Make dressing: place all ingredients in a screw-top jar; shake well.

Combine cabbage, beans and green onion in a large bowl; mix well.

Just before serving, toss through almonds and the dressing. Sprinkle over fried noodles, toss gently.

Make stuffing: combine ingredients in a large bowl; season with salt and freshly ground black pepper.

Preheat oven to 150°C. Discard neck from turkey.

Fill neck cavity loosely with stuffing; secure skin over opening with toothpicks. Fill large cavity loosely with half the remaining stuffing. Tie legs together with kitchen string, then tuck wing tips under body.

Place turkey on an oiled wire rack in a medium flameproof roasting pan. Dip muslin in melted butter and place it over turkey. Pour 1 litre (4 cups) water into pan, then cover dish with a double layer of foil. Roast for 4 hours.

Meanwhile, place prosciutto slices, side by side and slightly overlapping, on a large sheet of plastic wrap to form a 26cm x 30cm rectangle. Place the remaining stuffing lengthways in the centre of the prosciutto; lightly press the mixture into a log shape. Bring bottom edge of long side over the stuffing, then using the plastic wrap as a guide, roll up firmly. Refrigerate.

Place apples on a medium oven tray; brush all over with maple syrup. Sprinkle with salt flakes and top with thyme.

Remove the foil and muslin from turkey, then brush with pan juices. Increase oven to 200°C. Roast for a further 30 minutes, brushing occasionally, or until turkey is golden brown. Remove from oven. Cover and stand for 30 minutes.

Meanwhile, roast the prosciutto-wrapped stuffing roll and apples for 30 minutes.

Drain turkey pan juices into a large jug, then skim fat from top and discard; you need 2 cups of pan juices for the gravy. Place roasting pan over medium heat; melt extra butter. Add flour; cook, stirring, until well browned. Stir in port, reserved juices and the stock. Cook, stirring, until gravy boils and thickens. Strain into a serving jug.

Serve turkey with cranberry sauce, gravy, apples and prosciutto-wrapped stuffing roll.

Preheat oven to 220°C.

Boil, steam or microwave potatoes for 5 minutes; drain. Pat dry with paper towel; cool 10 minutes. Gently rake rounded side of potatoes with the tines of a fork.

Place par-cooked potatoes, cut-side down, in a single layer, on an oiled oven tray. Brush with oil and dot with butter; add garlic and rosemary. Roast, brushing occasionally with oil mixture on the tray, for 50 minutes or until potatoes are browned and crisp.

Meanwhile, make rosemary salt: Combine the salt and rosemary; season to taste with freshly ground black pepper.

Serve potatoes and garlic sprinkled with rosemary salt.

Place peppercorns, fennel seeds and chilli flakes in a mortar and pestle (or spice grinder) and lightly crush. Place in a medium saucepan with jam, ginger, honey, sugar, cooking wine and vinegar; bring to the boil. Reduce heat. Simmer for 5 minutes or until thickened. Remove from heat. Cool. Reserve ⅓ cup of the glaze.

Place oven shelf in the lowest position. Preheat oven to 180°C.

Using a small, sharp knife, cut the ham rind about 12cm from the shank end of the leg. Remove rind from ham by sliding your hand between the rind and the fat layer. (Rind can be used to cover the cut surface of the ham to keep it moist during storage.) Score the ham fat at 2cm intervals and cover the hock with foil.

Line a large oven tray or roasting pan with baking paper. Place ham on top and brush generously with the glaze. Roast ham, basting several times with glaze (picking up the caramelised glaze from around the ham) to build up a golden colour, for 1 hour or until the ham is golden brown all over.

Meanwhile, make the caramelised peaches: heat a non-stick frying pan over medium heat. Brush peach halves with oil; press cut sides into sugar. Cook, cut-side down, for 2 minutes or until caramelised.

Transfer ham to a platter and decorate with rosemary sprigs. Serve sliced ham with caramelised peaches.

Preheat oven to 180°C (160°C fan-forced). Line 3 lightly greased 22cm round cake pans (base measurement) with non-stick baking paper.

Place the nuts in a small food processor and process until finely chopped. In a large bowl, whisk together the sugar, oil, eggs, vanilla, and salt until smooth. Add the tinned pineapple and juices and banana and whisk to combine. Sprinkle over bicarbonate soda and cinnamon
and combine. Add flour and nuts and stir to combine.

Divide batter between pans and smooth the tops with a palette knife. Bake for 50 minutes–1 hour, or until a skewer comes out clean Allow to cool in the pans for 10 minutes, before turning out onto a wire rack to cool completely.

While the cake is cooling, make the pineapple flowers. Reduce oven to 90°C (70°C fan-forced). Line 3 baking trays with baking paper. Thinly slice pineapple to 2–3mm thick slices (using a mandolin).

