Fruit

Try a variation using dried cherries and dark chocolate. Note

A classic dessert often served after a big meal in Chinese restaurants. Make it for your loved ones at home and serve with fresh fruit for a quick and tasty treat. The combination of a crispy golden coating and cool, creamy ice-cream is unbeatable.

Some believe florentines to be an Italian creation. They're actually French. Wherever their origin, this recipe is just the ticket. Now will someone pop the kettle on?

Opposites attract in this cake with sour cream, white chocolate and apricot creating an explosion of flavour in your mouth.

If cooking for children, use orange juice instead of rum. Note

Delicious, filling and nutrient-rich, this banana passionfruit soy smoothie is a great way to start the day.

Embrace tradition, don your apron and arm yourself with a sturdy wooden spoon. You simply must create this sensational steamed Christmas pudding for family and friends this festive season. They'll love you for it.

You will need about 9 limes and 4 passionfruit for this recipe. If you don’t have an ice-cream machine for Step 3, pour mixture into a shallow, freezeproof container; freeze until just set. Chop mixture, process until coarsely chopped; add egg white and process until combined. Freeze until partially frozen. Note

We like to use green-skinned baby figs, they are very seasonal; check with your specialist greengrocer for availability. The toffee is very hot, so take care when dipping the figs into the toffee. Note

Biscotti will keep in an airtight container for at least a month. Note

A specialty of Siena, Italy, this dense fruit and nut cake is also known as Siena cake. You need to start this recipe the day before. Panforte will keep for up to 2 months wrapped in baking paper, then foil, in an airtight container.

Not suitable to freeze. Marmalade suitable to microwave. Note

The beauty of this recipe is that you have the delicious taste of a pavlova with a much shorter cooking time. Rolling the meringue in this way results in a bright, fruit filled centre that looks exquisite on the plate.

The great thing about this pineapple and citrus fruit marmalade is the celebration of so many delicious fruits in the one jar. The balance of different flavours is just perfect. Spread liberally on hot buttered toast.

Do you need something spectacular for your Christmas table? Look no further than this celebration Christmas cake. Sophisticated and elegant on the outside, it has the perfect balance of fruit and liqueur on the inside.

Amaretto, originally from Italy, is an almond-flavoured liqueur and can be purchased from liquor stores. If small panettone are unavailable, cut 7cm rounds from large panettone, brioche or fruit bread.

Marmalade is really jam for grown-ups and our grapefruit and brandy marmalade is especially sophisticated. Spread it liberally on your hot buttered toast or scones for an elegant morning snack. Serve with tea for two.

Once again we must thank the Italians. This time, it's for mustard fruits which provide a sweetness along with a uniquely spicy accent to any dish they are added to. Here, it's roasted pork.

For a modern take on mum's old bread and butter pudding, try this slightly more sophisticated lemon and craisin bread pudding. It's delicious served warm with cream or ice-cream.

Back in the day, bread pudding was a practical (but uninspiring) way to use up cupboard ingredients, and fill hungry bellies. This cranberry and fig bread pudding will show you just how far we've come since then.

When you are blessed with an over abundance of beautifully ripe and juicy stone fruit, consider taking a culinary trip to the Middle East with this fresh peaches and dates with orange blossom recipe.

This dessert is a feast for the eyes and the mouth. Sorbets are deceptively easy to make, but never fail to impress. These tropical flavoured, brightly coloured versions are particularly splendid.

As the weather cools off, a luscious hot dessert really hits the spot. This baked pudding is simple and tasty - a fine old-fashioned treat.

Put these lovely little gift cakes on pieces of thick cardboard, measuring about 9cm-square, covered with special foil or glossy paper or wrapped with brightly coloured ribbons. They can be made a month ahead.

You can use any combination of dried fruit for this compote and, if you prefer, you can serve it warm with porridge for a healthy and hearty breakfast, or with ice-cream, as a sweet.

This orange almond bread is our take on a classic biscotti recipe, those crisp biscuits that go so well with after-dinner coffee. They also go beautifully, as we've discovered, with poached nectarines and yogurt.

These lovely textured lace wedding cakes will make a stylish and sophisticated display on your big day. You can mix and match the colours of the plates, cakes, flowers and decoration to suit any occasion.

We used Grand Marnier in this recipe, but you can use any orange or citrus flavoured liqueur, such as Cointreau. Scrape a knife over the top of the soufflé before baking, for a nice even top.

This maple baked winter fruit ensemble is perfect for chilly evenings. Serve with a generous dollop of mascarpone for extra decadence.

There can be few things as comforting or nutritious as a warming bowl of porridge. Here, we've teamed up the humble oat with this delicious fruit compote to give you a breakfast that will set you up for the day.

Stollen is a traditional German cake-like bread eaten at Christmastime, when it is called Winterbrot (winter bread). Packed with candied and dried fruit, we think it should be enjoyed all year 'round.

This is an easy home recipe inspired by a wonderful dish served by Armando Percuoco in his Sydney restaurant Buon Ricordo.

These brandied prunes combined with cream cheese and chocolate make for such a decadent and boozy mouthful you won't be able to stop at just one. Enjoy with family and friends, if you can bare to share.

You need to buy a 1.5kg piece of watermelon to get the amount of chopped watermelon needed for this recipe. Note

It is fine to use just one 300ml carton of cream for this recipe. Note

Tender slices of beef carpaccio match perfectly with a fragrant green papaya salad.

Forget strawberyy or raspberry jam, kiwi fruit and apple jam is the perfect preserve. Elevate your dishes in four simple steps.

These simple white cakes make an elegant wedding cake for an all-white wedding.

