For a richer padding, stir in 75g grated white chocolate. For a little crunch, top with toasted slivered or flaked almonds. Rice will absorb liquid on standing. When reheating leftovers, add a little more milk or cream to rice and stir over low heat until hot. Note

Omit wine – use extra stock. For best result, place oven shell so top of roasting pan is at centre of oven. Use white balsamic instead lemon juice. Note

To make spiced custard, warm bought gluten-free custard with 2 teaspoons finely grated orange zest and 1/2 teaspoon ground cinnamon. Note

You’ll need 2 passionfruit. Note

Add grated orange zest for extra flavour. Stand pudding at room temperature before cooking to help produce a tight pudding. Note

Makes 12 Note

Omit shortcrust pastry and spoon beef mixture into a 21cm (base measurement) pie plate. Top with puff pastry. Cooking time will vary. Note

Grease pudding basin with butter and place in fridge for 5 minutes, then grease again. This will form a crust on the basin, which will help prevent the pudding sticking and allow easy removal once cooked. Place a 10c coin in the base of saucepan. While the water simmers, the coin will rattle. If you […]

Try a combination of pork and veal mince. You can use a 22cm springform pan or a large loaf pan. Process 1 slice of day-old white bread to make crumbs. Note

Sprinkle with flaked almonds before baking. Use a fluted pastry wheel (or sharp knife ) to cut pastry into strips. Note

This tasty take on a banoffee pie combines crepes with banana and caramel in an easy to make dessert that is quick to whip up when you have unexpected guests

Coconut macaroons are in the cakes aisle. Note

You could cook pudding in a 6-hole (3/4-cup) Texas muffin pan. Line base of holes with baking paper. Divide mixture eveniy between holes. Bake in an oven preheated to 180°C/160°C fan forced for 25 minutes. Caramel topping: Makes 3/4 cup Note

To freeze, place cooled soup in airtight containers; freeze for up to 3 months. Thaw soup overnight in fridge. You can use your favourite Indian curry paste; korma and balti are mild, madras and vindaloo are hot. You can use fresh onion instead of frozen. Note

Serve puddings hot; cake mixture absorbs the sauce as if cools. Note

You can use leftover cooked rice. Note

Don’t over-knead dough. Scones are best made on day of serving. Note

You can substitute regular puff pastry and use white sugar or brown sugar instead of demerara. Add finely chopped pistachios to filling. Once thawed, uncooked pastry cannot be refrozen. Note

Rich, sweet and decadent, this gluten-free dessert is beautiful served with a dollop of cool ice-cream or fresh cream.

This is not shepherd’s pie in the strictest sense as it uses rabbit rather than lamb but it does have the golden potato topping of a shepherd’s pie.

Don’t be put off by the idea that a Yorkshire puddings are associated with roast beef – these sweet variations are incredibly delicious!

To melt chocolate, place in a microwave-safe bowl; microwave on High (100%) in 30-second bursts until melted and smooth. Don’t overheat chocolate, as it will seize; if this happens, discard and start again. Note

Butter chicken is a wonderfully delicious mild and creamy dish that is without a doubt a huge family favourite. Serve with poppadoms to help bring the taste of India into your home!

Select firm mushrooms and store in a brown paper bag in the fridge. Note

Buy chicken rissoles from butchers and poultry shops. Note

Rich, tender lamb is sauteed slowly and infused with rosemary, then topped with pastry and baked until golden.

Serve with poached or fried eggs. You can make baked beans up to 3 days ahead. Cover, then refrigerate. Note

In 2009 I met Auckland chef Blaine Tripp cooking at the Farmgate Café at the English Market in Cork. This is his recipe – not traditional, but delicious!

These pies are a delicious mix of beef and vegetables, cooked in individual ramekins and topped with creamy, pea-filled potatoes.

Green capsicum can be used instead of red capsicum, or you could use half of each. No flameproof roasting pan? Cook sausages in a frypan, then transfer to a roasting pan that has been preheated in the oven. Note

Use beef or chicken mince instead of lamb. Price will vary. Note

Make ahead: Make filling up to three days ahead. Cover, then refrigerate. Note

Before sealing jars containing hot mixture, use a skewer to release any trapped air bubbles. To sterilise jars: Wash jars and lids in hot soapy water, rinse in hot water, then dry in a low oven. Note

Tarts are best made close to serving. Note

To test that jam gels: Place a teaspoon of marmalade on a cold saucer; place in freezer for 2 minutes. Run finger through marmalade. If surface wrinkles and jam separates, it’s ready. Note

Cover pie with foil if browning too quickly. Note

No lid for your pudding basin? Cover basin tightly with baking paper, then a doubled piece of foil. Secure in place with kitchen string. Grease lightly: To prevent puddings sticking when turning out, grease dishes lightly with cooking oil spray, melted butter or vegetable oil. Serve quickly: These puddings will absorb the syrups and the […]

This Queen of puddings recipe is as indulgent as it is retro - with creamy custard, cake and cherry berry jam topped with soft, chewy and golden meringue.

