Nut

This is a recipe for the seasoned Christmas pudding maker, filled with all of the classic flavours and then some. It makes a great addition to the holiday festivities.

This beautiful looking terrine is a feast for both the eyes and the taste buds. The spinach and walnut pesto finishes off the dish perfectly; serve as a starter, or accompanied with a salad for a light lunch.

To freeze Complete the recipe to the end of step 3. Pack into freezer-proof containers, leaving a 2.5cm (1 inch) space to allow for expansion. Seal, label and freeze for up to 3 months. Thaw overnight in the fridge. Reheat in a saucepan or microwave on medium power (50%) until heated through, then continue from […]

Ocean trout is a tender and tasty addition to a salad - especially if you're over salmon. Together with sweet pear, crunchy seared vegetables and cashews, this salad has it all.

The great thing about using Japanese pumpkin for this pumpkin with balsamic and pine nuts recipe is that the skin is edible, so there's no need to waste time cutting it off. This makes a great side dish for a roast leg of lamb.

There's more yummy goodness packed into this tropical toasted muesli than one jar should be able to hold. Crunchy, nutty and sweet in all the right proportions.

There's no bowl needed for this easy slice recipe. Just add the ingredients to the tin and bake.

A moist and delicious microwavable cake that tastes every bit as good as an oven baked one. This cake is best made on the day of serving, which is fine because it's just so easy! You're welcome.

Traditional versions of this recipe originate in Spain, and are very similar to British Christmas or fruit cakes. Like with many traditional recipes, various exist between cultures and countries, even individual kitchens. This is our version.

Spoil the chocoholics with these triple-chocolate and hazelnut cookies.

Try substituting hazelnut meal for the almonds, and use vanilla instead of almond essence. Note

Served with udon noodles and a punchy ginger and hazelnut dressing, this pork salad is deliciously satisfying.

Put the kettle on and enjoy a slice of this deliciously moist chocolate and hazelnut roll filled with coffee cream.

Mother's Day, Father's Day, Saturday, any day is the right day for pancakes with three toppings for breakfast, brunch or even lunch.

This is an extraordinary cake, perfect for a special occasion dessert or afternoon-tea. The crisp toffee shards, moist little apple cakes and maple frosting make an exquisite combination.

Fig and chocolate studded cupcakes spread with chocolate ganache and topped with fresh figs and toffee crowns make a pretty spectacular treat.

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

These crisp brandy snaps make a sophisticated, light dessert for a dinner party.

Praline, otherwise known as nut toffee, is a versatile confection and can be used in many ways, but it's hard to go past a sprinkle on top of a dish of ice-cream for delicious simplicity.

Crumb mixture can be prepared several hours ahead. Cook zucchini just before serving. If zucchini flowers are not available, substitute small zucchini quartered lengthways. Note

Sweet and rich hazelnut and espresso friands make a delicate and exquisite afternoon tea treat.

Brownie will keep in an airtight container at room temperature for 4 days; in the refrigerator for 1 week; or frozen for up to 2 months. Note

If you want a richer flavour, add a little cream and blue cheese to the baking dish. Note

The autumnal flavours of sweet apple, fig and toasted hazelnuts combine beautifully in this easy tart. Cinnamon sugar is usually available in the spice section of the supermarket. You can easily make it yourself by blending 2 tablespoons of ground cinnamon with half a cup of granulated sugar.

You will need to cook about 1/3 cup (50g) brown rice for this recipe. Note

The ultimate side salad, rocket and parmesan is always a delicious combination and can be thrown together at the last moment.

Try this classic Italian dessert with a hazelnut twist.

These berry frangipane tarts are perfect for a simple afternoon tea celebration. Serve them with a small dish of clotted cream for that little something extra.

Store squares in an airtight container in the fridge for up to a week. Note

Ice-cream bombe mixture needs to be prepared at least a day ahead, keep in the freezer until required. Cake base can also be prepared a day ahead, keep in an airtight container. Cover bombe with whipped cream just before serving. Note

Locking in the base of a springform pan upside down, makes it easier to remove the cake later. Blowtorches are available from kitchenware and hardware stores. Alternatively, you can place the tray of figs under a hot grill to caramelise the sugar. Note

The mousse can be made up to a week ahead; keep, covered, in the freezer. Note

This spectacular cake is topped with sweetened crème fraîche and candied beetroot chips.

Sandwiched with brandy butter cream, these stacked hazelnut and orange spice cookies make a stunning Christmas treat.

Finished with a drizzle of melted chocolate, these nutty meringue sticks are excellent served with coffee.

Replace fresh figs with stone fruit or berries. You can buy rolled rye at selected health food stores; replace it with rolled oats if you can’t find it. Store the muesli in an airtight container in the fridge for up to 3 months. Note

These caramel macadamia bars are a definite luxury item. Sprinkled with icing sugar, they are a most delicious treat.

You can use pretty much any combination of nuts and glacé fruits for the florentines as long you substitute weight for weight. Note

This dense chocolate cake is filled with orange zest, chopped walnuts and almonds. A delicious sweet treat for an afternoon tea.

Give your regular yo-yos a citrusy, nutty twist with these orange and hazelnut flavoured morsels. Perfect to enjoy with your morning or afternoon cuppa with friends.

It's the mixed spice, a blend of allspice, cinnamon, nutmeg, mace, cloves, coriander and ginger, that makes this carrot cake so heavenly.