Pat the pineapple slices dry between paper towels. Place on the lined trays. Bake for 2–3 hours, turning every hour, or until slices are dry to the touch. Set aside to cool.

To make icing, place cream cheese, butter, icing sugar and vanilla in the bowl of a stand mixer with the paddle attachment and beat on medium-high speed for 10 minutes or until thick and pale. Add white chocolate, reduce speed to low and beat for a further 1 minute.

Trim the tops of the cakes. Cut each cake in half horizontally. Place one of the cakes on a cake stand or plate and spread with 1¼ cups of the icing, top with a cake, refrigerate for 10 minutes, to firm. Repeat the process 5 more times. Refrigerate for 1 hour, to firm. Use the remaining icing to spread thinly over the outside of the cake. Use a large warm pallet knife to run over the edge of the cake, scraping off any excess icing, to give it a nude finish.

Decorate the cake with pineapple slices, to serve.

Preheat oven to 180°C fan-forced. Wash the apricots and cut them in half, discarding the pits. Cut each half in half again and place in a large, deep baking tray. Add the caster sugar, lemon juice, vanilla bean and seeds (or paste), along with 60ml of water and mix well.

Spread the apricot pieces out into an even layer and place the tray in the preheated oven to cook for 25 minutes, or until the mixture is bubbling around the edges. Carefully take the tray out of the oven and gently mash the apricots with a fork or potato masher.

Return the tray to the oven and cook for a further 15 minutes, before carefully stirring and mashing the mixture again. Return the jam to the oven for a final 10–15 minutes, or until the jam is thick, fragrant and bubbling. Watch the jam carefully during the final 2 stints in the oven, as it tends to bubble over if it gets too hot. Open the oven door and give the jam a little stir if it’s looking like it might bubble over, or take the tray out of the oven a few minutes early if it looks like it is ready. When the jam is cooked, carefully remove the tray from the oven and give it a final little mash with a fork. Ladle the jam into sterilised jars and seal while hot.

Preheat oven to 140°C fan-forced and line a baking tray with baking paper.

Roughly crush the fennel seeds in a mortar and pestle, then place them in a mixing bowl along with the caster sugar and lemon zest. Use your fingertips to rub the zest and fennel seeds through the caster sugar (sensory play, wildly therapeutic!), until the sugar is fragrant and resembles damp sand. Add the almond meal and slivered almonds to the bowl and mix with a wooden spoon to combine.

Place the egg whites and salt in a mixing bowl and use a hand whisk to beat for a minute or two until frothy soft peaks form. Make a well in the centre of the dry ingredients and pour in the egg whites, along with the almond extract. Use a wooden spoon or spatula to mix thoroughly, until the dough comes together and is thick and sticky.

Scoop out scant tablespoons of dough and roll generously in icing sugar. Place on the baking tray, leaving a little room between the biscuits. Flatten the biscuits slightly with your fingertips then bake in the preheated oven for 18 minutes. Turn the oven off, leaving the biscuits in the oven to cool, with the door ajar. When the biscuits are cool, serve with a cup of something hot.

Preheat oven to 160°C fan-forced and grease a 6-hole large muffin tin (with 180ml-capacity holes) well with softened butter. I have a tin with straight-sided cups, which looks lovely, but a regular large muffin tin works just as well. Dust the tin with a little plain flour, tapping out any excess.

Make the cake batter by placing the cream, caster sugar and vanilla in a large mixing bowl and using a hand whisk to combine. Do not overmix or the cream will become too stiff. Add the eggs, one at a time, whisking after each addition. Add the self-raising flour and salt to the bowl, and whisk briefly to form a smooth batter.

Divide the batter evenly between the prepared tins, smoothing the tops with a spatula and tapping the tins gently on the bench to remove any air bubbles. Bake in the preheated oven for 15–20 minutes or until the cakes have risen and are cooked through. Allow the cakes to cool in their tins for 10 minutes before carefully turning them out onto a wire rack to cool completely.

When ready to assemble the cakes, make the filling by whipping the cream, yoghurt, icing sugar and rosewater to soft peaks. Split the cakes in half, and top the bottom halves with a generous scoop of the cream mixture. Use the back of a spoon to create a little nest in the cream, then place a spoonful of jam on top. Gently sandwich the tops of the cakes on and dust liberally with icing sugar.

Preheat oven to 180°C fan-forced. Place the strawberries, rhubarb, caster sugar, lemon juice and vanilla bean seeds and pod (or paste) in a large deep baking tray and mix well, making sure that no dry bits of sugar remain.

