More than 2 hours

Apple sauce certainly has its place when it comes to roast pork, but our pork loin with fresh peach chutney will give you a new twist on this old favourite. Don't worry, we haven't forgotten the crackling!

There's no need to restrict baked ham to Christmas, this cherry-glazed baked ham makes a magnificent centrepiece for any party or celebration.

Soupe au pistou is a classic Provençale recipe, usually made with white and green beans, and flavoured with pistou, a French spin-off of its near-neighbour Italy's pesto. Not dissimilar to Italian minestrone, this soup also benefits from being made a day in advance.

We love this succulent lemon and garlic rack of pork. Score the fat on top diagonally before baking, and you'll be rewarded with an extra crispy crackling that is easy to snap into pieces and share.

This is a lovely one-pot set and forget meal that will taste even better then next day. Serve on a cold winter's evening with creamy mash and a lovely glass or two of red.

There is nothing quite like the aroma of this beef and vegetable curry simmering on the stove, except perhaps the satisfaction of having made it yourself from scratch.

The balance between the sweetness of the honey and the sharp, vinegary mustard is what gives honey mustard chicken its distinctive appeal.

These braised veal shanks come in their own pretty little paper packages and make a delicious winter meal. Serve with mashed potato and plenty of greens.

Farmhouse cooking has a history of finding delicious way to use every scrap of meat, from nose to tail. Brawn, sausages, salami and, of course, terrine are all part of this noble tradition.

This is a mild curry, perfect for those starting out in the world of curries. Sandwiched between the Middle East and the Indian subcontinent, Afghanistan’s food has been influenced by the cuisines of all the countries in these areas. In this recipe, its Iranian and Turkish influences are shown by the addition of nutmeg and […]

Homemade marshmallows are a rather large cut above the ones you buy from the supermarket. They tend to be softer, and and you can make them any flavour you like. Best of all, people tend to be disproportionately impressed by the fact that you can make them at all.

Impress your guests and feast on this succulent baked ham with redcurrant and balsamic glaze, from Christmas through to New Year. Store it in the fridge in a damp pillowcase while you work your way through it.

Make your own stock to transform your stews and soups and dinner dishes. It's really incredibly simple, cost effective and a great way to use up vegetables and vegie scraps.

This winter lamb shank and vegetable soup takes some time to make but it is oh so worth it. With just a little patience you'll be rewarded with a hearty, meat-filled bowl of thick soup you could practically stand your spoon up in.

This is the perfect cake to serve at the end of an Italian meal, or with a cup of espresso when friends drop by in the late afternoon.

These adorable rocky road Christmas tree cakes make a great centrepiece for a festive celebration. You can finish them by pressing a small wired star, either edible or not, into the top of the tree.

The spices we've used here are used extensively in Moroccan cooking and bring a particular depth of flavour and vibrancy to meat dishes. Cooked in this way, the lamb will be perfectly moist and tender.

This lamb and apricot tagine with citrus couscous has so many of the characteristics we love; spicy, fragrant, savoury and sweet. The traditional lengthy cooking method ensures a depth of flavour and tender, juicy meat.

Give your hot summer nights a grown up and boozy twist with these fun elderflower cranberry infused vodka ice-pops.

These almond honey nougats are beautiful to look at and delicious to eat. They make the perfect Christmas gift or after dinner sweet to enjoy with family and friends during the festive season.

Put these lovely little gift cakes on pieces of thick cardboard, measuring about 9cm-square, covered with special foil or glossy paper or wrapped with brightly coloured ribbons. They can be made a month ahead.

Named after the traditionally earthenware pot in which it is cooked, this lamb tagine with baby carrots is full of aromatic spice and flavour, and the meat is succulent and tender from the long cooking process.

Sure it's convenient to buy liquid or cubed beef stock from the supermarket, but nothing quite beats the natural goodness and flavour of the home made version. Freeze in convenient batches to use in sauces and gravies.

Quince adds a new kind of flavour to this spicy veal and caramelised onion tagine. Using veal knuckle adds richness to the finished dish as the marrow melts during cooking.

The ham hock can be cooked a day or two before it’s needed. Keep the ham from the bone, covered with the reserved liquid, in the fridge; reheat it when needed in a saucepan over a low heat.

