This jelly should have distinct layers. The clear lemon jelly contrasts with the spongy honeycomb base. Don’t worry if the mixture curdles – it’s meant to. Note

In these enlightened times we feast in all manner of ways on the 25th. But the traditional New Zealand Christmas dinner of a perfectly glazed ham, carrots, spuds and peas followed by a berry-packed and boozily indulgent trifle is still incredibly hard to beat. Sophie Gray aces a classic

Suitable to freeze. Not suitable to microwave. Note

Suitable to freeze. Not suitable to microwave. To make tea, pour 1 cup of boiling water into a heatproof jug. Add 2 earl grey tea bags; stand for 5 minutes. Remove tea bags. Note

Not suitable to freeze or microwave. The chilli jam recipe will make about 2 cups (500ml). It can be made a month ahead and kept refrigerated. Note

Recipe can be prepared several hours ahead. Reheat the fruit in the syrup before serving. Note

Crispy layers of meringue, thick cream and sweet fresh strawberries come together to create a cake that is the epitome of sweet summer flavours.

Do not wash mushrooms-simply wipe over with a damp paper towel is necessary. Note

Enjoy this warming, fragrant chicken broth as the base for your next casserole or risotto, or simple enjoy on it's own as a light soup on a cold winter's evening.

Whether you're celebrating a friend's birthday, engagement, or career milestone this decadent salted caramel three-tier cake will show just how much you care.

Equipment paper towel; food processor (for breadcrumbs) sharp knife; frying pan; wooden spoon; large baking dish; butchers twine; foil; skever; sleve; whishk 5kg (size 50) turkey, rinsed well inside and out, then patted dry Roasting the turkey upside down for most of the cooking time will ensure lovely moist breast meat. The duck fat (available […]

Marzipan is in the cake decorations aisle; check ingredients label for gluten. Note

To make spiced custard, warm bought gluten-free custard with 2 teaspoons finely grated orange zest and 1/2 teaspoon ground cinnamon. Note

Omit shortcrust pastry and spoon beef mixture into a 21cm (base measurement) pie plate. Top with puff pastry. Cooking time will vary. Note

It's pickling season.

To reheat: Boil for 1 hour in a greased pudding basin. Check label to make sure the custard is gluten free. Note

You’ll need to steam or microwave about 300g peeled pumpkin for this recipe. You can also make this in a 19cm (base measurement) square pan. Note

Roast duck with cherry sauce

Run out of time to make a proper Christmas pudding? You can still have a tasty treat on your festive table with this last-minute recipe thanks to Julie Goodwin.

Un-iced cake suitable to freeze. Not suitable to microwave. Note

A good shiraz, the king of the reds, adds depth and complexity to the gravy in these delicious little beef shiraz pies.

Slow-cooking the filling of this chunky pork and fennel pie brings out the natural sweetness of tender pork, and softens the aniseed flavour of the fennel.

Suitable to freeze. Not suitable to microwave. Note

“Frenched” is when the shanks are trimmed of all excess fat and sinew. Both ends are often trimmed as well for presentation. It is not a necessary step. Note

Some think the crackling is the best part of roast pork. Prepare it by rubbing pork skin with juice of 1/2 lemon and salt, then set it aside for 30 minutes to dry out. Place the skin on an oven tray and bake in a hot oven, 200°C, until the crackling is golden, crisp and […]

The slightly astringent flavour of quince is softened during the slow-poaching, drawing out its richness. The fruit is soft and syrup drenched and delicious served with crisp, sweet filo fingers.

This “cake” is both fat free and gluten free. A V-slicer or mandoline will make short work of slicing the apples thinly. Note

Just for you: a simple recipe for a standing rib roast. For a perfect result, bring the meat to room temperature before roasting, season it well, and rest before serving.

Pre-made pancake wrappers are available from Asian supermarkets. To make your own crepes, whisk 1 cup plain flour, 300 millilitres milk and egg together. Cook 2 tablespoons of mixture at a time, in a lightly oiled pan over medium heat, until golden. Turn and cook the other side. Note

Cooking with green tomatoes is a great way to use up those pieces that just won't ripen, either on the vine or off. Serve with cold meats and cheese or on sandwiches and burgers.

To save on cleaning time, line the base of each dish with baking paper. Note

Embrace tradition, don your apron and arm yourself with a sturdy wooden spoon. You simply must create this sensational steamed Christmas pudding for family and friends this festive season. They'll love you for it.

Recipe can made a day ahead; store, covered, in the refrigerator this allows the flavours to develop overnight. Note

Why choose between cake and lollies when you can have both in one handy slice?

Ask your butcher to score, roll and truss the pork neck. Note

Sweet, rich and creamy with just the right amount of zest, this cheesecake filling sits atop a crumbly biscuit base for the perfect pairing of textures.

Toasted almonds make a delicious, nutty stuffing for this magnificent roast turkey. Remember, if you're roasting based on weight you should weigh the bird after you stuff it.

Moroccan-style lamb pies

A hearty family classic makes a great meal on cold nights.

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

Slow-roasted leg of lamb, slathered in an anchovy and garlic paste and cooked on a bed of Jerusalem artichokes, red onions and lemons makes for a majestic Sunday roast.

This chunky, rustic, French-style terrine is studded with tender pistachio nuts. Serve with picked vegetables, mustard and crusty bread for a simply delicious lunch.

Do you need something spectacular for your Christmas table? Look no further than this celebration Christmas cake. Sophisticated and elegant on the outside, it has the perfect balance of fruit and liqueur on the inside.

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.

Small baked pies filled with a rich beef stew infused with the deep and dark flavours of stout beer.

Perhaps the most famous of Russian soups, borscht can be served in a variety of ways. When the Ukraine was the beet-growing centre of the Russias in centuries past, this soup became a traditional part of the region's daily diet.

Rabbit is not easy to come by; if your local farmers' market doesn't have it you can order on-line from a number of game meat specialists in Australia. It is a tough meat, but turns beautifully tender when slow cooked. You'll be glad you tried it.

Stuffed with the meat of spicy Italian sausages and slowly roasted on a bed of onions, pears and cider, this slow-cooked pork neck is rich, fragrant and absolutely full of flavour.

Caperberries, although from the same plant, are quite different to capers. Don't be tempted to omit them. Scattered over this rustic ham, mustard and parsley terrine, they add a delightful piquancy to this dish.

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.

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.

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.

Perfect for passing around as finger food at a cocktail party or other celebration, these delicious little sushi bites are given added bite by their pickled green onion topper.

Brew a cup of good coffee, or warm up the teapot, and sit back with a slice of this fabulous white chocolate and raspberry baked cheesecake for an afternoon tea to savour.

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.

Slivered almonds and lemon zest add an extra dimension to this savoury, satisfying curry.

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.

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.

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.

It's worth the wait.

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.

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.

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.

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.

We've given a spin to this classic rending, cooking the lamb slowly until the coconut milk sauce thickens and is quite dry, the succulent meat becomes so tender it virtually falls apart.

The secret to our delicious lasagne is the pork and veal mince in the meat sauce, which gives it a balanced and rich flavour. The ricotta in our white sauce gives it an extra creaminess and lusciousness without the guilt.

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.

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.

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.

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.

Brioche is one of the most popular French breads, delicious served fresh as a sweet treat with jam or toasted with foie gras or pâté. It also makes wonderful French toast or a luxurious bread pudding.

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

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

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 […]

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

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

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