Pastry

The tart cases and filling can be made a day ahead. Simply top with meringue and bake before serving. Makes 12 Note

Use a 16 x 26cm slab pan, if preferred. Note

There’s nothing like the flavour of new-season lamb. Julie Biuso will have you charging to the butcher to get your hands on this delicate, succulent and versatile meat

Amaretti and sage are nicely sweet and spicy together, but don’t forget the squeeze of lemon over the top after you’ve spooned the pumpkin into the pastries – it really lifts the flavour. For a smoky hot bite, dust with smoked paprika.

This slice is best made the day before serving. Line base and 2 sides of cake pan with 1 piece of baking paper. Repeat with remaining 2 slides. These will act as levers when removing slice. Note

To make a sauce to serve on the side, mix light sour cream, chopped dill and lemon juice. You can serve these pies hot for dinner, or at room temperature for lunch the next day. Note

Fontina is a firm, mildly flavoured cow’s milk cheese that melts beautifully. Note

Replace almond meal in filling with pistachio meal by processing 1 1/3 cups shelled pistachios until ground. Replace cherries with a 410g can drained and chopped pear halves. Note

Spinach and feta pastries

Quiche is a great way to use up leftover vegetables, and makes a great quick dinner or easy lunch. Note

Granny Smith apples are crisp, juicy and tart. They also hold up well during baking, which makes them perfect for using in apple pies, crumbles, etc. Note

These individual pot pies are a novel way to serve dinner and the chicken and mushroom taste combination is a classic one.

When the weather starts to cool down, indulge in this aromatic apple pie recipe that is filled with Granny Smith apples and is tucked away into a buttery and golden pie crust.

Frangipane is a pastry filling usually made with almond meal; here we’ve used hazelnut. We baked our tartlets freeform (without tins) as this given them a lovely rustic look. Equipment: Sharp knife, 2 baking trays; baking paper; large mixing bowl; electric beaters; whisk; rubber spatula; fork; pastry brush Buerre Bose is the best variety of […]

Equipment: Sharp knife; 2 large baking trays; baking paper; frying pan; spatula. Note

This is the perfect soup to get you through those cold winter nights

Spanakopita is the traditional name for Greek spinach and feta pie. We used frozen spinach as it’s cheaper, readily available and there is less preparation involved. You can substitute other fresh, white cheeses for the feta, such as ricotta. Equipment pie or baking dish; pastry brush; large non-stick frying pan; wooden spoon; whisk; large mixing […]

You can use a 22cm (base measurement) round fluted tart pan; use 1 1/2 times the filling quantity. Don’t over-cream butter and sugar or filling will ‘puff’ during cooking. Note

Luca Villari guarantees it will be you when you wrap your laughing gear around this tantalising pastry creation

Scoop passionfruit pulp over a bowl to catch all the juice. Note

You’ll need about 250g trimmed rhubarb. You can use a precooked shortcrust sweet flan case instead. Note

Smooth ricotta has a softer texture than fresh ricotta and is sold in tubs. To lower fat content, use lean beef mince. Note

Makes12 tarts To freeze: Cool tarts completely. Arrange in single layers in airtight containers. Freeze for up to 3 months.Thaw in fridge overnight. To reheat: Place thawed tarts on a baking tray in an oven preheated to 180°C/16O°C fan forced for 10 minutes or until heated. Note

To make 1 cup of breadcrumbs, process 4 slices day-old white bread. The dipping sauce recipe makes 3/4 cup. Note

You could substitute poppy seeds for cumin seeds, if preferred. Note

Add 1 cup grated tasty cheese with the sour cream if you like. Note

Vol-au-vent is a classic dish, made with chicken in a delicious cream sauce and makes tasty finger food too. For extra flavour and colour add some freshly chopped chives to the cream.

This is called blind baking and the weight prevents the pastry base from rising during cooking. Chipolatas are small sausages. You can use 4 large thin sausages (cut in half) instead. Note

If steaks are thick, gently pound to 5mm. Note

Risioni is rice-shaped pasta It’s best to use medium to thick sausages. kumara is orange sweet potato. Note

Sauce must be fairly thick or turnovers will become soggy on standing. Replace fish with chopped chicken breast fillet, if liked. Note

Enjoy the benefits of nutritionally rich, antioxidant-filled spinach in this tasty spinach and cheese tart. Cut up a slice for your family and serve with a side salad for a healthy dinner.

