Fiona Hugues

This delicious sautéed silverbeet recipe creates a side dish that packs in those important dark, leafy greens without sacrificing on flavour. Try it alongside grilled chicken or fish, providing a vibrant contrast to savoury proteins. .

In the late afternoon, there’s nothing nicer than a slice of this tea cake with lashings of blackberry cream, but it’s even more satisfying when you’ve foraged the berries yourself. If you can’t find wild berries, frozen ones will work just as well

A zingy sauce with barbecued meat is one of my favourite things. This vinaigrette delivers a sweet and sour piquancy. Try it – and this simple salad – with roast pork or shredded duck, too.

Guests will love this fruity and leafy salad with a slight lemony nut crunch. Kale and cavolo nero are easy to grow and can easily be substituted for each other – here Fiona has used a combination. Just remove the tough central stalk from the leaves before slicing or chopping finely.

This salad combines the sweetness of beetroot with the tanginess of orange, adding in a delicious crunch from walnut and the creamy tartness of labneh. Serve as a flavour explosion on the side of a main dish!

Surprisingly, common table grapes relish some roasting time in the oven, transforming into little caramelly globes of flavour which, in this dish, burst sour-sweet deliciousness onto roasted pumpkin. A sprinkle of toasted seeds adds a final, lovely crunch.

This indulgent Christmas ambrosia recipe is perfect for the whole family to enjoy for a deliciously sweet and easy dessert that everyone will love

This recipe sees sticky lemon slice spiked with blueberries to create a perfect fruity little number. A slice or two of this slab is just the perfect, zesty wee thing to have with a hot cup of tea. Photography by Jani Shepherd/Gatherum Collectif

These stuffed focaccia sandwiches are the perfect snacks to pack up and take adventuring. Fill with your fave ingredients like spinach, olives, feta and sun-dried tomatoes. Try for your next picnic! Photography by Jani Shepherd/Gatherum Collectif

This banana bread recipe is perfect when you've got a bowl full of sweet, ripe bananas. Serve with homemade sweet nut butter and toasted peanuts for a simply delicious bite with your next cuppa

Hot and hand-warming, this pork pie recipe creates a savoury snack similar to tuck shop sausage rolls but without the grease and horrid herbs (and with a few little tweaks to smarten them up). Photography by Jani Shepherd/Gatherum Collectif

Sparkly with a quiet edge of sweet ginger, this ginger Negroni fizz recipe is the traditional Negroni cocktail's timid cousin and just the thing to sip as you while away a golden afternoon. Photography by Jani Shepherd/Gatherum Collectif

This recipe sees piles of buttermilk pancakes topped with juicy tinned plums and cherries and slathered with vanilla-laced maple syrup. Serve with chocolate whipped cream for a dreamy breakfast or brunch. Photography by Jani Shepherd/Gatherum Collectif

This kumara fritter recipe is a slightly healthier version of everyone's breakfast fave - hash browns. Serve with salmon, herby crème fraîche and avocado. A soft-boiled egg is a good addition, too. Photography by Jani Shepherd/Gatherum Collectif

Blokes dig this breakfast recipe! It’s one hell of a hangover cure, especially with sensational slabs of crispy, thick-cut bacon. Serve with toasted sourdough and your favourite hot sauce. Photography by Jani Shepherd/Gatherum Collectif

This crumpet recipe is a great kitchen hack when you just don't have time to be mucking around with crumpet rings at breakfast or brunch. Just slop the mix into your pan and away you go. Photography by Jani Shepherd/Gatherum Collectif

Fiona Hugues has created a Croque Madame recipe that's a little fancier than the classic, with a couple of extras like wilted spinach, seeded mustard and gorgeous little quail eggs. Photography by Jani Shepherd/Gatherum Collectif

This cowboy pie recipe is a great way to enjoy the late-autumn abundance of fat, luscious pears, and the nut crumb topping is easy to prepare. For a real treat, serve with creamy vanilla ice cream. Photography by Jani Shephered/Gatherum Collectif

There's just something about this magnificent cut of beef. The bone adds so much flavour, and when it's marinated in harissa and roasted perfection in this recipe, it'll have you weak at the knees. Photography by Jani Shephered/Gatherum Collectif

This salad recipe is so simple and delicious, it would be a crime not to share it. Silverbeet is used here as it’s easy to find in the shops and backyard. Serve as a tasty side dish for any meal. Photography by Jani Shephered/Gatherum Collectif

These hasselback kumara are a pretty cool side dish to create and taste fantastic when served with a fragrant coriander-infused sauce. Plus, they’re a smashing match for beef rib roast. Photography by Jani Shephered/Gatherum Collectif

A cheese ball is a magnificent, old-school way to feed a fair few peckish guests. This American-inspired recipe is full of salty bacon bits, creamy ranch seasoning and crunchy roasted pecans. Photography by Jani Shephered/Gatherum Collectif

