Just up your regular mashed potato by adding cheese and spinach for an impressive Christmas side dish

Also known as risi, risoni is a very small, rice-shaped pasta similar to orzo that is often used by Italian cooks when making soup. It can also be baked in a casserole or served as a side dish to a rich meaty main course.

This exquisite pork hock with peanut caramel & pickled cucumber is perfect for a special occasion.

Loaded with vegies, this speedy stir-fry makes an ideal weeknight meal.

A beautiful and delicious creamy semi-dried tomato and veal from Australian Women's Weekly.

A quick and easy mid-week stir-fry of chilli & lamb rice noodles with buk choy.

These creamy individual fish pies will be gobbled up by the whole family.

Pomegranate and fennel salad makes a fresh, fruity side for this tender pineapple-glazed ham. This simple meal makes a great alternative Christmas lunch or festive meal.

A classic Italian recipe, veal scallopini, the tender thinly sliced veal is served here with a creamy mushroom sauce.

A sweet and sticky chilli orange duck and mango stir-fry.

The beauty of this meat loaf is that you can use regular sausage mince, or buy your favourite sausages and simply squeeze the mince from the skins. We love it with creamy mash and greens.

Whip up these mouth-watering beef sandwiches for a hearty packed lunch or light dinner.

An exquisite Asian crisp duck breast with orange and daikon salad from Australian Women's Weekly.

Fire up the barbecue and enjoy these spicy prawn and scallop skewers with a squeeze of lemon.

Hoisin sauce is a thick, sweet Chinese barbecue sauce made from salted fermented soy beans, onions and garlic. It can be used as a marinade or a baste, or as a flavouring for stir-fried, braised or roasted foods. It’s found in all Asian food shops and most supermarkets. Note

This colourful pork and seafood salad is bursting with exciting flavours and textures.

A crispy and delicious snack of deep-fried onion rings from Australian Women's Weekly.

Fig and pistachio couscous and baby spinach leaves make the perfect bed for tender, char-grilled lamb backstraps.

Always use clean oil for deep-frying; keep it at a constant temperature during cooking. The optimum temperature for vegetables is about 170°C (150°C fan-forced), and is slightly higher for seafood. Japanese seven-spice mix has a hot kick; its ingredients vary according to region. It is available from Asian supermarkets. Note

The portobello mushroom is virtually a larger version of the swiss brown or cremini mushroom. Dense and hearty, it is a great variety to choose when making stuffed mushrooms. You can use swiss browns here but purchase the largest ones you can find.

Tender veal loin with baked figs and a rich port sauce from Australian Women's Weekly.

Steamed beans, peas or broccoli would be a great addition to this delicious red curry. Note

A minimalist Italian-style tomato, mozzarella and prosciutto salad from Australian Women's Weekly.

In just under 15 minutes this delicious and healthy stir fry can be on the table. Serve with hot, steamed rice, if you like.

Fore quicker version, replace fresh Asian vegetables with a 500g packet of frozen vegetables, used as directed. Note

Take a trip to the fish markets for the freshest produce you can find for these individual seafood mornay pots topped with crispy gratin. They're absolutely delicious.

A mix of green and yellow beans and baby potatoes make the perfect side for these juicy peppered swordfish fillets.

Char siu is a popular way to flavor and prepare barbecued pork in Cantonese cuisine.

Deep-fried spicy quail; an exquisite meat dish from Australian Women's Weekly.

You could use any firm-fleshed white fish fillets for this recipe ­ we used blue-eye. Make the breadcrumbs from bread that is at least a day old, grate or process stale bread to make crumbs. Fish can be crumbed several hours ahead, store, covered, in the refrigerator. Note

Slow-cooked veal shin (the cut also known as osso buco) and earthy mushroom ragu are perfect winter comfort food, especially served on a bed of warm, creamy polenta.

low GI You need 12 bamboo skewers for this recipe; soak them in water for at least an hour before using to avoid them splintering or scorching. Do not puree the carrot mixture too far in advance because it could separate if left to stand too long. serving suggestion Steamed green beans and a fresh […]

Serve with crusty bread. Note

Harissa is a Moroccan sauce or paste made from dried chillies, cumin, garlic, oil and caraway seeds. Harissa paste, available in a tube. It is very hot and should not be used in large amounts. Bottled harissa sauce, while still hot, is milder. It is available from supermarkets and Middle-Eastern grocery stores. Note

Navarin is a classic French ragoût of lamb or mutton.

Never wash seafood under a running tap as this will wash away the “sea” flavour and waterlog the seafood. If you need to rinse, hold the seafood in one hand over the sink and use your other hand to gently splash the seafood with as little water as possible. Note

Try this cheat's version of a homely beef casserole, served on fresh fettuccine pasta.

These individual Japanese hotpots are brimming with flavour and comfort.

Duck and lychee Thai curry with sweet coconut and and water chestnuts from Australian Women's Weekly.

