Lynsey Fryers

We tested three hot cross bun versions from three cookbooks, and combined them to create the best hot cross buns recipe of all time.

The crunch, the colour, the fluffy inside – these potatoes have got it all.

The best way to season lamb shanks? Wrap them with whatever aromatics you choose and let the flavours mingle as your parcels bake.

If you've exhausted your usual dip-and-spread options, why not try this spread from Sydney's Paski? Made from blended milk-soaked cod, bread, and tomato, this unusual dish is a must-try.

Roll up your sleeves, then roll and fold your way to flatbread heaven.

It's made for cold nights and second helpings.

A hearty autumn-friendly dish from the Paski co-owner and chef that's perfect for the transition from warm to cold.

Vanilla custard with a burnt sugar crust – what’s not to love?

Two favourite desserts combine in this peach and pavlova trifle.

This three-tiered berry and pistachio pavlova is a real showstopper.