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Rice pudding with apricots

Rice pudding with apricots

Rich in flavour and wonderfully creamy in texture, this satisfying rice pudding is a modern version of a popular old favourite. It's flavoured with tangy orange zest and sultanas, and paired with a cinnamon–spiced fresh apricot compote.

Ricotta bruschetta

Ricotta bruschetta

With a selection of Italian–style antipasto vegetables in your refrigerator, interesting light meals and snacks can be prepared in minutes, such as these tasty toasts topped with capsicum and ricotta. A salad is all that's needed to make a sustaining lunch.

Roasted vegetable and pasta bake

Roasted vegetable and pasta bake

A hearty vegetarian dish packed with flavour, this is ideal for a family meal or casual entertaining. A selection of vegetables – butternut pumpkin, asparagus and leeks – is roasted in garlicky olive oil, then tossed with chunky pasta shapes and a cheesy sauce.

Roquefort, pear and watercress salad

Roquefort, pear and watercress salad

The ingredients of this fresh and vibrant salad, with contrasting colours, textures and flavours, are perfectly complemented by the subtle walnut oil dressing. The walnut flavour is enhanced by adding lightly toasted walnut pieces to the salad.

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Scrambled eggs with smoked salmon and dill -

Scrambled eggs with smoked salmon and dill -

Here's a great new way to scramble eggs – cooked in a double saucepan or in a bowl over simmering water, without any butter, then mixed with crème fraîche for a creamy result. With strips of smoked salmon and fresh dill, this is the ultimate luxury brunch dish.

Spinach and smoked trout roulade

Spinach and smoked trout roulade

Flakes of smoked trout, cream cheese and fresh dill combine to make a well–flavoured filling for this light spinach roll. It is much simpler to make than it looks – just make sure that the spinach is squeezed really dry before adding to the sauce base.

Marbled winter fruit fool

Marbled winter fruit fool

Dried prunes and peaches have an intense, concentrated flavour and sweetness and, with the addition of a dash of peach schnapps or brandy, they make a really special fruit fool. This is an attractive dessert for the winter months.

Monmouth pudding

Monmouth pudding

Here a classic pudding, popular in Victorian times, is given a new look with fresh raspberries rather than the traditional jam. The texture of the pudding is beautifully light due to the addition of fresh breadcrumbs and whisked eggwhites.

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Cauliflower cheese soup

Cauliflower cheese soup

A classic combination as a vegetable dish, cauliflower and cheddar are equally good partners in a soup. Here the cauliflower is gently simmered in milk and stock, then puréed to a velvety, smooth texture. This is a warming soup that makes a simple lunch or supper dish, served with crusty rolls

Chakchouka

Chakchouka

This dish is popular all over the Mediterranean region and there are many different variations. Basically it is a tomato–based vegetable stew, like a ratatouille, with eggs poached right in the mixture. Serve it for a fast and sustaining lunch.

Mozzarella in carrozza

Mozzarella in carrozza

This classic Italian sandwich, which literally means ‘mozzarella in a carriage’, makes a tasty and very quick vegetarian meal. Chopped sun–dried tomatoes and fresh basil leaves enhance the flavour of the cheese, which melts on cooking to a wonderful oozing texture.

Cheese and root vegetable gratin

Cheese and root vegetable gratin

This country–style gratin tops nutty–flavoured root vegetables with a crisp mixture of wholemeal bread cubes and cheese. It makes a really satisfying main dish on a chilly day. Serve in the baking dish, straight from the oven, with a leafy green vegetable or mixed salad alongside.

Mozzarella with capsicum on crostini

Mozzarella with capsicum on crostini

Here is a colourful, Mediterranean–style dish that is very easy to make. The vegetables can be prepared in advance, and left to soak up the flavours in the dressing, then mixed with the mozzarella and piled onto freshly toasted, garlicky ciabatta bread. A perfect summer lunch.

Chickpea and vegetable eggah

Chickpea and vegetable eggah

Popular throughout the Middle East, this thick and chunky Arab omelette is served flat, not rolled or folded, and is more like a cake. It is packed with vegetables and chickpeas, and is equally delicious hot or cold – ideal for a picnic.

Pannacotta

Pannacotta

The traditional recipe for this ‘cooked cream’, from the Piedmont region of Italy, is made with rich thick cream. This lighter version, served with a pretty rhubarb and strawberry compote, is delightfully smooth and creamy yet much lower in fat. Prepare it the day before serving, if possible.

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