Check pastry packaging as some brands may contain animal products. Note

Budget tip: Reduce the berries to 150g and add 1 finely chopped Granny Smith apple. Note

Save time: Use bought shortcrust pastry instead. Note

Try wholegrain mustard instead. Make smaller croissants as party food. Note

Paneer is a firm indian cheese available at most major supermarkets and indian food stores. If unavailable, use firm ricotta. Note

Omit shortcrust pastry and spoon beef mixture into a 21cm (base measurement) pie plate. Top with puff pastry. Cooking time will vary. Note

Use cooked thin pork sausages instead of chorizo. Use bought frozen sheets of shortcrust pastry, instead of making your own. Note

Replace filo pastry with puff pastry, if desired. Replace kalamata olives with stuffed green olives, if desired. Freeze uncooked rolls for up to 3 months. Bake frozen; cooking time will vary. Note

You can substitute vegetables and fillings in this recipe; for example, grated carrot for spinach, grated cheese for ricotta. You can use a 1/3-cup muffin tray; cooking time will vary. These are great for school lunch boxes. Note

While working, cover pastry with plastic food wrap and a damp tea-towel. You can make strudels ahead and bake just before serving. Note

Low-GI fruit: Pears and raspberries have a low Glycaemic Index and add high-quality fibre to the diet. Ricotta: This cheese is great used in pastry instead of butter; it lowers the GI and the fat content. Low-fat custard, like yogurt, it has a low GI, so serve with your favourite dessert. Note

Sprinkle with flaked almonds before baking. Use a fluted pastry wheel (or sharp knife ) to cut pastry into strips. Note

You can use 2 bunches spinach or 400g frozen chopped spinach, thawed and with excess liquid removed. You will need to yield 1 cup (squeezed) cooked spinach. Cover pastry with a damp tea-towel to prevent it drying out. Prepare strudel several hours ahead if you like – chill until ready to cook. Note

Use filo pastry; cooking time will vary. You need 6 passionfruit. Make extra pastry rectangles; store in an airtight container and serve as wafers with ice-cream. Note

You can use red kidney beans instead of olives, if preferred. Note

Press the pastry well into sides of pan, and then press the join in the pastry, to seal it. Note

Use leftover peach syrup in smoothies and fruit safaris. You can use filo pastry; cooking time will vary. Add on orange liqueur, juice or essence to the cream. Note

You can use almond meal (ground almonds) instead of hazelnuts. To check if dough is moist enough before adding more water, pinch it between fingers. Note

To make your own almond meal, process whole blanched almonds until finely ground. Note

If pastry breaks when lining pan, gently press back together; chill. Glucose syrup is in the baking aisle of supermarkets. Note

Makes 12 Conserve is a thick jam. Try replacing berries with 250g chopped fresh strawberries. Note

No ovenproof frying pan? Cover handle with several layers of foil before baking. Use a teaspoon to remove core from pear. Note

Replace cherries with 300g frozen or fresh mixed berries. Note

Not suitable to freeze or microwave. Note

Ratatouille is a staple of vegetarian cooking and now, in a a tart, it's even better.

Delicious mildly spiced curry filling wrapped in a buttery crispy puff pastry, cooked until golden brown. Served these moreish and flavourful curry puffs with mango chutney.

Buy chicken rissoles from butchers and poultry shops. 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.

Pie tins help to give shape to parcels. Note

You will need about 1/3 cup raw long-grain rice for this recipe. You can use brown rice instead of white, if you like. Make sure you preheat the oven to the correct temperature to prevent soggy pastry. For a vegetarian version, omit the chorizo and add chopped firm tofu. Note

To freeze dough: wrap dough portions separately in plastic food wrap, then in foil. Freeze for up to 3 months. When ready to use, thaw 15 minutes, at room temperature. Add cheese and poppy seed mix to dough. Note

Swap tart shells for vol-au-vent cases. Use sweet chilli sauce instead of tomato paste. Make ahead: Prepare vegetable mixture a day ahead. Cover, then refrigerate. Note

Rich, tender lamb is sauteed slowly and infused with rosemary, then topped with pastry and baked until golden.

Buy a frozen round savoury pastry shell. Fill with quiche mixture, then bake as packet directs. To prevent pastry shrinking too much when baking blind, freeze pastry-lined tart pan until firm, then bake frozen. Note

Salmon in filo pastry looks a lot more complicated than it really is. The filo is stuffed with rich salmon, cherry tomatoes and a fusion of herbs.