Winter

This cider-braised chicken recipe is a simple but delicious take on the classic Sunday roast.

Including how to score the perfect crackling.

Just what you need on a cold winter’s night, a bowl of luscious bread and butter pudding. Make sure to leave room for seconds.

Some of the most memorable dishes are whipped up out of nothing, using whatever's in the cupboard and a bit of invention. The idea of a sausage curry was surely born in such circumstances. But that doesn't mean it can't be spruced up into something special.

A no-fuss recipe with satisfying results.

It's like a recipe for regular toast, with a little something extra.

Our recipe for classic mashed potato.

A recipe for classic madeleines, dusted with lemon sugar.

This classic recipe for minestrone, brimming with beans, vegetables and pasta, always delivers.

The appeal of this dish with humble origins is nothing new – and with these robust flavours, it's little wonder.

And it's super quick to whip up.

It's a prime cut of beef with a heavenly mix of pâté and mushrooms in a golden parcel of puff. What's not to love?

The timeless French recipe that delivers comfort with every bite.

Hints of clove, nutmeg and cinnamon add a subtle spice to this crunchy fruit crumble, balanced by a homemade creamy dulce de leche ice-cream.

A combination that's a classic for good reason.

For this recipe, we've added cauliflower to the classic comfort food. (And three different cheeses and crunchy rye breadcrumbs, too.

This recipe for beetroot soup with burrata is by Shaun Kelly from Au Passage in Paris.

This recipe offers a savoury take on classic hot cross buns, courtesy of Sydney's Bodega.

A recipe that riffs on the Palestinian lamb siniyah.

Rich brioche, tangy lemon curd and the savoury notes of almond - this winter pudding is a perfect balance of flavours.

Proof that good food needn't be fancy.

Carrots, but with a spicy upgrade.

These sticky and warm golden dumplings will disappear in a snap. Make double.

So much more than a fancy stew, boeuf à la Bourguignonne is a dish that’s quintessentially French.

The success of this all-time favourite lies in getting the basics just right. Pastry chef Catherine Adams rolls out the recipe for the best-ever apple pie.

Have a few hours up your sleeve? There are worse ways to spend them than cooking a big pot of this curry.

Time and patience are your friends when it comes to this autumnal fruit.

A combination that just works.

"The success of this classic soup, the ultimate comfort food, lies in using the freshest ingredients," says Kylie Kwong.

This supremely comforting classic is a cinch if you know the tricks. Here's how it's done.

The Adelaide eatery's version of these sweet, syrupy spheres of delight.

Whether for your next party or just because, homemade sausage rolls are never a bad idea.

A good cauliflower and potato soup never goes out of style. We like to add a splash of dairy for extra-creamy results, every time.

Dried mushrooms add depth of flavour while fresh mushrooms add a beautiful earthiness to this dish.

A vegetarian-friendly dish that celebrates all that's good about winter cooking.

Polenta adds a gorgeous texture to these waffles, which are perfect for breakfast or brunch – or dinner, or supper for that matter.

Feather-light ricotta dumplings, chilli and dark leafy vegetables – what a combination.

Warm pudding, chilled custard. Perfect.

Savour it one sweet spoonful at a time.

A recipe combines rice pudding and brûlée into one bubbly result.

Learn how to make a perfectly flaky Portuguese tart with a creamy custard filling.

This could be the ultimate beer snack. The key is to dry the skin thoroughly in the oven so it puffs when it's fried.

The chef's guide to making the classic and cream Italian pasta dish.

A luxurious soup that's a cinch to pull together.

Winter getting you down? A big bowl of this chicken noodle soup might just cure everything from the common cold to cabin fever.

The meatballs are roasted in a hot oven to save time, then served with Asian greens and steamed rice for a quick meal.

Pasta from the pantry. A quick sauce. This puttanesca is a no-brainer for a midweek meal.

This version of polenta might swap out the traditional cornmeal for barley, but it's still just as hearty and comforting.

This fresh take on the shepherd's pie has slowly braised lamb shoulder down below, and a creamy cauliflower "mash" up top.

