This is a simplified version of a traditional Italian spinach and ricotta pie, commonly eaten on Good Friday.

Fresh, bright and delicious.

Once you've peeled and cored the quinces there's really little work to do to make this gorgeous dessert. They just bubble away happily for a few hours while the sugar and long slow cooking cast their spell, transforming the quinces' hard, ivory-coloured flesh until it's meltingly soft and an incredible deep-rose colour.

1 tablespoon extra virgin olive oil 1 large brown onion, thinly sliced 2 large cloves garlic, finely chopped 1 tablespoons finely chopped fresh ginger 1 small red chilli, finely chopped, optional 1 heaped teaspoons ground cumin 1 heaped teaspoon ground coriander teaspoon cinnamon 2 teaspoons #harissa 1 tablespoon sun-dried tomato pesto (or regular tomato paste) 1 kg carrots, peeled and fairly finely sliced 150g red lentils, thoroughly washed 1 x 400g can diced tomatoes 2 teaspoons raw sugar 2-3 teaspoons sea salt, to taste Freshly ground black pepper, to taste Approx.1 litres (6 cups) cool water (double-check next time I make it) Juice - 1 lemon (or lime), to taste 1 x 270ml can coconut cream # My favourite harissa is Chris Manfield's which is available in speciality food shops and on-line

1/4 small watermelon vegetable oil, for deep-frying 50 g vine leaves in brine 1/3 cup plain flour 2 tbsp. extra-virgin olive oil, plus extra to garnish 500 g calamari, cleaned, scored and cut into bite-sized pieces, tentacles reserved salt flakes and cracked pepper 200 g green olives 200 g goat's curd, broken into small pieces

20 unsalted butter. 1 tbs vegetable oil 4 rashes bacon, finely chopped (optional) 1 brown onion, diced 2 garlic cloves, crushed 500g potatoes, peeled, cut into 1cm chunks 1L chicken stock 500g firm white fish fillets (such as ling or snapper), cut into 3cm chunks 1 cup frozen corn kernels 1/2 cup thickened cream 2 tablespoons chopped flat-leaf parsley

This recipe features on Foodie Tuesday, a weekly segment on 774 Drive with Raf Epstein, 3.30PM, courtesy of Justine Schofield. Justine's latest book is "Dinner With Justine".

This recipe features on Foodie Tuesday, a weekly segment on 774 Drive with Raf Epstein, 3.30PM, courtesy of Justine Schofield. Justine's latest book is "Dinner With Justine".

Our Indian chef whips these delicious naan breads up for us every day to go with her chicken tikka and vegetarian curries Brushed with garlic butter as they come out of the stone oven, they are quite a treat (thats why she has to make so many everyday.....)Thanks Nancylt;i>f

This recipe features on Foodie Tuesday, a weekly segment on 774 Drive with Raf Epstein, 3.30PM, courtesy of Damo and Zoe Gaeau. Their new book is "That Sugar Guide".

4 salmon fillets, skin on (175g per portion) 2 tbs soy sauce 1 tbs rice wine vinegar 1 tbs olive oil 1 clove garlic, minced 1 tbs ginger, mined 1 small red chilli 1 lime, juiced

Three large oranges Six eggs 250g caster sugar 1 tsp baking powder 250g almond meal (ground almonds)

I'm never quite sure what to call this; it's baked in a ceramic pie or gratin dish so it looks a bit like a tart, especially with the glistening pear slices fanned over the top, and yet the moist, satisfyingly crunchy texture is more that of a cake. It doesn't really matter, what does is that it's a breeze to make, has a lovely homely flavour, and is just the sort of thing to whip up when you want a rather fabulous dessert in a hurry.

Chicken pie with tasty extras

Delicious steak with chimmi churri sauce

Easy and delicious, this ice cream recipe is guaranteed to make you lick the plate clean!

One of the most popular dishes on our menu at the moment, this curry has so much flavour! Our Nancy is a spice master...the secret is in the cooking of the onions, she almost cooks them to a paste

This recipe features on Foodie Tuesday, a weekly segment on 774 Drive with Raf Epstein, 3.30PM, courtesy of Cassie Duncan from Sustainable Table.

