Nut

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

Oozy and delicious Italian-style risotto packed full of pork, pine nuts, cointreau and lemon thyme.

Pan-fried chicken with an aromatic and flavoursome cranberry and pine nut pilaf.

A Greek New Year’s cake called vasilopita, this recipe is traditionally made with a single coin baked into it, legend having it that the person who is served the slice containing the coin will have good luck in the coming year. This cake can be baked in a deep 19cm-square cake pan. Mix and match […]

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

You will be able to find the ingredients for this muesli either in the health food aisle at most supermarkets or health food stores. The muesli will keep in an airtight container for up to 1 month. Note

Garlic wedges can be made a week ahead. Note

Delicious, thin and crunchy Belgian-style chocolate hazelnut thins.

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 […]

Corella pears have only a short season, if they’re not available use thinly sliced apple, red-skinned look best instead. Note

These are just as good served at room temperature as they are served hot, and they make perfect finger-food for a cocktail party or for inclusion on a large selection of mezze dishes. Note

This recipe comes from western Canada. Keeping time: 2 weeks. Note

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

These come from the Charente region of south-west France. The name generally refers to a nut-shaped puff from that region.

This gorgeous layered cake is the perfect balance of sweet and nutty. It's the perfect celebratory cake to serve at Christmas time.

To make chocolate curls, run a cheese slicer down the back of a slightly warmed block of chocolate. For smaller curls, run a vegetable peeler down the side of a block of chocolate. Note

Make sure to always use the freshest eggs when poaching, as the thick egg white clings tightly to the yolk. Old eggs don’t hold their shape because the whites are thin and runny, so they tend to spread out in the water. Note

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

Sumac is a purple-red, astringent spice ground from berries growing on shrubs around the Mediterranean; it has a tart, lemony flavour. It can be found in Middle-Eastern food stores and major supermarkets. Note

Store slice in an airtight container for up to a week. Note

Pepitas, dried pumpkin seeds, are available hulled or unhulled, raw or roasted. Most people here usually eat them as a snack or in a homemade muesli, but in many other countries they are commonly ground into meal for use as a sauce thickener. Note

Hidden inside each of these mocha meringues is a whole hazelnut for a delightful surprise.

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

Biscotti can be stored in an airtight container for up to 4 weeks. Note