This slow roasted pork with fennel dish will fill your kitchen with the type of aroma that will have the hoards running to the dinner table. Any leftovers can be sliced and used for the kids' lunchbox sandwiches.

Stay cosy indoors this weekend with this hearty, slow-cooked beef casserole topped with dumplings. A side order of mash and greens completes the meal.

There are some occasions that justify pulling out the big guns. When an event calls for a spectacular dessert you can't go past these little cups of toffee apple sorbet with pecan rosemary crumble.

The vanilla bean can be reused, wash and dry well, store in an airtight container or add to a container of sugar for vanilla-scented sugar. Note

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

You can quickly peel the capsicum with a vegetable peeler if you don’t like the skin peeling off when it’s cooked. Suitable to freeze at the end of step 2. Pack into freezer-proof containers, leaving 2.5cm (1-inch) space to allow for expansion. Seal, label and freeze for up to 3 months. Sprinkle with oregano after […]

Confit is a cooking term for foods that are preserved either by being salted and cooked slowly in their fat, or are cooked and preserved in oil in a similar method. You can use ocean trout instead of the salmon. Note

The ultimate comfort food, this cauliflower cheese has a crunchy cheese and herb topping.

You need a 60cm (2-feet) square of unbleached calico for the boiled pudding cloth. If calico has not been used, soak it in cold water overnight. The next day, boil it for 20 minutes, then rinse it in cold water. Note

Make this delicious Italian-style broth with chicken & mushroom ravioli to impress dinner guests.

Topped with whipped caramel frosting sprinkled with sea salt, this moist banana, walnut and coffee cake is perfect for a special occasion.

Store rolled up in baking paper in an airtight container in the fridge or freezer. Chia seeds are a gluten-free wholegrain that contain fibre, omega-3 fats and protein, they are very high in antioxidants, vitamins and minerals including potassium, magnesium and calcium. The seeds are available at health food stores and from large supermarkets in […]

A light and sweet Thai-style beef curry with tender chunks of beef cooked in a tamarind, lime and chilli spiced coconut curry. Serve on a bed of steamed rice to soak up all the delicious sauce.

Pears accompany pork just as perfectly as apples. The flesh of the fruit softens and sweetens the meat.

An exquisite dish of chicken confit with spinach and pan jus from Australian Women's Weekly.

Place a piece of baking paper, cut to fit inside the dish, onto the surface of the food before it goes into the oven. This will stop the food from browning too much. Cover the dish itself with a lid or foil. Use a casserole dish big enough to fit one layer of the tightly-packed […]

These sausages with a difference make a great dish for a relaxed meal with friends, allowing you to serve something special that isn't formal.

Colourful and delicious roasted beetroot and red onion dip from Australian Women's Weekly.

Lusciously spiced and visually stunning, this dessert deserves a very special occasion on which to shine.

Rich and filling lamb ragù moussaka; an eggplant-based dish originating in the Ottoman empire.

Fragrant basil and zesty lime turn this strawberry cheesecake into something really rather special.

two deep 23cm (9¼-inch) round cake pans 25cm (10-inch) round cake board or serving plate Ice-cream cake and cookies can be prepared one day ahead. Store cookies in an airtight container. Use regular ice-cream for best results, high or low fat ice-creams are not suitable. Assemble cake just before serving. Use a serrated knife to […]

Pickled pork is delicious served hot with mashed potato, wilted cabbage and mustard or it can be served cold (like ham) with potato salad or coleslaw.

A Valencian rice dish of chicken and chorizo with olives and roasted red peppers.

Relish can be stored in the refrigerator for up to 3 weeks. Relish can be used straight away. This recipe is quite spicy; for a milder version remove the seeds from the chillies or use less chilli. Note

Add a little bit of bite to your regular chicken pot pies with these delicious curry versions. Best of all, leftover pies freeze beautifully and can be popped straight into the oven after you get home from work.

A hearty and wholesome Asian-style omelette with stir-fried beef and mushroom.

Sticky and delicious; make your own American-style pork spareribs with barbecue sauce.

This boiled fruit cake is one of our favourites; it will cut and keep well and can be used for a wedding cake.

Wickedly creamy and sweet, don't let the simplicity of this cake fool you. It very much delivers on dreamy, delicious flavours.

