Roasting is one of the most delicious forms of cooking, and slow roasting takes a lot of the stress out of preparing a meal for company because the timing is not crucial and the end result is succulently tender and flavourful.
Moist, intensely flavoured chocolate cakes are a favourite of Joan Bishop's and she is particularly fond of this one. .
This is an absolute favourite recipe of mine. These Italian-style fruit and nut biscotti are delectable.
This marvellously simple yet luxurious terrine, highly seasoned with herbs, spices and pistachios is best made a few days before you wish to serve it to allow the flavours to mature and develop.
A truly delicious mixture of textures and flavours, this is comfort food at its best.
A few weeks ago I had a phone call from Julie Woods, "That Blind Woman", asking if I would be a guest on her "Cooking without Looking" show on Otago Access Radio.
Winter is the time for filling, warming, comforting dishes and this oven-cooked casserole gently bubbling away at a leisurely pace, producing intensely concentrated flavours, is such a dish.
Big, hearty, filling winter dishes sometimes need a lighter, crisp accompaniment.
Delectably moist, lightly spiced, liberally studded with dried fruits, easy to make and a good keeper - this well describes a fruit tea loaf. It is made using tea and eaten with a cup of tea.
In the South, food-lovers eagerly await the arrival of the first Jersey benne potatoes.
These small, delicious morsels of tender chicken are coated with a spicy red paste, tossed in sesame seeds and breadcrumbs and then baked briefly in a hot oven. The red paste adds superb flavour and helps, along with the sesame breadcrumbs, to keep the chicken moist as it cooks.
Swirled through the cake batter just prior to baking, this intensely flavoured filling of sharpest lemon, sweetly rich dates and creamy, nutty coconut is a flavour sensation elevating a delicious cake to something rather special. It is also a moist, moreish and easy-to-make cake and versatile too.
The simplicity of cooking the salmon to tender perfection every time is the wonder of this dish.
Developing this recipe for a tropical cake has been interesting and fun.
I am very partial to Scotch eggs - peeled hard-boiled eggs encased in sausage meat and then cooked.
These tender little pork rolls wrapped in a bacon rasher are not much trouble to make, and cook in about half an hour in a hot oven. I like simple, bake-in-the oven dishes that don't require tending, leaving me time to organise the rest of the meal.
Caramelising onions by roasting them in the oven is particularly easy and the onions are sweetened by the roasting.