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Quail eggs with asparagus and parmesan

Quail eggs with asparagus and parmesan

Make this lovely, warm salad in late spring with the new season's asparagus. The lightly steamed, bright green spears are topped with poached quail eggs, then finished with parmesan shavings and a crisp salad. Accompany with slices of baguette for an easy lunch.

Raspberry cranachan

Raspberry cranachan

This traditional Scottish dessert is quick and easy to put together, and the nutritious combination of cream, fromage frais, oats and fresh fruit makes a superb sweet course for a special occasion meal. The whisky not only adds a taste of Scotland, but gives a fantastic kick to the flavour.

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.

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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.

Huevos rancheros

Huevos rancheros

For a fun weekend brunch, serve this Mexican–style dish of poached eggs, warm flour tortillas, a fresh tomato and chilli salsa, and toppings of grated cheese, sour cream, spring onions and fresh coriander. It will soon become a firm favourite.

Little custard pot

Little custard pot

These creamy baked custards, delicately flavoured with vanilla and accompanied by a fresh cherry compote, are easy to make and sure to be popular with all ages. Take care not to overcook the custards – they should be just set when you take them out of the oven.

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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.

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

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.

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.

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