Whole roasted cauliflower with harissa and yoghurt

Whole roasted cauliflower with harissa and yoghurt

For vegetarian roast inspiration, this whole roasted cauliflower with harrissa and yoghurt is the showstopper you’ve been searching for.

Prep 10 mins

Cook 1 ¾ hrs

Serve 6-8 as a side

Harissa

Harissa

Tunisia’s spicy condiment is even better when made from scratch, so get ready to dollop it on everything.

Prep 15 mins

Cook 5 mins

Makes about ½ cup

Okayu

Okayu

Okayu, Japan’s sibling to congee, is regarded as the ultimate comfort food. In its simplest form it’s just rice and water, but quality stock or dashi and condiments are key to the success of this very soothing breakfast bowl.

Prep 20 mins

Cook 1.5 hours

Serves 4-6

Annette’s tomatoes and peaches with honey vinegar and burrata curds

Annette’s tomatoes and peaches with honey vinegar and burrata curds

There’s tomato salad, and then there’s tomato salad to the power of ten. Analiese Gregory’s version is exponentially more tomato-tasting than any you’ve grown up with. Bonus: ripe peaches and creamy curds!

Prep 30 mins

Cook 5 mins (plus setting, marinating)

Serves 4

Cold Sichuan-style chicken

Cold Sichuan-style chicken

Hot chillies, chilled chicken and mouth-tingling Sichuan peppercorns are a potent combination, a multi-sensory experience. Serve some cooling cucumber and plain steamed rice alongside to soothe the palate.

Prep 30 mins

Cook 40 mins (plus cooling, chilling)

Serves 6-8 as a shared dish

XO sauce

XO sauce

Once you’ve made your own XO sauce from scratch, you might never buy another condiment in a jar. Louis Tikaram’s version is the real deal: umami-rich, salty, spicy, complex, a gorgeous colour, and incredibly more-ish.

Prep 30 mins

Cook 1 hr

Makes about 1 cup

Smoky eggplant for everything

Smoky eggplant for everything

With a stash of charred eggplant in the refrigerator, you can whip up a luxe meal at a moment’s notice – it enhances almost anything made with pulses, grains, lamb, beef, seafood or tomatoes.

Prep 5 mins

Cook 25 mins

Serves 4-6

Smoky eggplant with tahini and yoghurt

Smoky eggplant with tahini and yoghurt

Vegetables have star billing on our tables these days, and this dish is a great example – it’s so flavoursome that you could serve some barbecued lamb as a side rather than the other way around.

Prep 5 mins

Cook 25 mins

Serves 4-6

Pickled honeydew

Pickled honeydew

A simple pickle elevates whatever you serve it with, whether that’s a whole barbecued duck or a platter of cured meats. This honeydew version, though, is so gorgeous that it just might steal the whole show.

Prep 15 mins

Cook 15 mins

Makes 1 litre

Satsuma plum and berry sorbet

Satsuma plum and berry sorbet

Blood plums and berries are a match made in summer-fruit heaven. Note the liquid glucose in this recipe – it’s the secret ingredient that helps keep the sorbet creamy even after a few days in the freezer.

Prep 15 mins

Cook 15 mins

Makes 1 litre

Plum and buttermilk panna cotta

Plum and buttermilk panna cotta

There’s an easy way to make a gorgeous panna cotta even prettier, and that’s to layer it with jelly. With plums in season, make the most of their rich colour and flavour in this do-ahead dessert.

Prep 20 mins

Cook 20 mins

Serves 8

Tadka Dal

Tadka Dal

Dal is synonymous with India, but its appeal is universal. If you’re looking for a comforting dish to nourish your body, ease your mind and soothe your soul, look no further than this perfectly seasoned version.

Prep 25 mins

Cook 1 hr

Serves 6

Peach and haloumi salad

Peach and haloumi salad

Make the most of summer’s fragrant white peaches with this super-easy salad. When crisp-edged warm haloumi meets cold juicy fruit, expect an explosion in your mouth – it’s a flavour bomb.

Prep 10 mins

Cook 5 mins

Serves 2-4

Chilled corn soup with crab meat

Chilled corn soup with crab meat

At the height of summer we crave cool, light, liquid refreshment, and this chilled soup fits the bill. Simple enough for a family meal, it’s easily luxed up for entertaining with the addition of sweet crab meat.

