You can use any sorbet in this refreshing spring cocktail. Change out the flavour to suit your mood or menu.

Incredibly easy and oh-so delicious.

A show-stopping make-ahead dessert. You can use home-made or store-bought lemon curd.

You can use any frozen berries in this vibrant compote — try strawberries, blueberries, blackberries or raspberries or a mixture of your favourites.

You won’t believe this amazing crumble topping has just three ingredients.

Two favourite desserts combined — yum!

A fun cake that tastes as spectacular as it looks. You can use any fresh berries in the filling — raspberries, blueberries, boysenberries and strawberries are all good.

This flavoursome savoury butter brings a new dimension to chicken dishes and garlic bread. See photo page 79.

I love this combination of flavours with steak and pasta. See photo page 79.

A tangy butter I often serve with fish.

This classic savoury butter is delicious with steak and lamb.

Make a large batch of flavoured salt to take your culinary creations to the next level or package prettily as a gift.

These are delicious with Steak Diane (see recipe page 74) or any other bistro-style main dish. See photo page 75.

An old favourite but for good reason! So good with Rosemary Straw Potatoes (see recipe page 76).

Baby carrots make a smart side dish with spring roasts. If you can’t get baby carrots just use ordinary carrots, peeled and cut lengthwise.

This is a stunning meal that is not difficult to prepare prior to guests arriving. The cook times below were designed for lamb short loins that weigh 210–250g each —...

These noodles pair nicely with the Lamb Cutlets with Honey & Sesame Glaze (see recipe page 66) or any other protein cooked with Asian flavours. See photo page 67.

A fast dish with a delicious combination of flavours. Serve with Sesame Noodles (see recipe page 68).

Super creamy and ideal to enjoy with spring meals and summer barbeques. See photo page 63.

A tangy salsa makes this meal a great introduction to warmer spring days. Perfect with Tangleby Potato Salad (see recipe page 64).

A classic combination of flavours enhanced by a wee kick of chilli. See photo page 59.

This is a great celebration meal to share. For best flavour it needs to be marinated overnight, so start making it the day before you plan to eat it. Serve...

A super easy recipe using pantry ingredients. See photo page 55.

Tasty, sticky scrumptiousness. Leave out the bourbon if you wish. Serve with Seasoned White Rice (see recipe page 56).

This fantastic naan bread doubles as a very good pizza base and freezes well. For easy garlic naan, replace the butter with garlic butter. See photo page 51.

A light but flavoursome curry that the whole family will enjoy. Serve with store-bought naan bread or my Easy Naan Bread (see recipe page 52).

Lots of lovely spring colours all in one salad. See photo page 47.

Pair with Mandarin, Cranberry, Avocado & Feta Salad (see recipe page 48) for a quick midweek family dinner or a weekend meal with friends.

A lovely Italian dish to share with family and friends.

Who doesn’t like beautifully cooked, crispy potatoes?

This is a great dinner party main. Use whatever white fish you can buy fresh — blue cod and monkfish are good. If you like, cook eight large, raw prawns...

The whole family will enjoy this fantastic one-dish meal. If you have leftover roast chicken you can use that instead of cooking the chicken thighs.

A lovely addition to a lunchbox or as a snack on the run.

The addition of Kahlúa Cream makes these little morsels simply divine.

Rather addictive and so easy to make.

A never-fail, light-as-air scone.

A scrumptious combination that’s elegant enough for a high tea.

Definitely my favourite whitebait recipe. This is a very classy starter.

The pickled ginger adds a nice zing to this starter. Marinating the chicken overnight intensifies the flavour.

Serve these cheese balls as a canapé or as the cheese course after a meal. I make them a day ahead so the flavours mingle well.

Here I’ve served this versatile recipe in canapé spoons, but it also makes a great entrée, or can be doubled and served with sushi rice and a salad for lunch...

I like to make this beautifully creamy and very tasty soup to celebrate the arrival of spring asparagus.

Great for a picnic or to pack for lunch on a work day.

'A Table at Tangleby' A massive recipe book at 400 pages with 170 recipes which have QR codes for easy of upload and follow.