A light and sweet salad of endive, lychee and papaya with passionfruit dressing; perfect for cutting through rich meat dishes.

These succulent, tasty and filling stuffed eggplant halves are a great way of using up leftover bolognese sauce.

This is a mild curry. For more heat, serve curry with some sliced fresh red chilli to sprinkle as desired. You can serve this curry with naan bread and plain yoghurt, if desired. Suitable to freeze at the end of step 1. Note

Fresh grapevine leaves can be found in most specialist greengrocers. Alternatively, you can purchase pre-packed leaves in brine from Middle-Eastern food stores; rinse and dry well before using. Note

These spiced lamb skewers are fantastic served with a cooling cucumber and yoghurt sauce.

A quick and easy zucchini and corn pasta from Australian Women's Weekly.

A fresh and vibrant zesty lemon and rocket pesto spaghetti from Australian Women's Weekly.

Butterflied chicken with a Thai dipping sauce, brought to you by Australian Women's Weekly.

These juicy beef patties taste fantastic with a refreshing beetroot and parsley salad.

Thin slices of rare beef, lime and fragrant herbs and spices are combined to make this mouth-watering, light soup.

Almond and apricot stuffed pork leg; great for sharing with friends and family.

Warm pasta provençale salad, a dish cooked in a sauce made with tomatoes, artichoke and olives.

Tender pork loin well stuffed makes a fabulous centrepiece for a special dinner. You can add pine nuts for added bite, or in place of the macadamia nuts, if you like.

Cooking fish correctly is simple, as long as you remember that it will continue to cook once it's removed from the pan. Salmon is best if it is slightly undercooked, as this gives the best texture and taste.

For a delicious, warming winter meal, serve this creamy cauliflower and parsnip soup with hot rosemary bread.

Chunks of spicy chorizo add flavour, texture and heft to this delicious chickpea soup.

We used swordfish in this recipe; tuna steaks and firm white fish cutlets would also be fine. The dressing can be made a day ahead, cover, store in the refrigerator. SEAFOOD It’s an Australian custom to eat seafood in summer, and we’d be mad not to, especially if we’re close to the sea. Prawns, scallops, […]

Tender T-bone steaks with blue-cheese butter and a sweet pear salad from Australian Women's Weekly.

This coconut chicken curry is the ideal choice for people who don’t like fiery curries. Note

This is a great little sauce, herby and creamy, pesto crème fraîche works as a dip, condiment or even as a simple pasta sauce.

Not suitable to microwave. Not suitable to freeze. Note

There are fewer meals more comforting than succulent beef roast, creamy mash and delicious baby beets.

For a variation, combine potato flesh with one finely chopped green onion and 2 tablespoons each of sour cream and sweet chilli sauce. Divide filling among potato shells and serve topped with extra green onion, sour cream and sweet chilli sauce. Note

Prepare to dazzle your guests with these roasted lobster tails infused with Japanese flavours.

We used cranberry sauce not whole berry sauce. Use chicken mince if you prefer. Note

You need to cook 1½ cups (300g) white long-grain rice the day before for this recipe. Remove skin from chicken and cut the meat off the bone for your toddler. Honey may contain harmful bacteria and is not recommended for children under one year old. Note

Packaged coating mix is a dried mixture ofbreadcrumbs and seasonings used to coat meatbefore frying. You can find it near the breadcrumbsin the seasonings and gravy aisle. Note

The combination of fresh barbecued squid and salty squid works so well together, you'll be surprised you haven't tried it earlier! Serve with crusty toast and a fresh olive dressing for an ultimate flavour kick.

A light and flavoursome yellow curry with kumara, green beans and tofu from Australian Women's Weekly.

This traditional Italian pasta dish is the ultimate comfort food, packed full of flavour to nourish the body and soul. Crispy bacon, button mushrooms and chives are tossed in a creamy sauce with perfectly cooked fettuccine.

To make pesto; blend or process basil, cheese, pine nuts and garlic until chopped finely; with motor operating, add oil, process until combined. Press plastic wrap over surface; refrigerate until needed. Note

Spicy, crisp-skinned and deliciously tender, Shantung chicken is vinegary, sweet and delicately spiced.

You can use any type of fresh noodle in this recipe you prefer. Note

If you have an electric pressure cooker you won’t need to reduce the heat to stabilise pressure, your cooker will automatically stabilise itself. Always check with the manufacturer’s instructions before using. This is a hot curry. If you prefer a milder version, reduce the amount of pepper and chilli. You can also serve it with […]

An exquisite duck confit with pan-fried kipflers and pear and watercress salad for special occasions. The simple and centuries old process of cooking duck in this way has changed very little.

Serve these tasty stir-fried vegetables as a side for poached chicken, or with noodles as a meat-free main.

Kids will love these bolognese pies topped with cheesy mashed potato.

Serve with baby rocket leaves. Note

Uncooked pizza can be made 3 hours ahead; cover, refrigerate, until required. Note

These make a tasty after school snack with a good hit of calcium. Or, you could serve them alongside your weekly curry; add chopped mint for a fresh Indian flavour.

