Roast chicken salad with peas and almond-lemon dressing This dish conjures up all that's good about summer picnics.
Lauren Eldridge’s brunkager (spiced Danish gingerbread biscuits) Make a double batch of these biscuits. They'll disappear in a snap.
Napier Quarter’s frangipane tart with orange and sweet labne A versatile tart that's best made with seasonal fruit, and served with homemade jam.
Roast ocean trout with cucumber and preserved lemon salad Excellent served warm or cold, so you could cook the trout a day ahead and just whip up the salad before serving.
Hugh Wennerbom’s frozen nougat A no-churn frozen confection that's as easy to make as it is delicious to eat.
A step by step guide to making this cranberry, pistachio and almond nougat Sweet sticky nougat isn't difficult to make, but timing is essential to its success.
Flour & Stone’s stollen with sour cherries This recipe makes two loaves of the spiced German fruit bread - keep one for Christmas Day, and give the other as a gift.
Shane Delia’s poached chicken salad with harissa, eggplant, spring onion and tahini Double dressing? In one corner, the nuttiness of the Maha East chef's tahini dressing; in the other, the one-two spicy punch of the harissa and lemon.
Goat’s cheese and potato salad A fast and fresh take on the classic potato salad, with creaminess from goat's cheese and crunch from roasted almonds.