Flavoured with orange,marmalade and a good slug of whisky,this warm cake makes a wonderful winter dessert. Choose a large firm new-season eating orange,not a soft juicing orange,for the topping.
These garlicky mushrooms are perfect served alone or as an accompaniment to a main course. I recently cooked these for dinner at home. I made an extra cheesy risotto with plenty of parmesan and mascarpone cheese and placed a baked mushroom on top of each serving and spooned all the baking juices over. It's comforting,delicious and vegetarian.
I like to use blood plums when they're in season but this recipe can easily adapt as the year evolves. Apricots work a treat,perfectly ripe figs and blackberries are great together,and in the colder months a quick compote of apples and prunes is delicious.
This is based on a dish I serve at Marion in Melbourne. If you can find yellow (butter) beans,use them instead of green or use a combination of the two.
I like to salt my meat a few hours before cooking,but if pressed for time,this stage can be omitted. The pickled onions can be made the day before serving,and you can keep the liquid in the fridge to be used for pickling another day.
A fresh baked ham is a total indulgence for me;the leftovers are sometimes even more so. I always have to make toasties the following day to ease the hangover,but a carbonara made with the smoky ham is also a real treat.
Rendered duck fat is available at well-stocked butchers and delis,or can be replaced with a combination of butter and olive oil.
Red peppers are improved when prepared,dressed and left to marinate at room temperature for a few hours. This platter,served with crusty bread and good quality olives,is the makings of a perfect afternoon.
A classic dish straight out of Nice in the South of France,pissaladiere is a punchy umami-laden "tart". Traditionally the base was made with bread dough,but I like to use pastry. Good for a light lunch,snack or entree;just add spring sunshine and a glass of wine.
The granita needs to be prepared the day before you wish to serve it. Be careful not to overcook the rhubarb as it will lose its shape.