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. Note

As a general rule, we do not recommend freezing cooked seafood of any kind because it tends to undergo both textural and flavour changes. Note

French trimmed lamb cutlets are the ones where the meat and fat have been removed from the bone entirely.

Topped with fresh spinach and dollops of horseradish cream, this easy salmon frittata is perfect for a busy, hungry cook.

Quick and easy snack of turkey, avocado and cranberry wraps from Australian Women's Weekly.

Can be made a day ahead up to step 2, and left covered in the fridge. Note

Basted with a balsamic glaze, these lamb chops are tasty and tender and beautifully paired with this creamy olive mash.

This warm pasta salad is packed with flavour and makes brilliant leftovers.

Recipe not suitable to freeze. Kecap manis is a sweet, thick soy sauce and is available from Asian grocery stores or in the Asian section of large supermarkets. Note

Stay away from the pie shop with your own home-made chicken and fennel pies.

Short-order; chilli scallops Chilli jam goes with everything from pork chops to fried rice, but for an entrée with a difference, buy some scallops in their shells; remove the scallops, wash and dry the shells well, and keep aside for later. Marinate the scallops overnight in a little lemon juice and oil combined with a […]

You can use pumpkin instead of the kumara. The beef mixture, without the coriander, is suitable to freeze. Add the coriander when reheating Note

Coriander root adds great depth of flavour to these delicious seared salmon fillets served with nam jim and cucumber salad.

These succulent salmon parcels with orange and soy are gently steamed as they cook.

The firm, waxy texture of kipflers are gorgeous in this filling and tasty warm potato salad from Australian Women's Weekly.

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. Recipe suitable to freeze. Note

Rich bolognese sauce, replete with sausage, pork and veal, is perfectly paired with al dente rigatoni tubes.

Rich and lavish veal and tomato pies with gremolata from Australian Women's Weekly.

Delight in this warming, hearty Italian inspired hotpot with juicy chicken, delicious vegies and plenty of filling, fibre-filled beans. The fennel adds a nice aniseed flavour, but is not overpowering.

The lasagne can be made a day ahead; store, covered, in the refrigerator. Note

Using a pressure cooker helps to ensure this pot roast remains tender and succulent when served.

The salmon in these filo parcels will be cooked medium, slightly pink in the middle; increase or decrease the baking time depending on how you like yours cooked.

Healthy, colourful and vibrant; this roast beef and vegetable salad is a great quick dish.

Warming and delicious slowcooked spicy lentil soup from Australian Women's Weekly.

Makes enough for 1.5kg American-style pork spareribs. Ribs can be marinated in the sauce for three hours or overnight; use the marinade to baste ribs during cooking. Sauce also goes well with grilled pork cutlets or as a marinade for chicken wings. Note

To freeze complete recipe to the end of step 2. Transfer to an airtight container. Label, date and freeze for up to three months. Thaw overnight in the refrigerator. Reheat in a saucepan and continue from step 3. Note

A flavour-packed lamb and leek braise from Australian Women's Weekly.

Always use full-cream rather than light or skim milk for a quiche or savoury pie filling. Substitute speck for the ham and use a Swiss cheese in place of cheddar, if desired. Note

Straight out of an authentic Japanese restaurant and on your dining table. This fresh, clean and delicious Japanese soup is delicious and oh-so-versatile.

Wrapping a turkey breast in prosciutto before roasting it helps keep the meat tender and juicy as well as adding lots of flavour to the finished dish.

All the ingredients for this pizza can be picked up from your local delicatessen, making it the ultimate in tasty convenient cooking.

You could use mixed char-grilled vegetables from a delicatessen instead of the bottled variety. This recipe is best made just before serving, it’s not suitable to freeze as the mushrooms will become tough and rubbery. Note

A fragrant Vietnamese roasted pork loin from Australian Women's Weekly.

Fire up the barbecue with this lip-smacking seafood dish with grilled vegetables.

Tender chicken breasts stuffed with smoked salmon and goat's cheese make for a fabulous dinner party main. You could also make this recipe with double lamb cutlets or butterflied quail instead of the chicken.

The trick to becoming a stir-fry pro, is making sure you have all the ingredients ready to-go before you begin frying.

Rich and tender neck chop and lentil stew with a bright and fluffy kumara and carrot mash.

Stuffing chicken breasts helps keep them moist and juicy while cooking, as well as adding a huge flavour boost to the finished dish.

This spicy noodle stir-fry is easy, speedy and full of flavour.

Fresh fennel and apple relish makes this simple dish of pork cutlet and potato into something rather special.

Throw together this delicious dinner in just minutes with the help of a ready-made roast chook and the punchy flavour of blue cheese.

This classic Italian pasta dish of pork ragu with pappardelle is complimented beautifully with fresh fennel to create a warming Winter dish for the whole family.