Emma Knowles

"Who doesn't like doughnuts? In this case we flip the model and make them savoury umami bombs with the addition of parmesan and capers," says Achatz. "The pine-nut butter acts as a savoury frosting and the raisins add a slight sweetness."

A lighter take on the creamy soup.

This perfect match of rich chocolate and airy ricotta makes for an irresistible cake.

Serve this straight from the skillet with scoops of ice-cream or clouds of thick cream.

"Admittedly, on the surface this dish seems a bit odd," says Achatz. "Cocoa, pumpkin, cardamom, lamb? This is a perfect example, however, of a technique we use frequently at Alinea called 'flavour bouncing'."

Chocolate crémeux with caramel recipe - Bring milk, cream, vanilla bean and seeds, and half the sugar to the boil in a saucepan. Meanwhile, whisk yolks with remaining sugar until pale and creamy.

It's hard to turn down crisp, fried tofu.

Chilli dogs with pickled jalapeño and coriander recipe - Heat oil in a frying pan over medium heat, add onion and garlic, and sauté until starting to soften (2-3 minutes).

"Twenty years ago when I was a young cook at The French Laundry in Napa, California, I was talking to a chef friend of mine in the kitchen who confidently claimed that ingredients sharing the same colour pair with each other and dared me to prove him wrong," says Achatz. "To this day, I still haven't, and this creamy, spicy and somewhat sweet white-on-white dressing proves it."

Chocolate hotcakes with fudge sauce recipe - For fudge sauce, stir chocolate, sugar, glucose, cocoa, butter, 1 tsp sea salt and 150ml water in a saucepan over medium-high heat until combined and smooth, bring to a simmer

A fiery Mexican take on noodle soup that's big on tomatoes, lime and smoky spices.

Rice bowls with matcha and roast trout recipe - Preheat oven to 200C. Combine rice and 840ml water in a saucepan with ½ tsp salt, bring to a simmer, cover with a tight-fitting lid

Punchy chorizo steals the show in this bake of cauliflower, chicken and leek, with hints of oregano adding some autumn flavours to this quick and tasty dinner.

Topping these chocolate cookies with salted roasted macadamia nuts adds a moreish salty-sweet element and extra crunch. Try salted peanuts or pistachio nuts for a bit of variety.

These chocolate scrolls are best eaten warm while the filling is still melty. Make ahead and serve whenever someone pops by, or you're feeling like an afternoon treat.

This tart is easy to whip up if you have shortcrust pastry on hand. The tangy rhubarb is a great match for the rich but slightly bitter chocolate.

This riff on a dish from the Alinea opening menu uses dried Korean chilli threads to replicate the tingling sensation of spicy cinnamon chewing gum.

This warm cake gets gooier as the banana and olive oil ice-cream melts into a sauce. It'll remind you of the sticky puddings of your childhood.

This ginger-chocolate tart is perfect for when you don't feel like making pastry - it's a simple batter, baked until just set, but with a slightly molten centre.

This quick Eton mess-style dessert swaps out berries for kiwis drizzled with a ginger and lime syrup.

Fritters are a weeknight staple, and any leftovers make for a great sandwich filling the next day.

This classic Italian saltimbocca is easy to make. If you can't find veal, use chicken instead.

A creamy fool is one of the easiest and most delicious desserts to make. Tangy roasted apricots add some extra zing.

For simple fish and chips use the best and freshest fish you can find. Malt vinegar and plenty of lemon give it the perfect kick.

This bright red tomato tart is quick to make and perfect for your autumn picnic spread.

This quick noodle dish combines clams, lap cheong sausage and black beans for an unconventional surf and turf.

Tangy apricots, coconut, and a rich caramel-like batter is an excellent combination, especially with a crunchy crumble topping.

These quick meat-loaded Cuban sandwiches make for a hearty lunch. Add extra marinade on the side for more zing.

This soup's combination of spices, chicken and crispy noodles is sure to pack a punch.

This jewel-like jelly is a thing of beauty. If you're feeling fancy, add some caramelised apricots afterwards.

