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The best bolognese I have eaten was, surprisingly not in Italy! It was actually at the Sheraton in Doha, Qatar. The chef was a humorous Swiss guy. I literally grew up on the stuff, when I would dig into a huge plateful of pasta bolognese at least once a week. When I finally got around to training in the kitchen of the Sheraton at the age of 19, I was lucky enough that the Chef was still around. My first day with the chef was memorable. He had me cutting vegetables in the tiniest of cubes for the whole day. I was irritated because all I wanted to do was make that bolognese. The next day he winked at me and put a huge sack of onions and garlic in front of me. I have never cried and cursed so much in my life. On the fourth day, he finally took me under his wing and showed me how to make the prized bolognese.

The recipe's main star is the potato and a little bit like Cinderella's tale, the drab looking spud is turned into a glamorous dish fit for the red carpet with the magical addition of mango chutney. The great thing about this story is that there is no pumpkin at the strike of 12 - just a lot of satisfied smiles all around. And Prince Charming will be eating out of your hands!

You'll love the creamy texture and the full bodied taste this risotto offers. It's particularly special because it makes use of one common ingredient and one sophisticated ingredient - the pumpkin and shrimps - making this risotto a pure indulgence. It offers wonderful flavors of the sweet pumpkin and the firm shrimp infused with the delicate hint of coriander.

A lighter interpretation of a trifle. I used leftover cake from the Perfect Party Cake, macerated the strawberries in limoncello and soaked the cake in lemon syrup. The cream is made with low-fat cream cheese and heavy creamed, all topped off with chopped pistachios!

The Perfect Party Cake for the Daring Bakers challenge. Mine are mini versions with fresh raspberries. Simply gorgeous!