Cuisine Magazine Recipes | The latest and most popular recipes

Fresh buffalo mozzarella with tomato dipIt's not hard to make your mouth water when contemplating making this dip-cum-fondue.

Masterclass - Mandarin cheesecake mousseline

Justin North shows off his dessert skills with a Mandarin cheesecake mousseline, rosemary and burnt butter biscuit crumble
Apple paste

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Cheese crackers

The crackers can also be made without the cheese.
Nana's chocolate nutty slice

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Chicken & pasta pot

This method flies in the face of good practice - cooking pasta in plenty of well-salted boiling water - but it's tasty and quick.
Green salad with grapes & roasted hazelnuts

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Five-spiced duck with bok choy

A recipe idea from Ray McVinnie's Quick Smart - haloumi, chillies, fennel & asian greens

Blackberry jelly & chocolate panna cotta

The jelly and panna cotta both need to be refrigerated for at least 4 hours to set.

Apple & hazelnut galette

This simple batter cake is a version of cakes that are traditional in both Italy and France. You can make the galette a few hours in advance then reheat it in the microwave or a low oven before serving.

Masterclass - Slow cooked pork neck

Justin North's slow cooked pork neck, Jerusalem artichokes, purple sapphire potatoes, cocoa sherry jus

Simple ceviche

In Peru ceviche is traditionally served with corn and sweet potato.

Mushroom & spinach carbonara

This is a meat-free version of the classic spaghetti carbonara

Pumpkin & chickpea curry

This is a dry-style curry, so serve it with a cucumber raita alongside rice or paratha. Don't omit the asafoetida as it helps to round out the flavour.

Apple semi freddo with apple salad

Any eating apples can be used, but I prefer the tart flavour of Granny Smiths and Braeburns, which also puree well.

Roast kumara salad with balsamic honey dressing

Spaghetti with tuna, olives & fried fennel

The subtle aniseed flavour of the fennel works well with the tuna and olives - alternatively, add finely sliced fennel to a green salad to serve on the side.

Baked flounder with lemon, parsley & cos salad

Vietnamese-style pumpkin & poached chicken salad

I used a butternut squash here, because it holds its shape well, and it's also easy to cut into long, thin strips. It does have a tendency to wateriness, but I've compensated for this by roasting it.