Recipes

Pickle thinly sliced zucchini and onion with cider vinegar, mustard and turmeric for Rockpool's Zuni-style pickles.

Bake a Russian-style apple sharlotka and serve with a warm whisky, brown sugar and cream sauce.

Wrap salmon or trout with dill butter and pea-watercress puree in filo pastry parcels, then bake to serve.

Simmer quinoa, corn, coconut milk and fish stock with salmon and broccoli for a congee-inspired meal.

Sandwich ice cream between peanut and seed biscuits and serve with ginger butterscotch sauce for a make-ahead dessert.

Cook apricots with onions, raisins, vinegar and spices for Sandra's chutney, made in a batch for jars.

Combine potatoes, bacon and boiled eggs with mayonnaise for Sandra's picnic potato salad, with optional sour cream or yoghurt.

Mix breadcrumbs, bacon, pine nuts, onion and herbs for Sandra's Christmas turkey stuffing, bound with butter and orange juice.

Stir-fry pork mince with vegetables, cashews, soy and oyster sauce, then spoon into lettuce cups for sang choi bau.

Freeze a vanilla cream and egg mixture with Maltesers, meringue and almonds for a no-churn semifreddo.

Bake a semolina and almond cake, then layer with ricotta cream and lemon curd for a special dessert.

Toss soba noodles, broccoli and edamame with sesame-ginger dressing and salmon for a Japanese-inspired meal.

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