375g zucchini, grated (approx 2 large zucchini) 5 eggs 150g (1 cup) self-raising flour, sifted 1 large onion, finely diced 200g bacon, chopped 1 cup grated cheddar cheese 60ml (1/4 cup) vegetable oil

A savoury crumble seems very odd at first but makes a lot of delicious sense when you eat it! Using dried chestnuts, which are available from good Italian grocers reduces the preparation time.

140g unsalted butter 200g dark chocolate 100g light brown sugar 100g caster sugar 2 teaspoons vanilla extract 2 eggs 1 egg yolk 85g plain flour 55g macadamia nuts, lightly toasted, chopped 30g crystallised ginger, chopped Sifted cocoa powder, to dust

This recipe features on Foodie Tuesday, a weekly segment on 774 Drive with Raf Epstein, 3.30PM, courtesy of Tad Lombardo Director & Head Chocolatier at Cioccolato Lombardo.

Base 1 cup (150g) plain flour 1 cup (150g) plain flour 1/2 cup (40g) desiccated coconut 1/2 cup (90g) brown sugar 125g unsalted butter, melted Filling 1/3 cup (115g) golden syrup 125g unsalted butter 2 x 395g sweetened condensed milk Pinch salt Topping 200g dark chocolate 1 tbs vegetable oil

A short, crunchy crust that breaks open with a burst of flavour and just a touch of heat.

A spicy Thai take on fried chicken, perfect as an entree to get the taste-buds sizzling or part of a main meal with rice and vegetables.

These savoury bites break apart with a gentle crunch, with dough as light as air and a sticky honey sauce that will have you coming back for more.

This simple recipe is bursting with sweetness from the figs, combined with a hearty crunch of hazlenuts.

As the cold weather sets in, this nourishing winter dish is perfect to warm hands, feet and heart. The addition of buckwheat flour to polenta gives it a delicious smoky earth flavour and adds to the nutrition level of this dish. Rich in fibre and silica, gluten free buckwheat contain rutin, a bioflavonoid that is know to increase blood circulation and reduce high blood pressure. Perfect for winter!

The frittata has almost overtaken the classic quiche. It is a healthier option as it doesn't have the extra kilojoules of a pastry case. It's Italian in origin and a versatile dish as you can serve it hot or at room temperature for lunch or dinner, alone or with a salad or vegetables, as part of an Antipasto selection or cut in bite-size pieces to serve as a nibble with drinks.

This recipe features on Foodie Tuesday, a weekly segment on 774 Drive with Raf Epstein, 3.30PM, courtesy of Mauro Montalto, Floridia Cheese

This recipe features on Foodie Tuesday, a weekly segment on 774 Drive with Raf Epstein, 3.30PM, courtesy of Mauro Montalto, Floridia Cheese

8 garlic cloves, peeled 1 red chilli, deseeded and roughly chopped 1 teaspoon sea salt 8 anchovies 1/3 cup olive oil 2 punnets cherry tomatoes, cut in quarters 4 tablespoons kalamata olives, chopped 2 tablespoons baby capers, rinsed 1 cup flat leaf parsley, chopped 30g butter 500g spaghetti pasta Shaved parmesan to serve

Delicious weekend dish.

Cabbage at its best.

2 tablespoons sesame oil 2 teaspoons garlic, minced 1 cup shredded carrots 1 cup cabbage, thinly sliced 1 red capsicum, thinly sliced 1 green chilli, sliced 3 large zucchini, spiralled into noodles 2 large chicken breasts, cooked & shredded Toppings 1/2 cup cashew nuts, chopped spring onion Satay sauce 1/2 cup peanut butter 1/3 cup honey 1/3 cup soy sauce 2 tablespoons sesame oil 2 tablespoons rice vinegar 2 teaspoons fresh ginger, minced 1 tablespoon sweet chilli sauce

This indulgent cheesecake is as light as air, with all the ingredients of an afternoon tea rolled into one - coffee, chocolate and caramel biscuits.

