The cooking projects you’ve been meaning to make from scratch

You’ve been meaning to make: pickles.

So make: Peter Kuruvita’s lime pickle.

Or this: cauliflower piccalilli with ham and buttermilk biscuits.

Or perhaps these: nukazuke (bran-fermented Japanese pickles).

You’ve been meaning to make: doughnuts.

So make these: cinnamon sugar doughnuts.

Or these: churros with dulce de leche.

You’ve been meaning to make: bread.

So make: Curtis Stone’s homemade white bread.

Or these: baguettes and épis de blé.

You’ve been meaning to make: a show-stopping cake.

So make: Black Star Pastry’s strawberry and watermelon cake.

Or this: salted chocolate layer cake with whipped ganache.

You’ve been meaning to make: dumplings.

So make these: pork dumplings with black vinegar and ginger.

Or these: pot-stickers with chicken, shiitake and chilli sauce.

You’ve been meaning to make: pesto.

So make this: linguine with basil pesto.

Or this: linguine with walnut-parsley pesto.

You’ve been meaning to make: gnocchi.

So make this: gnocchi with sage brown butter and walnuts.

Or try: Tipo 00’s gnocchi with duck ragù and porcini mushrooms.

You’ve been meaning to make: hot sauce.

So make: Hartsyard’s hot sauce.

Or try: Porteño’s hot sauce recipe.

You’ve been meaning to make your own: cheese.

So make: ricotta.

Or make: fior di latte.

You’ve been meaning to make: soufflé.

So make: Bistro Gitan’s twice-baked Roquefort soufflé with poached quince.

Or these: chocolate soufflés.

You’ve been meaning to make: curry paste.

So make: Palisa Anderson’s green curry of chicken (gaeng keow wan gai).

Or this: Chiang Mai chicken curry.