Spread the fruit out into an even layer and place the tray in the preheated oven to cook for 20 minutes, or until the fruit is bubbling around the edges of the tray. Carefully take the tray out of the oven and mash the fruit with a potato masher or fork.

Return the tray to the oven and cook for a further 15–20 minutes. Watch the jam carefully at this point as it can bubble over if it is cooked for too long. When the jam has reduced slightly and is bubbling and fragrant, carefully remove the tray from the oven. Give the jam another little mash, stir in the rosewater (if using), then ladle it into a sterilised jar and seal while hot.

Preheat oven to 170°C fan-forced and line the base and sides of a 20cm square cake tin with baking paper, leaving enough paper overhanging to help lift the cooked slice out of the tin.

Place the flour, cocoa, desiccated coconut, caster sugar and salt in a mixing bowl and use a hand whisk to combine. Make a well in the centre of the dry ingredients and pour in the melted butter and egg. Use a wooden spoon or spatula to mix to a soft dough.

Spoon the mixture into the prepared tin, smoothing it out to an even layer using an offset palette knife or the bottom of a glass. Bake in the preheated oven for 20–25 minutes or until the surface is set, the slice is smelling lovely and chocolatey, and only a few damp crumbs cling to a skewer when the slice is tested. Allow to cool completely in the tin.

When the slice is cool, make the icing by combining the icing sugar mixture and cocoa powder in a mixing bowl. Melt the butter in the hot milk, then add the mixture to the bowl with the icing sugar and cocoa. Stir to a smooth chocolatey paste before spreading it evenly over the top of the slice. Sprinkle with flaked coconut or sprinkles (if using) and allow the icing to set before slicing into squares using a large sharp knife.

Line your 22cm square brownie tin with baking paper. Be sure to bring the paper up the sides of the tin with a slight overhang. This will make getting your slice out of the tin a breeze.

For the cookie dough base, using a stand mixer with the paddle attachment, beat your butter, sugars and salt on medium speed until pale and creamy, about 4 minutes. Add the eggs and beat until well combined. Using a wooden spoon, mix your flour and bicarbonate of soda through until combined.

Press your dough into the prepared tin and freeze for a minimum of 3 hours (I like to freeze mine overnight).

Preheat your oven to 160°C (140°C fan-forced).

Bake the base for 25 minutes or until the edges are starting to turn slightly golden. Leave the dough in the tin to cool slightly. You’ll notice that your base will rise and then collapse again – this is completely normal.

Make the honey joy top while the base is baking. Melt your butter with your sugar and honey in a medium saucepan over medium heat until the mixture starts to bubble and turn golden. Take the pan off the heat, add your cornflakes and sea salt, then gently fold through (taking care not to break your cornflakes).

Pop the cornflake mixture on top of your cooked dough base and return to the oven for a further 15 minutes. You want your cornflakes to have turned a luscious golden colour.

Cool in the tin for 30 minutes before taking out and slicing into squares or bars.

For the crumble, mix all the dry ingredients in a stand mixer with the paddle attachment until combined. Slowly, add the butter on low speed, then continue to mix until the mixture has a coarse sandy texture (any more and it will turn into cookie dough).

Preheat the oven to 175°C (155°C fan-forced).

For the apple filling, peel, core and roughly dice half the apples. Place in a wide ovenproof frying pan with the sugar and lemon zest and juice, and cook over medium heat for about 5 minutes. Meanwhile, peel, core and roughly chop the remaining apples and slowly add to the pan. Stirring regularly to ensure they don’t stick to the bottom, cook for a further 5 minutes (this technique will result in a mixture of contrasting textures).

Add spices and butter and stir until the butter is melted.

Cover apples with the crumble and bake for 45 minutes or until the crumble is nice and golden or the filling is bubbling up and out.

Place the soy, oyster sauce, Shaoxing, honey, Chinese five spice, garlic, ginger, star anise, cinnamon, coriander and half the brown sugar in a large bowl and mix to combine. Add the pork neck pieces and toss well to coat. Cover and refrigerate for 8 hours or overnight.

Preheat oven to 200°C (180°C fan-forced). Place the marinade, remaining sugar and ginger marmalade in a medium saucepan over medium heat. Bring to the boil and cook for 12–15 minutes or until reduced and sticky. Set the marinade aside, discarding the star anise and cinnamon.

Place the pork on a well-greased wire rack sitting over a large roasting dish. Pour 1cm of boiling water into the dish. Place in the oven and cook for 1 hour 30 minutes, basting every 20 minutes with the marinade, until dark golden brown and sticky.

For the salt, mix sesame seeds, Chinese five spice, salt and pepper together. Heat pancakes according to packet instructions. Serve pork sliced with the remaining marinade, pancakes, cucumber, onion and sesame salt.