To butterfly chicken, cut through breastbone and flatten, skin side up. Or ask your butcher to butterfly the chicken for you. Note

This bold flavoured beverage is a great, fun option for a cocktail party.

The French call it La Fête Nationale, we call it Bastille Day. But surely we can all agree that 14 July is the perfect excuse to celebrate our liberté and throw back a glass or three of this Champagne cocktail.

This colourful, fresh and healthy salad prompts the question: how can something so simple taste so sublime?

Try this classic peach cocktail to share with guests, or it is equally satisfying to enjoy solo.

Capers preserved in vinegar taste quite different to salted capers and can’t always be substituted in recipes. Note

You can also make this salad with sashimi-grade salmon instead of tuna. Note

Homemade breadcrumbs are much tastier that store-bought and they’re an easy way to enhance the flavour and texture of the dish. A great way to use up leftover bread, too! Note

This scrumptious lemon delicious pudding is ready in less than 30 minutes and is perfect enjoyed for a sweet afternoon tea treat that is great accompanied with a hot cup of tea or coffee.

Equipment: Fine grater; medium mixing bowl; whisk; airtight container Note

Equipment 2 large mixing bowls; mandoline slicer or sharp knife; whisk; colander; cling wrap Preserved lemons are available in jars or tubs from delis. Only the rind eaten, so cut the flesh away. If you would like to make your own, cut lemons in quarters, rub well with lots of sea salt and pack into […]

Use a combination of pork and chicken mince if you like. You can serve stir-fry with fresh noodles or rice. Note

Use good quality bought lemon curd you need 1 1/4 cups. If making curd, you need 5 lemons for entire coke. Try freshly squeezed orange or time juice instead of lemon. Don’t make frosting too far in advance; it’s best made close to decorating time. For a creamy frosting, have all ingredients at room temperature. […]

You’ll need about 3 lemons. You can use orange or lime instead of lemon. Note

Serve with warm pita bread instead of potato if you like. Note

Add chopped mixed herbs to butter. Note

To heat Lebanese bread, microwave on high (100%) for 20 seconds or until just warm. Tabouli: You’ll need one large bunch parsley. Before chopping, wash parsley to remove grit; dry well. Note

Growing up in Italy, Luca Villari’s home was always filled with the delicious aroma of his mother’s cooking. Here he presents one of her classic dishes.

You could use chicken breast fillets instead of fish; cooking time will vary. If time permits, marinate fish overnight in soy sauce for extra flavour. Note

No flameproof casserole dish? Prepare in a forge frying pan to the end of step 2, then transfer mixture to an ovenproof dish. Note

Haloumi only needs a quick sear – be careful not to overcook it. Note

Use 1/2 cup plain flour instead of almond meal. Bake batter in a 19 x 11cm loaf pan; preheat oven to 160°C/140°C fan-forced for 1 hour (cover with foil if over-browning). Note

This light and fluffy lemon delicious recipe, dusted with icing sugar and served with ice-cream and fresh berries creates an indulgent dessert perfect for your next dinner party

Saltimbocca is Italian for ‘jump in the mouth’; the combination of lemon, herbs and capers in this recipe ensures this happens. Heating oil and butter together adds flavour and prevents butter burning. Note

Vegetarian: Try cooked soy bacon rashers instead of bacon. You can use 2 large cans of potato instead of frozen potato; drain well. Note

No covered barbecue? Bake chicken in a preheated hot oven, 200°C (180°C fan-forced), 35-40 minutes; cook lemons in a preheated char-grill pan. Take chicken from fridge at least 15 minutes before cooking. Baste chicken with pan juices during cooking to keep meat moist. Note

Don’t over-knead dough. Scones are best made on day of serving. Note

You could use lime zest and juice instead of lemon. Note

Citrus in season is cheap – substitute orange or lime for lemon. Note

Prepare eggplant several hours ahead; cook just before serving. Try currants and ground cumin in the couscous. Note

The tangy citrus filling paired with pillows of soft fluffy meringue and a crispy biscuit base are a guaranteed hit no matter where you take this incredibly delicious pie.

