Swap butter for reduced-fat dairy spread. Note

Swap 2 teaspoons wholegrain mustard for tapenade. Make ahead: Prepare salad a day ahead. Cover, then refrigerate. Store croutons in an airtight container. Add to salad just before serving. Note

This is comfort food with a twist.

These are so good – imagine a full chocolate flavour and sweet chewy fruit. Just make sure you leave some for Santa! They are also ideal for junior samplers as the recipe contains no alcohol.

Croque monsieur is the gourmet French version of a toasted ham and cheese sandwich. This classic French bistro sandwich is a great way to use up leftover ham and is simply delicious.

You can make the yoghurt mixture up to 3 days ahead. Cover, then refrigerate. Try using fruit-flavoured yoghurt. For best results, assemble just before serving. Note

You can use cream cheese instead of mascarpone. Note

Use 3/4 cup grated tasty cheese instead of parmesan. Low fat: Omit cream. Use light dairy spread instead of butter. Use reduced-fat parmesan and milk. Note

To drain frozen spinach, place in a sieve over a bowl. Press down firmly with a wooden spoon to remove excess liquid. You can use baby spinach if preferred. Just saute in a little butter or oil until wilted. Note

Cannels are small French vanilla and rum-flavoured cakes, taking about 1 hour to cook for the tops to turn dark brown. Note

This creamy, buttery pate is so simple to make yet so full of flavour. Don't leave it for special occasions only!

This appears difficult, but only because of the number of ingredients – it’s deliciously easy!

Makes 12 Note

Chocolate and pear jalousie

Looking for an easy and indulgent dessert? Try chocolate fondue! It's a great way to make dessert a more interactive experience and everyone gets to choose their own 'dip-able' fruit.

The case and filling may be made the day before – top with meringue just before serving. Note

Melt chocolate in a microwave-safe bowl on medium (500) power, in 30- second bursts, stirring after each burst, until melted. Note

To scald milk, heat until it’s just about to boil, remove from heat. It’s important to beat your egg whites just before folding into the mixture; bake immediately. Note

Makes 1 loaf Note

Makes 12 To freshen, heat one at a time In the microwave area on high (100%) power for 10 seconds Use a small tea strainer for dusting icing sugar over. Note

Stir the rice occasionally to help prevent sticking. Use a clean, dry bowl and beaters to beat egg whites to achieve a good foam. Note

Cr�me br�l�e�s seductive secret lies in the contrast between the brittle caramelised topping and the smooth, creamy custard beneath. Best served immediately after caramelising.

To fry eggs, break each into a lightly greased, heavy-based frying pan (or greased egg ring) on medium heat. Cook, uncovered, for. 2-3 minutes, until egg-white is set and yolk is cooked to taste. ; Use an egg slice to remove. Note

Hot buttered English muffins, smoked salmon, and poached eggs are topped with a heavenly drizzle of homemade hollandaise sauce to create a delicious and indulgent brunch.

Remove fish from water as soon as bubbles begin breaking. If desired, add sliced tomato after the spinach. Note

When cooking steaks, place in a preheated frying pan, char-grill or barbecue. Cook for 2-3 minutes to seal and turn to cook the other side. This will glint rare steak. Cook for a minute or two longer for medium. Note

If preferred, serve squares topped with a honey mascarpone. Combine 250g mascarpone and 2 tablespoons honey in bowl. Dollop spoonfuls of mixture onto squares. Dust with cinnamon sugar. When profiteroles are cooked, pierce each with a skewer to allow steam to escape and prevent it from becoming soggy. Note

Substitute dried apricots for any other dried fruit of choice. Note

To make the 1/3 cup of passionfruit pulp, you need 4-5 passionfruit. If fresh aren’t available, use a 170g can. Note

If you can’t find mini brioche, you will need about 300g of a large loaf. Alternatively, you can use croissants or fruit bread. Note

Clean mussels by scrubbing shells with a firm brush and removing fibrous “beard” by pulling with a knife. Note

To hard boil eggs, cook in boiling water for 5-6 minutes. Drain and rinse under cold running water. Peel and cut each egg into quarters. Note

For an even quicker remoulade, combine 1/2 cup of good-quality mayonnaise with lemon juice. Stir through gherkins, parsley, anchovies and capers. Note

Drain peaches on paper towel for at least 10 minutes before arranging on pastry. This galette can be served with cream or ice-cream. Note

Chelsea buns are delicious – and not as hard to make as you might think.

