In Season

Neil Perry's Moroccan-style chicken pie. Serve with rice or cous cous and a salad.

MEDIUM

Moroccan-style chicken pie

Celebrate the shorter, cooler days of autumn by cranking up the oven and baking this hearty, delicious pie. A Moroccan classic, this pie is well worth the effort. I particularly love its sweet 'n' savoury nature. To complete, serve with my carrot salad and and with cous-cous or rice.

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Dan Lepard's stonefruit simnel cake.

MEDIUM

Stonefruit simnel cake

Slim, elegant and intense with flavour, more like a tart than a true cake and perfect for an easy Easter dessert or an afternoon tea snackeroo. For me, you can't do better than a scoop of creme fraiche on the side but if vanilla ice-cream is your thing, then go for it. This keeps well for a few days in an airtight tin. Use apricots, plums or peaches.

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Neil Perry's carrot and sultana salad.

EASY

Carrot and sultana salad recipe

The crispness of fresh carrot, paired with the sweetness of sultanas is marvellous. This is a simple and bright salad recipe that will be memorable.

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A saucy duo: Grilled lamb with romesco sauce.

MEDIUM

Grilled autumn lamb with romesco

I love all those Spanish salsas that go so well with meat and seafood. Romesco - a red capsicum and nut-based sauce - is one of my my favourites. 

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Jill Dupleix's really basic giant cheese souffle.

EASY

Giant cheese soufflé

Banish your fear of the souffle with this back-to-basics recipe. Serve this large souffle with a green salad or a huge bowl of green peas.

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Grilled chicken with salt, pepper and lime dipping sauce .

EASY

Chicken with salt, pepper and lime recipe

Thai chillies, perhaps more commonly referred to as bird's eye, are not for the faint-hearted so use to taste (!) in this quick chicken dish, suitable for a dinner party gathering.

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Roasted figs with yoghurt thyme ice-cream.

MEDIUM

Roasted figs with yoghurt thyme ice-cream

This light, summery dessert is easy to throw together. When figs are ripe you don't want to do much to them.

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Roast chicken for summer.

MEDIUM

Roast chicken with summer vegetables

This one-tray roast couldn't be easier to prepare and the escaping juices from the tomatoes and zucchini make for a light brothy sauce.

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Adam Liaw's grape and honey creme flan.

EASY

Grape and honey creme flan

Filling a flan case with something delicious is one of the simplest pathways to an impressive dessert.

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Burrata with charred zucchini and spring onions

EASY

Burrata cheese with charred zucchini

Smoky, oily sardines cooked on the barbecue are a lovely match to creamy, fresh burrata and charred zucchini.

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Because everything looks better in a jar.

MEDIUM

Peach and passionfruit pavlova pots

Hey, New Zealand, we'll concede that you guys invented pavlova if you'll concede that we made it famous, okay? You know, just like Russell Crowe.

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Neil Perry's delicious no-bake, tangy summer berry pudding.

EASY

Tangy berry summer pudding

There is no simpler or more delicious dessert than a tangy summer pudding. And with all the wonderful berries in season, there is no better time to be making – and eating – it.

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Peach cocktail (peach blini).

EASY

White peach bellini cocktails

Here' s a simple, seasonal and refreshing idea to get your romantic night or summer party started.

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Adam Liaw's peach and plum barbecue sauce.

EASY

Peach and plum barbecue sauce recipe

With Christmas smack-bang in the middle of barbie season, there are few more perfect gifts than a home-made barbecue sauce made from summer stonefruit.

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Neil Perry's chicken, avocado and witlof salad with walnut vinaigrette.

EASY

Chicken, avocado salad with walnut vinaigrette

This super-tasty salad is perfect for a summer afternoon – just add a crisp white wine and crusty bread. If you want to make it really simple, replace the poached chicken with a bought roast chook or cooked king prawns.

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Porteno's Christmas fruit salad (serve with champagne granita).

MEDIUM

Fruit salad with champagne granita

Start this recipe the day before serving. If you're time-poor, use tinned peaches. And if you're flush, use fancy champers.

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Neil Perry's pan-fried snapper with warm Sicilian salsa.

Sweet and sour crispy-skinned snapper

The best way to get fish skin nice and crispy is to scrape the skin with a sharp knife and pat dry with paper towel to help remove moisture. Placing a weight on it while frying helps to keep the skin in contact with the pan.

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Adam Liaw's chicken and asparagus tartlette.

MEDIUM

Chicken and asparagus tartlette

This tartlette uses an aromatic stock to first poach the chicken, and then whisk into a velvety filling.

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