Dinner ideas

A delicious Asian-style side dish of buk choy steamed with chilli oil from Australian Women's Weekly

This recipe is best served immediately. Use lamb fillet if you can’t find back-strap. Note

medium GI We used bream fillets in this recipe but you can use other firm white fish, such as whiting or john dory. Note

Not suitable to freeze. Not suitable to microwave. Note

Horseradish is sold in various forms; make sure you use the prepared white horseradish in this recipe, not horseradish cream. You need about four large bunches of spinach weighing about 1.6kg to get the amount of trimmed spinach required for this recipe. Note

For a milder version, replace goat’s cheese with ricotta cheese. Note

Enjoy this classic flavour combination in salad form.

Nothing loves roasted pork more than apple and sage, except perhaps those at the dinner table. The beauty of this dish is that it can be on the table in just over 30 minutes.

Sticky Asian-style teriyaki and mustard glazed chipolatas from Australian Women's Weekly.

Larb is a salad, traditional to the cuisines of Thailand and Vietnam, that usually has a chicken or pork base rather than vegetable.

Give your regular chicken cacciatore some pizzaz by topping it with this delicious and piquant gremolata mix. Serve with crusty bread or mashed potato for a complete and hearty meal.

High on flavour and protein and low on carbs, this tuna bean and basil salad is perfect for a light yet satisfying lunch. Baby capers give it that little bit of extra punch.

Ossobuco is a Milanese speciality of cross-cut veal shanks braised with vegetables, white wine and broth.

The classic Thai yellow curry lends itself well to all kinds of meats and vegetables. This seafood and eggplant version is particularly delicious. Serve with a bowl of steamed rice.

Nothing compares to the taste of fresh pesto, it turns a simple dish of pasta into a gourmet meal.

Serve with cranberry sauce and accompany with vegetables of your choice. Recipe is best prepared as required. Note

The ideal salad: delicious, healthy and filling.

If you have some, add ⅓ cup loosely packed fresh coriander leaves (cilantro) to the chilli con carne just before serving. Chilli can be refrigerated for up to 2 days or frozen for up to 2 months. Add a little water when reheating if the chilli has thickened. You can also cook the quesadillas in […]

Served over crispy grilled polenta, this rich beef ragu is comforting and perfect for the cooler weather.

This gorgeous green salad is the perfect dish to bring to a dinner party as it accompanies meat and seafood like no other!

Button or portobello mushrooms can also be used in this recipe. Note

Twice-cooked asian pork belly with steamed ginger rice from Australian Women's Weekly.

When the beer-can chicken is roasting on the barbecue, the beer inside the can becomes steam. This steam keeps the chicken moist on the inside while the skin on the outside becomes lovely and crisp.

Swiss brown mushrooms, also known as roman or cremini, are light-to-darkbrown in colour with a full bodied flavour. Store on a tray in a single layer, covered with dampened absorbent paper, in a spot where cool air can circulate freely around them. Note

Soak eight bamboo skewers in cold water for an hour before use to prevent them splintering or scorching during cooking. Note

This plate is ridiculously easy and quick to prepare, yet never fails to impress. The octopus needs just a minute on a hot grill to be cooked to perfection; a generous squeeze of lemon will finish it off beautifully.

This delicious salad is best made and assembled the day you are going to eat it; it can be made in the morning if you are going to be enjoying it for lunch.

Salsa verde gives this dish a splash of colour and a delicious flavour. Teamed with crispy roasted potatoes, there should be no complaints at the dinner table.

A classic modern pie with beef and caramelised onion from Australian Women's Weekly.

This traditional Middle Eastern favourite is a versatile vegetarian dish that everyone will love.

If you prefer a creamier risotto, you can add a knob of butter and a handful of parmesan to this chicken and asparagus risotto at the end of cooking, allow it to melt and stir it through.

Delight the family with these moreish beef pies with cheesy polenta and potato toppings.

This fragrant soup has a magnificent creamy texture thanks to the addition of the tofu.

Kachumber is an Indian salad consisting of fresh chopped tomatoes, onions, if you like, chilli peppers.

A light and healthy Asian stir-fry with chicken, vegetable and almond.

The freshness of this asparagus, pea and lemon pilaf is perfect for a spring or summer evening.

Use egg poaching rings to help create the stacks when plating up this spectacular dish.

Barley is rich in fibre and full of nutrients. It has a lovely nutty flavour and chewy texture, making it a perfect low-GI alternative to a traditional rice risotto.

