Spring weather calls for long late brunches with one big one big salty-sweet pancake.

A good curry spice blend introduces tonnes of flavour to your next pureed soup.

Delicata squash is one of winter's finest vegetables, and when cooked over coals is the perfect winter feast, by way of Tasmania's The Agrarian Eatery.

For this crumble, salted butter gives the crumb a lovely salty-sweet edge and using spelt flour adds a nuttier flavour.

A new way to Lebanese salad, by way of Aalia.

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

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

Pine mushroom and risotto season is here.

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

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

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

These delicious discs of fried creamy cheese are irresistible, from the cookbook Cinnamon and Salt, by Emiko Davies.

An egg pasta dough is perfect for making fresh pasta through a pasta machine with, and once you try it, you'll never buy dried again.

Semolina pasta dough is easy to make, and best for any hand rolled pasta shapes.

Zucchini and buffalo mozzarella is all it takes to create a beautiful side dish for any barbecue.

A smooth and glossy finish to tarts and cakes, the Italian meringue is a very versatile frosting that can also be used to lighten desserts.

Caramel and custard are two of our favourite things combined.

A dark chocolate mousse is something that is so simple to make, and indulgent to eat.

A showstopper dessert to make next weekend.

These buttery little cakes which ar best served from freshly baked from the oven, can't be beaten.

Padron peppers are the simplest appetiser you can serve - simply fry and serve with lemon, olive oil and salt.

Is it possible to ever have enough cacio e pepe? We think the more cheese the better, and this simple risotto packed full of cheesy flavour from the newly-opened Shell House is case-in-point.

These crunchy pea arancini from chef Daniel Medcalf are the ultimate starter for spring entertaining. Serve them hot and watch your guests fight over the last one.

A good dose of pureed spinach is what brings a verdant glow to this Indian-style curry with cheese.

Four ingredients are all it takes to create this sublime spring salad.

Think of this as the vegetarian version of black pepper crab. The sauce is very simple to make and the combination of salty black beans, soy and butter make this a truly winning combination.

As delicious as it is beautiful, this citrus infused salad is the perfect addition to your spring menu.

Give vegetables the star treatment at your next dinner party with this cauliflower curry.

This mind-altering side dish from Duncan Welgemoed’s book Africola might blow you away with its firepower, but you’ll soon be back for more – the mix of chickpeas, leafy vegetables and crazy-hot seasonings is totally addictive.

When figs are this jammy, the only thing to do is to tear them, dress them up and turn them into your next dream salad.