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Recipe: Coconut prawns with mint and lemongrass

Recipe: Antipasto Christmas wreath

Recipe: Sticky gammon roasted with raspberry glaze

Recipe: Orange sweet potato gnocchi

Recipe: Gooseberry-roasted pulled pork buns

Recipe: Horlicks and caramel cake

Recipe: Chicken cacciatore

Recipe: Short rib and udon noodle bowl

Recipe: Fish tortillas with fennel slaw and sour cream

Recipe: Italian griddled beef

Recipe: Curried pork meatballs with zesty noodles

Recipe: Beer-battered Cajun French fries

Recipe: Phyllo tartlets with artichoke cream and smoked salmon

Recipe: Magical chocolate and custard layer cake with lime caramel sauce

Recipe: Thai sweet chilli chicken wings

Recipe: Chocolate mousse phyllo pastry cups with raspberry cremeux

Recipe: Spring terrine with garlic crostini

Recipe: Peri-peri tomato chicken livers with ciabatta toasts

Recipe: Bacon, ricotta and spring onion polenta-base tart

Recipe: Milk tart pavlovas with cinnamon shortbread crumble

Chef Pierre-Franck Salamon shares his secrets

Recipe: Prime-rib steak and parmesan-dusted chips

Recipe: Crustless quiche with asparagus, goat’s cheese and basil

Recipe: Double chocolate and bran rusks