“Twice-cooked” Chinese dishes date from days before refrigeration, when people boiled large cuts of meat because it kept better than if left fresh. Here, it also helps rid the meat of some of its excess fat. For extra-crisp pork, serve it on the capsicum mixture rather than tossing them together. Note

Asian-style vegetable dumplings in broth from Australian Women's Weekly.

This delicious Asian chilli chicken stir-fry is packed full of flavour and the goodness of veggies. Plus, it's easy to make - perfect for a mid-week family dinner.

Best made a day ahead; can be refrigerated, covered, up to 3 days, or frozen for up to 3 months. Reheat in moderately slow oven about 45 minutes or until hot. Smoked provolone is an all-purpose semi-hard Italian cheese with a firm texture wit a mild, smoky flavor. Note

Done well, there is nothing quite like good old steak and mash. We've gone upmarket here and chosen eye fillet and teamed it with creamy mash, red wine sauce, and some greens. Perfection.

Cut vegetables the same size for even cooking. If you have time, the shallot mixture will develop more flavour if it’s covered and refrigerated overnight. Serve with yoghurt. Note

If you're looking for something piquant for a starter or cocktail platter, these tempura prawns with lime and chilli sauce are perfect.

Rich and full of flavour veal with eggplant, olives and capers from Australian Women's Weekly.

Fajita is a traditional Mexican dish where grilled meats and vegetables are rolled up in a tortilla and eaten with your hands. Chicken or pork may be used instead of the beef. Note

This is a homemade version of the delicious Greek sandwich called gyro. Gyros are made from slices of meat cooked on a turning spit.

A fresh, fragrant, sweet and sour Vietnamese chicken and herb salad with pickled carrot and a spicy dressing.

Grilled piri piri drumettes with a spicy coleslaw from Australian Women's Weekly.

Called a soufflé omelette because of the way it puffs and billows when cooked, a lighter-than-air appearance make this an impressive dish to serve for brunch.

A classic Italian veal recipe, a superthin veal cutlet, drizzled in a sweet dry wine sauce.

If using bamboo skewers, soak them in water for at least an hour before using, to avoid splintering and scorching during cooking. Note

Simple, fast and full of flavour, the ideal mid-week dinner recipe.

Braising is a cooking technique that is usually used for tougher, less expensive cuts of meat. The meat is seared, or browned, and then simmered in liquid on a low heat in a covered pot. The resulting meat is beautifully tender and flavourful. Slow cooker: suitable to the end of step 6. Pressure cooker: suitable […]

If you prefer, you can cook the filled jacket potatoes in the microwave on high (100%) power for 2 minutes. Note

After microwaving food for children, it is very important to thoroughly stir it to distribute the heat evenly. Then, you should ALWAYS test the temperature against your skin (dip in a clean finger, or place a small quantity of food on your lower lip). ­It should feel warm, not hot. Note

Wombok is elongated in shape with pale green, crinkly leaves, and is the most common cabbage in South-East Asian cooking. It is found in Asian grocery stores and most supermarkets.

Just a little seasoning, a splash of olive oil and some lemon juice is all you need with freshly steamed spinach.

Fire up the barbecue with this mouth-watering chicken dish.

Golden filo pastry filled with lemony spinach and feta cheese and fragrant with dill and mint, this pie is a winner.

Meatballs can be baked a day ahead. Keep, covered, in the refrigerator. Reheat in a slow oven just before serving. Note

Spicy, fragrant and delicious lentil and pumpkin vindaloo from Australian Women's Weekly.

Add toasted fennel seeds for extra fennel flavour. Note

Sumac has the perfect degree of tartness to lift this chickpea salad out of the realm of the ordinary.

So hearty and warming, these pork and cabbage rolls will convert anyone to a love of cabbage dishes.

We used dried haricot beans in this recipe; you can use two 400g cans cannellini beans instead. If using canned beans, delete step 1, and add the rinsed, drained canned beans to salad in step 5.

These tasty, healthy zucchini fritters are fabulous with preserved lemon yoghurt on the side. Use only the rind from the preserved lemon; rinse rind well under cold water then drain, dry and chop finely.

These delicious fish parcels make an easy, healthy midweek dinner.

This chutney is very intense, so use sparingly. Note

Rich, earthy and deeply satisfying, the flavour of this mushroom and spinach risotto is lifted by the addition of finely grated lemon zest.

Spice up your lunch, or dinner, with these tender chilli coriander chicken kebabs with fresh pesto. Serve with either warm pita bread or steamed rice, and salad.

Piping hot, crispy and delicious.