Duck can be cooked up to 4 days ahead. Keep covered in oil in the refrigerator. Note

Get warm and cosy with this wholesome soup, perfect served with crusty bread and a glass of red wine.

To freeze. Complete the recipe to end of step 2. Pack into freezer-proof containers, leaving a 2.5cm (1 inch) space to allow for expansion. Seal, label and freeze for up to 3 months. Thaw overnight in the fridge. Reheat in a saucepan or microwave on medium power (50%) until heated through Note

Served with grilled pita bread, this beautiful slow-cooked lamb stew is just what you need on a cold day.

Stunning and simple, this fruit cake tastes just like Christmas.

Tender lamb shanks with sun-dried tomato for special occasions.

A hearty and delicious winter soup with oxtail and chickpeas from the Australian Women's Weekly.

"Country-style terrine" is the literal meaning of this classic dish as it is chunky and rustic. Juniper berries, the dried fruit from the evergreen tree of the same name, can be found in specialty spice stores and better delicatessens.

This recipe is our version of the classic Mexican "chiles rellenos", stuffed Anaheim peppers.

These buns are best made on the day of serving. Note

Filled with slow-cooked beef, spices and green olives, these crispy empanadas make a heavenly snack or light meal with salad.

A warming winter soup from Australian Women's Weekly.

A raspberry coulis with its fresh berry flavour is the perfect contrast to the sweetness of these bombes.

Yes, we admit there is some time investment involved here and you'll need to start this recipe the day before, but trust us; creating a festive-feeling gingerbread house doesn't have to feel like a renovation from hell.

Cook meatballs in soup close to serving time, to prevent soup from becoming cloudy. Use commercially made stock if you don’t want to make your own. Accompany with bowls of steamed jasmine rice and stir-fried asian greens. Note

store Recipe can be made a day ahead and refrigerated, covered. Note

Delicious tender lamb shanks in a rich and mild Massaman curry.

There's no better start to the day than our home made baked beans on thickly sliced sourdough.

This recipe is an updated version of an old favourite cake dating back to the 1960s. Store in the fridge, well-sealed, then cut while it’s cold: it soon comes to room temperature. Note

Suitable to freeze at the end of step 1. Shawarma usually refers to meat cooked on a turning spit, but it also refers to a pitta bread sandwich. This is our slow cooker take on the shawarma. Place the meat, salad, bread, yoghurt and harissa on the table and let everyone make their own wrap. […]

Serve ribs with steamed rice and stir-fried asian greens. Ask the butcher to cut the rib racks into pieces that will fit your slow cooker.

Serve shanks with flour tortillas, a green salad and lime wedges.

There’s more than one tradition when it comes to roast lamb. The Greeks cook theirs slowly until it is well done and mouth-wateringly tender. And the accompaniment? Forget subtlety, only a robust garlic spread and lemony potatoes will do.

Most cooks put roasted duck into the “leave it to the chefs” basket, but it’s really not that different from roasting a chicken. Once you give it a go, crispy, tender roast duck will become a new favourite.

Roast beef with Yorkshire puddings is the most traditional British roast and in fact probably the most famous of all British food. While the beef is resting, make the gravy and Yorkshire puddings and serve the roast with crispy baked potatoes, boiled baby carrots and steamed green vegetables.

This is warming comfort food at its best. Don’t let the long cooking time put you off. You’ll spend very little time at the stove before the pan goes in the oven.

A wonderful spiced chicken with all the flavours of Portugal. Basted with a chilli, garlic, paprika and oregano paste then stuffed with lemon and thyme, this chicken is fragrant, moist, tender and spicy.

This fruit cake is a traditional Irish favourite. Although the inclusion of Irish whiskey makes it authentic, scotch, dark rum or brandy are fine substitutes.

French-trimmed lamb shanks are redolent with the spices of the Middle East in this Moroccan inspired dish.

Green olive and lemon makes for a tender and tasty roast chicken. You can use natural string to tie the legs in place of small steel skewers.

Tender and delicious veal that is slow-cooked in Asian aromatic spices and wine.

Chana masala is a deliciously spicy vegetarian chickpea curry, best served with steamed basmati rice, yoghurt and naan.

Recipe is suitable to freeze. You can use dried cannellini, haricot, navy or butter beans for this recipe. Note

Rich and fragrant Thai pork curry with pickled snake beans from Australian Women's Weekly.

Indulge your sweet tooth with this divine chocolate and raspberry tart. Filled with an oozy jam centre, one slice will send you to dessert heaven...

A rich oxtail stew with red wine and port; the perfect winter dish.

Anchovy and chilli lamb neck chops with creamy polenta from Australian Women's Weekly.

This is a recipe for the seasoned Christmas pudding maker, filled with all of the classic flavours and then some. It makes a great addition to the holiday festivities.

