Rouille

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

Pancetta and vermouth risotto with roasted pine mushrooms

Pine mushroom and risotto season is here.

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.

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.

Tondini di formaggio

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

Simple egg pasta dough

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

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

Grilled zucchini and buffalo mozzarella salad

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

Italian meringue

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.

Crème caramel

Caramel and custard are two of our favourite things combined.

A very simple chocolate mousse

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

Gâteau St-Honoré

A showstopper dessert to make next weekend.

Brown butter and honey madeleines

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

Simple fried Padron peppers with olive oil and salt

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

Joel Bickford's Cacio e Pepe risotto

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.

Daniel Medcalf’s arancini with garden peas

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.

Saag curry

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

Shaved globe artichokes with lemon, olive oil and parmesan

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

Fat asparagus in a black bean sauce

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.

Baby beetroot, blood orange and curd salad

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

Cauliflower and fenugreek curry

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

Duncan Welgemoed's Morogo

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.

Fig, mozzarella and basil oil salad

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.

Cashew miso cream with young vegetables

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.

Dressed peas with garden herbs

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.

Herb salad and ginger-lime 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.

Socca (chickpea pancake)

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.

Summer chopped salad with citrus sesame dressing

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.

Salad of summer squash, lemon basil, anchovy & ricotta

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.

Fig leaf oil

The fig leaf is often underrated when it comes to cooking, but when infused into an olive oil, its aromatic neon-green vibrancy is a feast for the eyes.