This is the dinner from your lasagne dreams. Could there possibly be anything better than a bacon bechamel?

This balanced starter is an impressive way to begin any dinner party or get together. It's also perfect when paired with riesling, according to media personality and sommelier in training, Kate Peck. "The sprightly acid in the wine works with the citrus in the dish; your palate will feel refreshed and alive," she says.

Brussels sprouts are the hero of this hearty and nutritious bowl. This recipe is an edited extract from Community: Salad Recipes From Arthur Street Kitchen by Hetty McKinnon (Plum/Pan Macmillan, $39.99).

Looking for a decadent roast recipe? You can stop scrolling here.

“Risoni is one of the easiest-to-find pastas right now. Or you can use rice, red lentils, other small pasta or even cauliflower rice," says Hayden Quinn.

“Making quick pickles is a great way to use up vegetables. Use whatever you have at hand – carrot, cabbage, onion or cauliflower are all great options" - Colin Fassnidge.

Round #9 of the delicious. Bake Club is all about getting into new season produce. Try your hand at this strawberry and almond tart recipe with fennel jam and get ready to dazzle your friends and family this season. For more, see delicious.com.au/bakeclub

The peaches in this mostarda can be replaced with nectarines, apricots, apples or pears. It’s a great way to use over-ripe fruit. It’s lovely as a salad dressing, but also delicious served as a sauce with duck, pork, chicken or salmon.

The success of this dish relies on the freshness of the kingfish, says Colin Fassnidge

Pork and fennel play nicely together in this homemade favourite.

Trout and fennel pair perfectly in these savoury scones.

Colin Fassnidge and Anthony Puharich deliver a cracking, crackling porchetta.

These bite-sized beauties are the perfect way to kick off any dinner party.

A a heart-healthy Sicilian classic.

The only dish you'll be craving on a cool winters night.