Prep 10 mins

Cook 30 mins

Serves 4

Egg + eggs

Egg + eggs

Dress to impress – and that applies equally to your canapés. This recipe places eggs on centre stage and adorns them with a beautiful mayonnaise, delicate pearls of roe, and a scattering of pretty flowers.

Prep 20 mins (plus pickling overnight)

Cook 10 mins

Serves 6

A really buttery croque monsieur

A really buttery croque monsieur

Sometimes the leftovers taste even better than the original, and this is a case in point. You’ll need Christmas ham, sliced white bread, butter, and the best melting cheese your money can buy.

Prep 10 mins

Cook 10 mins

Serves 4 (2 if you’re hungry)

Pickled eggs

Pickled eggs

Planning a new year’s eve party? These simple, elegant canapés can be made up to a week ahead of time, leaving you more time to enjoy yourself on the night.

Prep 20 mins (plus pickling overnight)

Cook 10 mins

Serves 4-6

Yellow curry of mud crab

Yellow curry of mud crab

We could cook a South East Asian-style seafood curry a thousand times and never tire of its complex flavours. With hot, sour, sweet and salty notes in perfect balance, this luxurious mud crab version is a winner.

Prep 30 mins

Cook 20 mins

Serves 2 to 4

Watermelon and apple cucumber salad with Thai basil

Watermelon and apple cucumber salad with Thai basil

Beat the heat with salad this summer. Watermelon and cucumber – crisp, thirst-quenching and refreshing – are natural allies in the fight to stay cool, and a Vietnamese-style dressing rounds out the collaboration.

Prep 10 mins

Cook 1 min

Serves 6 as a side

Heirloom tomato salad with sumac-spiced pickled shallots

Heirloom tomato salad with sumac-spiced pickled shallots

Tomatoes are available all year round, but only summer tomatoes are truly worthy of the name – fragrant, juicy, popping with acidity and sweetness. This salad, accented with quick pickled shallots, highlights their seasonal perfection.

Prep 10 mins

Cook 20 mins

Serves 4 as a side

Strawberry and fennel seed trifle with almond-vanilla sponge

Strawberry and fennel seed trifle with almond-vanilla sponge

If your Christmas crew demands trifle because ‘it’s tradition’, wow them with this strawberries-and-cream version, which elevates sponge, berries and cream to a whole new level. Fresh, juicy, boozy fun – it’s a party in your mouth!

Prep 15 mins

Cook 5 mins

Serves 8

Tarte tropézienne

Tarte tropézienne

Travelling to France for Christmas is out, so bring a little of France to your festive table in the form of this beautiful brioche sweet, filled with creamy orange-blossom and vanilla custard.

Prep 20 mins (plus chilling, proving)

Cook 25 mins

Serves 8-10

Buttermilk panna cotta with mangoes and caramelised white chocolate crumble

Buttermilk panna cotta with mangoes and caramelised white chocolate crumble

The do-ahead features of this panna cotta with our favourite tropical fruit are one of its biggest selling points, but do you know what seals the deal? Caramelised white chocolate shortbread crumble. Enough said!

Prep 30 mins (plus chilling)

Cook 15 mins (plus cooling)

Serve 8-10

Cured ocean trout

Cured ocean trout

The vibrant colour and prep-ahead features of home-cured ocean trout make for easy festive entertaining. Garnish it with something bright and beautiful to set the scene for Christmas lunch – redcurrants perhaps, or a jumble of edible flowers. This recipe is from Eatable's food and drinks director, Lisa Featherby.

Prep 10 mins

3 days curing

Serves 10

Cannellini beans, mint, feta and blistered tomatoes

Cannellini beans, mint, feta and blistered tomatoes

Sure, legume-based salads are a thing of virtue, packed with protein. But that’s not why we love them. Think of the cannellini beans in this recipe as a creamy blank canvas for daubs of big, big flavour.

Prep 20 mins (plus overnight soaking)

Cook 40 mins

Serves 4 as a light meal or side

Braised scapes and asparagus

Braised scapes and asparagus

This recipe is based on the classic reduction method: most of the stock evaporates during cooking, leaving behind tender garlic scapes and asparagus in a deeply flavoured buttery glaze.

Prep 5 mins

Cook 10 mins

Serves 4-6 as a side

Slow-roasted lamb shoulder with white beans and harissa 

Slow-roasted lamb shoulder with white beans and harissa 

This entire main can be prepared a day ahead, leaving you only one thing to do before your guests arrive: simply turn on the oven and let it do the rest of the work for you.

