Dinner ideas

The kids will love these pork mince filled lettuce cups.

If you don’t like spicy sausages, use your favourite sausages or frankfurts. You can cook the sausages before cutting them into chunks. Add some chopped red capsicum in step 4, if you like. White rice or a combination rice could be used in place of brown. Note

You will need 1 2/3 cups raw rice to make 5 cups of cooked rice for this recipe. Note

Brightly coloured and full of all the big, bold Asian flavours we know and love, this Chilli pork stir-fry is a feast for both the eyes and the tongue.

Family favourite, kid friendly Note

To dice the mango, cut the cheeks from each side of the pit. Using a large spoon, scoop the flesh from the skin of each half. Slice the flesh first horizontally then vertically to dice. Don’t waste the flesh left on the pit – eat it Aussie style and let the juice drip down your […]

You won't miss the bacon, we swear.

Tender melting pork and delicious crackling. This recipe is the ultimate Sunday roast dinner. You're welcome!

If you have the time, drain the ricotta through cheesecloth to prevent the bake being too wet. If the bake is set but the top isn’t quite golden, pop it under a hot grill for a minute or so to give it a bit more colour. For the meat-lovers in your household, you can add […]

This delicious stir-fry takes minutes to make using thick, fresh hokkien noodles.

Toasted almonds give this salad a lovely nutty flavor, and extra crunch. Equipment Sharp knife; large frying Pan; colander; large mixing bowl; small mixing bowl; spoon; platter Note

Step outside your everyday repertoire with this salty and crumbly leek and feta tart.

Pile on the chilli if you like it hot, and enjoy with garlic bread and a glass of wine.

Equipment paper towel; food processor (for breadcrumbs) sharp knife; frying pan; wooden spoon; large baking dish; butchers twine; foil; skever; sleve; whishk 5kg (size 50) turkey, rinsed well inside and out, then patted dry Roasting the turkey upside down for most of the cooking time will ensure lovely moist breast meat. The duck fat (available […]

Use a 2.5 litre capacity pie dish or baking dish. Note

This dish is great for those who love fragrant Asian flavours, but could do without the spicy heat. Equipment: Sharp knife; grater mortar and pestle; large wide-based saucepan with lid; spoon; ladle Barramundi: We used frozen as it cost $16.97 a kilo, but you can use fresh – about $33 a kilo -if you prefer […]

To purge vongole. rub any sand from the outside of the shell and soak them in a large bowl of cold salted (not fresh) water for about an hour. Often they’ve already been purged by the fishmonger. They will release some salty sea water while cooking so make sure you taste the sauce before adding […]

This delicious creamy curry will become a family favourite. Even the kids will love it!

If using an electric wok, cook food in smaller batches. An electric wok won’t reach the same temperature as a gas or an electric stove top. Note

Perfect for a quick and easy dinner on a Friday night, or as a share plate among friends just as you sit down to watch the footy, this chicken nachos dish by recipes+ will not last long.

No flameproof pan? Cover handle with foil to prevent it burning under the grill. Note

Hunza pie sprang from the myth that it fed the longevity of the Hunzakut people, it became a hippy classic despite debunking. Happily, its popularity endures anyway.

When you're after a tasty snack in a hurry, look no further than this scone pizza. Topped with grilled vegetables, it fills tummies and contributes to the 5-a-day quota.

For salad, use either white rice or wild rice blend; reduce cooking time according to packet instructions. Use any firm white fish fillet, such as snapper, ling or barramundi. Don’t leave fish to marinate in the lemon mixture; the acid in the lemon will start to cook the fish white standing. Note

Use 3 teaspoons dried basil leaves instead of fresh. Note

Budget tip: This is a great way to use up leftover vegies. Try chopped capsicum, mushrooms, zucchini or cauliflower. Use any small pasta shape. Note

Use drumsticks or thighs and sun-dried tomatoes which omits the need to cook a tomato sauce, without sacrificing any of the flavour.

A feast for the eyes as well as the tongue, this slightly posh spinach roulade is the perfect dish for when you have guests. Make it in advance and enjoy your lunch party.

Omit shortcrust pastry and spoon beef mixture into a 21cm (base measurement) pie plate. Top with puff pastry. Cooking time will vary. Note

Budget tip: Use curry powder instead of paste. Use chicken thigh fillets if you like. Add broccoli instead of snow peas. Note

You could use macaroni instead of risoni, if preferred. For extra flavour, add spices such as ground cumin or fennel. Note

Ratatouille is a staple of vegetarian cooking and now, in a a tart, it's even better.

Leave salmon bones in; they’re a good source of calcium. Note

Make ahead: Cook soup up to 2 days ahead. Cover, then refrigerate. To reheat: Place soup in a medium saucepan over low heat; stir until heated. Vegetarian: Use vegetable stock instead of chicken, and omit chorizo. Note

Bacon and vegetable loaf

They don't call it a classic for nothing. This Italian spaghetti dish is so effortless and simple yet so delicious you'll soon see why it's such a staple.