Indulgent peach clafouti has a rich egg batter that becomes almost custard-like when baked, and once exposed to the oven, the peaches become soft while bursting with flavour.

Drain peach slices well on paper towel before chopping. Note

Egg-whites help prevent your sorbet becoming too icy by impeding the growth of ice crystals. Note

Cooking time will depend on type, ripeness and size of the pears. Simmer until a skewer can be removed without resistance. Note

To test whether terrine is cooked, pierce with a skewer. If juices run pink, it is not cooked. Cook further until juices run clear. Drain juices from pan immediately after cooking. Use 2 x 400g cans of tomatoes, fruit or soup to weigh the terrine down. Left-over terrine can be kept, covered, in the fridge […]

Cold sausages, left-over vegetables or antipasto vegies could be used in this omelette. Note

Seasoned flour is plain flour with added salt, pepper or herbs. Note

This fluffy omelette souffl� gets its airy lift from beaten eggwhites. It emerges from the oven puffy with a lightly browned, cheesy dome top, which is great for brunch or a light supper.

Add a little more milk or water to the batter if it has become thick (mixture should be like pouring cream). Crepes should be thinner than pancakes and can be stacked on top of each other on a plate as they’re cooked. You can use canned passionfruit in place of fresh. Note

If liked, this quiche can be made in a 23cm quiche pan. Bake for 35-40 minutes. Note

Light versions of dairy products can be used if preferred. Note

Suitable to freeze separately. Not suitable to microwave. Note

Saute spinach in a small amount of hot olive oil or butter 1-2 minutes, until just wilted. Season to taste. Always remove bay leaf and any other woody herb sprigs before serving. Note

If you prefer a cheesy bechamel sauce, add 1/4 cup grated parmesan or tasty cheese to sauce while still hot, and stir until melted. Note

To sterilise scallop shells, heat cleaned shells on an oven tray in a moderate oven, 180°C, for 5 minutes, before returning cooked scallops and sauce. Verjuice, made from pressed unripe grapes, is found near the vinegars at supermarkets. Note

This is a great way to use up leftover roast chicken. Note

Looking for the all-round perfect and indulgent dessert? Try these decadent and fluffy chocolate crepes with fresh raspberries, whipped cream and a little grated chocolate.

Fresh strawberries, peach slices, biscotti and marshmallow make delicious dunkers for this rich easy-to-make chocolate fondue that�s a great way to make dessert more interactive.

Plain bread or fruit bread can be used instead of brioche. Milk chocolate can be used in place of dark. Make sure the bread is well soaked in the egg mixture before cooking. Note

These comforting souffl�s look great, taste amazing and are easier to make than you might think. Refresh your guests with this citrus souffl� at dessert time.

Remove fish from the water as soon as bubbles begin breaking. Note

Save preparation time by using a 1kg packet of ready-to-cook cleaned mussels, available from major supermarkets. Any unopened mussels should not be discarded as they are still fine to eat (despite previous concerns that suggested otherwise). The tendon connecting the shells simply needs to be slit with a small sharp knife to open the mussel. […]

Is there anything more comforting on a cold winter's day than a hot bowl of French onion soup? Especially with a thick slice of toasted bread loaded with melted gruyere cheese.

Try different filling, such as wilted spinach and feta, chopped char-grilled vegetables and brie, or caramelised onion and blue cheese. Note

These delicious croquettes are the perfect way to use up that leftover Christmas ham. Serve with sweet chilli sauce and throw to together a salad with whatever you have on hand

To poach eggs, break into a frying pan of gently simmering water with a splash of vinegar. Simmer until cooked, splashing a little hot water over the eggs during cooking. Fry tomatoes in a lightly greased frying pan until tender. Note

If caramelising sugar under the grill, sit brulees in a baking dish with ice cubes packed around them, so they remain firm while the sugar melts. Note

Replace chicken livers with duck livers, if available. Pate can be flavoured with orange liqueur and garnished with orange slices. Note