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

Pine mushroom and risotto season is here.

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.

A landscape on a plate, this appetiser is more of an idea than a recipe: vegetables arranged like a sumptuous still-life, served with an umami-rich cashew cream. It’s a celebration of the art of good eating.

In springtime, fresh peas have their moment in the sun. Elevate them from everyday side-dish to superstar status with a jumble of bright petals, leaves and herbs, and a zippy dressing.

There’s a surprise in every mouthful of this refreshing salad, yet the ginger-lime dressing has all the herbs singing to the same tune. The recipe is from Duncan Welgemoed’s book Africola.

Is there a person in the world who doesn’t love pancakes? This traditional Niçoise version has the crisp, buttery-tasting edges everyone adores, but the chickpea flour and salt flakes steer it in a deliciously savoury direction.

For a casual summer lunch with friends – think outdoors in the shade of a Jacaranda – you can’t go past a chopped salad. Bill Granger’s version, from his book Australian Food, offers all the colours and textures of summer in a bowl.

A composed salad, such as this from Embla’s Dave Verheul, is a feast for the eyes and a breeze to make. Summer squash are the delicate centrepiece here, surrounded by a strong supporting cast of assertive flavours.