A classic Chinese stir-fry, chicken with almonds is flavoured with soy and spiked with sherry, straight from the pages of the Women's Weekly Chinese Cooking Class book.

Ask the fishmonger to clean the baby octopus for you, or buy prepared baby octopus, instead. Octopus should be cooked quickly over a high heat until they turn opaque;­ over-cooking will toughen them. Note

Healthy and filling tuna and white bean salad with a zingy French dressing.

This delicious toast-topper combination is brilliant when you're craving something a little more savoury for breakfast. The protein rich mushrooms are complimented wonderfully by the creamy labne to create this tasty vegetarian dish.

Let your imagination run wild and create your own sweet menagerie with these clever little animal cupcakes by the Australian Women's Weekly. Be prepared for squeals of delight!

Home made chutneys and relishes offer the kind of flavour and custom spicing that the mass producers can only dream of.

Carpaccio is the perfect Italian starter dish of thinly sliced raw Kingfish. Much like ceviche, the fish is served raw, but 'cooked' in a food acid like lemon or lime juice.

We used plain oval biscuits, spread with royal icing. Prepare decorations before spreading with icing, as the icing begins to set as soon as it is spread onto the biscuits. These biscuits are best eaten on the day they are iced. Note

A surefire family favourite - barbecue chicken with lemon and garlic is tender and tasty. Serve with good bread and a fresh green salad for a simple weekend lunch.

Fragrant and filling Thai-style green chicken curry pies make a great alternative to your usual meat pie. Accompany with plenty of green vegetables for a complete meal.

Veal schnitzel is thinly sliced steak available crumbed or plain (uncrumbed); we used plain schnitzel, also called escalopes, in this recipe. Note

This creamy, hearty mushroom sauce goes perfectly with tender pork medallions to create a quick and easy weeknight family dinner.

Crispy, flaky whiting is served here with a fresh and flavour-packed tomato and olive salsa to create a quick and tasty dinner which is both healthy and delicious.

Feeding a family of big eaters is expensive! When I find a meat-free meal they enjoy, it helps the weekly budget. This risotto is the kind of dish that can be made if there are the very barest of essentials in the cupboard. It has light flavours to match the season. I do have to pay attention to the pot, but only for half an hour, so it’s no drama.

These mushrooms are wonderful eaten as they are or placed on a buttered slice of grilled sourdough. You can either let everyone eat them as you cook them or add them to an antipasto platter – I usually put them alone on a plate because the juices run so much.

Best served in small squares, these dark chocolate, fig and muscat brownies are rich, fruity and spiked with heady muscat.

Char-grilled lamb with tomato chickpeas

Fresh salmon is delightful and best served simply. Here we've paired it with a buttery lemon sauce with dill and capers for a tart combination of flavours,

Creamed corn, as I knew it, came from a can and I loved it on toast for a winter lunch. Fresh creamed corn is a world away – give it a try.

Barbecued chicken with a fresh, herby, minted tomato salad is a weekend lunchtime winner.

For a more fragrant dhal, add 6 fresh curry leaves with the split peas. Any leftover curry leaves can be frozen, then used directly from the freezer as you need them.

Delicious as a dip, or served as a side alongside chargrilled meat or chicken, this white bean puree is lovely and garlicky. For a bit of colour, top with some thinly sliced green onions just before serving.

This dish is both a fabulous way to use up last night’s vegetables and an excellent meat-free meal, frittata always goes down a treat.

Walnut adds crunch and body to this yoghurt based mint and coriander chutney, it's delicious served on the side of a curry.

Delight both the kids and adults with this decadent dessert. The hot fudge sauce is so easy, delicious and versatile you'll never be tempted to buy the supermarket version again.

This fruity, crunchy-topped dessert is one of the easiest you'll ever make.

Creamy and rich Thai-style chicken & vegetable curry from Australian Women's Weekly.

These seafood skewers are speedy, spicy and highly nutritious. The fish is high in protein, low in fat and contains omega-3 fatty acids, which help protect against heart disease. Mussels have three times more iron than meat and are a good source of zinc, an essential mineral that fights infection.

A deliciously creamy sweet potato, pumpkin and potato soup from Australian Women's Weekly.

You can also use desiree or pontiac potatoes for this recipe. Note

If liked, sprinkle the top of the damper with some extra grated cheese before baking. Replace chives with a combination of other herbs like parsley and thyme, or use some Aussie flavourings such as lemon myrtle and dried bush tomato. Note

You need 24 bamboo skewers, soak them in cold water for at least an hour prior to use to prevent them from splintering and scorching. Note

These two Croatian specialties, Cevapi, a spicy sausage, and Raznjici, beef kebabs, are typical Balkan ways of cooking meat. Both are delicious, homely fare traditionally served as part of a picnic menu in summer, and eaten in home-style restaurants year round.