We've added cucumber to freshen up these noodles in a nutty soy sauce. Poached chicken makes for an excellent addition.

For maximum flavour cook this quick turmeric-spiced chicken on the barbecue - coal or wood will give the best result.

This super quick stir-fry with beef and a fried egg brings the heat thanks to the red chilli.

This vibrant apricot and orange-blossom jam goes perfectly with ricotta on buttered sourdough.

Scorched apricots, torn jamón, shaved Manchego and peppery rocket leaves make for a light and tasty salad.

This warm potato salad gets a boost from the flavourful lemon-butter dressing.

Noodle salads are excellent in all weather - particularly when it's steamy because there's minimal cooking involved. This dish works well with sliced sirloin; we've made it quicker by using minced beef instead.

Frangipane tarts are classic for good reason - the almondy filling is the perfect foil for all kinds of fruit, but this pairing with apricots is particularly good.

Apricot chicken may sound retro, but it still tastes great in this take on a classic biryani.

All-day noodles with fried egg and Furikake recipe- Cook noodles in a large saucepan of boiling salted water, stirring occasionally to prevent noodles sticking together.

What’s not to love about the classic combo of dark chocolate and hazelnuts? This gluten- and dairy-free version means everyone can have a slice.

The ultimate make-ahead, no-guilt sweet treat.

This simple dessert is sure to be a hit at any summer party. Add some crunchy granola to make a tasty breakfast dish.

Any good café worth its salt is serving matcha lattes these days. Here's our popsicle version, with a crunchy puffed-rice base.

A quick and easy salad that sings with that sesame-miso dressing.

Grilled corn adds texture to this chilled avocado soup. Season with smoked paprika for an earthy spice.

The luscious silky texture of this tangy cheesecake makes it irresistible – the fact it’s gluten-free and doesn't have any refined sugar is a bonus.

This bowl of raw greens is the ultimate antidote to summertime overindulgence.

This ultra-green pistachio and kale dip is packed with flavour and goodness. Serve it with any kind of cracker or crunchy crudités.

This gluten-free coconut slice has a macadamia and cashew crust, matched with a passionfruit for a tasty and crunchy tropical dessert.

Full-flavoured summer tomatoes at their peak make this the perfect raw soup - we've added a little richness to the equation with just enough avocado to give a silky texture, but not enough to overpower the clean flavour of the tomatoes.

Millet is cooked pilaf-style for this salad to add extra flavour. It makes the perfect vehicle for a lemon-laden dressing along with shreds of poached chicken and plenty of peas.

This carrot and almond hummus is perfect for entertaining. Add grilled chicken and a herb salad to turn it into a delicious lunch.

The best-quality fish needs no cooking at all, although we like to add a little extra flavour to it, in this case with a light citrus cure.

Almond-milk makes an appearance in this contemporary blancmange recipe, with honey providing a sweet kick to an irresistible gluten-free dessert.

Salted maple almond balls- Simmer maple syrup in a saucepan over medium-high heat until caramelised. Remove from heat and stir in coconut oil.

It takes no time for roast barramundi: here, we've served a golden fillet with a kale, fennel and broccoli slaw and a scattering of dukkah to liven things up.

Almond milk Bircher muesli makes for an ideal breakfast, though we've been know to eat this for dessert, too.

Popcorn, peanut butter and bitter chocolate combine in this gluten-free, no-bake, salty-sweet treat that's greater than the sum of its parts.

This seared beef and green papaya salad packs a punch with its lime-chilli dressing.

Top-notch tomatoes and anchovies make all the difference here.

This fruit fool recipe, lightened up with yoghurt and blueberries, can be made ahead - cover and refrigerate for up to six hours before serving.

"Making strawberry ice-cream just got easier - with this no-churn version you don't need any special equipment," says Curtis Stone.

"Pandowdy is an American classic dessert - a bit like a crumble, but with discs of flaky pastry shingled over the fruity filling instead, allowing the strawberries to bubble up through the gaps," says Curtis Stone.

