I made this with homemade pasta and it was just lovely. Added a small pinch of dried chilli flakes. Which I think lifted the dish. We loved the light tomato in the sauce.

This worked so well. I used all semolina flour. Now my go to homemade pasta recipe.

A lovely dish. Even the non-aubergine lover really enjoyed the flavours.

Real comfort food. The pork was a bit dry after 1 hour in the oven. Next time I will use pork scotch fillet as this will contain more fat.

We did not enjoy the paneer being coated with the spices, you couldn’t tell what you were eating.

Simple to prepare and very delicious. I added daikon to the salad (just because I had some) and it gave it a nice hit of heat. A great midweek dinner.

I used Life’s Good red curry paste, certainly the best I have ever used. Available online in Australia lifesgoodcurrypastes.com These Pattie’s are just so good. Fresh, tasty and easy to prepare. Chill the patties well to ensure they stay together, I chilled them for 2 hours. This is a Spirit House recipe, so good.

This was a stunning dish. Made by my daughter (Anlaby Kitchen). She made the sauce but used a fillet of beef. Marinated the meat for about 3 hours, seared the meat and finished the cooking on the barbecue. Sliced thinly and added to the sauce. Sooo good.

This is a stunning dish made by my daughter-in-law, Trudes. A beautifully tangy dish.

This is a lovely fresh salad. I used cooked course Burghul instead of the farro (not a big fan).

Made by my daughter (Anlaby Kitchen) Easy to make and so delicious.

An amazing salad enjoyed by everyone. There is a bit of work involved and you have to ask ‘why 2 dressings?’ But it works.

I found the amount of meat made very small schnitzels, certainly not enough for a meat-eating male.. Needed to double up. Certainly needed more than 1 egg to coat the suggested amount of meat. Having said all that a great schnizel.

Made by my daughter. Anlaby Kitchen. A beautiful curry that is quite hot.

This version is tasty but I found the egg made it too mushy.

This is an adaptation of a Kylie Kwong recipe which turned out to be a great dish. Loved by the practice people as well as the adults.

So easy and so tasty. See note re chicken livers.

Taken from Charmaine Solomon’s Gourmet Barbecue Cookery 1986 A great and very easy recipe which has been in the barbecuing repertoire since the 1980s.

I failed miserably with this one. I used Terry’s Chocolate oranges to make the truffle filling instead of Bournville chocolate and the mousse just remained totally liquid. I can’t see that doing that would make the difference. I think some celebrity chef need to test their own recipes before putting their name to dishes.

This is a stunning dish. I thought the cream was going to be too much, but the potatoes absorbed it perfectly. Will be doing this one again.

A great way to use up the Sunday roast chicken. I only cooked for 40minutes and that was sufficient to keep the filling moist.

I have tried for years to perfect the hot cross bun and this is it. A great recipe and the buns are so lovely and soft. Certainly using the Yangzhoung is the secret. I cooked for 25 minutes at 180°C fan-assisted.

The cake is delicious. If serving as a dessert make sure the other courses are light as this is quite rich with the butterscotch sauce. I had to cook it for 1hr 20mins. The recipe said 8 servings, but I found I got at least 12 good sized portions.

After a lot of research I settled on this recipe for coquilles saint jacques and it did not disappoint. Will do this again. The recipe said serves 4, I’m guessing that must be as a main course, which I think would be too rich for my taste.

Quite nice.

This was lovely. The pastry was extremely crumbly when still quite warm, but once completely cooled it kept its shape. I need to work out the difference between almond flour and almond meal (in Australia) this could be the difference. I think it might be that the flour is ground much finer. Will source almond flour next time.

A good potato salad. Had Danish friends over and they confirm that there are so many variations of potato salad in Denmark

A really lovely Cottage pie. I was running out of time so I cooked the beef in the pressure cooker for 20 mins

We loved this dish. The tzatziki is really tasty. Use a good amount of hot sauce.

A great dish. I have been making pourgouri for years and this is a traditional method. Just lovely.

I made this for two. Still needed at least 1½ cups of breadcrumbs and egg and flour to coat the schnitzels. The mushroom sauce looked a little lacking, so I fried a small shallot until soft before adding the garlic, then added the wine and reduced until almost evaporated then put in ½ cup of chicken stock. I don’t like using cornflour (cornstarch) to thicken my sauces so used a roux. (Which is constantly in the refrigerator). This made a lovely sauce. Guess I created my own recipe from this traditional German recipe.

I put a little of the cider in the pan at the beginning of cooking because the pan looked too dry. Next time I will add the apples 20 mins after the potatoes. Gave the pork skin a burst under the grill for a few minutes to finish the crackling The gravy was really thin, made a roux to thicken slightly.