We used flathead for the firm white fish fillets. Pie can be made to the end of step 4 up to 6 hours ahead. Note

Four cheeses! Need we say more? A beautiful balance of gorgonzola, pecorino, fontina and parmesan, this decadent sauce is easy to make and pairs perfectly with gnocchi or any kind of pasta.

These sizzling patties are delicious with a dollop of cooling tzatziki and warm flatbread.

Do not be afraid of this little bird as when it is done well, it is perfection. Be careful not to overcook or it will dry out; when the meat feels firm and the juices are clear, it is done.

Different cheeses can be used if the ones mentioned are unavailable. Gruyère, mozzarella, mild brie blue, provolone, vintage cheddar or raclette ­ mix and match until you find a combination you like best. Note

Flaky, golden filo pastry wrapped around a creamy chicken and leek filling makes for a delicious savoury strudel.

Bright, light and zesty, this classic dish makes a perfect starter or simple lunch. The garlic compliments all kinds of shellfish beautifully.

Steamed vegetable wontons make a great addition to an Asian-style banquet spread. These mushroom and water chestnut wonton are full of flavour and have a great texture.

Tabbouleh is a great vegetarian dish with a delicious combination of traditional Mediterranean flavours. It is also a bonus that it is quick and easy to prepare.

A bowl of this veggie-loaded pork and noodle stir-fry makes the perfect weeknight dinner.

A healthy and easy warm coconut chicken salad.

Asian-spiced turkey with a deliciously sweet and spiced peach and cranberry chutney.

Not suitable to freeze. Not suitable to microwave. Note

Fresh and fast, this spicy prawn stir-fry with noodles makes a great mid-week summer dinner.

We used small (15cm/6 inch diameter) packaged pizza bases for this recipe. A Mexican staple, frijoles refritos (refried beans) are sold canned in supermarkets. You will also find spicy tomato salsa in supermarkets. Note

If using a grill (broiler), place sardines skin-side up on oiled oven tray. Note

Spicy black bean sauce is available from Asian grocery stores and the Asian section of larger supermarkets. You can use a milder black bean sauce, if you prefer. Note

Dried chinese sausages, also called lop chong, are commonly made from pork but can be made with duck liver or beef. Red-brown in colour and sweet-spicy in flavour, they are sold, dried and strung, in all Asian food stores. Note

This soup is our take on the classic Greek avgolemono (which translates as egg and lemon). There are as many variations of this soup as there are Greek families, but the avgolemono mixture, added near the end of the cooking time, is always the crowning glory.

A healthy and refreshing blue-eye trevalla with fennel salad from Australian Women's Weekly.

Sweet Asian-style duck salad with mandarin and pomegranate.

If you've never cooked a roast turkey before, or are just after a simple fool-proof recipe, then you're in the right place. Follow the instructions, and you'll have a perfectly cooked bird. Check the size of your oven and make sure you choose one that will fit!

Flavoured and fragrant Vietnamese tomato rice from Australian Women's Weekly.

Originating in southern Italy, tiella is a traditional Calabrian layered vegetable casserole.

Give this delicious and under appreciated vegetable a little extra sweetness and roast them to perfection. They will make a colourful and healthy side dish for your next roast.

Ravioli or gnocchi can be substituted for the tortellini, but spinach and ricotta is better than meat-based fillings for this sauce. Note

Quick and easy teriyaki chicken rice paper rolls; the perfect starter dish to share with dinner guest.

Any Asian greens can be used in this recipe. Try it with buk choy or gai lan (also known as chinese broccoli); you need one bunch of asian greens. Add some baby spinach leaves and cucumber ribbons to the salad, if you like. Toss cooked rice stick noodles through the salad, if liked. Note

Flaky golden filo pastry stuffed with silverbeet, mushrooms and cheese makes for a savoury lunch or light dinner.

Give your steak sandwich a delicious mediterranean twist with the addition of char grilled zucchini and eggplant. Let the meat rest for a few minutes before serving to guarantee a tender, moist result.

This moreish salad makes a great weeknight meal and is also fantastic for the lunchbox.

This crispy and delicious twice-fried sichuan beef stir fry is a popular Chinese dish.

In just over half an hour this fresh and simple pea and pancetta pasta can be on the dinner table. We can guarantee there'll be no complaints, especially if it's served alongside some hot and crusty garlic bread.

A quick and simple pasta that brings a surprising depth of flavour, chilli, garlic and oil are a sauce in their own right.

The ginger broth can be made ahead and kept, covered, for several days in the refrigerator, or freeze for up to six months. Note

This pie is a feast of the senses with a healthy alternative crust.

If you have an electric pressure cooker you won’t need to reduce the heat to stabilise pressure, your cooker will automatically stabilise itself. Always check with the manufacturer’s instructions before using. Covering the shanks with the cooked celery and leek is an easy way to keep the lamb hot and moist while you cook the […]

A fragrant and rich Thai red curry from Australian Women's Weekly.