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Char-grilled lamb with tomato chickpeas

Creamed corn, as I knew it, came from a can and I loved it on toast for a winter lunch. Fresh creamed corn is a world away – give it a try.

Surprisingly light, this creamy pumpkin, artichoke and prosciutto pasta makes a great lunch or light dinner.

For a more fragrant dhal, add 6 fresh curry leaves with the split peas. Any leftover curry leaves can be frozen, then used directly from the freezer as you need them.

This dish is both a fabulous way to use up last night’s vegetables and an excellent meat-free meal, frittata always goes down a treat.

Walnut adds crunch and body to this yoghurt based mint and coriander chutney, it's delicious served on the side of a curry.

Delicious as a dip, or served as a side alongside chargrilled meat or chicken, this white bean puree is lovely and garlicky. For a bit of colour, top with some thinly sliced green onions just before serving.

The apples can be cooked ahead of time and left in the pan, covered, in the fridge. The tarte tatin can be finished and transported in the pan if you’re picnicking – simply reheat on the barbecue or fire before turning out and serving warm.

Eggplant, tomato and parsley salad, eggplant recipe, brought to you by Australian Women's Weekly

Allspice, also known as pimento or jamaican pepper, is so-named because it tastes like a combination of clove, nutmeg, cinnamon and cumin – all spices. It is available from spice shops and supermarkets.

Mint raita, yoghurt recipe, brought to you by Australian Women's Weekly

You can use a 300ml carton of cream in this recipe. Note

Dhal and paneer vegetable curry, cheese recipe, brought to you by Australian Women's Weekly

French for “rust”, rouille is a capsicum-and-chilli flavoured mayonnaise-like sauce often used to garnish seafood stews. Discard any mussels that do not open. Note

This recipe is best made close to serving. Note

So hearty and warming, these pork and cabbage rolls will convert anyone to a love of cabbage dishes.

Not suitable to freeze. Not suitable to microwave. You can make the salad with fresh char-grilled tuna, if you prefer. Note

Rogan josh

You can use feta cheese in place of goat’s cheese. Make pastry cases a week ahead; store in an airtight container. Prepare asparagus and tomatoes 8 hours ahead for asparagus mixture; cover, refrigerate separately. Assemble tarts just before serving. Note

The Weekly's Top 10 cakes — Number 5

The Weekly's Top 10 cakes - Number 6

The Weekly's Top 10 cakes — Number 7

For a gluten-free version, use rice cookies or other gluten-free biscuits (available from supermarkets and health food stores). Can be made up to 4 days ahead. Keep in an airtight container in a cool place or refrigerated.

Madeleines, brought to you by Australian Women's Weekly

Pernod is an anise-flavoured liqueur drunk straight, or diluted with ice or water, as an aperitif. The French also call it pastis, and it is an extremely popular drink consumed in late afternoon as an appetite stimulant. When trimming the fennel bulbs reserve some of the frond tips to use to garnish the scallops.

Blinis are a classic canape. Kick the party off right with bite-sized pancakes topped with delicious sour cream, smoked salmon and chives.

Serve mushrooms with crusty bread or as part of an antipasto platter with cheeses and deli meats.

You could use halved fresh figs instead of the rockmelon, if you like.

For a real chocolate rush, try this rich cake with warm sauce.

With 11 children to feed and a home-based business to support them, it’s no surprise that my husband Mick’s grandmother had one eye on economy. This recipe uses no milk or cream and hardly any butter – a couple of eggs, a couple of lemons, a handful of sugar. It costs very little to put on the table, yet it is absolutely delicious and decadent.

My mum recently handed me a real treasure – an exercise book that was used for recipes by my great-grandmother. I never knew my great-grandmother, but I certainly recognise some of her recipes from my visits to Nan’s house. It has been compiled with patience and love, and gives me an insight into a woman I never met. It is a privilege to now have her cookbook. This cake is from an era where home cooks were incredibly frugal, as everyday ingredients, such as butter, were in short supply.