With just enough spice and the right amount of herbs, this tasty Asian chicken noodle salad is packed full of flavour, perfect for a summer lunch or dinner.

A quick meal or snack doesn’t get any easier than these vege-packed fritters

This is one of those dishes you can turn to when a hearty, yet quick and easy meal is required. Save some leftovers to heat up for lunch the following day.

Wrap leftover silverbeet in dampened paper towels; store in vegetable crisper for up to 3 days. Use in pasta dishes, soups and stews. Note

Vegetarian: Omit bacon. Top frittata with 200g crumbled fresh ricotta before grilling. Note

Buy large char-grilled red capsicum from the deli counter. If unavailable, use drained capsicum strips from a jar, available in the condiments aisle of supermarkets. Note

This sauce goes well with any long pasta. You can use basil or chives instead of parsley. Replace tuna with canned salmon. Use a vegetable peeler to cut zucchini into thin slices. Try yellow zucchini instead of squash. This recipe is best made close to serving time. Note

If desired, add dried chillies for a little heat. Note

Make ahead: You can make pie up to 4 hours ahead. Cover, then refrigerate. Low fat: Use reduced-fat or skim milk. We used a frozen chunky vegetable mix of cauliflower, broccoli and carrot. Choose a potato variety that’s suitable for mashing. Note

Omit balsamic vinegar. Use brown or apple cider vinegar instead. Use floury potatoes. Note

Recipes+ have used basa fillets here. You can also use barramundi or ling for this baked fish with fennel. If you find the distinctive taste of fennel too strong, substitute zucchini.

Cantonese food comes from the Guangdong province in China; it is characterised by well balanced flavours and modest use of spices.

This creamy chicken, potato, leek and bacon casserole is packed full of flavoursome, hearty ingredients to create a warming family dinner for the cooler winter evenings.

Any firm white fish like sea perch or barramundi will do for these Moroccan fish parcels by recipes+. Baking it in this way seals in all of the flavours, and saves on the washing up!

Panko are Japanese dried breadcrumbs, available from the Asian food aisle of supermarkets. Use packaged dried breadcrumbs; the colour and texture will vary. Note

You can prepare silverbeet leaves up to 1 day ahead. Store in an airtight container in the fridge. Bring to room temperature 10 minutes before filling. You’ll need 3/4 cup long-grain white rice to make 2 cups cooked. For a vegetarian option, omit mince and replace with 2 x 400g cans rinsed brown lentils. Note

Fresh hokkien noodles are in the refrigerated food section of the supermarket. We used a frozen vegetable mix of baby corn, bamboo shoots, broccoli, green beans and carrot. Note

Don’t discard the baking paper used for rolling out pastry. Use one to bake pastry blind, the other to line the tray for roasting the vegetables. Quiche is cooked when a knife inserted at centre comes out clean. Note

Use pork and veal mince, beef mince or a combination of your favourites. Note

Packed full of delicious flavours and topped with an oozy cheese sauce, this macaroni and bolognese pasta bake is perfect for a hungry family. Serve straight from the pan as a warming Winter dinner.

Turn one of the cheaper cuts of beef into a melt-in-the-mouth tender, flavoursome and hearty meal. Serve with steamed rice.

You’ll need to cook 1 cup jasmine rice. Note

Ditch the takeaway and delight your family with homemade cripsy beer-battered fish. Serve with golden fries for a delicious weekend lunch.

A delicious spinach pie made with a filo pastry crust.

Use a vegetable peeler to peel cucumber into long, thin ribbons. Note

Cut the lemon used for grating zest into wedges, then serve with pizzas. For a tasty alteration, add canned artichoke hearts, pitted olives or semi-dried tomatoes to pizzas. Note

This classic Aussie pub-style dish is given a delicious makeover using fresh, good quality ingredients to produce a rich, creamy sauce.

Beef vindaloo is a classic curry most famous in India's Goa region. Not for the faint hearted, the chilli packs a particularly spicy punch. To balance the dish, serve with a side of riata and an ice cold beer.

An effortless combination, tender chicken and grilled mushrooms are beautiful tossed through this creamy pea risotto dish. Serve up for dinner with a glass of wine for a warming, hearty meal.

Roast duck with cherry sauce

This classic salad pairs grilled chicken, salty bacon and a runny poached egg with a creamy Caesar sauce to create this iconic cafe-style dish. Serve warm for ultimate flavour impact.

This Italian dish is quick to whip up but with proscuitto, zucchini, shaved parmesan and tender pasta you'll be savouring every mouthful.

Use a finely chopped onion if you don’t have a leek. Make croutons by toasting crestless bread and cutting into cubes. Alternatively, fry cubes of bread in a little oil or butter until golden. Note

A comforting classic.