Canned lentils can be used – simply drain, rinse and add to the soup with the meat. This soup thickens on cooling, so add a little water. Note

Make fresh breadcrumbs with day-old bread. Simply whizz it in a food processor, or grate it. Note

Flake salmon using your fingers or a fork. Note

This cake can be sprinkled with slivered almonds before baking, or you can add a little chopped mixed peel to the mix (about 1/4 cup). Sell cake in individual sliced portions or as a whole cake. Note

Keep formed ravioli covered with damp cloth while working. This ensures they do not dry out before cooking. Note

You need about 1/2 cup ciabatta bread chunks. Note

To make chocolate curls, pour melted chocolate onto an upturned tray and allow it to set. When set, run a sharp knife over the surface at a slight angle to form curls. You can also bake this loaf in a 22cm cake pan. Allow a cooking time of 40-45 minutes. Note

Use a light touch and be careful not to over-mix the dough or the scrolls will be tough. Note

To freeze the untopped cheesecake, wrap it in two layers of plastic wrap and a layer of foil. Note

These tasty rissoles and chips with tomato relish will soon be a family favourite and the best thing is you can freeze your leftovers and enjoy them again later.

To make ahead, proceed to the end of step 4. Cover and chill overnight. Bake to serve. To roast tomatoes, arrange on an oven tray and drizzle with olive oil. Season to taste and cook in moderate oven, 180°C, 5-10 minutes. Note

Woman�s Day recreates a delicious childhood classic with creamy vanilla custard between flaky puff pastry topped with sweet passionfruit icing � a real teatime indulgence.

You can make the sponge cakes a day before. Let them cool on the baking tray and cover in cling wrap. Note

Use bought Italian salad dressing instead of pesto. Make ahead: Make hash browns a day ahead. Cover, then refrigerate. These are great with char-grilled steak. Note

Make ahead: Bake cannelloni up to a day ahead. To reheat, preheat oven to 160°C/140°C fan forced for 10 minutes or until heated. Note

Take care not to tear chicken skin when making pocket. Instead of putting herb mixture under chicken skin, roll chicken in herb mixture to coat. Make ahead: You can prepare chicken several hours ahead; cover, then chill. Cook close to serving time. Note

Make ahead: Bake fruit up to 2 days ahead. Cover, then chill. Serve fruit warm. Note

Make ahead: Cook bars up to 1 week ahead. Store in an airtight container in the fridge. Crushed nuts are also sold as ‘granulated’ nuts; they’re in the nuts and baking aisle. For best results, buy the best quality eating chocolate your budget will allow. Note

Add food colouring 1 drop at a time until you achieve the desired colour. Day before: Make meringues. Make biscuits (don’t dust with icing sugar). Store in airtight containers. Note

Sure it's convenient to buy liquid or cubed beef stock from the supermarket, but nothing quite beats the natural goodness and flavour of the home made version. Freeze in convenient batches to use in sauces and gravies.

Fresh corn can be used instead of canned corn; you will need two cobs. Sour cream or yoghurt can be used instead of the creme fraiche. Fritters can be made the day before; top them with creme fraiche etc, an hour or so before serving. Note

We used butter beans but you can use any canned white beans you like. This recipe can be made a day ahead. Store pitta crisps in an airtight container. Note

The gazpacho can be made ahead to step three. Cover; refrigerate overnight. Recipe is not suitable to freeze. You can substitute fresh mint leaves for chervil and red wine vinegar for the sherry vinegar. Note

Rich, savoury beef broth makes an excellent base for other dishes, or fortified with added slivers of meat and vegetables, a light soup in its own right.

The frittata can be made a day ahead, and kept, covered, in the refrigerator. Note

Store rocky road in an airtight container in the fridge for up to a week. Note

MAKES 12 Note

Experiment with different food colourings and wafers to create the perfect ice-cream castle by Woman's Day. If it begins to melt during decorating, pop it back in the freezer for a while.

These adorable lime and coconut friands are free of all gluten, perfect for those with allergies that still love their sweet treats!

Tasty tuna and feta turnovers make a great light lunch or after-school snack, and are perfect for popping in a lunch-box the next day. Easy, affordable and delicious food.

Indulge in a hearty meal this Winter with our roast lamb spiked with anchovies and rosemary. Serve with the roasted garlic and tomatoes straight from the pan. Delicious.

This dessert is something else, sweet, crisp and fragrant champagne jelly studded with ripe stone fruit and juicy raspberries. A sophisticated end to a lovely dinner party.

Keep the whole family warm with this hearty ham and lentil soup, complete with vegies and seasoned with bay leaves and garlic.

Crunch through these crisp wonton wrappers to the juicy duck filling inside. A classic Chinese dish, these duck wonton cups are perfect for a light lunch or entree.

These tiny prosciutto wrapped bocconcini are bound to become a go-to recipe when you need something to pass around at parties, as they're completely adorable as well as delicious.

The slightly astringent flavour of quince is the perfect foil to the sweet creaminess of cheesecake, especially when doused in fresh lemon juice. This quince and vanilla cheesecake has our favourite granita biscuit base. Yum.

This class Thai green chicken curry, made with freshly prepared green curry paste, is a revelation; fragrant, spicy, creamy and delicious. Serve with steamed rice and lime wedges.

This Thai seafood soup will certainly warm you up, with plenty of herbs, garlic cloves and red chillies.

This chocolate nougat frozen parfait is incredibly simple to make, but is bound to impress. A great way to end a special dinner party.

Rich, creamy and sweet, this classic custard recipe is the perfect accompaniment to many pies, cakes and desserts.

These tasty little Greek-style cheese and spinach filo triangles are delicious served with a squeeze of fresh lemon. Great as finger food or for an after-school snack.

The piñata is quick and easy to make, but make sure the top edge of the shell doesn’t have any weak spots. If the piñata does break, re-melt the chocolate and start again. The piñata can be made several days ahead of the party. Note

This quantity of basic fruit mix will make a classic Christmas cake or classic steamed Christmas pudding. Note

store recipe can be made 3 days ahead and refrigerated, covered. Note

Equipment deep 23cm (9¼-inch) square cake pan 30cm (12-inch) round or square prepared cake board and a bamboo skewer. The cake can be made a day before the party. Note

These nuts are so moreish it will be hard to hand them over; to prevent such a dilemma, double the quantity and the problem is solved! Note

With a name that loosely translates as "top of the shelf", ras el hanout is a Moroccan blend of the best a spice merchant has to offer.

We used chicken breast mince in this recipe. Note

Keep salad refrigerated; bring to room temperature before serving. Note

Potted prawns can be made a day before the picnic, keep well-iced during transportation. Make crostini close to departure time. Note

Pizza fingers can be prepared the day before; put the toppings on, then cover them with plastic wrap and store them in the fridge. Bake when ready to eat. Note

Suitable from 6 months Store, covered, in the fridge for up to 2 days. Purée is suitable to freeze, in 1-tablespoon portions in ice-cube trays, covered, for up to 1 month. Note