You’ll need 2 large lemons. Try lemon pepper seasoning instead. Use chicken drumsticks instead of wings. Cooking time may vary. Note

Use 4 chicken breast fillets instead of thigh fillets. You could also swap mustard seeds for cumin. Note

Flatbread suitable to freeze. Butter mixture suitable to microwave. Note

Use chicken wings. Cut the wing at each joint; discard the tip. Chicken nibbles are a mixture of wingettes and drumettes. You’ll find them in the fresh chicken section at most supermarkets. For the kids: Swap sweet chilli sauce for sweet and sour sauce. Use pear instead of apple. Note

Serve with lemon wedges instead of lime. You can use 1 tablespoon lemongrass paste instead of stalks. Replace chicken with pork or beef. Note

Buy unwashed potatoes; they’re much cheaper and mash well. Use thawed and well-drained frozen spinach instead of baby spinach. Use lamb or beef steaks. Price will vary. Note

Prepare rissoles to end of Step 1 up to a day ahead. Place on a plate lined with baking paper. Cover, then refrigerate. You’ll need 1 bunch parsley for this recipe. Use beef, pork, chicken or turkey mince instead of lamb. Use greek, moroccan or lemon pepper spice mix instead of cajun. Note

You’ll need 2 tablespoons juice for the icing. Note

The ultimate lemon meringue pie recipe with a crispy base, tangy citrus centre and a fluffy meringue top makes this pie simply to die for. Serve with fluffy whipped cream.

You can spoon meringue mixture onto baking trays instead of piping it. Note

Cook 8 drumsticks and keep leftovers for next day’s lunch. Use smaller drumsticks; reduce cooking time to 20 minutes. Note

After adding lemon mixture, don’t boil soup; it will curdle. Note

You’ll need 1 large lemon for zest and juice; grate zest first, then juice lemon. Note

Lightly spray measuring cup with oil before adding honey to make it easy to pour. Fresh ricotta is much firmer than packaged ricotta. Note

You’ll need 4 egg rings. If you don’t have egg rings, try using round cookie cutters. Note

Rather than joining 2 biscuits with lemon curd, serve swirls plain. Ti make the biscuits chocolate, omit lemon zest and juice, and replace the 2 tablespoons of cornflour with cocoa powder. Sandwich with bought chocolate hazelnut spread. Note

It’s important to cook the chorizo over moderate heat so the juices in the pan don’t evaporate. You’ll need 1 large lemon. Grate zest from lemon before juicing. Note

Cook up to a day ahead. Cool. Cover, then refrigerate. Bring to room temperature to serve or reheat in an oven preheated to 180°C (160°C fan forced). Note

When you have extra lemons, freeze juice in ice-cube trays for later use. You’ll need about 4 lemons. Note

It is important to stir the pasta once or twice after adding to the boiling water, to help prevent sticking – a few drops of oil added to the water is a great idea, too. Note

Add some spice to your life with this enticing, quick seafood dish that packs on the flavour but not the calories.

Use any flavoured tortellini or ravioli you prefer. Add some finely sliced zucchini to the cream sauce, if desired. Note

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

Don’t add sugar to egg-whites until foam tips bend slightly (soft peaks) when beaters are removed. Note

Bake blind by lining cases with baking paper. Fill with uncooked rice or dried beans. Bake as directed. Note

We all love these classic cookies, but this lemon curd-inspired filling makes them utterly irresistible. Photography by: bauersyndication.com.au

If kipfler potatoes are unavailable, use the potatoes of your choice, scrub and cut into wedges. Note

If you like, you can add some sliced hard-boiled eggs and halved grape tomatoes to the salad mix. Note

You could use 1 green onion or 1/2 small red onion in place of eschalots. Note

To make your own pesto, process leaves of 1 bunch each parsley and mint, 1/2 cup slivered almonds, 1/2 cup olive oil, 1/4 cup lemon juice and 1 clove garlic to form a paste. Season to taste. Note

Prepare couscous by combining with an equal amount of hot water or stock. Set aside for 5 minutes, then fluff with a fork. To ensure fish doesn’t stick to foil covering cover with a piece of baking paper first. Note

It might be hard to stop at one with these bite-size doughnut morsels dusted with lemon sugar, but then why would you want to?

If you can’t find canned cherry tomatoes, use halved cherry tomatoes with 1 cup passata. Note

This is delicious if you drizzle on a little extra olive oil and lemon juice just before serving. Note