These flavour filled little tarts make a great shared platter for a cocktail party, or a starter for a special meal.

If you're in the mood for something deeply indulgent, you can't go past this moist flourless chocolate and hazelnut cake. As a bonus, it is gluten-free, wheat-free and yeast-free.

This festive fruit cake is easily made well in advance, which saves you valuable time when entertaining. Make your next celebration easy to prepare for and save time in the kitchen that you could be spending with friends and family.

The three types of nuts used here are tossed with the spice mixture then toasted, a process that infuses the cake with their combined flavours. The secret to a successful teacake lies in the beating of the sugar, egg and butter ­ the mixture must be very light in colour and full of air.

A delicious and easy recipe for spiced fried fish with lemon pistachio couscous. We used bream here, but you can use any firm white fish fillet, such as perch, blue eye or ling.

The combination of sweet toffee with crunchy roasted is brilliant in these fun desserts. Your kids will love sucking on these peanut brittle pops for an after school or weekend treat.

These mini chicken meatloaves are studded with pine nuts and wrapped in prosciutto, bringing Italian flavours to an old favourite. If there are any left after dinner, they make a great lunchbox treat the next day.

Fresh, plump figs stuffed with nuts and cheese and then baked. Finish this gorgeous walnut and ricotta stuffed figs recipe with a drizzle of warm caramel sauce for a luscious dessert.

A clear lunch-box winner, packed with fruit and fibre, these banana, craisin and macadamia muffins are utterly delicious.

Piquant tomato vinaigrette makes a wonderful dressing for tender steamed asparagus spears. Serve as a starter, or as a side dish for a meat, chicken or fish main.

Romesco sauce is a Catalonian delicacy, a rich, thick and spicy sauce that is simply perfect paired with grilled leeks and green onions.

The perfect starter dish, vegetable rice paper rolls with a sweet and punchy chilli dipping sauce. They also make a great platter of party food, just make sure to have napkins on hand.

That feeling when you realise you haven't made a Christmas cake and then discover our fabulous last-minute recipe.

Now an established classic in the honour roll of great cookie recipes, these white chocolate and macadamia cookies are crisp on the edges and deliciously chewy inside. The perfect mid-afternoon indulgence.

Temper the sweetness of caramel slice by adding a layer of delicious hazelnuts.

This delicious, layered nutty chocolate and coffee ice-cream cake is topped with a layer of tender pistachios and toffee coated almonds. An altogether grown-up take on the classic ice-cream cake.

Serve these divine little blueberry hotcakes with walnuts and lashings of maple syrup for a decadent breakfast or brunch treat.

Stuffed full of peanuts and peanut butter, these gluten-free peanut cookies are nutty, chewy and a little bit addictive.

We used Granny Smith apples for this pork loin with couscous and apples. To simplify making this recipe, ask your butcher to remove any excess fat and butterfly the pork for you.

Couscous makes a perfect, fluffy base for the strong flavours of tomato and rocket. Add the dressing and herbs with as heavy a hand as suits your palate, the grains will soak it all up.

Choc-chip cookies are always a crowd pleaser and these mega choc-chip cookies will be hugely popular. Generously sized, crisp around the edges and chewy in the middle. Perfect.

Light, fluffy and moist, this divine mandarin, polenta and macadamia cake is packed full of flavour and is beautiful served sliced as morning or afternoon tea.

Slices of creamy camembert on pumpernickel topped with pear compote make sophisticated canapes for a cocktail party.

The raspberry and almond cake can be made a day ahead, then split and fill the cake with mascarpone cream on the day of serving.

Crisp and flaky French pastries, palmiers are so-named because they are folded and shaped to resemble the leafy arc formed by palm tree branches. Honey, pistachio and rosewater add a touch of the Middle East to these quintessentially French pastries.

Sweet, rich and fudgey, these chocolate and macadamia squares are beautiful enjoyed with a mug of coffee for an indulgent afternoon tea or dessert.

Rocket, garlic and chilli add lots of peppery heat to this quick but flavoursome spaghetti dish, while pine nuts and parmesan bring the whole dish together.

You can use feta or any soft, crumbly cheese instead of the goat cheese, and toasted pecan halves make a nice change from walnuts. This roasted capsicum pasta salad makes a great lunch-box meal too.

Savoury and deeply satisfying, this vegetable curry is great as part of a banquet or as a meal on its own.

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

This dish is sophisticated enough to serve at a dinner party.

Recipe best made on day of serving. Note

Substitute cashews for pistachios if you like. Also goes well with pan-fried white fish fillets; grilled beef fillets. Deglazing is the initial step in making a sauce that incorporates the browned bits sticking to the bottom of a pan in which meat has been cooked. A small amount of liquid is added to any remaining […]

This slice can keep for 3 days. Note

While this recipe is geared for autumn, you can swap ingredients for the seasons; in spring, use broad beans instead of borlotti beans and bitter salad greens instead of radicchio.

We used Kinder Surprise chocolate eggs available in most supermarkets. Note

The combination of sweet orange cake and fragrant fennel works perfectly together to create a flavour-packed dessert, perfect for people who don't have a massive sweet-tooth.

This loaf keeps for 3 days. Note

Make this stunning side dish in spring to take advantage of delicious in-season artichokes and peas.

Packaged fried tofu is available from most supermarkets. Note

Start the recipe at least a day ahead, as the fruit mixture needs to stand overnight. Note