Warm, hearty and packed full of goodness, this tasty pea and ham soup is complemented by crunchy croutons to create a no-fuss dinner dish the whole family will love.

Check water level in wok half-way through cooking and top up with more boiling water if necessary. Note

Sticky date pudding is the ultimate in dessert indulgence and perfect for a chilly night in. Soft, sweet, buttery pudding enrobed in a gorgeous butterscotch sauce.

MAKES 1 It is important to roll this cake while it is hot to prevent cracking. Spread cake with 3/4 cup raspberry jam before spreading with cream and berries. Note

There is no need to wash mushrooms as they are grown very hygienically. Simply wipe away any dirt with a damp paper towel. Note

This loaf freezes well – either whole or in slices. Note

Whip up this delightfully English confection, a bakewell tart, consisting of a shortcrust pastry beneath layers of jam, frangipane and a topping of flaked almonds

For quality beef, look for the meat-Standards Australia (MBA) symbol at participating butchers and supermarkets. You can also cook casseroles in a slow oven, 150°C, 3 hours. Note

Don’t have a cutter? Trace around a saucer. Note

Guinness adds a beautiful depth of flavour in this beef and mushroom pie. With crispy pastry and delicious chuck steak cubes, it's a warming meal that is well worth the extra effort!

For a variation, add sliced avocado and toasted croutons made from stale bread. Note

Do not overcook pudding- they become too dry. Note

Makes 20 Note

Pie apple is available in cans or jars. Or use 1 peeled cored and chopped green apple instead. Note

Sweet, rich and utterly decadent, these gorgeous desserts are packed full of fresh dates and are beautiful enjoyed warm with a dollop of fresh cream or ice-cream.

This recipe used granny smith apples. You will need two large lemons for the rind and juice. Note

These pies freeze well. Do so before baking the pastry and bake from frozen. You’ll need to increase the cooking time by 10 minutes. Note

For a classic twist on golden crunchy hokey pokey, dip each piece of hokey pokey into some indulgent dark chocolate to balance out the sweetness.

Be careful not to let water boil rapidly or pudding will rise too quickly, creating holes. Note

Watercress or sprouts can be added to the filling. Note

For a delicious twist, add 2 tablespoons of fresh passionfruit pulp to the lemon zest in step 4. Sterilise easily by placing rinsed jars while wet on a baking tray in a slow oven, 160°C, for 10 minutes. Remove and set aside, covered with a tea towel. For an easy and light tart filling, fold […]

Makes 6 Note

This is also great as a sandwich filling. Note

Serve with a swirl of pouring custard for added decadence. Note

These delicious smooth egg custard tarts are so simple to make. With crisp buttery pastry and a creamy rich egg custard filling, it's no wonder that this dish has become a classic.

This can also be made in a 6-cup ovenproof dish and baked 50-55 minutes. The custard is cooked when the point of a knife inserted in the centre of the pudding comes out clean. When custard is cooked, remove puddings from water bath and allow to cool. Note

This grapefruit marmalade is a delightful way to bring a burst of sunshine to your breakfast table. With its bright, tangy flavour and just the right touch of sweetness, it’s the perfect spread for toast, scones, or even a dollop on your morning yoghurt. The natural bitterness of the grapefruit is balanced with sugar, creating […]

Use a salad of thinly sliced cucumber, red capsicum strips and parsley leaves, dressed with olive oil and lemon juice. Note

Brought to you by Woman's Day, this delicious and sticky hot cross bun recipe is the ultimate step-by-step guide to creating perfectly decorated hot cross buns for Easter.

Place serving platter in freezer for half an hour beforehand to prevent base from melting too fast. Note

Fresh berries can be used instead of frozen for the filling. Reserve a little syrup to drizzle over the top when serving. Note

Use jam flavour of your choice. Note

To sterilise jars, preheat oven to very slow, 120°C. Wash jars and lids in hot soapy water, rinsing well. Place in a large saucepan and cover with water. Boil 10 minutes. Using tongs, transfer to a baking tray. Place in oven until dry. Fill jars while warm. Note

We used amber ale as our beer of choice, but you could use any type you prefer. Note

This home made pickle is a far cry from anything you can buy in the supermarket, and it costs less than $1 per 250ml jar. Note

You can't go wrong with this simple hot cross bun recipe. It will have your home smelling like Easter.

We used an aged crumbly cheddar chees and shaved corned beef, and served our lunch with ale. Note

To join trimmed pastry, brush one side with a little water and press other side down. Blind baking: cover pastry with a sheet of baking paper and top with either dried baking beans or rice. This weighs down the pastry base and prevents it from rising. Note

To decorate, brush pastry with beaten egg and sprinkle with extra fennel seeds before baking. Note

Quince can be baked in an ovenproof saucepan or dish, ensuring sugar is dissolved and quinces covered. Place in a slow oven, 150°C, for 3-4 hours. Note

Stir jam a little while cooking, to help prevent it from sticking. Sterilise jars easily by rinsing and baking in a moderate oven, 180°C, 10 minutes. Remove and cover with a clean tea towel. Note

You can substitute rhubarb and blueberries with sliced ripe pears and frozen berries, if liked. Note

You’ll need an 80g packet of pistachios. Note

Use a ring mould to reduce your cooking time to 1 hour. Note

Blade or topside is good value but very lean, so roasting slowly at a lower temperature, 160°C, makes it tender. Note

This can be made in individual dishes – cooking time will reduce to about 40-45 minutes. Note

To make ahead, proceed to the end of step 4. Cover and chill overnight. Bake to serve. To roast tomatoes, arrange on an oven tray and drizzle with olive oil. Season to taste and cook in moderate oven, 180°C, 5-10 minutes. Note

Make smaller pasties for great finger food. Note

It is important to trim excess pastry when covering the beef. Don’t have the pastry too thick at the joins or the pastry will not cook through. To decorate, cut small leaves from pastry scraps and secure them to the beef wellington with a little of the egg before baking. Note

Scotch eggs are traditionally served at picnics and are best cold with a crisp salad and a bit of tomato sauce on the side.

Here’s a wonderful stomach filling recipe the whole family will love and costs so little to make

Home made preserves are so very simple to make, and there's so much pleasure to be had from eating jam you made yourself.

When you tie the baking paper and foil with string, leave a long piece of string to allow for easy removal from the cooker. Note

A classic comfort food, stewed apple is also a versatile dish that you can use in so many ways! You could eat it as a snack on its own, we love using it as a topper on our favourite cereals or muesli. While stewed apple is a pretty healthy option, you can up the indulgence […]

Use fresh blueberries if preferred, but if you are using frozen blueberries, be sure to add them while still frozen. Note

Makes 4 Note

Swap tomato chutney for caramelised onion relish, if preferred. It is important to rest the pastry after rolling it to fit the pan, as this will help prevent it shrinking during baking. Note

Custard tarts are the perfect indulgent afternoon treat with a hot cup of tea or coffee. Nothing quite beats a classic creamy custard tart with buttery pastry and topped with a grating of nutmeg.

Add 1 tablespoon moroccan spice mix with onion for a flavour variation. Note

Remove pudding from water bath straight away or the eggs will overcook and weep. Note

Bake these wonderful chocolate cookies to give as gifts or just for the family.

Test pudding with a skewer – if it comes out clean and dry, the pudding is cooked. Note

This melt-in-your-mouth raspberry slice is a treat for morning or afternoon tea ... or whenever you need a fruity sugar fix.

MAKES 24 For glace icing, combine 1 1/2 cups sifted icing sugar with 20g melted butter and 1-2 tablespoons boiling water. Stir until smooth, adding a few drops of pink food colouring. Note