More than 2 hours

Fragrant and delicious slow-cooked massaman beef curry from Australian Women's Weekly.

Lemon thyme has a delicate perfume that infuses the chicken as it slowly cooks down, creating a tender, aromatic dish.

This recipe is also a great way to use up left-over lamb shanks or roast lamb, a truly thrifty dinner.

equipment 5cm (2-inch) square cutter 4 paper piping bags small stencils (see tips) small offset metal spatula 16 plain coloured paper cases 30cm (12-inch) square wooden cake board (page 208) Square paper cases are available in specialty food or kitchen shops, but we found round cases happily change shape to accommodate the square cakes. The […]

So tender, so sweet and so sticky - just try to resist these american-style ribs.

You can replace orzo with risoni if you like. Orzo, like risoni, absorbs cooking liquid. If the sauce is too thick, stir in a little extra water. If you make this dish in advance, you will need to add some water or stock when reheating. Note

The wonderful thing about this recipe is that it is so incredibly moist. It also looks stunning and is a real treat for dessert or even a decadent afternoon tea.

Plump with fruit, this traditional cake is wonderful served with a pot of hot tea.

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. Tomato passata is […]

Break up a few tablespoons of the frozen yoghurt and raspberry swirl with a fork for your toddler. Note

Fragrant with spices and sticky with orange juice, this crisp-skinned roasted whole duck makes a spectacular centrepiece for a special dinner.

store Dip can be made 1 day ahead and refrigerated, covered. Note

Lamb shoulder chops and chump chops are also suitable for this recipe. Note

Chermoula is often made of a mixture of herbs, oil, lemon juice, pickled lemons, garlic, cumin, and salt. It is wonderful with pulled pork.

Peking duck is Beijing's most famous dish. Traditionally, this dish is served with peking duck pancakes and hoisin sauce.

This cousin to the apple is always eaten cooked, as it is too hard and acidic to be enjoyed raw. It takes a long time to cook, but its glorious scent and lovely musky flavour are worth it. Its flesh is cream when raw, but turns a deep rosy pink as it is cooked.

Anchovy and chilli add flavour and spice to these delicious lamb chops, served with cavolo nero and smooth mashed potatoes.

We used Cointreau, but you can use your favourite citrus-flavoured liqueur. Use orange juice instead of the liqueur, if you like. Note

We used honey snap biscuits and freshly made strawberry jelly for this delectable jelly slice.

Three layers of cake sandwiched together with heavenly chocolate frosting; the buttermilk helps make this cake both rich and light.

To sterilize jars, wash the jars and lids in warm soapy water. Rinse well. Place jars in large saucepan and cover with water. Bring to the boil and boil for 10 minutes. Carefully drain water from jars; transfer jars and lids to a baking tray lined with a clean tea towel. Cover with a sheet […]

A chilli coriander jam that is packed to the brim with red-hot chilli spice and aromatic coriander.

Buy 200g (6½ ounces) muscatels for these cakes, use one-third in the cake mixture and the rest for decorating. Note

This is a mild curry. For more heat, serve curry with some sliced fresh red chilli to sprinkle as desired. You can serve this curry with naan bread and plain yoghurt, if desired. Suitable to freeze at the end of step 1. Note

Drambuie is a whisky-based liqueur infused with honey, spices and herbs. Soaking the fruit in the liqueur adds depth and richness to these divine cakes.

For a delicious, warming winter meal, serve this creamy cauliflower and parsnip soup with hot rosemary bread.

Chunks of spicy chorizo add flavour, texture and heft to this delicious chickpea soup.

Panettone trifle, cheese recipe, brought to you by Australian Women's Weekly

Split cake horizontally a third of the way from the top. Scoop deep holes out of cake using small spoon or melon baller. Pour white chocolate custard immediately into holes of cake. Note

An exquisite duck confit with pan-fried kipflers and pear and watercress salad for special occasions. The simple and centuries old process of cooking duck in this way has changed very little.

Recipe is not suitable to freeze. Note

Asian-spiced turkey with a deliciously sweet and spiced peach and cranberry chutney.

Rich with the distinctive flavours of paprika and sour cream, this Hungarian goulash makes for a hearty and delicious meal.

Originating in southern Italy, tiella is a traditional Calabrian layered vegetable casserole.

Double digits at last! This ten cake by Australian Women's Weekly is colour galore. When cutting the jubes dip the knife in hot water, then dry before cutting to avoid sticking.

The ginger broth can be made ahead and kept, covered, for several days in the refrigerator, or freeze for up to six months. Note

2.25-litre (9-cup) pudding steamer. 20cm x 28cm (8-inch x 11¼-inch) rectangular prepared cake board. Use a good quality ice-cream; actual varieties of ice-cream differ from manufacturer to manufacturer depending on the quantities of air and fat that have been incorporated into the mixture. Once the ice-cream softens and melts slightly, it takes up less space­ […]

Poaching whole pears in champagne allows the flavour of the wine to seep into the flesh of the fruit, so use the best quality champagne that you can afford.

