There's nothing like the smell of warm bread fresh out of the oven, and this table loaf will become a firm family favourite.

“Being very sturdy, this pastry is great as a base for quiches. The leftover dough or trimmings can be used again until they’re used up, although the texture and taste will change. It’s very reliable and easy to make, making it a good pastry introduction for anyone learning alongside you.”

“We like to bake beetroot skin-on, wrapped in foil. This method gives an even texture and a soft, earthy sweetness. It’s also quite forgiving because you don’t need to be super precise about time or temperature. The hazelnuts marry well with kale and beets, especially in a silky custard filling. The sturdy pastry shell of this quiche makes it a great dish for transporting, too.” – Michael James. You’ll need a 24cm (base), 25cm (top), 3.5cm-deep loose-based tart pan for this recipe. Find the puff pastry recipe here.

“This dish has a Mediterranean feel with the tomato base and gentle use of herbs and spice. It’s also highly adaptable – switch out chickpeas for cannellini beans, sweet paprika for smoked or balsamic vinegar for pomegranate molasses.” – Michael James

“Pork and apple is one of the great food pairings, and with good reason. With simple combinations, it’s important to use the best ingredients, so be sure to use really good pork with a decent amount of fat. The juicy, slightly sweet filling is superb with the delicate crunch of perfectly crisp puff pastry. People will definitely keep coming back for more of these!” – Michael James

“Hot, sweet and totally addictive, we use this jam on everything. We love preserving when produce is at its best, and interesting preserves make a lovely gift, too. It will last in the fridge for a month, or you can multiply the recipe and store in sterilised jars at room temperature indefinitely.”

“Making puff pastry is not as difficult as you might imagine. It can look spectacular and has many uses. It does take time, but it’s short bursts of work punctuated by long rests. Try breaking the process down into small chunks; prepare the dough and butter block two days before you want to bake, laminate the butter into the dough the next day, and let it rest overnight in the fridge before using. The sense of satisfaction and superior result will make it all worthwhile.”

"Perfect for a traditional Good Friday meal (or any day of the week), this pie is pure comfort, with varied flavours and textures making each mouthful a delight. Feel free to vary the ingredients according to what’s available at the market or fishmonger." – Michael James

If you don’t have an 8cm round cutter, simply cut the scones to your desired size and shape. This is an edited extract from Ombra: Recipes from the Salumi Bar by Carlo Grossi (Lantern, $39.99), on sale now.

“This makes an excellent snack served with avocado and sour cream. If you like, substitute buttermilk for milk kefir or a 50:50 mix of milk and plain yoghurt.” This is an edited extract from Ombra: Recipes from the Salumi Bar by Carlo Grossi (Lantern, $39.99), on sale now.

"I use nettles for risottos, soups and bakes. They’re rich in nutritional value and have a gentler, fresher flavour than other dark leafy greens. Wear gloves when handling them raw to avoid being stung.” This is an edited extract from Ombra: Recipes from the Salumi Bar by Carlo Grossi (Lantern, $39.99), on sale now.

Eggs and bacon are a marriage made in heaven. Add onion, and this quiche will become an instant family favourite. Perfect for dinner, and save the leftovers for lunch next day. This is an edited extract from All Day Baking: Savoury, Not Sweet by Michael James with Pippa James (Hardie Grant Books, $45). Photography by Lisa Cohen.

Orange and chocolate - the perfect brownie combination. You will need a piping bag with 1cm nozzle for this recipe.

“It’s best to use very ripe bananas for this cake. The most brown bananas impart the most flavour. You can often find heavily discounted bananas in just the right state of disrepair at your grocer. We have a container of over-ripe bananas in the freezer, which would be perfect, too – just make sure you peel them before you freeze them." - Michael James Recipe note: You’ll need a 9cm x 22cm x 10cm loaf pan for this recipe.

These blondies gift you the ultimate trifecta of baking – white chocolate, macadamia and raspberry. And, who could ever say no to a roasted white chocolate ganache?