You've never seen blondies like this before. Salty popcorn, sweet white chocolate, nutty peanut butter and sticky caramel are all baked into an indulgent bar in this decadent recipe. Photography by: Jani Shepherd/Gatherum Collectif

In this recipe Kahlua is baked into a creamy white-chocolate cheesecake and topped with fluffy, coffee-flavoured mascarpone cream and smashed Ferrero Rocher chocolates. Photography by Jani Shephered/Gatherum Collectif

Top these classic chocolate parfaits with late-season plums poached in pinot noir, and you’ve got a rather fancy adult dessert. Recipe by Fiona Hugues. Photography by Jani Shepherd/Gatherum Collectif

No one does decadence quite like Fiona Hugues. Here she pushes the boat out once more with this port and prune chocolate torte recipe - a gusty and gratifying cake that's perfect enjoyed during autumn's chill. Photography by Jani Shepherd/Gatherum Collectif

This traditional Italian Easter tart recipe with a filling of lemony ricotta and nutty whole wheat is a favourite at this time of year. Enjoy chilled or gently warmed - perfect for catering to autumn's unpredictable weather. Photography by Jani Shepherd/Gatherum Collectif

We’ve kept old-school Eskimos in this adults-only lolly cake recipe and teamed them up with a little Pacific-flavoured marshmallow, toasted coconut and a slightly boozy biscuit mix. A kitsch and über-cool treat. Photography by Jani Shepherd/Gatherum Collectif

You can't go wrong with these sophisticated hot dogs and spuds. Fancy enough for adults, accessible enough for kids, this recipe gets our thumbs up. Photography by Jani Shepherd/Gatherum Collectif

These little bacon meringues with Milo-dusted whipped cream are one hell of a delicious thing. The combination of salty bacon with sweet, malty Milo is a must-try. Photography by Jani Shepherd/Gatherum Collectif

This dish is rich and lightly spicy – and with its subtle cocoa coating it’s a jokey homage to our iconic chocolate fish. Team spiced fish with a lively kiwifruit salsa and serve in soft tortillas. Photography by Jani Shepherd/Gatherum Collectif

Cheesy, marmitey mouse traps are a classic family favourite. This recipe has all the traditional elements with the deliciously grown-up addition of whipped feta and vine-ripened tomatoes. Photography by Jani Shepherd/Gatherum Collectif

There’s nothing like a vermilion glass of tomatoey goodness to cure overindulgence, or just to slug back as a remedy for holiday slothfulness. Photography by Jani Shepherd/Gatherum Collectif

This recipe is a summer barbecue sensation! Marinated lamb is topped with nutty pesto and served on a bed of grilled peaches and watermelon, with peppery rocket, creamy feta and sharp balsamic. Photography by Jani Shepherd/Gatherum Collectif

This Cointreau-laced, delicately soft nougat ice cream cones recipe is only for grown-ups so make sure you’ve got a tub of ice cream handy to fend off your kids

This hazelnut and chocolate cake recipe has two really dark (but still light in texture), chocolatey sponge layers interleaved with ice cream and topped with a meringue crown

This recipe for semifreddo with brandy butter sauce combines the warming winter flavours of a traditional British Christmas pudding into a cooling chilled dessert

This strawberry and lime ice cream pie recipe is a sweet, complex little number full of summer strawberry fruitiness mingled with the subtle tang of goat’s cheese. It's sure to have your holiday guests singing your praises

This smoked whisky and cranberry granita recipe is fantastic topped with a frozen cranberry and served with extra smoked lemon halves. This recipe can be prepared in advance as the granita will keep in the freezer for a few days once made

This naughty chocolate pot recipe is paired with nutty shortbread cigars for dipping. A splendid treat on a cold winter’s night

This apple pie recipe is a delicious marriage of fruity pudding and cheese plate all baked in a pie. Both tart and sweet, and gently spiced, it’s not what you’d expect in an apple pie

These spongy treats are inspired by date loaf - so sticky and moreish you can’t stop at one piece. These date puddings are a bit lighter in texture and feature nut and caramel note

The humble grapefruit is often overshadowed by mandarins, lemons and limes. This recipe redresses the balance by transforming the usual lemon curd pie into a grapefruit version and topping it with fluffy marshmallow meringue

Rhubarb and apple are encased in a crunchy, caramelised sugar-crusted pastry in this delicious pie recipe. Recipe and styling by Fiona Hugues. Photography by Jani Shepherd; Gatherum Collectif

This chocolatey croissant pudding recipe is a decadent upgrade of your classic bread and butter pudding. Recipe and styling by Fiona Hugues. Photography by Jani Shepherd; Gatherum Collectif

This satisfying meal of crunchy, sesame-fried chicken, peanutty noodles and tangy salad will hit the spot on a chilly evening. Recipe and styling by Fiona Hugues. Photography by Jani Shepherd, Gatherum Collectif

This citrus cake recipe is a winner at all times of the year. The tangy syrup and toasted coconut create an amazing flavour combination you'll be sure to love

Now that the days are cooler, a hearty bowl of soup is an easy go-to meal. This recipe, with its sneaky chipotle chilli kick, will surely warm you up

This recipe for cooking rice is delicious, flavourful and rather good as a comfort dish on its own

These hefty rib eye steaks are a mighty step up from a usual scotch fillet recipe and pair wonderfully with these zippy South American-inspired herb sauces

This pork stew is a version of Brazil’s national dish, the black bean and pork concoction known as feijoada (pronounced fay-ju-ada). It takes time to prepare and cook, but there’s a real sense of achievement when it’s completed

This all-in-one dish is a family favourite for dinner in a flash.

