Michele Cranston shares this deliciously easy recipe for lemon posset in "A Simple Table". "Part of me loves this dessert for its wonderful old-fashioned name but I mostly love how stupidly simple it is. It sets into a sublimely silky, creamy, lemony pudding that could be served with crisp almond bread, but for this recipe I’ve decided to celebrate the lemon and garnish it with sugared zest. The zest adds just a little bit of sweet texture, which is really all you need, because the posset is pretty darn close to perfection as it is. Just one quick note: make sure you buy thick, or double, cream and not thickened cream or the result will be disappointing."
Meatloaf is traditionally served with tomato sauce, and leftover meatloaf is great when put in sandwiches. This recipe is a bit fancier if you feel like a special meatloaf for dinner. It looks and tastes like a giant sausage roll! Photograph by Dean Wilmot / Bauersyndication.com.au.
You may not be invited to the royal wedding, but you can certainly celebrate in a royal manner! Call the girls, put on a pretty frock and crook that pinkie, but first follow our recipe guide to hosting the perfect royal high tea!
Take your favourite midweek dinner, bolognaise, and use it to fill a delicious flaky pastry pie. Serve with mushy peas and you have a complete meal for culinary comfort. Photography by David Hahn / Bauersyndication.com.au.
My little brother is a fishing ninja and a pretty good cook too, so this is my version of how he does his battered fish. I’ve added my oven-baked ‘fast chips’ – which are really thin wedges, but if I call them that, my youngest won’t eat them! Photograph by Jani Shepherd and styling by Fiona Hugues – Gatherum Collectif.