Use a bland tasting vegetable oil or a light olive oil for the remoulade; it can be made a day ahead and kept, covered, in the fridge. Note

Sweet potato fries loaded with delicious pulled beef short ribs, candied jalapenos, chimichurri and mozzarella.

Lamb’s lettuce is also known as mâche or corn salad ­ it has a mild, almost nutty flavour and tender, narrow, dark-green leaves. Note

This mouth-watering salad is full of contrasting flavours and textures, from creamy cheese to crunchy nuts.

We used a mild curry powder for flavour but use what you like. Freeze any leftover coconut milk and store it in user-friendly portions for future meals. Note

A light and healthy smoked chicken salad for a midweek lunch.

Rich and delicious sweet and sour tamarind pork from Australian Women's Weekly.

An exotic salad with grapes, apples and goat's cheese.

Pimp your potato bake with traditional Puttanesca flavours of olives and pancetta.

This recipe is best made close to serving. Note

Cook ½ cup (100g) white short-grain rice for this recipe. Note

The recipe can be doubled to serve 4; use two baking dishes for even cooking. Note

Potato and onion bhaji is a spicy and delicious fast food dish from Maharashtra, India.

Mediterranean-style lamb meatballs with a fresh and herbaceous chutney.

Substitute the fresh corn with a 420g (13½-ounce) can of drained corn kernels, if you prefer. Polenta can be prepared a day ahead; store, covered, in the fridge. Note

A classic cheeseburger with caramelised onion, gherkin, tomato and lettuce.

Flat-leaf parsley can be substituted for the basil. A simple covered cooking method replaces the usual labour-intensive non-stop stirring required in more traditional risottos. Best results will be achieved by using arborio rice, but you can use any medium-grain rice, such as calrose. Note

An exquisite Asian-style duck dish with citrus peaches and duck fat potatoes.

A sweet and nutty satay pork and noodle stir-fry from Australian Women's Weekly.

Pies will keep refrigerated in an airtight container for up to 2 days. They can be frozen uncooked or cooked. Uncooked pies can be baked from frozen. Thaw pies before re-heating. Note

Crispy and delicious spinach and feta triangles for sharing with family and friends.

A quick and easy authentic Italian ravioli with tomato, pea and basil sauce from Australian Women's Weekly.

You need to buy half a small barbecued chicken for this recipe. Note

We used large (25cm diameter) packaged pizza bases for this recipe. Be sure to use prepared horseradish rather than horseradish cream, the latter is a commercially prepared creamy paste made from horseradish, vinegar, oil and sugar. Prepared horseradish is preserved grated horseradish root. Note

An authentic Italian spaghetti with homemade basil pesto sauce.

A colourful summery salad with smoked chicken and avocado from Australian Women's Weekly.

Cute little green Thai chicken curry bowls that pack an aromatic and flavourful punch.

We used green, black and vine-ripened tomatoes. For an extra indulgence, use the larger buffalo-milk mozzarella instead of bocconcini. Note

An exquisite lunch dish of parmesan polenta with a delicate walnut and capsicum salsa.

A bright, colourful and fresh Vietnamese salad with pan-fried tofu.

Serve with warm naan and yoghurt. Curry can be made 2 days ahead. Curry pastes vary in heat, so adjust amount to suit your taste. Okra, also known as bamia or lady fingers, is a green, ridged, oblong pod with a furry skin. Native to Africa, this vegetable is used in Indian, Middle-Eastern and southern […]

The perfect side dish to any roast dinner spread, these delicious baked rosemary potatoes will delight the whole family.

Roast chicken pairs beautifully with the flavours of lemon and mint while the broad beans add a touch of green.

We used blue-eye in this recipe, but any firm white fish fillet is fine. Orzo is a rice-shaped pasta available from Greek delicatessens and specialty food stores; if unavailable, use risoni. Note

Any whole white fish would be fine to use in this recipe. Ask the fishmonger to clean and scale the fish for you. Use herbs such as tarragon, chervil, lemon thyme, dill and chives. Note

Use a mandoline or V-slicer with a julienne attachment to slice the carrot into thin strips. Baby asian greens are a mix of baby buk choy, choy sum, gai lan and water spinach. Note

Suitable to freeze at the end of step 2. If the potatoes are very small, halve them rather than cutting them into quarters. Note

Try this healthy and simple Asian noodle stir fry for a midweek dinner.

If you have time, marinate the steaks, covered, for several hours or overnight in the refrigerator. Note

You can improvise with the ingredients in this trifle. Try sponge finger biscuits instead of biscotti, raspberries in place of cherries and a nut-flavoured liqueur as a substitute for the marsala. Biscotti is available at selected delicatessens, specialty food stores and online. Note

A rich and delicious sausage and cannellini bean bake from Australian Women's Weekly.

Recipe is best prepared as required. Note

Chicken can be prepared and stuffed with cheese a day ahead; store, covered, in the refrigerator. Remove toothpicks before serving. Note

When cooking risotto, it is vital to use Arborio or Carnaroli rice as these grains release the starch that gives risotto its creaminess. Swap the vegetables in this recipe for whatever is in season. Note

Ask the butcher to score the pork skin for you. Note

Nana's roast chicken simply doesn't stand up to this spice-packed Middle-Eastern roast with a creamy feta sauce.

You could add 1 tablespoon grated fresh ginger to the broth for extra flavour, if you like. Note

Makrut lime leaves, aromatic leaves of a citrus tree, are used similarly to bay leaves or curry leaves. They are available from major supermarkets and Asian food stores. If you can’t buy snake beans, use regular green beans. Laksa pastes vary in heat, so use only as much as suits your heat tolerance. Note

Don’t assemble or cook pizzas until just before serving to keep them from becoming soggy. Note

Bring the flavours of Italy to your home with this sweet and delicious ravioli pasta with burnt butter sauce.

This exquisite ruby grapefruit, orange and basil salad brings colour and zest to any dinner table.

Not suitable to freeze or microwave. Note

Rich tomato sauce, smoky meat, herbs and cheese ­ the very best of fresh ingredients ­ that’s the Italian way. Put the pot on and let it bubble its way to a delicious infusion of flavours. Note

Add a little sugar to the ratatouille to reduce any acid taste, if you like. If you want to reduce or eliminate the oil, the ratatouille can be cooked in the oven. Combine all the ingredients in an ovenproof dish and bake at 180°C (160°C fan-forced) for about 30 minutes. Note

American-style pork ribs are well-trimmed mid-loin ribs; you will find them at butcher shops and most supermarkets. Note

You will need to soak eight 25cm (10-inch) bamboo skewers in water for at least an hour before using to prevent them from splintering or scorching during the cooking process. Note

A delicious soup full of seasonal spring vegetables.

We used ling in this recipe, but any firm white fish fillet will be fine. Note

These large, luxurious ravioli with their light tomato sauce make a lovely opener to a dinner party or, served with a fresh green salad, a stylish little lunch. Note

If you can’t buy hokkien noodles, use fresh wide egg noodles. Note

Some butchers sell a pork and veal mince mixture, which is what we call for here. If it is not available as a mixture, buy half the amount in pork mince (500g) and half the amount (500g) as veal mince. Note

A delicious stir-fried salad with spicy Sichuan chilli for some heat.