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Hot food: Crumpets

Fancy a bit of crumpet? Of course you do.

Cook | Jill Dupleix | Fri Dec 25 09:15:00 EST 2015

Coconut, date and tamarind cake

This dairy-free, spiced coconut cake keeps extremely well and is sweetened with unrefined sugar and dates.

Cook | Dan Lepard | Wed Jul 29 14:29:55 EST 2015

Italian recipes

Italian recipes from Epicure, Good Living, Good Weekend and other Fairfax publications.

Cook | | Wed Jul 29 11:55:57 EST 2015

Easy Italian: Quick pasta dinners

Pumpkin ravioli.

From a simple yet rich lasagne to a quick pot of penne, nothing feeds a crowd like a bowl of heart-warming nutritious pasta.

Cook | | Tue Jul 28 16:42:07 EST 2015

Can I re-freeze chicken stock?

Can I defrost chicken stock, use some to make soup and refreeze the rest?

Cook | Richard Cornish | Tue Jul 28 00:15:00 EST 2015

Why bitter can be better in cooking

Bitter

Food writer Jennifer McLagan's fourth book, 'Bitter' embraces an under-appreciated flavour.

Cook | Stephanie Wood | Tue Jul 28 00:00:00 EST 2015

A tour of Italy: classic regional recipes to try at home

From Sicily to Naples, three Italian chefs share a favourite regional recipe.

Cook | Carla Grossetti | Mon Jul 27 17:45:05 EST 2015

Pork hocks with cider, honey, star anise and Sichuan pepper

Pork loves soy, chilli and Asian spices. The richness of the meat and the fat stand up so well to the strong flavours and they in turn really help to balance their intensity.

Cook | Karen Martini | Mon Jul 27 12:59:47 EST 2015

Spaghetti with prawns, basil and pistachios

Spaghetti with prawns, basil and pistachios.

Traditionally, Italians never serve seafood pastas with parmesan cheese, but I love the subtle saltiness it adds to this dish. If you prefer, use cubes of seared fresh tuna instead of prawns - magic.

Cook | Neil Perry | Mon Jul 27 12:35:52 EST 2015

Gin and oregano lamb leg with roasted lettuce

Gin and oregano lamb leg with roasted lettuce.

This is my favourite way to roast lamb. The brine/marinade (prepare the day before cooking) adds a huge amount of flavour and the sweetness of the apple gives the lamb a lovely caremelised coating.

Cook | Adam Liaw | Mon Jul 27 12:20:19 EST 2015

Date and ginger chocolate chip biscuits

The method for these biscuits is like a ginger snap but these are more like a regular chewy American-style cookie. My mum was here when I made them and we became quite addicted to them.

Cook | Dan Lepard | Mon Jul 27 12:07:40 EST 2015

Spicy tartare

Spicy tartare sauce with horseradish and mustard.

This versatile condiment is fantastic with fish or fishcakes, and also with a roast chicken.

Cook | Frank Camorra | Mon Jul 27 09:24:46 EST 2015

Ling and horseradish fishcakes

Rockling and horseradish fish cakes.

When I have only enough fish for two but there's a hungry family waiting for dinner, it's time to make fish cakes. There are so many variations of this simple, rustic dish.

Cook | Frank Camorra | Mon Jul 27 08:09:43 EST 2015

Easy Weeknight Meals recipes for those what-to-cook blues

Here is the solution to every cook's weeknight dilemma - what to cook tonight? Delicious, simple-to-follow, nutritious recipes that your family and friends will love from the My Food Bag team and...

Cook | | Sat Jul 25 23:45:00 EST 2015

Weekly meal planner

Chicken wings in Vietnamese caramel sauce.

Chow down on Vietnamese-style chicken in caramel sauce and grab some quality sausages for a tasty midweek pasta dinner.

Cook | | Fri Jul 24 12:41:11 EST 2015

How to make the perfect spaghetti carbonara

Never add cream to a carbonara! This and other rules from chef Christian Candelori.

Cook | Carla Grossetti | Thu Jul 23 11:32:17 EST 2015

Oven bake recipes

Baked ricotta gnocchi.

From lasagne to pot roasts to pasta bakes, these crowd-pleasers will have them coming back for seconds.

Cook | | Wed Jul 22 14:19:35 EST 2015

Lemon-braised witlof

This dish make the perfect side to a salmon main as the slight bitterness with the whole buttery lemon thing going on is perfect with the rich oiliness of the fish.

Cook | Neil Perry | Wed Jul 22 12:13:21 EST 2015

Salmon with a mustard crust on celeriac salad

Flavoured breadcrumb crusts are a really nice way to add texture and flavour to fish, as well as to keep it moist.

Cook | Neil Perry | Wed Jul 22 12:06:43 EST 2015

Chicken biryani with almonds, saffron and rosewater

Chicken biryani with almonds, saffron and rosewater.

Biryani is a classic rice dish cooked across India. Various proteins are used, including mutton, goat, fish, egg and lentils, although chicken is probably the most common – at least outside India.

Cook | Karen Martini | Wed Jul 22 07:26:40 EST 2015