This French-inspired dacquoise with frozen yoghurt and zingy home-made sherbet is the perfect dessert for entertaining.

These tasty quesadillas are vegetarian but meat can easily be added to the recipe to keep carnivores happy. Serve for dinner, lunch or as a party snack.

Barbecued butterflied lamb leg with smoky eggplant recipe - Combine spices, garlic, lemon rind and oil in a small bowl, then rub mixture all over lamb, cover with plastic wrap and marinate for 3 hours or overnight.

An easy way to feed a crowd.

Devilled ham with cornichons and cheddar recipe - Combine ingredients (except cornichons, cheddar and bread) in a bowl, season to taste and press into a jar.

Pairing strawberries with goat's curd makes for a different take on strawberries and cream. Basil, pepper and balsamic join the party, too, for a simple and refined dessert.

There's not a lot of meat on quails so the best way to eat these is with your hands - pull them apart, dip them in the sauces and get a bit messy," says Mat Lindsay.

Sunnyboy cakes recipe - For candied oranges, cover orange slices with cold water in a wide saucepan, bring to a simmer, then drain. Repeat 3 times.

Using radicchio instead of butter lettuce leaves to wrap the pork adds a pleasing bitter touch, balancing the sweet pork and the spicy tofu. If bitterness isn't your thing, use cos leaves instead.

Yoghurt dip with sesame seeds, pepitas, cumin, caraway and mint recipe - Spoon yoghurt into a muslin-lined sieve over a bowl, cover and refrigerate until whey drains and yoghurt thickens slightly (1-2 hours). Stir in garlic and season to taste.