Soak chickpeas the night before to save time. Fresh curry leaves are available from your greengrocer, but dried ones will work too. Mint Raita can be made up to one day in advance and stored in the refrigerator until serving time. Note

Makes 16 Note

When grating orange rind, make sure you don’t include any white pith as it tastes bitter. Note

You can replace the marsala with Kahlua or Frangelico if preferred. Note

We’ve used oil as well as butter – the oil cooks the potatoes while butter adds a nutty flavour. In France, potatoes are often pan-fried in duck or goose fat for their taste. Lard could also be used. Note

Lovers of blue cheese, rejoice! This creamy dressing is a natural match for pear and toasted walnut salad.

Combining two glorious desserts of apple crumble and custard, this cake is a sweet treat that is sure to become a family favourite.

Suitable to freeze. Ganache suitable to microwave. makes 24 Note

Serve these to your guests as nibbles and they’ll be chasing you for the recipe. And they only take 30 minutes to make!

Honey, Cointreau and berry sauce is the perfect finishing touch to this melt-in-your-mouth-delicious baked cheesecake.

If liked, you can make this cake as two layers instead of four. Note

This feta omelette is proof that keeping a recipe simple can yield satisfying results. Whip this tasty breakfast up in just 10 minutes.

Make ahead: This recipe can be started 3 days before serving. This recipe can be frozen. Note

Instead of using half a vanilla bean you could substitute 1/2 tsp vanilla extract. Note

You could also make a large family-sized version of this baked custard, using a 5 cup-capacity baking dish instead of individual mugs. Note

Morello cherries are a type of dark sour cherry. If you don’t have morello cherries on hand, use canned black pitted cherries. To keep a cake’s texture lovely and light, beat the butter and sugar just until the colour changes to pale and creamy. Note

Good to make it ahead. Kid friendly Note

Make sure your cake pan is at least the same circumference as the top of your pudding basin, to ensure the ice-cream sits flush on the cake. If you have a blowtorch, you can use it to brown the meringue instead of baking it. Store cooled sponge wrapped in baking paper and plastic wrap in […]

Sink your fork into a big slice of this smooth and creamy espresso and fig cheesecake. Topped with crunchy hazelnuts, this indulgent dessert is beautiful enjoyed with a glass of milk or coffee.

This recipe tastes best when you use very fresh mascarpone. Choose one with about two weeks until its expiry date. Note

You’ll need 1 cup of raw mixed rice to make 3 cups cooked. Note

The ultimate cookie for kids. Best of all, you can pre-make and freeze the rolls, then slice and bake when needed.

Make your own buttermilk by stirring 1-2 tablespoon lemon juice into 1 cup skim milk. Blini can be made a day ahead. Cool and store in an airtight container in the fridge. Note

Irish soda bread gets its rise from baking soda rather than yeast, so you can enjoy warm bread with minimal prep and under 20 minutes in the oven

This hot cross bun recipe is a go-to at Easter time. Serve these easy hot cross buns warm straight out of the oven, or toast them and slather with butter.

Delight your loved ones this Easter with freshly baked hot cross buns. Enjoy them warm with a dollop of butter and a drizzle of honey for a delicious breakfast, morning tea or dessert.

Cupcakes can be made and iced a day ahead, but don’t attach the ears until you’re ready to serve as moisture in the icing on top of the cupcakes can soften the ears at the base, causing them to flop or break off! Store your assembled cupcakes in a single layer in an airtight container. […]

Makes 8 Note

EQUIPMENT: Sharp knife; baking tray; baking paper; foil; large mixing bowl; wooden spoon; fish slice Note

Cake is best eaten warm. Note

Makes 12 When cutting scrolls, don’t press down too firmly as you will distort the shape. If necessary, gently reshape when transferring to tray. Note

Three great ways to have ice cream at home: with a Brazil nut topping, with a beet tip (my take on the famous Jelly Tip), and dipped in sherbet.

Serve with ice-cream or whipped cream. Assemble dessert just before serving to prevent meringue softening. Note

For a simple topping, combine 2 tablespoons white sugar with 1 teaspoon ground cinnamon. Sprinkle over porridge to serve. Try topping porridge with sliced bananas and yogurt, then drizzle with maple syrup. Note

Stand sour cream at room temperature for 10 minutes before whisking with eggs. Note

Growing up in Italy, Luca Villari’s home was always filled with the delicious aroma of his mother’s cooking. Here he presents one of her classic dishes

For best results, use thickened cream. Don’t wash the strawberries; wipe with a paper towel instead. Use eating chocolate ( not melts) for dipping strawberries Note

Makes 24 You can use grated orange or lemon zest instead of chai spices. These biscuits have a shortbread texture – be careful when kneading, as mixture is crumbly. Note

Wrap loaves. They will keep, frozen, for up to 1 month. To line mini loaf tray, cut baking paper into 8 x 15x 8cm rectangles. Makes 8 Note

