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Poached peaches with rose geranium and vermentino

Poached peaches with rose geranium and vermentino

There are peaches that are made to be eaten, subito, preferably over the sink, and then there are peaches that are a little firmer, still with a fine scent, for poaching.

Serves 6-8

Tomato tonnato

Tomato tonnato

This summery-take on vitello tonnato that uses ripe summer tomatoes instead of veal with a tuna sauce is a Mediterranean holiday on a plate.

Prep time 20 mins

Cook 30 mins

Serves 6 as a shared dish

Swordfish sandwich with lemon mayo

Swordfish sandwich with lemon mayo

Prep time 20 mins

Cook 10 mins

Makes 4

Lune's choc chip cookie croissants

Lune's choc chip cookie croissants

These twice baked croissants are something to master, but Kate Reid's choc chip cookies that garnish the pastry are pretty addictive all on their own, too.

Prep time 1 hr

Cook 1 hr (plus cooling)

Makes 6 croissants with extra cookies

Lune's coconut pandan twice-baked croissant

Lune's coconut pandan twice-baked croissant

Prep time 40 mins

Cook 35 mins (plus cooling overnight)

Makes 6

Paul Farag's zucchini with pistachio tahini and duqqa

Paul Farag's zucchini with pistachio tahini and duqqa

Prep time 20 mins

3 hrs (marinating time)

4 as a side dish or shared plate

Ribollita

Ribollita

A thick re-boiled soup from Tuscany is just the thing for comfort cooking.

Prep time 15 mins

Cook 1 hr (plus re-boiling)

Serves 4-6

Pork and cabbage rolls

Pork and cabbage rolls

Wintertime is the time for slow-grown Savoy cabbage, and the Agrarian Kitchen Eatery's pork, pecorino and cabbage rolls.

Prep time 30 mins

Cook 1 hr (plus resting time)

Serves 4

Daniel Pepperell's prawn tortelloni with brown butter

Daniel Pepperell's prawn tortelloni with brown butter

Somewhere between ravioli and dumplings, the prawn tortelloni at Pellegrino 2000 are easier to make than you think.

Prep time 40 mins

Cook 15 mins

Serves 4-6

Lemongello

Lemongello

Think of this as a the more cool sibling to the jelly shot, without the booze, but with all the flavour.

Prep time 15 mins

Makes about 6

Fritto misto

Fritto misto

A mighty fine fried seafood dish from Pellegrinos 2000 and chef Daniel Pepperell.

Prep time 30 mins

Cook 15 mins

Serves 4-6 as an antipasto

Rouille

Rouille

A saffron-spiked emulsion sauce enriches many dishes, and a classic bouillabaisse.

Prep time 10 mins

6

Lamb shank cassoulet

Lamb shank cassoulet

Cassoulet, a sumptuous dish of beans and meats baked under a crisp breadcrumb crust, is what you need to make for your next weekend cooking project.

Prep 1 hr

Cook 5 hrs (plus overnight marinating)

Serves 8

Salade Niçoise

Salade Niçoise

A classic salad to channel those 'summer on the French Riviera' vibes.

Prep time 20 mins

Cook 20 mins

4

Roasted cauliflower with brown butter, raisins, & capers

Roasted cauliflower with brown butter, raisins, & capers

A roasted cauliflower salad, inspired by French restaurant Jean Georges, from the book, Dinner in French by Melissa Clark.

Prep 15 mins

Cook 40 mins

Bouillabaisse

Bouillabaisse

One of the true pleasures of Provence is found in a traditional fish stew along France’s azure coastline

Prep time 1 hr

Cook 4 hrs

6

Pancetta and vermouth risotto with roasted pine mushrooms

Pancetta and vermouth risotto with roasted pine mushrooms

Pine mushroom and risotto season is here.

Prep time 15 mins

Cook 40 mins

Serves 4

Quick squash lasagne

Quick squash lasagne

Anna Jones' pasta-free lasagne comes with a rich deep tomato sauce and plenty of crisp, baked edges to fight over.

Prep time 15 mins

Cook 35 mins

6

Persian noodle soup

Persian noodle soup

A deeply savoury hearty soup with spice, chickpeas, lentils and pasta thrown in for good measure, from Anna Jones' book, One Pot, Pan, Planet.

Prep 20 mins

Cook 35 mins

4

Ibrahim Kasif's quince and clotted cream (Ayva tatli)

Ibrahim Kasif's quince and clotted cream (Ayva tatli)

Serve this gorgeous Turkish dessert with quince and a dollop of clotted cream for addictive flavour and texture.

Prep 25 mins

Cook 1 hr

Serves 4-6

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