This English classic gets a makeover thanks to Shannon Bennett.

You will need a 20cm round springform cake pan for this recipe. This is an edited extract from Oats in the North, Wheat from the South: The History of British Baking, Sweet and Savoury by Regula Ysewijn (Murdoch Books, $49.99).

Everyone's favourite British treat just got a whole lot easier thanks to this recipe that uses Scotch fillet for the ultimate tender filling.

Colin Fassnidge reinvents the classic beef wellington.

“These kinds of sweet pies came from England, where they have been on the menu for centuries," says Regula Ysewijn. You will need a 22cm pie dish (a pan with a wide rim on which you can rest the bottom pastry and then attach the pastry lid. This is an edited extract from Oats in the North, Wheat from the South: The History of British Baking, Sweet and Savoury by Regula Ysewijn (Murdoch Books, $49.99).

Celebrate the best of spring vegetables with this delicious open pie.

A new twist on the classic combination of roast beef and mustard that'll go down a treat.

These blinis make the perfect canape to serve at any party. Be sure to make plenty as they won't last long.

Any leftovers make for a great lunchbox snack the next day.

Dukkah adds smoky depth to this classic, says Colin.

Feeling inspired by MasterChef's Ottolenghi's creations? Try your hand at these easy to make croquettes that'll make you the true master of the house.

This salad will make a different but delicious addition to your next dinner party. Recipe by Clayton Wells, of Sydney's Automata and A1 Canteen.

Nothing says 'wow-factor' quite like this roast rib of beef for dinner.

A light and healthy savoury tart is the perfect recipe to use up leftovers and still please the family.

By roasting all the ingredients before blitzing into a dip, you get a maximum of flavour with a minimum of fuss.