Nut-free

When we think of soufflés as a sweet, we often think of the chocolate kind. While you won't catch us dissing anything with chocolate in it, this lemon curd soufflé is sweet and tart and exceedingly delicious.

For a gift-giving idea, spray a bamboo steamer (available from Asian food stores) with silver spray, line with tissue and fill with little cakes. Wrap it completely in cellophane and tie with a ribbon. Substitute brandy for Irish whiskey, if you like.

Flummery originated in rural Britain, where it was made with oatmeal or wheat ears soaked in warm water for up to three days. Over time, fruit and gelatine (or 'isinglass', before gelatine was invented) were used instead of grain, turning it into a jelly-like dessert.

This quick and tasty pasta dish is packed full of flavour and is perfect for a mid week dinner for the family. The combination of crispy proscuitto and tender pumpkin is complemented wonderfully by freshly shaved parmesan cheese.

Soba are Japanese buckwheat noodles and are great served hot or cold. They are available in selected supermarkets and Asian grocery stores. Note

Perfect for school lunches, picnics or after-school snacks and equally delicious hot or cold, these mini leek and parmesan fritters will always satisfy hungry mouths.

Some soups just beg to be enjoyed in the springtime. This brothy risoni and spring vegetable soup is light, tasty and ready in a jiffy. Serve with warm, fresh crusty bread.

A fresh and fragrant braised duck dish that is fragrant and full of flavour. Most types of dried mushrooms will work well; if you want to stick with the Asian theme of the dish, use dried shiitakes.

Toss the pasta through the sauce just before serving, as it will soak up all the sauce if tossed too early. Either swiss brown, flat or oyster mushrooms can be used instead of the button mushrooms.

Can’t decide on cake or meringue? Why not both! It starts with a cake base, topped with meringue and sandwiched with mascarpone cream.