Alcohol

Adjust the strength of your drink with a little more cola if you prefer. Note

With layers of almond sponge, raspberry mousse and cream, this spectacular cake is delectable and perfect for a celebration.

These chewy gluten-free treats are perfect with coffee.

These grilled pears with vanilla ice-cream make a simple, elegant dessert.

It seems counter intuitive to cook fruit in this way, but char grilling caramelises all of those lovely fruit sugars and brings a great intensity of flavour. Whipped cream completes the experience.

Try this recipe for a roast with a twist. Beer finds it's place in yet another crowd pleasing dish.

This homemade jelly pairs the fruity flavours of black grapes and port. It tastes divine spread on toast, or spooned on almond biscotti for a tasty afternoon treat.

It’s a lot easier to slice the steak into wafer-thin strips if you partially freeze it first. Accompany with rice, if desired. Note

Myzithra cheese is the traditional Greek cheese used in this cheesecake; you could use mascarpone as a substitute in this recipe. Note

Use a 150ml cocktail glass; garnish a straw. Note

Yes, there's macarons in this recipe.

These simple, yet stunning wedding cupcakes are a perfect treat for a special day.

Campari Rosso (red vermouth) is a red-coloured apéritif made by infusing herbs in alcohol and water. You can also use Aperol, an orange-coloured apéritif made by infusing bitter orange and rhubarb in alcohol and water. Note

You need 2 oranges and 5 passionfruit for this recipe. Note

When making several serves, make up to three quantities of recipe in cocktail shaker at a time. Note

Show off your MasterChef skills by making this traditional croquembouche. You will need a croquembouche stand, and if you've got a silicon liner to help slip the finished tower from the stand all the better. It'll be worth the work to see the look on your guests' faces when you present them with croquembouche.

Gremolata is a condiment made with a garlic, herb and lemon zest base. It adds real zing to a meat dish like osso buco and cuts through the richness. Gremolata can be made a day or two ahead and kept in the fridge.

Shoulder is a great cut for a recipe like this Italian braised pork as it stays tender and moist without being fatty. Ask your butcher to bone, roll and tie the cut for you.

The pudding is best made on the day of serving. Rum sauce can be made a day ahead, store, covered, in the fridge. Reheat the sauce before serving either in a microwave oven or over low heat in a small saucepan until hot. Note

This plump, sticky fruit loaf is a cinch to make and simply delicious.

Keep things simple with this delicious, plump sultana cake.

For this cocktail we used canned passionfruit in syrup, which is available from supermarkets Note

Ice-cream bombe mixture needs to be prepared at least a day ahead, keep in the freezer until required. Cake base can also be prepared a day ahead, keep in an airtight container. Cover bombe with whipped cream just before serving. Note

One version of the Fallen Angel cocktail is made with crème de menthe, but this version, using blue curaçao, is more popular with us. Glass 350ml piña colada. Note

We used crème de cacao, but you could use any chocolate flavoured liqueur you like. Soufflés must be made just before serving. Note

Try this cheat's version of a homely beef casserole, served on fresh fettuccine pasta.

A crunchy almond topping makes this delicious Christmas fruit cake different from the rest. Perfect served with a pot of hot tea.

Sandwiched with brandy butter cream, these stacked hazelnut and orange spice cookies make a stunning Christmas treat.

Eggnog crème anglaise (French for "English cream") is a light pouring custard used as a dessert cream during the Christmas season.

Kick up your heels and serve this delightfully fresh and zingy passionfruit and rum liqueur at your next soiree. Your guests will love you for it!

The ultimate summer cocktail, this watermelon cosmo is sweet with juice and zesty with lime.

Sweet lychee and tart lime make a refreshing cocktail combined with white rum and soda.

YOU WILL NEED TO START THIS RECIPE 1 WEEK A HEAD. SERVE THIS COCKTAIL TOPPED WITH A PINCH OF GROUND NUTMEG OR CINNAMON, AND HALF A CINNAMON STICK TO STIR. THE RESERVED FIGS WILL BE QUITE BOOZY AFTER SOAKING IN VODKA FOR A WEEK. YOU CAN EITHER DISCARD THEM OR KEEP THEM FOR ANOTHER USE. […]

We used `forest berry’ tea bags to make the iced tea. Note

Serve these rum-spiked chocolate cake pops at your next cocktail party and watch as they quickly disappear.

This festive fruit cake is easily made well in advance, which saves you valuable time when entertaining. Make your next celebration easy to prepare for and save time in the kitchen that you could be spending with friends and family.

This spectacular layered chocolate cake with candied oranges is the perfect way to mark a special occasion.

This stunning lattice-topped pie is delicious served with warm custard or ice-cream.

You don't have to flambe at the table to make classic Crepes Suzette. Dress the dish with orange segments and a dollop of cream for a bit of extra oomph.

Steak and egg is a classic in the repertoire of traditional Portuguese cooking. Sherry and a good slug of red wine add depth and complexity to the sauce, with chilli adding a good slug of heat.