Makes 12 Note

Tint icing with food colouring. Note

Use Italian-style woodfired bread or brioche if you like. This version of French toast works well as a quick and delicious dessert; serve it up with yoghurt for brunch. Serve with fresh seasonal fruit. Note

You will need 4-5 passionfruit for this recipe. Note

Line pan well so cake doesn’t stick. Coconut Custard: Makes 2 cups Note

You can use frozen chopped rhubarb instead of fresh. Replace rhubarb with frozen raspberries or blueberries. Rosewater Syrup: Makes 2/3 cup You can find rosewater in the baking aisle of the supermarket. Try using orange blossom water instead of rosewater; add to taste. Note

Makes 30 cookies You can freeze raw cookie dough. Thaw in fridge. Bake as recipe directs. Lemon Icing: Makes about 3/4 cup You can tint icing with food colouring. Note

Make ahead You can make ice-cream up to 3 days ahead; keep, covered, in the freezer. For easy scooping, remove ice-cream from freezer 10 minutes before you’re ready to serve. Note

Polenta blini with beetroot dip

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.

Save time; Buy a square sponge cake. Note

Makes 4 Wrap cakes in plastic food wrap and freeze until required. Thaw at room temperature for a couple of hours. Berry sauce will keep in an airtight container in the fridge for up to 1 week. Ramekins are ideal for single serves. Ice-cube trays are ideal for freezing sauces. Just remove a few ice-cubes […]

A delicious yet simple slice with a very exciting Crunchie Bar topping.

Use pumpkin instead of kumara (orange sweet potato) and ham or bacon instead of salmon. Cooking time will vary. Note

Use a vegetable peeler to cut cucumber into long thin ribbons. Note

Make ahead: Cook slice up to 4 days ahead. Store in an airtight container in the fridge. Note

Place butter in saucepan first to make sure chocolate doesn’t stick to base of pan. Rotate blondie halfway through cooking to ensure it cooks and colours evenly. For a yummy dessert, serve warm with vanilla ice-cream. Make ahead: You can bake the blondie up to 3 days ahead. Store in an airtight container at room […]

Lumpy custard? To fix, push custard through a fine sieve. Make ahead: Bake pastry a day ahead. Store in an airtight container. Assemble the mille-feuille just before serving. Note

Take care when stirring milk and cream into sugar syrup as the mixture may splatter. Mixture will become hard. Stir it over heat to melt the toffee. Note

Makes 24 pieces Soft ball stage: Drizzle a little hot syrup into cold water; a ball shape forms. Allow to cool. Ball should feel pliable and not snap when squeezed. Note

Don’t discard the baking paper used for rolling out pastry. Use one to bake pastry blind, the other to line the tray for roasting the vegetables. Quiche is cooked when a knife inserted at centre comes out clean. Note

Tart will continue to cook once removed from oven and will set as it cools. Make ahead: Bake up to 3 days ahead. Cover, then refrigerate. Use any leftover malt powder in smoothies or thick shakes, or sprinkle over ice-cream. Note

This layered ice cream log takes neapolitan ice cream to the next level, packing it with the tastiness of chocolate, cherries, strawberries and fruit cake. Could it get any better?

Makes 32 pieces Heat the blade of a large knife under hot running water before cutting slice. Note

You can replace the parmesan with grated cheddar cheese. To freeze: Wrap loaf in plastic food wrap, then freeze for up to 1 month. Thaw at room temperature. 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

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

Cut potatoes and kumara into 3mm-thick slices or use a mandolin. Note

Swap 2 teaspoons wholegrain mustard for tapenade. Make ahead: Prepare salad a day ahead. Cover, then refrigerate. Store croutons in an airtight container. Add to salad just before serving. 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

To melt white chocolate melts, place in a microwave-safe bowl, then microwave on High (100%) in 30-second bursts, stirring, until melted and smooth. Use a teaspoon to drizzle onto cheesecake. Rotate brownie halfway through cooking to ensure it cooks evenly. Try milk chocolate instead of dark. Note

You can use any flavour of berry jam you like To prevent water seeping into puddings during cooking, tightly secure foil lids using string. Don’t let overhanging foil touch the water bath. Using a jam of thin consistency will result in a thinner, more runny sauce. Don’t rush! When pouring sauce mixture over pudding before […]

You can prepare cheesecake 1 week ahead. Store, covered, in freezer. Toast nuts separately in a small frying pan. Stir over low heat until golden. Store cooled nuts in an airtight container in the fridge for up to 1 month. Swap butter snap biscuits for ginger nut biscuits. Note

You can use any long pasta shape, such as spaghetti, angel hair or pappardelle. To avoid lumps forming in the sauce, stir it constantly while cooking. Note

Use other fruit of choice such as chopped mango and passion fruit, or mixed chopped stone fruit. Note