Try this sweet, spiced classic drizzled in honey syrup for a decadent but light dessert.

This chutney is an excellent accompaniment to cheese or cold meats, and is also delicious served with a curry.

Studded with pistachios, pomegranate seeds and raspberries, this deconstructed dessert is perfect for an elegant dinner party.

A sponge cooks best when the top of each pan is in the centre of the oven. If pans are on different shelves, swap them around half way through baking so sponges cook evenly. Note

You will need about 600g watermelon (weighed with skin) for this recipe. Note

Make your Christmas special with these delightful fruitcake cupcakes.

This boiled fruit cake is one of our favourites; it will cut and keep well and can be used for a wedding cake.

You can swap the pineapple for watermelon, if you like. Note

Put the kettle on and indulge in this classic slice for a sweet morning or afternoon treat.

Relish can be stored in the refrigerator for up to 3 weeks. Relish can be used straight away. This recipe is quite spicy; for a milder version remove the seeds from the chillies or use less chilli. Note

Spice up your mince pies this Christmas with this delicious whisky-laced fruit mince pies.

The chilli-infused vodka is also very good with lemonade and crushed coriander roots. Chilli-infused vodka can be made up to 1 month ahead. Watermelon juice separates on standing so this recipe is best made close to serving. For a quick cocktail, replace the sugar syrup and soda water with 2 cups (500ml) lemonade. Note

You will need about 2 limes for this recipe. Note

A sweet and delicious watermelon rind chutney; great for sharing with friends and family.

The beauty of this pavlova roll is that you can experiment will all sorts of fruit to fill the centre. We've used banana, kiwi and passionfruit here, but any soft fruit will do. The result is still amazing.

Make this delicious Italian specialty your new Christmas staple.

As a variation to this fresh and icy treat, you could make pineapple and mint sorbet; substitute 1 small peeled and coarsely chopped pineapple for the rockmelon and 2 tablespoons coarsely chopped mint leaves for the basil.

We used glacé peaches and pineapple in this delicious, moist cake recipe. Glacé pears, apricots, cherries and figs could also be used.

Both crunchy and chewy, this easy no-bake slice is full of delicious fruit, nuts and chocolate.

Serve thick wedges of this traditional pudding with custard or cream.

Healthy and delicious banana ice-blocks

Pastry cases can be made 3 days ahead; store in airtight container. Note

These gently poached quinces and pears are soft and juicy and sweet. They are complimented wonderfully by the crispy almond crumble. If you like, you could serve them with whipped cream.

The frangipane flower and this frangipane tart have absolutely nothing to do with each other, despite the name. Although both look absolutely stunning and will fill your house with the most delightful aroma.

Homemade jam doubtless beats the store bought version any day. Why don't you break away from the traditional berry flavoured jams and try this more tropical flavoured version? You'll be glad you did.

This cousin to the apple is always eaten cooked, as it is too hard and acidic to be enjoyed raw. It takes a long time to cook, but its glorious scent and lovely musky flavour are worth it. Its flesh is cream when raw, but turns a deep rosy pink as it is cooked.

This spiced, slightly boozy fruit mince bread is just the ticket if you're looking for some raisin bread or toast with a bit of oomph. Serve it fresh or toasted with lashings of butter.

Plump with fruit, this traditional cake is wonderful served with a pot of hot tea.

This fruit cake is suitable for many allergy diets, as it does not contain wheaten flour, eggs, milk or butter; the only sugar is in the fruit.

Buy 200g (6½ ounces) muscatels for these cakes, use one-third in the cake mixture and the rest for decorating. Note

This delicious and impressive looking mandarin upside-down cake is a little tricky to make but is oh so worth it. Better still it is gluten-free so everyone can enjoy it. Use a microplane to zest the fruit for best results.

Chutney will thicken on standing, it should be quite runny after cooking. Note

You could add white rum to this delicious passionfruit sparkler to make a refreshing party punch if you like.

If you can’t find ruby red grapefruit (also known as pink grapefruit), use regular grapefruit. Any combination of citrus fruit is fine, mix and match to suit your taste. Note

Give nana's plain bread and butter pudding a European flavour with this Italian version. Panettone is a yeasted cake that is the speciality of Milan and is traditionally served at Christmas. It is however available most of the year round.

Dried fruit chutney of apple, date, apricot, pineapple and raisins with a pinch of cinnamon.

Draped in melted chocolate and frozen, this incredible mixed fruit ice-cream pudding is perfect for a summer Christmas.

We used a green-skinned apple here, but any variety is suitable for this drink. Note

Tangelos are a cross between a tangerine and grapefruit. They look like an especially richly coloured, smallish orange with a slight neck at the stem end, and taste like a sweet orange.

Greet the day with this delicious dish of fresh, ripe stone fruit dressed with a berry yoghurt swirl.

'Tis the night before Christmas and all through the house, not a creature is stirring ... because you haven't made the pudding yet! Don't despair, help is at hand with this delicious dessert.

Enjoy your favourite pudding in spectacular cake form.

We used Grand Marnier in this recipe but you could use any citrus-flavoured liqueur you like. Serve warm with lashings of cream, custard or hard sauce.

Best served in small squares, these dark chocolate, fig and muscat brownies are rich, fruity and spiked with heady muscat.

This marshmallow-textured pavlova is cooked directly on the platter it's served on, which eliminates the risk of breaking the fragile meringue when transferring it. Simply make sure the platter is plain, sturdy and ovenproof.

Gingerbread cases can be made 3 days ahead; store in an airtight container. Assemble tarts on the day of serving. Top with caramel shards just before serving, as they will slowly melt, especially in humid weather. Note