Prep 30 mins (plus soaking, resting, seasoning)

Cook 9 hrs

Serves 6 

 Baba ghanoush with roasted spring onions, beetroot and green olive

 Baba ghanoush with roasted spring onions, beetroot and green olive

Take your next barbecue to the next level with this easy platter. Danielle Alvarez’s colourful jumble of vegetables, flatbreads, and eggplant dip “kissed by smoke” makes a relaxed starter for vegans and meat-eaters alike.

Prep 20 mins (plus draining, cooling)

Cook 1 hr

Serves 6

Warm duck, lychee and banana blossom salad

Warm duck, lychee and banana blossom salad

Not all recipes from Michelin-starred restaurants translate easily to Australian home kitchens, but this one’s a cinch. At Paste, chef Bee Satongun roasts her own duck; to save time, start with one from Chinatown.

Prep 40 mins

Cook 5 mins (plus roasting duck)

Serves 6-8

Freekah and charred broccoli salad with tahini-yoghurt

Freekah and charred broccoli salad with tahini-yoghurt

Who said anything about health benefits? The superfood factor might be one reason to love this salad of grains and greens, but we’d make it again and again for its snappy flavours and textures.

Prep 20 mins

Cook 45 mins

Serves 4

Mulberry and apple cider vinegar jam

Mulberry and apple cider vinegar jam

In southern Australia, late spring sees mulberries ripening to purple-black perfection. Celebrate their season by making them into a gorgeous runny jam. This recipe from Lillie O’Brien of London Borough of Jam captures their flavour and colour intact.

Prep 15 mins (plus cooling, setting)

Cooking 25 mins

Makes 4 x 220g jars 

Egg yolk and ricotta ravioli with sage butter

Egg yolk and ricotta ravioli with sage butter

There’s something both comforting and sophisticated about egg yolk ravioli. This recipe elevates a few simple ingredients into a starter that’s greater than the sum of its parts.

Prep 40 mins (plus resting the dough)

Cook 5 mins

Serves 8 as a starter

Maritozzi

Maritozzi

Rome’s cult-status cream buns are sold on the streets in their home city, but now you can make maritozzi at home, thanks to Marta’s Flavio Carnevale.

Prep 25 mins (plus proving)

Cook 20 mins

Makes 8

Green beans with black bean sauce

Green beans with black bean sauce

This easy recipe from Hetty McKinnon’s To Asia, With Love punches well above its weight in flavour terms. Stir-fry a few handfuls of green beans, add the sauce mix and you’re done. Mmm, umami.

Prep 20 mins

Cook 10 mins

Serves 4

Sago pudding with passionfruit caramel

Sago pudding with passionfruit caramel

Sago pudding based on coconut cream makes an easy midweek dessert with a tropical twist. In her book To Asia, With Love, Hetty McKinnon describes the accompanying passionfruit caramel as “dazzling” and “a revelation”. Encore!

Prep 20 mins

Cook 20 mins

Serves 4

Challaw (Afghan rice)

Challaw (Afghan rice)

A two-stage cooking method gives this Afghan rice staple its unique texture and leaves it primed to complement sauce-based meat and vegetable dishes. From Parwana, by Durkhanai Ayubi.

Prep 15 mins (plus soaking rice)

Cook 30 mins

Serves 4-6

Swordfish salmoriglio

Swordfish salmoriglio

Four ingredients are all it takes to transform swordfish into a simple main that will virtually transport you to a clifftop restaurant on the Italian coast.

Prep 5 minutes

Cook 5 minutes 

Serves 4

Roast beetroot, fior di latte and fennel salad

Roast beetroot, fior di latte and fennel salad

Almost too pretty to eat, this little arrangement of vibrant beetroot, delicate fennel and fresh fior di latte makes a perfect starter. Adding some thick spears of white asparagus would not be gilding the lily.

Prep 15 mins

Cook 1 hr 15 mins

Serves 4

Papadums with smashed peas

Papadums with smashed peas

Crisp, salty and nutty-tasting, Emma McCaskill’s homemade papadums are a sure-fire hit. Add peas and fried curry leaves for a thoroughly original snack or starter. Got gluten-free guests? This ticks all the boxes.

Prep 30 mins

Cook 30 mins

Serves 4 as snack

Armenian beef manti