For an extra-rich pudding, use dark chocolate with 70% cocoa. Serve quickly: These puddings will absorb the syrups and the longer they stand in the dishes after baking, the drier they will become. Stand for no more than 5 minutes before serving. Note

Replace walnuts with cashews, macadamias or pecans. Make individual puddings using 4 x 1-cup ovenproof dishes; reduce cooking time to 20 minutes. Note

Soup will separate on standing, so stir it well before serving. Note

Don’t reuse oil after frying fish, as it will taste fishy. Don’t pour cooking oil down the sink. Cool completely, then place in a disposable plastic container. Discard with the rubbish. Note

Serve immediately after baking or pudding will soak up sauce on standing. Note

Replace mango juice with orange juice. Omit mint. Make ahead: Prepare up to 1 day ahead. Top with cream mango and mint just before serving. Use clear apple juice instead of mango juice. Note

Check the water level during cooking and top up with hot water if necessary. Note

To make buttermilk: place 1 tablespoon freshly squeezed lemon juice in a measuring jug. Add enough reduced-fat milk to make 1 cup; stir. Mixture will thicken slightly. No self-raising flour? Mix 1 1/2 teaspoons baking powder with 1 1/4 cups plain flour. Note

Replace mixed spice with ground cinnamon, ginger or vanilla essence. Note

You can serve maple butter and caramelised banana on top of pancakes, French toast or mini pikelets. To increase fibre, try wholemeal crumpets. Leftover whipped butter will keep in the fridge, covered in plastic wrap, for up to 2 weeks. Note

For extra crunch, roll balls in crushed peanuts instead of cocoa powder. Note

You’ll need 4 large rhubarb stalks. If pastry is a little dry when processing, add 2-3 teaspoons chilled water. Butter temperature: Use chilled butter in pastries and crumbles. For cakes, biscuits and slices, use butter at room temperature. Note

You can use frozen mixed berries. Note

This recipe is perfect for using up stale bread. Note

To reheat: Boil for 1 hour in a greased pudding basin. Check label to make sure the custard is gluten free. Note

You can use any type of white vinegar. Note

We used a frozen vegetable mix of com, carrot and broccoli. Note

Make the shortcrust pastry. Omit thyme. Thaw pastry at room temperature. Note

MAKES 12 For larger cupcakes, cook mixture in 8 holes of a 3/4-cup Texas muffin tray. Allow about 5 minutes extra baking time. You’ll need 3 passionfruit. Swap 1/2 cup canned crushed pineapple for 1/3 cup finely chopped fresh pineapple. Note

Swap scampi for king prawns Use salmon roe instead of scampi eggs. Don’t overheat butter sauce as it will separate and you’ll need to make it again. Note

Use strawberry ice-cream instead of vanilla, then drizzle with strawberry or chocolate topping. Note

For a non-alcoholic version, replace rum with orange juice. Store leftover tahini in the fridge to add to salad dressings. Stir before using. Note

White chocolate and raspberry chelsea scrolls

This is best made a day ahead. Cover, then refrigerate. Note

Add grated lemon or orange zest for extra flavour. Try drizzling stars with melted white chocolate. Note

Add scrambled egg for a delicious breakfast or brunch. Top potatoes with bought salsa. You can use parsley instead of chives. Note

You’ll need to cook about 1 cup rice. Peel eggs in a bowl of cold water. Note

Makes 20 Make ahead: Cook up to a week ahead. Store in an airtight container at room temperature. Tint the icing mixture with your favourite food colouring. Note

Make ahead: Make trifle a day ahead. Cover, then refrigerate. Toffee sauce is in the dessert aisle; use caramel sauce if unavailable. For an extra indulgent trifle, top custard layer with whipped cream, then sprinkle with grated dark chocolate. Serve topped with fresh mixed berries or grated chocolate. Note

Makes 24 To freeze, place uncooked rolls in resealable food storage bags, then freeze for up to 3 months. You can cook them from frozen. Just increase cooking time to 30 minutes. Note