This light and lovely salad is designed to go with ham, turkey, pork, chicken or quail. You could even add shredded, smoked chicken to the recipe and serve as a luncheon or light dinner dish.

This recipe was featured on Foodie Tuesday, a weekly segment with Richelle Hunt on Drive, 774 ABC Melbourne, 3:30 PM, courtesy of Hana Assafiri. Hana's new book is called "Moroccan Soup Bar: Recipes of a Spoken Menu."

This recipe was featured on Foodie Tuesday, a weekly segment with Richelle Hunt on Drive, 774 ABC Melbourne, 3:30 PM, courtesy of Hana Assafiri. Hana's new book is called "Moroccan Soup Bar: Recipes of a Spoken Menu."

I absolutely adore a rich moist fruit cake laced with brandy. We love this cake in our house and will stay fresh in a airtight tin for months.

It's rare for me to cook fresh figs as I think there is little that can better a squishy-ripe, jammy fig eaten just as is. However just sometimes when they are cheap (well, relatively speaking!) and plentiful, I make this dish; it makes a lovely, simple summer dessert. The thing to be mindful of when you're buying figs, is that they're often picked when they're under-ripe as they're easier to handle and store, however if they're like this they're rarely worth eating; look for figs that feel softly squishy when you gently cup them in your hand, and ideally have tiny splits in the tender flesh...your care will pay off in spades.

A good frittata is really simple to make, but it does need a little TLC to make sure that the eggs don't overcook. At its best the eggs are softly set and still really tender and the whole thing is such a pleasure to eat. So do take just a little extra care with this, it's really worth it.

Lorraine Elliott is the author of Not Quite Nigella. You can find her blog at www.notquitenigella.com This recipe was featured on Foodie Tuesday, every 3:30 PM Tuesday, 774 ABC Melbourne Drive show.

Fresh and tasty chicken pot stickers with a delicious Asian slaw.

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

This recipe for Kansas City ribs was featured on Foodie Tuesday, a weekly segment with Raf Epstein on Drive, 774 ABC Melbourne, 3.30PM courtesy of Lance Rosen. Lance's new book is called "Temples of BBQ".

4X 200G SKINLESS SALMON FILLETS 1 TSP. HIMALAYAN PINK SALT 1 TSP. GROUND WHITE PEPPER 60ML. COCONUT CREAM 1 TSP. GROUND TURMERIC SUNFLOWER OIL FOR BRUSHING TO SERVE: STEAMED RICE AND WILTED ASIAN GREENS

This recipe for Mango Alphonso featured on Foodie Tuesday, a weekly segment with Raf Epsteion on Drive, 774 ABC Melbourne, 3.30PM, courtesy of Christy Tania, head chef at the Aldelphi Hotel's Om Nom restaurant.

500g chicken mince 1 large zucchini, coarsely grate(200g) 2 shallots, finely sliced 1 free range egg 1 handful of chopped mint leaves 1 handful of chopped fresh coriander 2 garlic cloves, crushed 1 tsp. ground cumin 1 tsp. Himalayan salt 1/2 tsp. ground black pepper A pinch of chilli flakes Sunflower oil for pan frying Soured Cream And Sumac Sauce 100g sour cream 150g Greek yoghurt 1 tsp. finely grated lemon zest 1 tbsp. lemon juice 1 garlic clove, crushed 1 and 1/2 tbsps. olive oil 1 tbsp. sumac Pinch of salt and pepper

Make homemade mayonnaise once and you'll never go back to store bought. And it's not hard to make.

1/2 cup chicken stock 1 pinch of saffron olive oil, for cooking 1 small brown onion, diced 1 tbsp. tomato paste 150 g Carnaroli rice or Arborio rice Himalayan salt and freshly ground black pepper 100 ml white wine 60 g grated parmesan finely grated zest of 1 lemon 100 g grated mozzarella 3 eggs 125 ml (1/2 cup) milk 50 g plain flour 160 g panko breadcrumbs (see Note) vegetable oil, for deep-frying

This recipe featured on Foodie Tuesday, a weekly segment with Raf Epstein on Drive, 774 ABC Melbourne, 3.30PM, courtesy of Maggie Beer. Maggie's new book is "Autumn Harvest".

Try your hand at this delicious Golden Chicken Stock creation from Maggie Beer.

This is a glorious match! Free stone yellow and white peaches are perfect at the moment but wont last much longer so enjoy them while you can

This recipe features on Foodie Tuesday, a weekly segment on 774 Drive with Raf Epstein, 3.30PM, courtesy of Alice Zaslavsky aka Alice in Frames. Alice's latest book is "Alice's Food A-Z: Edible Adventures".

Figs are such a versatile fruit, they can be eaten raw, cooked, and sweet or savoury. Here I am baking them with goat's curd which is truly delicious. Wrapping them in prosciutto adds texture and saltiness and the mint salad adds a lovely freshness to the dish.

6 chicken thighs 1 egg 1/2 cup polenta 1 tbsp. sumac 1 tsp cumin seeds salt flakes and freshly ground pepper, to season 60 ml (1/4 cup) pomegranate molasses Avocado Tzatziki: 1 cup)Greek-style yoghurt 1 ripe avocado, flesh coarsely mashed with a fork 3 Lebanese cucumbers, grated, squeeze to remove excess liquid 3 garlic cloves, crushed 1/4 cup chopped coriander leaves 1 tbsp. chopped mint leaves juice of 1/2 lime pinch of Himalayan salt

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

This recipe features on Foodie Tuesday, a weekly segment on 774 Drive with Raf Epstein, 3.30PM, courtesy of Phillippa Grogan. Phillippa's latest book is "Phillippa's Home Baking".

Fresh, bright and delicious.

700g minced lamb 30g pine nuts, roughly chopped 1/4 cup flat-leaf parsley, finely chopped 1/2 onion, diced 1 garlic clove, finely chopped 1 tsp cumin 1 tsp ground coriander 1/2 tsp dried chilli flakes (optional) zest of 1/2 lemon pinch of salt and pepper 3 tbsp. oil Lemon Flatbread 1 cup plain flour 1 1/2 tsp baking powder pinch of salt 3/4 cup plain yoghurt zest of 1/2 lemon

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

Delicious sweet and striking dish.

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 Shane Delia. This recipe is from Shane's book, and SBS series, "Shane Delia's Spice Journey".

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".

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

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!

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.

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

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

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

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!