Slow cooked beef pot roast with root vegetables has the house smelling gorgeous all afternoon.

Moist, dense and dripping with syrup, this chocolate orange polenta cake is a very grown-up way to recapture a childhood love for jaffa cakes.

The piece of blade steak is also known as a “bolar of blade”, or just “bolar blade”; it is a shoulder cut. Beef silverside or rolled brisket are also suitable to use. Serve with spinach mash and steamed green beans. Not suitable to freeze. Note

Topped with creamy coconut ganache, this white chocolate coconut citrus cake is a ripper of a recipe. Moist, dense and utterly delicious, the combination of coconut, lemon, lime and white chocolate is a winner.

This is a rich and sophisticated dessert that makes an elegant end to a special dinner.

Harira is a traditional soup that's eaten to break the fast of Ramadan.

Barley is a wonderful, healthy and tasty way to thicken a delicious soup or stew such as this one.

This slow-cooked curry is divine served with a dollop of yoghurt and warm chapatis.

Bring sago out of the nursery and into its own with this delicious coconut sago pudding with ginger and palm sugar.

A tender and fragrant Vietnamese clay pot chicken dish from Australian Women's Weekly.

Bollito misto, which translates as "boiled mixed meats", is a traditional North Italian dish served on New Year's Eve and other special occasions.

Turkey drumsticks are available from poultry shops and most major supermarkets. Turn this recipe into a tossed salad by mixing the sliced turkey through the ingredients, rather than serving it alongside the salad. Note

Perfect for packing, easy to share and full of flavour, this picnic cottage loaf is just crying out to be eaten on a blanket spread out on the grass.

Traditional Thai chicken broth with flavoursome coriander wontons from Australian Women's Weekly.

8cm x 25cm x 7cm (3¼-inch x 10-inch x 2¾-inch) bar cake pan deep 25cm (10-inch) round cake pan 45cm (18-inch) square cake board. Be careful when cutting the jubes as they tend to stick to the knife. To avoid this, dip the knife in hot water and dry it before cutting. Note

Cool 5 minutes before serving over ice cream. Note

The stew is best made just before serving. If you want to freeze it, cook it up until the end of step 2. Add the mushrooms after reheating thawed stew. Note

Ask your butcher to remove the rind completely from the pork loin and score it. Note

To freeze Complete the recipe to the end of step 3. Pack into freezer-proof containers, leaving a 2.5cm (1 inch) space to allow for expansion. Seal, label and freeze for up to 3 months. Thaw overnight in the fridge. Reheat in a saucepan or microwave on medium power (50%) until heated through, then continue from […]

A ham this size is usually a picnic ham which is the shoulder, boned but still with hock attached. It is easier to carve and manage than a whole leg of ham, which usually weighs around 8kg. Note

A hot and authentic Indian vindaloo with refreshing raita and spicy dhal made from scratch.

A lip-smackingly good Asian-style braised sweet ginger duck from Australian Women's Weekly,

Preserve your own bottle tomatoes with this recipe from Australian Women's Weekly.

Pork is a rich and appetising meat, and its cooking aroma is like no other. Pork neck is incredibly versatile and can be prepared in many ways; here the whole piece is braised, and the result is wonderfully moist and full of flavour.

For a beautiful winter dessert, serve this ruby-red quince tart with scoops of vanilla ice-cream.

Slice this delicious pork loin thickly and serve with roasted vegetables; there'll be no complaints. To make sure the crackling maintains its crunchy deliciousness, don't cover it too tightly when resting the meat.

cost-cutter Chickpeas are a major source of protein in cultures either predominantly vegetarian or where meat is considered a luxury item. Used in so many of our favourite dishes (think hummus and salsa), chickpeas can be soaked, parboiled then frozen in user-friendly amounts, ready to go when your menu dictates. One cup of dried chickpeas […]

Gluten-free and dairy-free, the flavours and textures of this cake will not disappoint.

Cooking a whole turkey will take about 40 minutes per kilogram. Don’t stuff the turkey until you’re ready to roast it, as bacteria can grow inside a stuffed turkey waiting to be cooked. Trussing a turkey by tying the legs and wings together helps to give the bird a tight look and nicer presentation. It […]

It is fine to use a 300ml carton of cream for this recipe. Note

Jazz up your standard weekend barbecue with this delicious grilled beef rump recipe. It's complete with a fragrant anchovy butter and roasted tomato and capsicum salad - too good.

A tender and flavourful beef brisket perfect for warming the soul.

This recipe can be made 1 week ahead. Add chocolate coating up to 3 hours before serving. Note

A tender and slowcooked vegetable ratatouille, a French provencal dish, from Australian Women's Weekly.

Lemon juice gives this cream of chicken soup a citrus lift, cutting through the richness of the soup.

This soup makes a fantastic meal for winter nights.

Suitable to freeze at the end of step 3. Note