You can substitute a white medium-grain rice if koshihikari is unavailable. Note

If the birthday person is mad about cats, this enigmatic creation will be… purrfection Note

Known variously throughout the Middle East and North Africa as basboosa, namoura or harisi, this sweet slice is saturated with a citrusy sugar syrup which gives it a lovely individual flavour. Note

Replace pork with sliced chicken breast or beef rump steak. You can use basil if thai basil is out of season or you could replace the basil with coriander. Broccolini can be swapped with baby corn, if you like. Note

siena cake is a perfect accompaniment for after-dinner coffee. Cut into thin wedges or slices about 1cm thick,then into small pieces Note

An easy way to make sure your toffee is cooked to the correct stage and will set hard, is to use a sugar thermometer. Toffee should reach 149°C (“hard crack” stage) on the thermometer. Red delicious are the best apples to use for this recipe. Note

Starchy potatoes, such as pontiac or lasoda, are best for this recipe. Note

These pork, fennel and fig sausage rolls will be the most gourmet snack at the party.

You need only slender small servings of this ultra-rich cake, which is why we’ve chosen to bake it in a lamington pan. The layer of marzipan in the middle keeps the cake moist as well as adding to the flavour. Buy the best marzipan (or almond paste) you can find. Note

Pie can be prepared a day ahead. Note

Use any firm fish that’s in season, it’s cheaper that way. Sumac is a type of Middle Eastern spice, now available from supermarkets. The flavour is slightly tart. If you can’t find the spice, cook the fish without it. Note

You can used store-bought char-grilled capsicum for this recipe, if you like. Note

You will need about 2 raw potatoes (185g) for this recipe. Keeping time: 2 days. Note

The great thing about an antipasti selection is that you can add and subtract ingredients. Try incorporating a selection of olives ­ ligurian, sicilian and kalamata are all good, or even a delicious selection of salami. Marinated artichokes are available from specialty delicatessens. Alternatively, use bottled artichokes in oil, available from most supermarkets. Note

Saffron is obtained from the stigmas of the saffron crocus and it is famously the most expensive spice in the world. Note

It is fine to use just 1 x 300ml carton of cream for this recipe. Porcini, also known as cèpes, are the richest-flavoured mushrooms. Though expensive, they are so strongly-flavoured only a small amount is required for any particular dish. They are available from specialty food stores and some supermarkets. Pancetta is an Italian salt-cured […]

Unbaked scones can be frozen for up to a month. Bake them from the freezer, adding about 10 minutes to the baking time. Note

We used blue-eye trevalla fillets in this recipe. Note

Crush juniper berries with the side of heavy knife. Juniper berries, best known for the flavour they impart to gin, are a dark blue, almost black, soft, aromatic berry used in many traditional European recipes. Note

Use white Candy Melts in place of chocolate Melts for an extra-white finish. Note

If you don’t have a candy thermometer, boil the syrup until it’s thick with heavy bubbles. Remove from heat, let bubbles subside, then reassess the thickness of the syrup. Note

Flavoured Milk Bottles can be found in packets of ALLEN’S Milk Bottle Mania; use whichever colours you like. Remember to remove the skewers from the drawbridge before cutting the cake. Note

Place pastries on trays; brush with egg, sprinkle with seeds. Bake about 15 minutes or until browned lightly. Combine ingredients in medium bowl. Parmesan cheese can be used instead of romano cheese. Pastries can be served warm or cold. Uncooked pastries are suitable to freeze. It is best to cut pastry into the 26 rounds […]

We used green, orange and yellow paper muffin cases to match the decorations of these lovely cakes. Note

For a lower-fat version, use no-fat milk and low-fat dairy-free spread instead of the butter. Piroshki are small Russian dumplings that can have various savoury or sweet fillings but this one is among the most traditional. Baked or fried, they make excellent hors d’oeuvres. Note

EQUIPMENT 30cm x 40cm (12-inch x16-inch) rectangular cake board Wooden skewer Test kitchen tips: If using butter cream instead of the vanilla frosting, you will need one quantity of butter cream. Look for cakes with slightly domed tops, otherwise you will have to trim the cake tops to create the curved book shape. You will […]

Equipment: 20cm x 30cm (8-inch x 12-inch) rectangular cake pan, 35cm x 40cm (14-inch x 16-inch) rectangular cake board, wooden skewer and toothpicks. Note

There are many versions of this popular dish, but an authentic Salade niçoise (originally from the Provençal city of Nice) always includes ingredients that speak of this sun-kissed region of France: tomatoes, capers, olives and garlic. A typical recipe also includes tuna, anchovies, egg and raw vegetables. Niçoise olives, if unavailable, substitute any small brown […]

The secret to this recipe is the amount of olive oil used. Perfect as a second course or as the main course for a light summer lunch, served with salad and crusty bread or with chips (frites). The moules in France are small and sweet. This recipe is not suitable for those large green New […]

Once they are toffee-coated, don’t refrigerate the pops, as the toffee will dissolve. Serve pops within 2 hours of making. Note

These tarts must be served warm to be enjoyed at their best. Serve with a good dollop of cream, if you like. Note

artist’s fine paint brush 3.5cm (1½-inch) round cutter 12 plain white paper cases large plastic disposable piping bag The cupcakes stale quickly so it’s best to use a fruit or mud cake for the best keeping qualities. The cakes can be made and frozen for 3 months. The monograms can be prepared at least a […]