A burger but not as we know it, loco moco is a classic Hawaiian lunch dish. Traditionally the burger patty crowns a mountain of rice, with plenty of rich gravy and a fried egg.

For an even easier banana sundae, pick up the coconut ice-cream from your favourite gelateria.

A patty of well-seasoned minced beef with melted cheese, sliced tomato, lettuce and onion on a soft bun - easy, right? There's plenty of room for variation - it's all about personal preference and big flavour.

A fish dish that's made for the warmer months.

This versatile sumac and coriander lamb cutlets with green hummus recipe will work with whatever soft herbs you have on hand - it's a great way to use up leftover bunches.

"Known as raspados in Latin America, these shaved ices are quick and easy warm-weather treats," says Curtis Stone. "Muddled strawberries mingle with three milks (condensed, full-cream, and buttermilk for a little tang) and crushed ice, making for an ultra-refreshing fix."

Quick to make and full of rich Spanish tomato and garlic flavours, our recipe for a chorizo and asparagus salad with chimichurri makes for a solid summer dinner.

This chorizo hotdog is all about the condiments. Here, choose between a smoky red capsicum relish or the bright flavours of chimichurri, or go for a bit of both.

"Think of this dessert as a deconstructed version of a summer pudding, with thinly sliced strawberries macerated in elderflower liqueur and layered between slices of brioche," says Curtis Stone. "A dollop of whipped cream on top is a cooling counterpoint to the floral flavours."

Salty, sweet and sour, these grilled prawns with tamarind make a perfect match for the coconut rice and juicy watermelon in this recipe.

Taking our cue from the classic British combo of fish and chips with mushy peas, we've made a summer friendly minty pea mayo to team with trevalla on this burger.

"I've made all kinds of fancy cheesecakes in my time, but nothing really beats the classic combination of strawberries and almonds with a boost from vanilla bean," says Stone.

A delicious steak sandwich, with all the flavours of a classic Vietnamese banh mi.

This flatbread is quick and easy - the perfect vehicle for the herb-powered green tahini yoghurt, chilli-spiked lamb köfte and fresh herb salad.

This zucchini, ricotta and feta quesadillas recipe is a really simple vegetarian dinner that will satisfy everyone, and a no-brainer for the barbecue.

"Draining yoghurt turns it into labne, and its creamy thickness makes for the best panna cotta in this easy-as dessert - a beautiful match for rose-scented strawberries," says Curtis Stone.

This chilled Sichuan chicken salad packs a mouth-numbing punch. Double the recipe for an enviable work lunch the next day.

This grilled chicken and bacon burger packs a tangy punch with the addition of an avocado-coriander sauce.

No need to turn on the oven for this beauty.

A quick weeknight dish filled with seasonal green vegetables and lots of parmesan.

With roast peach ice-cream, crisp pistachio meringue and tangy sherbet, this ice-cream sandwich is sure to be a summer hit.

This is a simple chicken and green bean dish, inspired by Kylie Kwong, and packed full of flavour.

A beautiful peach tart with the perfect crumbling shortcrust pastry.

These sticky pork skewers are simple to prepare and can be marinated and assembled well in advance, then cooked as you need them. Cut the pork into bite-sized pieces and push them tightly together on the skewers so the pork remains juicy when it's cooked.

This sashimi-style kingfish tostada makes an excellent snack on a summer's day. If you don't feel like frying tortillas, serve the ceviche and avocado separately with corn chips.

This Middle-Eastern style vegetarian snack combines yoghurt flatbread with a paprika-spiced cauliflower hummus. Fried chickpeas add some crunch.

Roast turkey just got more interesting. Here, we've basted it with an Asian-inspired sticky peach glaze then roasted it to a beautifully rich finish.

For a quick dinner, this sumac-spiced roast lamb packs quite a punch. You could grill it on the barbecue for a smokier flavour, which would work well with the broccoli tabbouleh.

A fast and delicious recipe for a chana masala, served with Greek yoghurt and flatbread.

We're calling this one the saucy cousin to the Negroni.