This gorgeous and impressive-looking dessert is surprisingly easy to prepare - just don’t tell a soul! We covered the buttery french “sablé breton” with strawberries but you can pick your favourite berry or a mix of what's in season. 

This easy dish brings warmth and comfort with its creamy base and cheesy fluffy mash topping. Feel free to customise it with what you have on hand. Swap out the salmon for a white fish or marinara mix, or add some fennel seeds or wholegrain mustard for added depth.

This cake bursts with flavour and has a beautiful moist texture. The syrup gives it extra tang and helps the cake retain a perfect soft crumb, even several days after it’s been baked.

Comfort food that will warm your tummy and your heart. With its rich sauce and cheese topping, nobody will think that it’s missing meat, but if you’re still not convinced, fry off some mince when making the sauce.

"Snacking cakes are just that – they’re the perfect cake to keep in your kitchen, so you (and your loved ones) can simply keep coming back over the next day or two to slice off sections for snacking on… if it lasts that long!" – Tracey Pattison. You'll need a 22cm x 32cm x 3cm-deep slice pan and a kitchen blowtorch for this recipe. Hot chocolate snacking cake

We’ve combined the depth of a classic French onion soup with a beautiful slow cooked piece of beef for the best of both worlds. Dipping a crispy cheese toast into this rich stew is heaven.

If you thought tiramisu couldn't get any better, just wait until you try this nutty number. Here, this pistachio tiramisu swaps out cocoa for creamy pistachio spread, layered with fluffy mascarpone and espresso-soaked savoiardi. It’s a make-ahead dessert that feels both nostalgic and new.

If you thought bread and butter pudding was getting a bit stale, just wait until you try our new take on the classic dessert. Here, Lucy Nunes transforms leftover croissants into a rich winter pudding, where sharp white chocolate and passionfruit blend with the sweet and nutty almond spread layered throughout the dish. This is comfort food at its finest. You’ll need a 26.5cm (top) x 24cm (base), 4.5cm-deep round baking dish for this recipe. Day-old or stale croissants will absorb the custard better without turning mushy. Use either fresh or thawed frozen passionfruit pulp.

This version of Hong Kong-style French toast swaps out the traditional peanut butter for crunchy Biscoff spread – a rich, spiced alternative that adds a caramelised twist.

This delicious cake takes no time to prep so is perfect for an impromptu gathering. Pop all ingredients but the pears in a food processor (or keep it old-school and mix by hand) then press into your pan, placing your beautiful pears in the centre. Can’t get much easier than that. Recipe note: You’ll need a 19cm springform pan. 

Lucy Nunes gets creative with Australia's favourite biscuit, creating an easy but decadent caramel slice that's perfect for lunch boxes or a relaxed morning or afternoon tea. You'll need to start this recipe at least 6 hours ahead, and you'll need a 30cm x 20cm slice pan. You can find the original Anzac biscuit recipe here.

Matt Preston takes an Easter classic and gives it a Greek Easter spin, combining a traditional fish pie with Greek ouzo and filo pastry, along with fragrant herbs and spices, to create what is sure to become a new seasonal favourite for your family.

“A chocolate mousse with only two ingredients that’s on the table in under 25 minutes? And that tastes amazing? Yes, this is it! Enjoy it straight from the bowl, scrape it into a serving cup and finish with finely grated dark chocolate, add a dollop of whipped cream and finely grated orange zest, or take a risk and drizzle over a little extra virgin olive oil and sprinkle it with salt flakes… So many ways to devour it!” – Lucy Nunes

It's the irresistible combination you never knew you needed… until now: Dubai chocolate rocky road! Squishy-soft marshmallows, fragrant Turkish delight, nutty pistachio and crispy kataifi pastry come together in a smooth chocolate bundle to bring you the most moreish treat you're ever likely to eat. You’ll need a 20cm x 30cm slice pan for this recipe, and you’ll need to start at least 4 hours ahead. Bring the pastry to room temperature before you begin.

This twist on a classic dessert features a soft, milk-soaked sponge and tangy lemon flavour, topped with creamy whipped topping and lemon curd swirls. It's perfect for a refreshing and easy-to-make dessert.