There’s nothing like a warm nourishing bowl of rice pudding as the weather turns chilly. This creamy recipe, with its gentle spice notes of vanilla and cinnamon, is sure to become a family favourite. Serve with tinned preserved fruit or this decadent fruit compote for a final flourish (shown)

My youngest child is a picky eater and I’m always trying to trick him into eating a balanced and nutritious meal. This is the ‘milkshake’ he loves at breakfast time, packed full of fruit and honest to goodness creaminess. I add vanilla ice cream, just to help convince him to drink it, but feel free to leave it out of your smoothie if you wish

Who doesn’t adore pasta? This creamy dish of wholesome whole-wheat linguine will definitely bring out your ‘inner Sophia Loren’. It is doused in a light, but decadent, creamy tomato sauce full of healthy baby spinach. You can easily serve it without chicken for a vegetarian alternative

These chocolate crêpes are thin and soft, with a nutella filling. Recipe and styling by Fiona Hugues. Photography by Jani Shepherd; Gatherum Collectif.

The trick to making the choux pastry for these milk chocolate eclairs is to allow the steam to create the puff – if you open the oven door mid-bake you’ll be destined for a flop. Literally.

Hold on tight to this precious delicacy with its unique sweetness – it’s possibly too good to share. Recipes and styling by Fiona Hugues. Photography by Jani Shepherd. Gatherum Collectif.

The marriage of walnuts and blue cheese is a culinary relationship that has stood the test of time. In this salad, which is perfect for late summer and autumn, our happy couple are joined by earthy, crimson-veined beet leaves, pear and pomegranate to create a passionate wee dish full of crunch and salty creaminess. Serve it with a dark sourdough loaf and a glass or two of wine. Recipes and styling by Fiona Hugues. Photography by Jani Shepherd. Gatherum Collectif.

In this salad, bite-sized pieces of duck are teamed with fresh sweet plums, sharp rocket, tart lime juice and salty nuts – sweet, salty and sour all happening at once. Delicious. Recipes and styling by Fiona Hugues. Photography by Jani Shepherd. Gatherum Collectif.

A signature family dish served to warm up chilled souls in the depths of winter. This is a lighter version using fresh late-summer apricots and Mediterranean flavours. Recipes and styling by Fiona Hugues. Photography by Jani Shepherd. Gatherum Collectif.

Super-easy to prepare, these little almondy cakes can pretty much handle any seasonal fruit so feel free to be creative with what you have on hand. Recipes and styling by Fiona Hugues. Photography by Jani Shepherd. Gatherum Collectif.

Someone I know intimately will not eat anchovies. However, they are a must in certain recipes, adding balance and saltiness like no other ingredient, so I’ve put extraordinary effort into concealing them in the past. On this particular occasion, though, I decided they were too important to hide and so laid them out in their little salted glory for all to see. Well, lo and behold, the person in question got home famished, stuffed in a piece of tart left over from this photoshoot and exclaimed it was one of the most delicious versions he’d tried in a long time. What? I’ve baked this tart a squillion times before, but apparently the proud little anchovies make all the difference.

Impress your friends and family!

Indulge in the mac daddy of cheese burgers, which comes with all the trimmings. This juicy beef burger recipe is sure to satisfy

Nearly everyone has a can of tuna lurking in their pantry as we all know that cracking open a tin is the answer to many a meal quandary. My second favourite tinned-tuna recipe (after a super-quick tuna, mayo and tomato sandwich) is this one. These tartines or toasts, piled high with gorgeous Niçoise salad ingredients, make a delicious lunch – fresh, tangy and salty, mouthful after mouthful. For wonderful little party appetisers, simply create smaller versions – crostini – by using a sliced-up baguette.

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.

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.

Punnets of deep red strawberries stacked high and deep outside fruit shops and dairies epitomise the Kiwi summer. But by the tail end of the strawberry season, as the fruit quality wanes, I’m left looking for ways to keep this less flavoursome berry exciting. Here’s my new trick: a short session in a hot oven and strawberries morph into fragrant domes bursting with flavour. These roasted berries are sublime over ice cream but even better topping a flaky pastry base smeared with zesty cannoli cream. End-of-berry-season blues sorted. Photographs by Jani Shepherd and styling by Fiona Hugues; Gatherum Collectif.

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.

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.