There's something about warm cake that can turn even the most anti-sweet toothed reaching for the fork. These warm ginger and date muffins with caramel sauce are worth writing home about.

This lamb, eggplant and prune tagine is rich, unctuous and utterly delicious. Best served on a pile of fluffy couscous with preserved lemon.

This fresh grape jelly is so good you'll be tempted to eat it straight from the jar. For a slightly tarter flavour, you can add 1/3 cup of lemon juice to the pan when you boil up the grapes.

Cake can be made up to three months ahead. Note

This slice can keep for 3 days. Note

Not suitable to microwave. Note

Stollen is delicious toasted lightly under a griller (broiler); serve it buttered. Bread flour is a strong flour, meaning that it has a relatively high gluten (protein) content; this causes the bread to rise, giving it shape and structure. It is available from most supermarkets. Note

Grapefruit probably got their name because they grow in clusters like grapes. Pink or ruby grapefruit have coral-pink flesh and shell- pink skin, and are sweeter and juicier than the yellow-skinned variety. Grenadine is a deep-red syrup based on pomegranate juice and used to both colour and sweeten desserts and drinks. Some versions of grenadine […]

Harissa is a fiery Moroccan sauce or paste made from dried chillies, cumin, garlic, oil and caraway seeds.

You can substitute any fruit for the strawberries and mangoes in this recipe. Mixed berries are another great option, remember frozen berries are full of flavour and are just as delicious as fresh ones, so this is a good year round alternative. Note

A rich brownie cake packed full of the flavours of the muscat grape in both wine and vine form.

Mini versions of an old classic dessert that are perfect for individual serving.

Silver lustre is a shimmer dust that gives a slight sparkle and helps create a wet look. It is available from cake decorating supply stores in 5g (¼ ounce) screw-top pots. This recipe also makes 6 texas muffins (¾-cup/180ml); bake about 1 hour. Note

We painted a branch of real holly roughly with melted dark chocolate to make the inedible decoration on the cake. Remove cake from fridge, then top with the chocolate decoration. Note

It seems a strange combination but, trust us, it's good. The salty crunch of the popcorn is great with the tang of the citrus and pomegranate and the mustard flavour of the radish and it also looks striking on the table.

You need about three passionfruit for this recipe. You could layer these trifles in two 1-cup (250ml) glasses, for a prettier look. Note

You will need 2 large pink grapefruit for this recipe. You can also freeze the granita mixture in an ice-cream machine following the manufacturer’s instructions. Note

The easiest way to line the base of a pan hole is to cut the bottom out of cupcake paper cases; use the correct sized case for the muffin pan. Don’t overbeat the dairy-free spread or it will break down; you just need to break it up before adding the flour mixture. These cakes will […]

You can also make this pastry using a food processor. Process flour, icing sugar, ginger and butter until crumbly. Add egg yolk and enough of the water to make ingredients just come together. Knead gently on floured surface until smooth. You need 1 small papaya (650g) for this recipe. Note

This basic fruit mix is enough to make a pudding (boiled or steamed) large enough to serve 10 people, a regular-sized cake and a dozen mince pies. Note

As the name suggests, pound cakes originally consisted of a pound each of sugar, butter, flour and eggs, which made them very large cakes.

You need one medium pomegranate for this recipe. Note

An exquisite peppered pork dish that can be whipped up for dinner parties in no time.

If you have an electric pressure cooker you won’t need to reduce the heat to stabilise pressure, your cooker will automatically stabilise itself. Always check with the manufacturer’s instructions before using. This recipe is suitable to freeze. Note

Store in an airtight container in the refrigerator for up to 3 months. Note

You need only slender small servings of this ultra-rich cake, which is why we’ve chosen to bake it in a lamington pan. The layer of marzipan in the middle keeps the cake moist as well as adding to the flavour. Buy the best marzipan (or almond paste) you can find. Note

If you have a juice extractor, you can use it to make the pineapple and mango juice. A mouli is a stainless steel utensil used for grating or pureeing. Note

If you want, yo u can prepare the cake with almond paste (marzipan) before covering it with ready-made icing. Note

Depending on the variety of quince used, some will turn more of a rusty red colour while others a deep crimson. Also, cooking time can vary between types, with some needing a little longer cooking to achieve a red hue. Note

The fruit mix is enough to make a pudding, a cake and a dozen mince pies. Note

Panettone are easy to find around Christmas time, at other times they may not be as readily available. You can use brioche instead, adding a handful of sultanas, or thick-cut fruit bread. Note

If you can’t find dried cherries, use the equivalent amount of extra dried cranberries instead. Note

This pudding can be made a week ahead; store, covered, in the fridge, or freeze for up to 2 months. Brandy cream sauce can be made a day ahead; store, covered, in the fridge. Note

You need two medium pomegranates (640g) to get the required amount of pomegranate pulp. Note

This cake can also be made in a deep 18cm (7¼-inch) square cake pan. Note

Fruit mince is a mixture of dried fruits such as raisins, sultanas and candied peel, nuts, spices, apple, brandy or rum. It is used as a filling for cakes, puddings and fruit mince pies. Note

This Italian-style baked cheesecake uses ricotta for extra creaminess. The addition of mixed glace fruits brings another layer of sweetness you'll go mad over.

Use a palette knife to press dough evenly over base of pan. Note

If seedless white grapes are out of season, simply purchase white grapes and seed them yourself. The high sugar content of this dessert will ensure the gelato remains soft and will not freeze solid. Note

Crispy pork belly and nashi salad with a plum and five-spice dressing from Australian Women's Weekly.

Syrup can be made the night before and stored, covered, in the refrigerator. Note

A sweet, tangy and refreshing sorbetto that is perfect for a summer's evening.

Use a serrated knife to cut the cakes. These cakes will keep in an airtight container at room temperature for four weeks; the toffee will soften after a few days, depending on the weather. Note

An Italian lemon-flavoured liqueur, limoncello was originally made from the juice and peel of lemons grown along the coast of Amalfi. You can substitute it in this recipe, if you wish, with any lemon-flavoured liqueur or with an orange-flavoured one such as Cointreau. You need approximately five lemons for this recipe. Note

Cook a double or triple batch of these quinces and store them in their syrup in the fridge. Serve with porridge or muesli for breakfast. Note

For those who prefer a light fruit cake, this is ideal. Keep the cake for 3 to 4 days before cutting, then cut with a sharp serrated or electric knife to cut cleanly through the almonds. Note

Serve with a bowl of combined yoghurt and coarsely chopped fresh coriander, if desired. Note

You need 1 large (230g) overripe banana to get the amount of mashed banana required for this recipe. Note

Ginger wine, a beverage that is 14% alcohol by volume, has the piquant taste of fresh ginger.You can substitute it with dry (white) vermouth, if you prefer. Any type or combination of glace fruit can be used in this recipe. Note

You can turn this into an ‘eggless processor fruit cake’, if you like. Omit the eggs, and increase the golden syrup by 1 tablespoon to ⅓ cup (155g). The cake doesn’t keep quite as well without eggs, about 5 days, but will freeze for 3 months. Note