Herbs

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

While we love cauliflower roasted, using it raw and shaved whisper-thin adds a lovely textural element to salads.

"John Dory needs butter," says David Moyle. We can get behind that.

No barbecue is complete without a mix of excellent salads. This one makes the most of summer tomatoes and the freshest of herbs, but don't be fooled - it's no lightweight.

We've given the Basque piperade a Christmas twist with spices that compliment the sweetness of the onion and capsicum.

Coconut sorbet, blueberries and rosemary recipe - For sorbet, stir glucose, sugar and 200ml water in a saucepan over medium heat until sugar dissolves (1-2 minutes).

A whole roasted fish is a fuss-free way to cook seafood for a crowd. We like to marinate the fish overnight so the flavour gets right into the flesh, plus it means one less thing to do on the day.