas. Note

You’ll need six small wooden skewers for this recipe. Soak the skewers in water for 30 minutes before using to prevent them splintering and scorching during cooking. Use dried oregano if you can’t find rigani. Note

If you have a juice extractor, you can use it to make the pineapple and mango juice. A mouli is a stainless steel utensil used for grating or pureeing. Note

A beautifully bright and colourful rainbow salad packed full of beetroot, asparagus, orange and avocado.

Exquisite and delicate smoked chicken and peach salad from Australian Women's Weekly.

Dressing can be made 1 day ahead; chill, covered. Recipe can be 3 days ahead up to step 3; store in airtight container. Note

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

You can use any combination of berries you like or seasonal fruits such as mango or banana. Note

A light and summery dish of char-grilled scallops with a zesty corn salsa.

A perfect summer dish of barbecued sausages with tomato relish from Australian Women's Weekly.