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Bacon and egg pie
Image By Paul Hollywood Abstract This is a delicious pie that makes the most of the winning partnership between egg and pork. I love the way the whole eggs are hidden beneath the crust – if you get...
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Asparagus, pea and mint frittata muffns
Image By Dr Clare Bailey Justine Pattison Abstract A lovely portable lunch. Serve warm or cold with a generous salad or freshly cooked greens.
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Strawberry vanilla yoghurt
Image By Dr Clare Bailey Justine Pattison Abstract A super-easy yoghurt that makes a great dessert or breakfast. Strawberries have a natural sweetness but are surprisingly low in sugar.
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Easy blueberry pancakes
Image By Dr Clare Bailey Justine Pattison Abstract A weekend treat, which can be multiplied to serve all the family. Use rolled porridge oats rather than the jumbo variety for the best results.
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Salmon salad bowl
Image By Dr Clare Bailey Justine Pattison Abstract Serve the salad warm, or take it to work in a lidded container for a nutritious and filling packed lunch.
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Ratatouille and halloumi bake
Image By Dr Clare Bailey Justine Pattison Abstract This ratatouille is wonderfully versatile, delicious served warm or cold. It can be easily reheated in the microwave, so also makes a handy packed...
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Nut, pear and sticky toffee tart
Image By Paul Hollywood Abstract Crunchy and sweet, hazelnuts or cobnuts partner apples and pears perfectly in this autumnal, nutty, treacly tart.
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Corn pancakes with pork (cachapas con cerdo)
Image By Juan Pablo Gonzalez Abstract "Cachapas are a sort of a sweet and savoury pancake that's made with sweet, young corn. But what really makes a cachapa a cachapa is the melted cheese inside!"...
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Urti pie
Image By Rebecca Sullivan Damien Coulthard Abstract This recipe is so special to us as it comes from Damien’s Nana Barb, who has since passed away. Most of Damien’s family members make this pie, which...
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Damien's damper
Image By Rebecca Sullivan Damien Coulthard Abstract An all-round show-stopper, this one. Impress your mates with your bread-making skills, with little skill at all! Try playing around with any bush...
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Bushfood brittle
Image By Rebecca Sullivan Damien Coulthard Abstract The perfect sweet and sour candy. Sweet from the brittle and sour from the tangy limes. A great gift for every occasion, too.
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Snails with pepperberry and garlic broth
Image By Matthew Evans Abstract You can only use properly purged snails for this Spanish-influenced dish. Don’t be put off by the slime - the end result is remarkably delicious.
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Matthew's soft polenta
Image By Matthew Evans Abstract You can use white polenta made from white corn, if you can find it, for a more subtle result. Use the polenta as an accompaniment to a ragu of some kind, or ossobuco....
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Japanese turnip and radish salad with kunzea
Image By Matthew Evans Abstract Kunzea is a native Tasmanian herb and is best, in our experience used dried. It’s got a powerful aroma reminiscent of citrus and thyme, overlaid with the scent of the...
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Pepperberry ice-cream
Image By Matthew Evans Abstract The scent of Tassie’s native pepperberry adds a lovely note to luscious ice-cream. You can make the basic custard, called an ‘anglaise’ in French, in a double boiler,...
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Confit sage chicken
Image By Matthew Evans Abstract The confit is delicious served with lots of roasted pumpkin and a chestnut and potato puree. Or you can strip the meat from the bone and toss through fresh pappardelle...
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Scone fingers with strawberry compote
Image By Paul Hollywood Abstract Scone fingers are an even easier way to enjoy this afternoon tea classic - no re-rolling the dough. It's all baked as one, and cut to serve. Perfect with an easy...
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Stir-fried mushrooms, beans and pork
Image By Matthew Evans Abstract I like to use both fresh and dried mushrooms with green beans and a tiny bit of minced pork, to add depth and complexity. This is one way of many to get the best out of...
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Arepas with lime and garlic prawns (arepas de camarones)
Image By Juan Pablo Gonzalez Abstract "The sauteed prawns are the perfect combination with a warm, toasty and steamy arepa! And it has a sofrito, which is like a salsa, but better. It's a little messy...
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Fried plaintains (tostones) with salsa rosada
Image By Juan Pablo Gonzalez Abstract Tostones are like plantain chips, wonderfully crisp on the outside and softer on the inside. Plantain are very common in Venezuelan cooking. They look like...
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