Vanessa Austin

Prosciutto, peperonata and provolone rolls recipe - For peperonata, heat oil in a saucepan over medium-high heat, add onion and garlic and sauté until translucent (4-5 minutes).

Source top-shelf anchovies for these sandwiches, and you'll be handsomely rewarded.

A juicy chicken cotoletta makes an excellent chicken schnitzel sandwich. We've paired ours with plenty of bright and crunchy slaw and, of course, mayonnaise.

Preserved tuna and tomato open-faced panini recipe - For preserved tuna, place tuna in a saucepan that fits it with just a little room around the sides.

Turin's pillowy sandwich, the tramezzino, is the perfect vehicle for crunchy asparagus and soft egg.

Butter makes everything taste better.

Parmesan, brown butter, fennel and leek frittata recipe - Preheat oven to 200C. Heat a 25cm-27cm ovenproof frying pan over high heat. Add butter and cook until foaming and nut brown (2-3 minutes)

A simple butter cake gets a new lease on life with the addition of some gently browned butter plus a layer of lemon curd and white chocolate frosting in the centre.

Quince and brown butter pastry tart recipe - For poached quince, bring sugar, spices and 1 litre water to a simmer in a large saucepan over medium heat.

Sweetbreads in brown butter with ravigote sauce recipe - Bring white vinegar and 2 litres of water to a simmer over medium heat. Add sweetbreads and gently poach until they turn opaque (10-12 minutes).