You can also use lime or blood orange marmalade. Note

Don’t have the oil too hot or they will brown too quickly before cooking all the way through. The oil should be between 175°C (350°F) and 190°C (400°F) for deep-frying (a small cube of bread should turn golden in about 30 seconds). You can also pipe the dough over the hot oil, using a small, […]

Patch any gaps in the top, sides and base of cake with a little icing. Brush top and sides evenly with a little jam. Note

Depending on the variety of quince used, some will turn more of a rusty red colour while others a deep crimson. Also, cooking time can vary between types, with some needing a little longer cooking to achieve a red hue. Note

Juniper berries are the dried fruit of the juniper shrub, an evergreen from the Northern Hemisphere, and are found in specialty herb or health food shops. Note

Smoked eggplant and capsicum jam can be tossed through pasta, spread on pizza bases, or served as side dish to chicken, lamb or fish. Note

Risotto cakes came about as a way of using up left-over risotto. It is far easier to shape the cakes when the mixture is cold. It is worth lining oven trays with baking paper to stop the cakes sticking. Note

Equipment: 3 x 12-hole (-cup/80ml) muffin pans 36 square cupcake cases 2 disposable piping bags fitted with a 1cm plain tube 45cm-square covered cake board Decorations: 36 NESTLE Melts White Cooking Compound chocolate Piping gel 5 ALLEN’S SNAKES ALIVE 3 x 25g packets WONKA NERDS Ropes Wash and dry the piping tube between colours. If […]

Youngsters will squeal with delight at the sight of these cute little pigs. You could easily make a piglet for each small guest to take home. Instead of tinting your own sugar, you can use the packets of coloured sugar crystals found in packets of Monster 5s or Fairy 5s, available from supermarkets. Note

Angel food cakes contain no fat. Their lightness comes from incorporating air into egg whites and an unusual cooking method. Note

You will need to buy a 265g packet of small lollipops for this recipe. You should never smile at a crocodile, or be taken in by her welcoming grin, but Clara looks friendly enough — maybe! Note

Chicken drumettes are drumsticks with the end of the bone chopped off. They are also sold as “lovely legs”. Note

If liked, microwave pumpkin in a little water until tender and drain well. Note

Some people find the bitterness of radicchio a little overpowering. Try brushing each whole radicchio with oil and grill or barbecue until the outside leaves are charred and the inside is tender. This will give a sweeter smokey flavour. Slices of mango or paw paw make a nice addition to this salad. Note

Peanut butter sauce can be made up to 3 days ahead. Leftover sauce can be used over ice-cream. Note

Try using a variety of mushrooms such as flat, cup, button, portobello, oyster and enoki, keeping small mushrooms halved or whole and large types sliced. Cooking the potatoes whole with the peel on keeps the potatoes dry and fluffy-doing this helps to create lightly textured pillows of gnocchi. Note

Limoncello is an Italian lemon-flavoured liqueur made from the peel only of fragrant lemons, which is steeped in clear alcohol then diluted with sugar and water. Store unfilled macarons in an airtight container for about a week. Fill macarons just before serving. Note

Vitello tonnato is a well-known Italian veal dish accompanied with a tuna mayonnaise. It is usually served cold or at room temperature, making the perfect appetiser for a Christmas lunch.

You can use lemon, lime or blood orange marmalade or your favourite jam instead. Note

store in an airtight container at a cool room temperature until ready to serve. Cake pops will keep for up to a week. Note

To save time, buy shelled and deveined prawns and calamari rings from your local fish supplier. Some major supermarkets also have a fresh seafood section. Note

We used small (15cm/6-inch diameter) packaged pizza bases for this recipe. Note

Soba are fresh or dried Japanese noodles made from buckwheat and wheat flour. They’re available from Asian food stores and major supermarkets. Note

Equipment deep 23cm (9¼-inch) square cake pan 30cm (12-inch) round or square prepared cake board and a bamboo skewer. The cake can be made a day before the party. Note

If plums are not in season, use a 1kg (2-pound) jar of whole plums. Drain, halve and seed them before using. Note

Porcini, dried Italian mushrooms, are available from delicatessens, gourmet food stores and some supermarkets. Some butchers sell a pork and veal mixture, this is fine to use here. Buy 625g. Note

It’s easy to make pesto from different herbs or green leaves and with other nuts. A great combination is baby rocket and pistachio (it goes beautifully with chicken). A few other enticing blends include fresh coriander leaves with chilli instead of nuts, or sun-dried tomatoes processed with olives and walnuts. Note

A cheese slicer makes curls about 2.5cm long; if you don’t have one, use a vegetable peeler, it will make smaller curls. We used a white chocolate mud cake in this recipe, and made a coffee-flavoured ganache to complement it and the chocolates, however, a dark chocolate mud cake would also look wonderful filled with […]

Aïoli is a garlic mayonnaise; it is available in supermarkets and delicatessens. Note

Macaroons are available from specialty bakery shops and select supermarkets. If you can’t find them, any small round filled biscuit will do. Try mini Oreos or mini Wagon Wheels, or Monte Carlos. Note

Be extremely careful when blending hot soup, let it cool a little first. Don’t overfill the blender, one third to half full is a good guide, and make sukre the lid is secure. Alternatively use a stick blender. Note

You can use one quantity shortcrust pastry instead of the store-bought pastry sheets. Note