This recipe is designed to work in a camp oven, but you can use a conventional oven instead, if desired. Place the roasting/baking dish with oven juices on a stove to make sauce.

That feeling when you realise you haven't made a Christmas cake and then discover our fabulous last-minute recipe.

This delicious, layered nutty chocolate and coffee ice-cream cake is topped with a layer of tender pistachios and toffee coated almonds. An altogether grown-up take on the classic ice-cream cake.

Like a pared back version of Eton mess, with strawberries alone rather than a mix of berries, this strawberry meringue cream also has a shot of liqueur to spice things up.

This is a simple, savoury dish that hits just the right spot on a cold, dark evening. The port gravy is the perfect accompaniment, and is best poured with a free hand.

As a sea-faring people for most of their history, the Portuguese know a thing or two about seafood and what to do with it, as this Portuguese-style seafood stew demonstrates.

Enjoy this cheeky adult's only fruit dish on it's own with ice-cream or cream, or drizzled atop a slice of cake. These beautiful vodka soaked cherries last indefinitely and make a perfect Christmas gift.

Slow-roasting the veal breast with a selection of vegetables adds great flavours to the juices left behind in the pan. Serve this tender, tasty meat on soft polenta with a good splash of the cooking juice.

We used Granny Smith apples for this pork loin with couscous and apples. To simplify making this recipe, ask your butcher to remove any excess fat and butterfly the pork for you.

Quick, tasty and packed full of goodness, this tasty dish made with sardines and a fragrant caper dressing makes a perfect mid-week dinner dish.

Steeping the fruit in Grand Marnier make this Christmas cake extra delectable. If you're storing before decorating, you can poke a few holes in the top and splash a little liqueur over the cake then wrap, and repeat.

Minute steak is a thinly cut slice that can come from any part of the cow, but is most often rump. It's a tasty and economical cut that can, and should be, cooked very quickly hence its name.

Putting a tropical twist on the traditional Italian tiramisu, the combination of sweet mango and zesty passionfruit will keep your loved ones coming back for more.

Totally falling under the category of comfort food, this gnocchi with creamy sauce is a rib-sticker.

This is a cold, fruity and deliciously moreish party punch that, funnily enough, packs a bit of a punch. We used a traminer riesling for this recipe, but you can use any medium-dry white.

Made from a combination of ricotta cheese and whipped cream studded with chocolate and candied peel and topped with chocolate curls, this Sicilian cheesecake recipe is a delight.

This very rich cake is perfect for the grand finale to a dinner party, and should be made ahead and served cold. The cake is almost like a huge truffle in texture; note that no flour is used.

Tender morsels of meat and sweet chilli sauce combine to make these barbecued beef ribs finger-lickingly good. Be sure to prepare enough per person, or you'll have people fighting over the last bone!

This breakfast spread removes the pith and peel of the oranges for a sweeter and smoother version of the iconic marmalade.

Chicken liver pate can be served on toast or biscuits, with drinks or, set in small individual containers, it is a perfect first course for a dinner party.

We used plain un-iced Golliwog buscuits and an Aero peppermint chocolate bar in this recipe. Creme de Menthe is a mint- flavoured liqueur. Note

It is fine to use just 1 x 300ml carton of cream for this recipe. Note

This recipe is not suitable to freeze. Note

Risoni is a small pasta shaped like a grain of rice. You can substitute any small pasta in this recipe. Note

Wrap the steamer lid in a clean tea towel to avoid condensation drops falling onto the custards. Cook custards in two batches if they don’t all fit in your steamer. Note

We’ve used penne pasta in this recipe, but feel free to use spaghetti, if you prefer. Stir in ⅓ cup loosely packed fresh basil leaves just before serving, if you like. Note

We used a low-calorie packet of jelly crystals because we wanted the cranberry and raspberry flavour but you can use any jelly crystals you like, as long as it makes 2 cups (500ml) jelly; raspberry, port wine and cherry-flavoured jelly would all work well. Note

Goes well over hot potato salad, pan-fried fish fillets or grilled lamb cutlets. Note

This recipe is not suitable to freeze. Note

This loaf keeps for 3 days. Note

Rich and delicious mocha trifle with a kick of Tia Maria or your favourite liqueur.

Oozy and delicious Italian-style risotto packed full of pork, pine nuts, cointreau and lemon thyme.

Toffee is best made just before serving or up to 1 hour beforehand. Note

For a refreshing summer cocktail, serve plum granita in martini glasses topped with sparkling wine Note

We used Grand Marnier in this recipe, but you can use Cointreau or any other orange-flavoured liqueur, if you prefer. You need a small, new paintbrush for this recipe. Paper cases can be found in confectionery stores and some supermarkets. Note

This recipe can be made a day ahead store covered, in refrigerator freeze not suitable Note

Gin comes in differing styles, with juniper berry the principle flavour. Choose one with added botanicals (components derived from plants), which will give the cocktail a more rounded, complex taste. Note