I nearly didn't write the word 'anchovies' in the name of this dish as I know that many people will pretty much automatically by-pass any recipe that has anchovies in it. It's such a shame, because (as is the case with many dishes that include them) they add a depth of flavour and intriguing background note that is perfectly delicious without being at all fishy. If you're one of my mob, and love them, then do give this recipe a try...it's such a simple dish yet full of flavour (I sometimes add a chopped red chilli at the end to give it a bit more oomph too.) The beans are terrific with any sort of grilled meat or fish.

TIS TIME TO DUST OFF THOSE CASSEROLE DISHES AND GET BRAISING FOR A DROP IN TEMPRATURE. THIS FLAVOURSIM CHUTTNEY IS A GREAT ENHANCMENT WITH CURRY DISHES, OR EVEN GREAT LIGHTLY SPREAD ON A WARM BAQUETTE WITH CHICKEN, LETTUCE ETC.

This recipe features on Foodie Tuesday, a weekly segment on 774 Drive with Raf Epstein, 3.30PM, courtesy of Nicky Riemer at Union Dining.

Base 180g butter, at room temperature 80g icing sugar 1 tsp vanilla extract 1 egg 225g plain flour Topping 315g castor sugar 4 eggs 2 egg yolks 1 tbs lemon zest 160ml lemon juice 40g plain flour

Fortunately Tuscan black kale (cavolo nero) with its sweet, earthy flavour is readily available now, however as it's gratifyingly hardy and easy to grow, if you have a small patch or pot to put some in I can't encourage you enough to do so; it will pay you back in spades. The crinkly blue/green leaves are quite tough, but with long, slow cooking they become tender and gently sweet, and that's the quality they give to this stick-to-your-ribs soup. I usually make it on the weekend when I have a bit more time to potter around in the kitchen, and love that it makes rather a lot (I've never been one to cook by halves! Although by all means make half the recipe if you'd rather not have leftovers) as having a tub tucked away in the fridge is like gold in the bank in a busy week. There's a fair bit of chopping required to start with, however once that's done the recipe is really straightforward.

Seafood in a different way by the Golden Pig.

A vegetarian dish with a tasty side salad

This recipe features on Foodie Tuesday, a weekly segment on 774 Drive with Raf Epstein, 3.30PM, courtesy of Alice Zaslavsky,

A luscious light chocolate banana cake for any occasion. Do you have overripe bananas in the fruit bowl? Pop them into a freezer bag and freeze. Then when you have time to whip up this easy and delicious cake, just thaw bananas a few hours ahead at room temperature then mash them.

1 1/2 cups fine semolina 1 1/2 cups sugar 1/2 cups Greek yogurt 2 tsps. baking soda 1/2 tsp ground mastic resin, we are substituting ground fennel 3-4 tbsps. butter, melted slivered almonds For the syrup: 2 1/2 cups sugar 1 1/2 cups water 1 lemon, cut in half 1/2 tsp. rose water Dash of vanilla extract 1 cinnamon stick

This recipe features on Foodie Tuesday, a weekly segment on 774 Drive with Raf Epstein, 3.30PM, courtesy of Tony Twitchett, Taxi Kitchen

I have clear memories of being about four year's old standing on a little stool next to my mum while she made batches of these golden scones. I always loved being in the kitchen with her and she was endlessly patient, letting me help mix, stir, roll and shape all manner of things (in this case turning a blind eye when I smuggled little nuggets raw dough and dates into my mouth.) We would chat away as we went and she would explain to me what she was doing. I remember to this day her telling me the secret to making good scones was to use the lightest touch possible when you're mixing the dough together...we had no food processor then so everything was mixed by hand and I loved rubbing the flour and butter together, lifting my hands high as she had taught me to help keep the scones light. Although I whiz these up in a processor now, every so often I make a batch by hand, and am immediately whisked back into that childhood kitchen and can almost feel and see Cooee, my mum, beside me in her wonderful cinch-waisted 60's polka dot dress...it's a wonderful image.

250g Greek feta cheese 2 eggs 1 tsp. of smoked paprika 1 tsp. of freshly ground pepper 1/2 cup plain flour, enough to coat the feta 60g sesame seeds Sunflower oil for frying 4 tbsps. of local honey

This recipe features on Foodie Tuesday, a weekly segment on 774 Drive with Raf Epstein, 3.30PM, courtesy of