This recipe for biscotti biscuits should yield about 30 slices. The biscuits are rich in fruit and nuts like dried cranberries, dried apricots, medjool dates, pistachio nuts, blanched almonds and hazelnuts.

Brinjals are usually served as an accompanying vegetable but here they serve mainly as a thickener. This recipe is based on an Indian dish which is made with small, sweet Indian brinjals but ordinary brinjals will do just as well.

A good kilogram of pickling onions is required for this recipe. The onions impart a light flavour when dressed in a creamy sauce and are a good accompaniment to poultry, meat and fish dishes.

Crown roast of lamb was very popular in the Edwardian era when it was frequently served for dinner at country houses. The dish is an elegant way of serving the best end of neck lamb cutlets but you may have to order the crown from a local butcher ahead of time.

Beef stroganoff was created during the 19th century in Russia. Slim strips of beef fillet are cooked in butter and oil very quickly so that the inside is rare and the outside is browned.

Cakes are different to bread in that they are raised by eggs rather than yeast. They also contain larger amounts of fat and sugar, but then what would cake be without its characteristic sweet taste and melt-in-your-mouth texture?

Photo: FotoosVanRobin / Flickr This artichoke soup recipe uses Jerusalem artichokes, which will keep in the fridge for a good four days if they’re bought fresh. Other ingredients include onions, vinegar, butter, celery, sugar, marjoram, hot water, milk and seasoning. The soup has a refreshing and delicate flavour and can be served hot or cold. [...]

This kipper or smoked haddock paté recipe takes half an hour to prepare and a quarter of an hour to cook. The taste will be dictated by the quality of the fish so try to find the best product you can.

You’ll need a good electric juicer to make these lemon-flavoured Babycakes beverages, which all make use of agave nectar as a natural sweetener.

This pickled vegetarian dish is a favourite in Sri Lanka. Made up of aubergines and a variety of herbs, spices and vinegar, pahi can be stored in the fridge for a week.