Nothing says comfort like a bowl of soup when the weather starts to turn.

Pastry chef Jaclyn Koludrovic shares the recipe for her sweet ricotta dessert, which is best served with quinces poached low-and-slow.

It's not a strictly traditional recipe, but the this crostata will still have you coming back for seconds.

This Italian dessert is endlessly versatile. Use whatever fruit is in season - just be sure to serve it piping hot.

Like a classic ham-and-cheese toastie, only better.

These small cakes pack a mighty punch. Soaked in lemon syrup and topped with mascarpone frosting, they're a taste of Sicily in every bite.

The tried-and-true combination of tomato, mozzarella and basil is shown in all its glory in this oozy pizza from The Dolphin Hotel in Sydney.

Pork and pear is a classic pairing that tastes even better when the flavours combine in a one-pan dish.

Ricotta. Doughnuts. Need we say more?

Veteran chef Guy Grossi shares his recipe for these rich and gently spiced pork sausages.

You too can make the pita-topped creation that combines layers of chickpeas, meat and yoghurt for a deeply comforting result.

Lebanon's answer to steak tartare uses parsley, basil, spring onions and a trio of spices as a counterpoint to rich wagyu.

These toasties are a riff on the time-honoured move of sandwiching leftover Bolognese sauce between two pieces of bread. Amen to that.

If you took palak paneer and stuffed it into a roti, you'd be halfway towards these deliciously unconventional toasted wraps.

The formula for dessert success is as easy as peeling some mandarins and popping them in the oven. No time to make custard? Cream works just as well.

Yoghurt, apple sauce, nutmeg and cinnamon add up to one tasty package that's as good for breakfast as it is afternoon tea.

A salad that makes the most of winter produce, this simple number is ideal on its own if you're looking for a light lunch but you can pair it with fish or chicken for a larger meal, too.

The Middle Eastern favourite of hummus and minced lamb gets a makeover that's all about light and fresh flavours.

Barbecue plus lamb plus Turkish flavours equals one very tasty plate.

Cabbage cake? Yes, you read that right. And it's nothing short of magnificent.

Claudia Roden may chuckle when she thinks of dukkah’s popularity these days, but it’s grounded in one simple reason: It tastes great. Serve it with salty cheese, or as we’ve done here, with quail eggs, as a fine way to kick off a party.

A jolt of hot espresso is the perfect foil for these creamy, just-set puddings.

"Lamb rubbed with spices and cooked slowly is quite a traditional preparation in the Middle East,” says Greg Malouf. “Served with moghrabieh, giant couscous, this is a great dish to put in the middle of the table with some yoghurt and away you go.”

We think the layering process of baklava is like meditation. The eating, meanwhile, is pure joy.

“Use a very sharp knife to thinly slice the charred beets. The slicing is when the magic is revealed,” says Eyal Shani. “The beetroot heart has remained untouched. It’s red, full of life. Most of its fluid has evaporated leaving him weightless, but still juicy, sweeter than ever, bearing unique mineral flavours within that are unparalleled.”

Savour it one fluffy mouthful at a time.

“Filled pastries have a very long history in the Middle East,” says Joseph Abboud. “The original, sanbosag or sanbusaj, became samosa in India, sambousek in Lebanon and sambusa in Ethiopia, to name a few. Börek, which are a great snack, are another.”

Zhoug is a hot green sauce from Yemen that’s often added to soups and stews for a fresh and fiery finish. Here we’ve paired it with sweet roasted pumpkin for a no-fuss side that’s a winner with chicken.

This simple dessert can be eaten warm, cold or at room temperature, and you could do far worse than serve the leftovers for breakfast.

The only thing that can make a fortifying chicken noodle soup even better is adding another form of carbs to the mix.

Vegetarians rejoice: smoky slivers of beetroot threaded onto metal skewers mean vegetables are no longer an afterthought at barbecues. Thanks, Joseph Abboud.

If there were such a thing as breakfast pasta, this would be it.

Heaven in a bowl.

Make the most of winter produce with a rich pasta bake that pairs a medley of fresh and dried mushrooms with a punchy washed-rind cheese.