Delicious spread on toast, this chunky apricot jam would make the perfect home-made gift. To test if it is ready, put a plate in the freezer for a few minutes, then see if the jam 'jells' when you blob a teaspoon full onto the cold surface.

You will need about 600g watermelon (weighed with skin) for this recipe. Note

You can substitute shredded chicken, sliced pressed tofu or sliced beef for the crab. You could use cellophane (harusame) or dried wheat (somen) noodles instead of soba. Note

You can swap the pineapple for watermelon, if you like. Note

This marinade is suitable for lamb. Note

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

This recipe can be made several hours ahead, reheat just before serving. Note

Recipe can be prepared a day ahead. Add the dressing up to three hours before serving. Note

Do something good for your heart and busy schedule with this easy Japanese dish. Salty miso paste is at home in miso soup but also a tasty marinade for grilled eggplant.

This salad will keep for up to 2 days in the refrigerator. Pack yogurt and lemon wedges separately. You need about half a barbecued chicken. We used 2 x 280g jars of mixed char-grilled vegetables in oil (not the pickled variety); you can also buy marinated grilled vegetables from the delicatessen. Note

For the most lusciously smooth, fluffy, irresistible mash, this is the recipe to follow. Use potatoes that are high in starch and take care not to overcook them. Push the potato through a sieve, as we suggest here, or through a potato ricer or food mill (mouli).

Store lemonade syrup refrigerated for up to two weeks. Note

There's plenty of juice to mop up in this delicious vegetarian curry, we're not even sure it's not a soup. Serve with plenty of rice or naan bread to enjoy every last drop.

A simple, zesty vinaigrette flavoured with preserved lemon and fresh chives that will bring life to any salad.

This summery salad is quick, easy and delicious with prawns added for a treat.

The delicious tangy citrus flavours make this fresh seafood salad perfect for summer nights.

Herb dip can be made up to a day ahead. Store, covered, in the refrigerator. Note

Serve with asparagus or beef, or as a salad dressing. Note

Sweet and sticky caramelised vegetables that go perfectly with roast dinners.

The perfect side salad for a romantic dinner.

The flavour combination in this easy salad is simply mouth-watering.

Thinly sliced chargrilled capsicum tastes fantastic in a buttery, creamy mash. Add crumbled goat's cheese for extra flavour and decadence.

The delicate flavour of ocean trout makes it the perfect fish for this crisp, tender three bean salad. Buttermilk makes for a creamy yet light dressing. Altogether lip-smacking.

This type of bread involves a few more steps than a usual loaf, but is definitely worth the time. The aromas of delicious, warm, fresh baked bread will fill the kitchen, building the anticipation for the final, delectable result.

Farfalle is a bow-tie shaped short pasta; sometimes known as butterfly pasta. It looks very pretty as part of a pasta salad

Serve salad warm or at room temperature. Note

You can use any firm, waxy potatoes, such as pontiac or desiree, for this salad. You will need about 1½ cups (240g) coarsely shredded cooked chicken. Note

Roasting tomatoes results in a much more intense flavour. The combination of both fresh and deep-fried basil finishes off this brightly coloured and healthy side dish perfectly.

Please everyone with this vegan starter. The deliciously dense tofu goes perfectly with the crunchy capsicum and buckwheat salad.

Baby beetroots are a perfect side to have with ham or turkey - just think about how good their grown-up cousins taste sliced on sandwiches made with either of those meats! Their size means they don't take any time at all to cook, plus they have a smoother, softer texture than their adult counterpart.

This loaf is suitable to freeze for up to two months. Note

This light egg salad would make a lovely side dish at a summer barbecue.

It’s always a good idea to wear gloves when handling and peeling cooked beetroot because the juice will stain your hands. Serve with pitta bread, if liked Note

These herby, juicy stuffed tomatoes make a fantastic side dish.

This is a delicious way to get your daily dose of fresh vegetables.

Kaffir lime leaves are sold fresh, dried or frozen. The dried leaves are less potent so double the number called for in a recipe if you substitute them for fresh leaves. Note

This creamy, cheesy zucchini gratin makes a great side dish for dinner, or a lovely lunch with salad and fresh bread.

Soups can be a clever way to impress a crowd or soothe yourself on a cold day. For many of us though, it has become a trusty back-up in the freezer when we need some quick sustenance. What you serve with it can make or break it. Note

We used sirloin for this recipe, although fillet and rump are also suitable. Note

We used butter beans but you can use any canned white beans you like. This recipe can be made a day ahead. Store pitta crisps in an airtight container. Note

Crispy fried noodles are available in the Asian aisle of supermarkets. Using a large sharp knife, shred the cabbage as thinly as you can. Stack the slices neatly, cut them lengthways into matchstick-sized strips. This is called `julienne’. Note

Quick, easy and delicious; try these baked beans and smoked cheddar roast potatoes.

Creamy and cheesy potato gratin, made with leftover roast potatoes, is here perfumed with sprigs of fresh thyme.

Vegetable chap-chai is an Asian-style stir-fry of baby buk choy, choy sum and wombok.

Baharat, an aromatic spice blend, includes some or all of the following: mixed spice, black pepper, allspice, dried chilli flakes, cinnamon, coriander seeds, paprika, clove, sumac, nutmeg, cumin seeds and cardamom seeds. It is used throughout the Middle East; here, it is often sold as “lebanese seven-spice”, and can be found in MiddleEastern food stores, […]

Corn mixture can be made a day ahead, make the corn cakes on the morning of the party. Prepare the avocado smash as close to serving as possible; cover the surface with plastic wrap. Note

Marinated capsicums can be stored in the refrigerator for up to three months; add them to your next anti pasta platter for a burst of colour, texture and flavour.

Select mint leaves that are evenly coloured and have no brown tinge around the edges. A bunch of mint can be kept, stems in a jar of water and leaves covered with a plastic bag, in the refrigerator, up to five days. There are many varieties of mint, but one of the most common is […]

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

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 […]

Cajun cooking is a meeting of French and Southern American cuisines. It is robust, country-style cooking that makes generous use of spices ­ especially pepper and chilli.

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

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.

Packed full of the goodness of legumes, this chickpea and lentil salad makes a delicious vegetarian lunch option for those wanting an quick and healthy meal.

Serve with lamb and beef. It also goes really well with beetroot. Note

Warm steak seasoned with smoked paprika makes for a filling and delicious salad packed with protein and flavour.

You need to cook about 2 cups of jasmine rice the day before you want to make this recipe. Rice must be cold and quite dry, in order to prevent it sticking together in clumps when added to the wok. Note

Marinated in garlic, lemon and Greek oregano, this barbecued octopus dish is lip-smackingly good.

The following butters and creams make enough to serve with a dozen freshly baked muffins or scones. Note

A citrus-flavoured liqueur, such as Grand Marnier, can be substituted for the coconut liqueur, if you prefer. Note

Celebrate the warmer weather with this light, herby salad topped with goat's cheese and spiced almonds.

Treat your guests to this indulgent char-grilled lobster tail salad.