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.
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
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
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)
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
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)
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
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