Corn fritters are a classic brunch favourite. Take them to new heights with a simple-to-make yet so impressive chilli bacon caramel and almond miso.

Brussels sprouts and fish sauce were the de rigueur combo of 2018, with everyone from David Chang and Martha Stewart to Hong Kong hipster sandwich bars Bread and Beast and Little Bao spruiking them. Strangely, no one has yet invited lap cheong to this sticky party, which is a huge oversight, as you’ll find out when you make this recipe. I should add that my family is genetically programmed to obsess about these ‘doll’s house cabbages’, and the only time I’ve seen the woman I love shocked was when I informed her that Christmas lunch wasn’t complete unless there were at least a dozen sprouts per head. This recipe is from Yummy, Easy, Quick: Around the World by Matt Preston with photography by Mark Roper (Plum, an imprint of Pan Macmillan, RRP $39.99).

"This is another deconstructed curry. Using the tray method ensures the fish doesn’t get as abused as in a bubbling pot." – Matt Preston

"Roasted sweet potato with tahini is quite common at Native American barbecues in the US South. I love the subversive message of this combo, and have added a few more ‘migrants’ to join the party in ‘The Donald’s worst nightmare’." – Matt Preston

"This nacho tray bake might be the greatest Mexican dish of all time! Just go heavy on the corn, sour cream and greenery to make you feel better about its 3am postprandial decadence. Vegans: use melty vegan cheese and mash two avocados with the lime juice to make a creamy ‘mole’." – Matt Preston

Much panic revolves around this simplest of rice dishes, but if you follow three simple rules you’ll be right. Always toast your rice. Use hot stock. Stir in your parmesan and butter while the rice is still a little nutty. That way you’ll get evenly cooked risotto that is neither chalky nor gluggy, says Matt Preston.

Kale is so last year, says Matt Preston, who dons his party hat in celebration of the new vegetable hero, cauliflower.

This retro family favourite gets a Matt Preston makeover.

Matt Preston throws nasturtium leaves on prosciutto pizza instead of rocket, tosses flowers or leaves into salads that need a peppery bite, and even adds them to green smoothies. Plant some this weekend. They will not disappoint.

The sweet plums, salty ricotta and ripe tomatoes combine the best flavors of summer in one vivid dish.

Your choice of cheese is crucial for this recipe. Go with manchego, Gouda or Gruyere and turn an average cheese toastie into something special.

This recipe is just about the tastiest thing you can do with a couple of hunks of white fish, according to Matt Preston. This is an edited extract from The Simple Secrets To Cooking Everything Better by Matt Preston (Pan Macmillan, $39.99).

This recipe is the perfect example of great fusion, says Matt Preston.

"This is a dish so decadent and addictive, it is banned in my household other than on Grand Final Day." – Matt Preston

Matt Preston's easy summer prawn cocktail sauce recipe will wow everyone's tastebuds. An entertainer's special, it’s ideal as a classic retro entree or a light lunch on a hot day. Avocados are a seasonal staple, and who doesn't love fresh prawns?