For about the cost of a box of six muesli bars, you can make this delicious slice. It can be cut into individual portions, wrapped and frozen.

There was usually a tin of condensed milk in the fridge at home when I was growing up and my guilty pleasure was drinking it out of the can!

This cake is an all-time favourite and rates as one of the Australian Women's Weekly's most delicious cakes. We think you'll agree.

This salad takes the classic flavours of Provence and combines them to make an elegant and flavoursome starter that is still quite light. All the components can be made in advance and simply assembled when you are ready to serve.

This duck liver parfait is actually quite simple, especially if you buy the livers ready trimmed. The red onion jam is so delicious you might want to make double the quantity so there's some left for sandwiches later.

The literal translation of "pot on the fire" refers to the way this old standard was originally cooked, in a huge cast-iron pot directly in the fireplace. Any combination of vegetables and meat can be used, and the French versions are as numerous as there are regions of the country.

Our version of this classic takes its lead from the traditional versions of Languedoc and Castelnaudary, but we've given it an update to make it a simpler, quicker and healthier dish. Haricot, great northern, cannellini or navy beans can be used in this recipe.

Coq à la bière is a specialty of the beer-producing region of Alsace, but this recipe uses a pale ale instead of the traditional dark brew... and the result is a lighter, more delicately flavoured sauce that suits the chicken perfectly. Shallots, also called french shallots, golden shallots or eschalots, are small, elongated, brown-skinned members of the onion family that grow in tight clusters similar to garlic.

This recipe will make more Eight Spice Mix than you require for the tarts. Store excess in an airtight container and use in cakes, custards, stewed fruit, crumbles or creamy desserts. It is also fantastic rubbed on duck before roasting.

Tandoori is a classic Indian spice and yoghurt recipe with a distinctive and robust flavour. The name comes from the type of clay oven, a tandoor, in which the dish is traditionally prepared. You can prepare your own tandoori, but if you're short on time, the store bought versions are excellent.

Buttered rum brazil nits

Chimichurri salsa with t-bone steak

Spinach and zucchini salad with yogurt hummus

Figs with sheep milk yogurt and honey

Stir-fried asian greens with tofu, vegetables recipe, brought to you by Australian Women's Weekly

To some, these tasty morsels may simply be melted cheese on little toasties, but we know better. The robust and distinctive flavour of gruyère makes all the difference. Serve with piping hot bowls of soup.

We used blue-eye (trevalla) fillets in this recipe, but you can use any white fish fillets you like. You can substitute a curry paste of your choice for the vindaloo.

These tasty savoury corn and chive muffins are easy to make are are great as an on-the-go snack or healthy lunch box treat.

Chocolate and fruit crackles

Spinach, chickpea and fetta tart

Chocolate meringue kisses, egg recipe, brought to you by Australian Women's Weekly

You can make these lemongrass and beef rice paper rolls ahead of time, just place them seam-side down on a tray lined with plastic wrap, cover with damp paper towel and refrigerate until ready to serve.

Heady with Moroccan seasoning, this lamb with chickpea and almond rice makes a great lunch or light dinner.

Let the smell of baking bread and fragrant rosemary infuse your home as you whip up this delicious quickbread.

Serve ribs with steamed rice and stir-fried asian greens. Ask the butcher to cut the rib racks into pieces that will fit your slow cooker.

Some mussels may not open during cooking. You do not have to discard these; just cook a little longer, or carefully prise the shell open with a knife. Note

For a non-vegetarian option, substitute tofu with lean chicken mince. You could use butter lettuce leaves, if you prefer. For extra heat, add an extra fresh long red chilli. Note

Few can resist a perfectly roasted pork belly. This recipe is dead easy to follow and there is no reason why the result won't be crispy crunch crackling and succulent, tender meat that falls apart at the merest touch of a fork.