Brown food is easy for small fingers to make. Brown food is baked, not boiled.
When a simple holiday treat is called for, think butter, flour, eggs and a couple of easy recipes.
Vegans will go nuts for this rich mocha walnut tofu pie.
We like this with steak, but asparagus is a great garnish for chicken, pork, fish or on its own with rice or noodles.
Slicing the beef in the Italian tagliata style makes it go further. Serve with rocket and rosemary potatoes.
Carrots are a good buy at this end of the growing season and still useful for stocks, soups, and in baked goods. Try these . . .
Making caramel requires close attention writes Caroline Velik, with two basic methods on offer.
Caramelised bananas get a makeover, with the addition of a super-easy ice-cream and the bitter crunch of praline.
The juicy and sticky pork belly is helped along by a caramel sauce that gets its flavours from a simple Chinese master stock.
These caramels can be made with any type of sugar and butter, but the flavour is better with quality ingredients.
If you think tofu is a sort of reverse black hole into which all flavour disappears, think again.
Traveller and teacher Jenny Garing provides answers for culinary questions.
Missing the public interaction, David and Claire Dunn have opened a cafe at their bakehouse in Papanui.