Cuisine - Stephanie Alexander http://cuisine.com.au/recipe-finder/stephanie-alexander en-au Spiced lemon pickle http://cuisine.com.au/recipe/toms-spiced-lemon-pickle This is from one of my treasured 1980s books, Cooking in the Country , by Tom Jaine, who hails from Devon. I have made this pickle every year for some time now. The only adjustment I make is that I quite like to happen upon a piece of cardamom or cracked allspice in the pickle, whereas he says to bag the spices and remove them. This is how it appears in his book. Green and yellow bean salad http://cuisine.com.au/recipe/green-and-yellow-bean-salad This lovely salad evokes all those summer lunches enjoyed alfresco. With grilled, garlic-swiped sourdough bread it would make a perfect lunch, probably with a few garden-ripened tomatoes and some torn basil in another bowl. Baby beetroot with spinach leaves, crisp ginger and a curry-flavoured dressing http://cuisine.com.au/recipe/baby-beetroot-with-spinach-leaves-and-crisp-ginger Can be served cold, but is also lovely served warm. Farinata roulade http://cuisine.com.au/recipe/rarinata-roulade I can only guess how this dish was cooked by Armando's wife Rosalba. It was described on the menu as "fagiolini al basilico in veste delicata di ceci" or green beans with basil softly dressed in chickpeas. This is my version. Eggplant and zucchini in scapece http://cuisine.com.au/recipe/eggplant-and-zucchini-in-scapece Emily Bell's Christmas pudding http://cuisine.com.au/recipe/christmas-pudding One is usually advised to make puddings and cakes well before Christmas, mostly to avoid that feeling of having too much to do and not enough time to do it in. But one year I made puddings only 10 days before Christmas and they still tasted very good. Linguine with zucchini http://cuisine.com.au/recipe/linguine-with-zucchini Brioche dough http://cuisine.com.au/recipe/Brioche-dough If making brioche is new to you, it is good to know that it freezes well. Brioche makes excellent toast, and plain brioche buns are perfect for breakfast with your best jam or jelly. Bienenstich http://cuisine.com.au/recipe/Bienenstich I decided to make this recipe using a standard brioche recipe. And to make my own foolproof cheat's custard - not too hard, not too sloppy - a perfect texture for cutting without any danger of side-slipping. I was delighted with the results. La Tropezienne http://cuisine.com.au/recipe/La-Tropezienne I decided to make this recipe using a standard brioche recipe. And to make my own foolproof cheat's custard - not too hard, not too sloppy - a perfect texture for cutting without any danger of side-slipping. I was delighted with the results.