A colourful lamb stew packed full of big flavours.

Warmly spiced and drizzled with honey, this clove panna cotta with fresh figs is a sophisticated and elegant dessert.

This decadent cake is packed full of the goodness of cherries, raisins and sultanas, then coated in a rich, dark chocolate frosting to create this divine dessert that's worthy of any celebration.

Honey and cardamom panna cotta with oranges, cream recipe, brought to you by Australian Women's Weekly

Golden boiled pudding

Boiled fruit cake, fruit recipe, brought to you by Australian Women's Weekly

Enjoy this rich, wine-infused beef casserole recipe with mashed potatoes and a sprinkling of fresh parsley

Ossobuco is a Milanese speciality of cross-cut veal shanks braised with vegetables, white wine and broth.

We used blue-eye fillets in this recipe but you can use any firm white fish fillets. Fish or chicken stock can be used instead of wine. Mustard seed oil is available from health-food shops, delicatessens and some supermarkets. If you like, use olive oil instead. Note

Heavely succulent braised lamb shanks with creamy polenta - dinner is sorted! Warm up the family with this deliciously satisfying and comforting dish!

Rich and tender lamb shanks with sweet caramelised onion served on white bean purée.

Braising is a cooking technique that is usually used for tougher, less expensive cuts of meat. The meat is seared, or browned, and then simmered in liquid on a low heat in a covered pot. The resulting meat is beautifully tender and flavourful. Slow cooker: suitable to the end of step 6. Pressure cooker: suitable […]

Best made a day ahead; can be refrigerated, covered, up to 3 days, or frozen for up to 3 months. Reheat in moderately slow oven about 45 minutes or until hot. Smoked provolone is an all-purpose semi-hard Italian cheese with a firm texture wit a mild, smoky flavor. Note

Rich and full of flavour veal with eggplant, olives and capers from Australian Women's Weekly.

Refresh yourself and cleanse your palate with this zesty lemon sorbet.

Place the beef in a pan with chilli, lime, ginger and garlic, cover with water and simmer until tender. Drain the beef on a wire rack for about 15 minutes to allow it to dry completely. Corned silverside is beef that is first pickled in brine then cooked submerged in water with spices, herbs, etc. […]

This divine homemade frozen dessert combines crunchy chocolate-coated honeycomb, sweet honey nougat and fragrant espresso to create an irresistible treat for your loved ones.

store Recipe best made just before serving. Note

Lemon myrtle is a native Australian herb with a pleasant intense lemony taste, without the acidity. It’s available from the spice section of major supermarkets. Substitute 1 teaspoon finely grated lemon rind or 2 very thinly sliced kaffir lime leaves. Note

Served with pistachio yoghurt, this Moroccan-inspired lamb shoulder is melt-in-your-mouth delicious.

It's time to jazz up the classic fruit cake to be enjoyed at any time for any season or occasion.

This steamed fruit pudding is gluten-free, dairy-free and egg-free.

Tender and tasty lamb shanks make the best winter dinner, not least because they fill the house with fragrance and warmth for hours before you eat.

The turkey buffé, or breast, is perfect if you don't require the entire bird to feed the hoards on Christmas day. The special stuffing and paprika rub add a touch of festive cheer.

Twice-cooked asian pork belly with steamed ginger rice from Australian Women's Weekly.

This recipe is suitable to make in a slow cooker and pressure cooker. Note

A study in contrasts, crispy skinned, sweet fleshed pork belly on a bed of tender, earthy green lentils is a refined and elegant dish to serve to guests.

Delight the family with these moreish beef pies with cheesy polenta and potato toppings.

There's something perfect about the pairing of berries and white chocolate, a flavour combination that turns this cheesecake slice into something special.

This deliciously hearty lamb and white bean soup is full of iron, protein and all the goodness of fresh vegetables. It's a meal in itself and perfect for cold winter nights.

Give your pork a special kick with this amazing Andalusian marinade and slow-cook it to perfection. It should fall apart at the merest touch of a fork.

This recipe serves 4 as a vegetarian main meal with rice, but you can also serve it as part of an Indian banquet to serve 8. Okra, also known as lady fingers, is a green, ridged, oblong pod with a furry skin. While native to Africa, this vegetable is used in Indian, Middle-Eastern and southern […]

Beggar's chicken is a dish from Changshu, Jiangsu province. The chicken is stuffed, wrapped in clay-like dough, and roasted.

suitable to freeze at the end of step 3. Note

Tender braised octopus with spicy chilli rice is an excellent dish for a casual lunch with friends.

This roast is delicious accompanied with gravy and vegetables or salad of your choice. The chorizo seasoning can be prepared and served separately as a side dish, rather than as a stuffing, if desired.

Slice this delicious Italian-style roast pork thickly and serve with creamy mashed potato and salad for a delicious special occasion family meal.

Brimming with flavour, this slow-cooked curry is perfect for the cooler weather.

Chops are suitable to freeze at the end of step 3. However, to make the sauce, the onion and pan juices need to be frozen separately to the meat; reheat in saucepan before starting at step 4. Note