Make sure the meatballs are completely submerged in the liquid during cooking. To freeze; complete 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 […]

As an alternative to the Asian flavours used above, a glaze of orange, ginger and maple syrup also goes beautifully with this ham. Combine 1 cup maple syrup, 1 cup fresh orange juice, ⅓ cup orange marmalade, ¼ cup grated fresh ginger and 2 teaspoons finely grated orange rind in small saucepan; bring to the […]

A rich, fragrant lamb and baby eggplant curry with cashew and coconut from Australian Women's Weekly.

To remove seeds from a pomegranate, cut the fruit in half crossways, hold the half, cut-side down, in the palm of your hand over a bowl, then hit the outside firmly with a wooden spoon. The seeds should fall out easily, discard any white pith that falls out with them. Cake and syrup can be […]

You will need to start this recipe the day before. The cake can be made a couple of days ahead, or if you prefer you can make it in stages over 2 days. Store, covered, in the refrigerator. Note

Dense, moist and full of flavour, this zucchini and corn bread is fabulous served still warm with a bowl of fresh guacamole.

What a stylish wedding or engagement cake this contemporary tower of golden macarons would make! There is some time and effort involved but it's oh so worth it for this grand and elegant creation.

A hearty stew for cold winter nights.

Tender pumpkin and ribbons of zucchini are delicately flavoured with fresh sage to make this deep, layered vegetable lasagne.

Israeli couscous, also known as pearl couscous, is made of baked wheat rather than semolina (like the couscous from North Africa). Its granules are much larger (its size and shape is similar to a pearl) and it maintains its texture and firmness without sticking. It is available from most major supermarkets. Note

Warm up on a cold winter's evening with this melt-in-your-mouth stew.

Undecorated truffle pops can be kept refrigerated for up to one week in an airtight container. If making ahead, melt a little extra chocolate to attach toffee. Truffle pops must be served within 2 hours of being decorated with toffee. Once decorated with toffee shards, the truffle pops cannot be refrigerated. Note

This gorgeous bird will take pride of place at your Christmas table this year. A delicious roasted almond stuffing, spiced cherries, and a smooth, savoury gravy complete this amazing turkey.

A slowcooked beef that will melt in your mouth in a rich and herbaceous coriander curry.

These indulgent treats are perfect for people who love to make things from scratch. Enjoy rich, creamy homemade ice-cream surrounded by a chocolatey biscuit case as the ultimate weekend dessert.

Celebrate winter citrus with these stunning, refreshing Bavarian creams. You'll need about 8 limes for this recipe.

If you have a coffee machine, use it to make three espresso coffees, rather than using instant coffee; you need ⅓ cup coffee. Note

Ask the butcher to cut the beef shank into 6 equal pieces for you, or you could use 6 x 300g (10 ounce) pieces beef osso buco. Dry red wine can be used instead of port. serving suggestion Serve shanks with risotto, mashed potato or soft polenta. Note

If you don’t have a slow cooker, simmer on a low heat, covered, in a large heavy-based saucepan on the stove top for approximately 1 hour. Note

Greek-style roast lamb with potatoes, lamb recipe, brought to you by Australian Women's Weekly

A slow-cooked butter chicken topped with ricotta and coriander leaves. Serve with steamed basmati rice and warm naan bread, if you like

This easy dish requires a little bit of extra time to cook. I would usually make it on a weekend or a day where I can spend the extra effort making a dish that my family just raves over. My recipe serves four, but if your family is like mine, you might need to double the quantities. Have plenty of serviettes handy, too. This isn't the right meal for an elegant dinner party.

This slow-cooker chicken with leeks and artichokes is succulent and gorgeous served on a bed of mashed potatoes and drizzled with the cooking juices.

Ice cream sandwiches look pretty, they're popular with the kids, and very easy to prepare.

Suitable to freeze at the end of step 2. You may need to order beef cheeks in advance from the butcher. Note

Use vegetable oil instead of peanut oil if you prefer. Pork scotch fillet steaks are also known as pork neck steaks. Pork is tender when it breaks apart easily with a fork. Gai lan is also known as chinese broccoli; use choy sum if you can’t get it. Using a large sharp knife, cut the […]

A rich stew of veal with parsley and capers from Australian Women's Weekly.

Austalian Women's Weekly brings you this delicious veal stroganoff pies with carrot salad.

You can use 300ml carton of cream. Note