Not being a huge fan of the muffin variety of baked goods, it takes some pretty damn good muff to win me over. This is why these guys are packed full of all the good stuff - dried figs and walnuts, wholemeal spelt, dark chocolate chips. The result is a rich and flavourful muffin, slightly crispy round the edges,  nutty, sweet but not saccharine and even pretty healthy.

Just when you thought the classic Italian salad of juicy tomatoes, sweet basil and oily croutons couldn't get any better, the folks at Diner Journal go and add wedges of honey-doused caramelised grilled peaches, plums and nectarines. 

This cake is fantastically chocolatey, moist, rich and crumbly... definitely one to add to your chocolate cake repertoire. You can pop in a shot of espresso for an extra boost, cover it with a chocolate ganache, or just a little dusting of cocoa or icing sugar.

Be it cheese, treacle, pumpkin (thanks Lady Flo) fruit or plain - these fluffy, flaky numbers are irresistible with some butter and a cuppa. If you're scone-seeking in America remember to order a 'biscuit' . And if you're enjoying a full Scottish breakfast you'll find your buttered tattie scone alongside your haggis.

This brightly coloured salad teams well with most roast meats, particularly this limey pepper-crusted lamb. It is a great summer dish — we recommend sharing this with friends around a table in the garden.

A rillette is like a rustic pâté, made from cooking meat slowly in its fat, then shredding it and mixing it with some of the fat to turn it into an irresistible spreadable fatty meat paste. 

I'm out to rebrand porridge. It's been given a bad wrap by literature like Oliver Twist and films like Annie, and people not giving breakfast the time of day. it doesn't have to be the bland gruel it's so commonly misperceived as. Warm, soft and comforting, it's like a hug on a wintry morning.

Murdoch Books and The Bookery Cook have cooked up an exciting way for you win an exclusive framed recipe artwork plus a copy of The Bookery Cook. 

An earthy, summery, sweet, barbequey, Middle-Eastern number. 

I've been sailing the high seas of the colourful, hearty, fairly healthy and gloriously aquatic seafood stew, from the French Bouillabaise to the Catalan Suquet de pescados. This stop - the Deep South -  is for a particularly smoky, robust, soulful rendition.

Norweigen photographer Christopher Jonassen reveals the darker side of the frying pan with his series, "Devour", where the wear and tear on the bottoms of these kitchen staples are captured to resemble the frozen surfaces, red dust and crater-dotted terrain of our intergalactic surroundings.

Made these babies recently for Valentine's Day, because nothing says "I love you" like a jam-filled biscuit.

You spoon through the top of this dessert thinking it's a just a little sponge pudding - then all of a sudden, eureka! you hit gold with a sweet tangy inland syrup sea below. 

This breakfast should have had you at creamed..

You know the deal here - a hot gooey chocolatey mess housed by a chewy, cakey exterior that has you mmm'ing with every scoop. 

This slushee for grown ups is sweet, fresh, easy, pretty and versatile. Unlike its cousin the sorbet, it requires no kitchen fancywork and can be easily prepared by those of us even with dessert training wheels. Everyone will delight in scooping up this iced treat with a spoon.

Roasting the vegetables in this Mediterranean-style soup provides a deeper, richer flavour. Enjoy this soup hot or cold with the olive-dotted bread.

So fresh and so clean clean. This salsa is as delicious as it is dramatic looking, with crimson-fleshed orange and creamy green avocado. It is a match made in arranged food marriage heaven with fish.

Laden this sweet and savourty jam onto whatever you can find! Use it to spruce up a sandwich or step up a cheese platter. It works particularly well with red meat, eggs and avocado.

There is nothing quite like stew in winter. They're hearty, warming, filling.. good for restoring and comforting after too many warming whiskeys the night before. They are also good for using cheap cuts of meat, and take hours in the oven so you get the added benefit of warmth eminating from the kitchen and heating the house.

This thick, deeply forest green soup looks like something Mrs Twit might have fed Mr Twit, or one of George's Marvellous Medicines. Despite their witchy appearance, nettles are incredibly nutritious and very tasty (like a sweeter and more flavourful spinach) and grow in abundance in the wild in many parts of the world.

You always hear chefs and stock-makers in general bang on about nothing comparing to homemade stock - now I get it. The flavour is remarkably different, as is the nutritional value and amount of nasty additives and preservatives. They are also much simpler to make than you think, and endlessly nourishing.

Photographer William Legoullon takes a (very) close look at our favourite beverages.

Market Fresh Yes by Thebookerycook on Mixcloud 

Put your money where your mouth is.. no wait.. your mouth where your money is.. with this series by Henry Hargreaves, comprising the gadgets du jour, deep fried in a light golden batter.

Found these images in the vault and thought I'd put them up to tempt you into a Sunday pork roast with trimmings from the gods... sage, butter, apples, cider.