Chicken casserole is a classic one-pot winter warmer dish. We've elevated it to 'posh' status here, with the addition of mushrooms, celeriac and juniper berries.

Try this fresh and light Japanese style cucumber and tofu salad for a healthy lunch. The dressing is absolutely divine.

Hokkien or fresh wheat noodles can be used in place of fresh rice noodles ­ but be sure to check the manufacturer’s instructions regarding their preparation. Note

This savoury dip is quick and easy to make and goes equally well with corn chips, crudités, or vegetable sticks. It's perfect for a gathering of family and friends, or an after-school snack.

A quick green chicken curry that can warm you up on the coldest winter evening.

Ground almonds replace the flour in this recipe, making it rich and luscious. As a bonus it is an ideal dessert for dinner guests who have a gluten intolerence.

A healthy and delicious way to eat kale.

For a lovely, light lunch serve these lamb koftas with tahini yoghurt dressing, tabbouleh salad and pita bread.

You can prepare the chicken the night before; store, covered, in the refrigerator. If using bamboo skewers, wrap the ends in foil to prevent them from burning. Note

Brushing the whole piece of tuna with olive oil 3 hours ahead of cooking will help keep it moist and soft when it’s grilled. Note

We used blue-eye fillets but use any firm white fish fillets you like. Note

For a delightful summer dessert, try these stacks of boozy cream, juicy strawberries and crisp brandy snaps drizzled with passionfruit.

TODDLER TIP Give your toddler one mashed or chopped fish burger with a little of the carrot and lettuce. Note

Crostini in Italian means "little toasts". The thin slices of bread are drizzled or sprayed with olive oil, toasted and served warm.

dairy-free egg-free nut-free Note

For a more intense flavour, marinate the chicken for 3 hours or overnight. Any leftover chicken, salad and yoghurt can be refrigerated separately then served in a wrap or tortilla the next day. We used large plain pappadums here, but there are many sizes and flavour combinations to choose from. Note

Hearty and warming, this harissa and mint spiced veggie stew is the ultimate comfort food for a cool Winter evening in.

Chicken quesadillas (from queso, the Spanish word for cheese) with a spicy jalapeño tomato salsa.

A delicious veal parmesan dish popularised in New York by Italian immigrants.

Espagnole sauce is one of Auguste Escoffier's five mother sauces that are the basis of sauce-making in classic French cooking.

Served with pistachio yoghurt, this Moroccan-inspired lamb shoulder is melt-in-your-mouth delicious.

Bagna cauda is a warm dip; you can serve it in a fondue pot with a small tea light or gentle flame underneath. Serve the dip with your favourite selection of crisp vegetables.

Take your stew to the next level with this slow-cooked beef tagine.

Piroshki is a delicious Russian turnover made with either fruit, meat or vegetables. Try this mouth-watering beef version.

Incredibly easy to make and seriously delicious, this smoked trout pâté is perfect for pre-dinner nibblies with friends.

Whether you're serving is as part of a big family dinner spread or a light lunch, this super tasty plate is sure to keep you full, healthy and your tastebuds happy.

These delicious homemade Indian-spiced prawn skewers are the perfect finger food to serve to dinner party guests.

A sweet and summery salad with witlof and nashi from Australian Women's Weekly.

This dense, moist almond carrot cake has a delicious lemon cream cheese frosting. If you prefer, you can use orange juice and zest in place of lemon in both the cake and frosting.

Plump prawns, crisp lettuce, mayonnaise, lemon and chilli make these mini prawn cocktail rolls an absolute winner in the party food stakes.

This steamed fruit pudding is gluten-free, dairy-free and egg-free.

This well-loved classic will always be a winner with the kids.

Tagliatelle puttanesca, a tangy and salty Italian pasta dish invented in the mid-20th century.

Brioche makes the very best bread pudding, this fruit mince brioche pudding has a rich spiced custard topping that's spiked with a generous shot of brandy.

Creamy and delicious, baked rice pudding is a classic dessert. Bring a shot of new flavour to an old favourite with this poached quince and almond topping.

We used butter beans for this recipe, but you can use any white beans. Note

Add the peppermint essence to suit your taste. Start with what we have recommended and add more until you achieve a nice balance between the chocolate and the mint. Note

We used blue-eye fillets in this recipe but you can use any firm white fish fillets. Fish or chicken stock can be used instead of wine. Mustard seed oil is available from health-food shops, delicatessens and some supermarkets. If you like, use olive oil instead. Note