Chicken, chorizo, tomato and saffron come together in this delicious Spanish pie.

You can use one quantity of shortcrust pastry, page 4, instead of the store-bought sheets. Note

Frittatas can be eaten cold or warm. Store frittatas, in an airtight container, in the refrigerator for up to three days. Note

Pies will keep refrigerated in an airtight container for up to 2 days. They can be frozen uncooked or cooked. Uncooked pies can be baked from frozen. Thaw pies before re-heating. Note

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

Place the unused vanilla pod in a jar of caster (superfine) sugar to make your own vanilla sugar. Note

To blind bake, line pastry case with a sheet of baking paper, two-thirds fill with raw rice, bake at 200°C (180°C fan forced) for 10 minutes, then remove paper and rice and return pastry case to oven for a further 10 minutes or until lightly browned. Note

We used ling in this recipe, but any firm white fish fillet will be fine. Note

There's no need to miss out on delicious pastry dishes because of allergies. This tasty chicken, semi-dried tomato and spinach tart is gluten-free, and beautiful enjoyed warm from the oven or served cool as a lunch-box snack.

Use regular golden syrup for this recipe, not the squeezable bottles, as this has a lighter texture. Note

You can also make this pastry using a food processor. Process flour, icing sugar, ginger and butter until crumbly. Add egg yolk and enough of the water to make ingredients just come together. Knead gently on floured surface until smooth. You need 1 small papaya (650g) for this recipe. Note

You will need about six passionfruit for this recipe. Remaining passionfruit curd is delicious spread on scones or used as a filling for pavlovas. These tarts are best made on the day of serving. Note

Do ahead The tart and dressing can be made a day ahead. Refrigerate in separate airtight containers. Don’t be concerned if the cooked tart has small cracks in the top these will be covered by the salad. Note

We used sebago potatoes in this recipe. Note

A delicious filo pastry pie that will fill the bellies of your entire family (and more!)

Chicken mixture can be made the day before and kept, covered, in the refrigerator. Note

The mushrooms and spinach will produce a lot of liquid during cooking, make sure you squeeze out and discard as much liquid as you can before adding them to the egg mixture. Note

Pie can be prepared a day ahead. Note

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

Pies can be cooked one day ahead; keep, covered, in refrigerator. Reheat pies in a single layer on oven trays, covered loosely with foil, in oven (180°C/160°C fan-forced) for about 10 minutes. Uncooked pies can be frozen between layers of freezer wrap for up to three months; thaw in refrigerator for 12 hours or overnight […]

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

Charming little savoury pies filled with a delicious chicken, celery and thyme mix.

Cooking time for plums will depend on the ripeness of the fruit. Note

For an earthier flavour, barbecue the whole eggplant. First prick the skin all over with a fork, then cook the eggplant for about 30 minutes – depending on its size and the heat of the barbecue – or until the eggplant collapses. Cool the eggplant, peel away the skin, then proceed with the recipe. Mini […]

Fruit mince is a mixture of dried fruits such as raisins, sultanas and candied peel, nuts, spices, apple, brandy or rum. It is used as a filling for cakes, puddings and fruit mince pies. Note

Pie can be made a day ahead, keep, covered, in refrigerator. A deep-dish pie with generous helpings of fruit – perfect after a Sunday roast. Note

Assemble pastries no more than an hour before serving, refrigerate until required. Note

Sumac is a purple-red, astringent spice ground from berries growing on shrubs around the Mediterranean; it has a tart, lemony flavour. It can be found in Middle-Eastern food stores and major supermarkets. Note

Coulibiac is a Russian fish pie stuffed with spinach, rice and brown mushrooms.

Ask the butcher for lamb shoulder, as what is sold as diced lamb is sometimes from the leg and will not be as tender. Note

This recipe is best made on day of serving. Not suitable to freeze or microwave. Note

Line quiche pans one at a time. Keep the remaining pastry sheet covered with a damp clean tea towel, to stop it drying out while lining the first quiche pan. Note

To segment the lemon, use a small sharp knife to cut the top and bottom from lemon. Cut off the rind with the white pith, following the curve of the fruit. Holding the lemon over a bowl, cut down both sides of the white membrane to release each segment. If you don’t have an ovenproof […]

The pies can be made a day ahead. Before serving, reheat in a 160°C oven for 10 minutes or until warm. Note

This recipe would also work really well with apple. serving idea Note

It is important to steam, not boil, the pumpkin and kumara, to prevent vegetables becoming watery. Chop vegetables the same size so they cook evenly. Note

This tart is best made on the day of serving. Note

A moist and delicious Greek apple cake that is traditionally eaten for breakfast.

Tart will keep in an airtight container, in the refrigerator, for up to three days. Note

We used a mixture of parsley, basil and dill for this recipe, but you can use any herbs you like. If your frying pan does not have a heatproof handle, cover the handle with aluminium foil to protect it from the heat of the grill. Frittata can be served warm or cold. Reheat slices of […]

Available at some nurseries, rose geranium is an aromatic member of the geranium family. Use the leaves to scent a madeira or butter cake, before baking, line cake pan with leaves. The tart shell is suitable to freeze. Note

Garlic is easy to roast and has a more mellow taste than it does raw or fried. Make it and freeze it by the tablespoon wrapped tightly in plastic wrap. Roasted garlic beaten with softened butter adds a whole new dimension of flavour to mashed potato or steamed corn cobs. Note