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

Fresh and healthy zucchini, carrot & corn fritters from Australian Women's Weekly.

Not suitable to freeze. Not suitable to microwave. Note

A colourful lamb stew packed full of big flavours.

This classic fry-up of mushrooms, ham and tomatoes is perfect for a lazy weekend.

You may need only half a clove of garlic in the dressing depending on the strength of the garlic. Note

These spicy prawns with fresh coriander and lime would make a stunning tapas dish.

Serve these spiced chickpea fritters with cucumber, lettuce and a big dollop of kumara hummus wrapped in flatbread.

Casserole can be made a day ahead; cover, refrigerate until required. Note

Try this delicious Lebanese snack with a cooling yoghurt sauce and fresh mint.

With the stunning, fragrant flavours of ginger, chilli, coriander and lime, these juicy Asian fish cakes make a delicious and light meal.

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.

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.

Traditionally a spiced mince curry with peas, and often potatoes. Leftover keema can be used to make samosas.

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,

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.

This simple sausage and ratatouille casserole served on a bed of cheesy polenta makes a great winter evening meal.

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

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

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 healthy and delicious way to eat kale.

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

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

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

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

Enjoy this classic flavour combination in salad form.

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

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

The perfect accompaniment to a big breakfast: quick and simple onion and potato hash.

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 […]

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

These crunchy beef dumplings with sweet chilli dipping sauce are the ultimate crowd-pleaser.

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

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.

Fresh pomegranate seeds can sometimes be found in the fridge section of supermarkets or good green grocers. If unavailable, cut a whole pomegranate in half and scrape the seeds from flesh with your fingers while holding the pomegranate upside down in a bowl of cold water; the seeds will sink and the white pith will […]

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

Fishmongers and major supermarkets should have fresh shelled prawns with the tails intact. If you can’t find them fresh, prawns are also available frozen. Thaw in the fridge during the day, so they are ready to cook when you get home. Note

Perfect for a party, these mini sandwiches look great and are so easy to prepare.

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.

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

Mozzerella is a perfect melting cheese. It is fun and messy to eat with a mild creamy flavour.

Short-cut bacon is the largest, and leanest end of a bacon rasher. Any canned white beans can be used; we used cannellini beans in this recipe. Note

Traditional to North Africa, a tagine is an aromatic casseroled stew that is traditionally cooked and served in an earthenware dish also called a tagine. Note

Mint raita, yoghurt recipe, brought to you by Australian Women's Weekly

You can use a 300ml carton of cream in this recipe. Note

A savoury and satisfying vegetarian classic from India, with a deliciously minty rasam.

Not suitable to freeze. Not suitable to microwave. You can make the salad with fresh char-grilled tuna, if you prefer. Note

A grain often used for puddings and desserts, and as a thickening agent in cooking, tapioca is sourced from the root of the cassava plant (unlike sago, with which it is often confused, which comes from a variety of palm). Note

Make these delicious zucchini and pine nut bruschetta for a tapas-style tasty treat.

This is also delicious served with crispy bacon, roasted tomatoes and sauteed mushrooms. Just omit the icing sugar and berries. Note

Tom ka gai, a spicy and sour hot soup with coconut milk in Thai cuisine and Lao cuisine, from Australian Women's Weekly.

We've used snapper here but any white fish is delicious when dressed with traditional Japanese flavours. The result is a fresh, healthy and light meal. Both black and white sesame seeds are used in Japanese cooking; white sesame seeds have a nutty flavour, while black sesame seeds taste more bitter.

The kids will love these simple baked jacket potatoes with savoury mince topping, and so will the household budget.

We've detailed how to clean and prepare the calamari below; it's easier than you think! Remember that calamari cooks incredibly quickly; it's important not to overcook it because it will become tough and chewy, ruining the delicate nature of this tasty dish.

Succulent lamb fillets form the centre of these tasty little Greek-style pastry with spinach and feta cheese.

Pork wrapped in bacon, what could be better.

Give your pork a special kick with this amazing Andalusian marinade and slow-cook it to perfection. It should fall apart at the merest touch of a fork.

A classic French chicken casserole braised in a rich red wine and vegetable sauce.

A fragrant and herbaceous vegetable tagine with olive & parsley couscous from Australian Women's Weekly.

Garlic and pecorino cheese add even more flavour to this fabulous dish of wilted silverbeet with pepperoni.

A rich, healthy and satisfying lamb and lentil curry served with wafer-thin Indian poppadoms.

Ok, there is a slight art to making thin and perfect crêpes, but there should be enough batter here for you to make a couple of mistakes. Resting the mixture before using it will make them nice and smooth, as will using a well oiled crêpe pan. Plus, the melted cheese will hide any rough edges!

serving suggestion Toss some rinsed, drained corn kernels through the avocado salad, if you like; accompany with a green leafy salad. To flip the quesadillas, invert the frying pan with the quesadilla onto a plate, then slide the quesadilla back into the pan. Quesadillas can also be cooked in a sandwich press. Note

We used chives and basil in the omelette, but you could use any combination of herbs you like. Note

A healthy and organic dhal with ginger, zucchini, carrot from Australian Women's Weekly.

This vegetarian fry-up is perfect for a lazy weekend.

Tender slices of duck, sweet orange and fennel go together beautifully in this elegant dish.

Try this veal topped with tasty cheese and mushrooms as a change from the usual lamb, beef or chicken. You won't be disappointed.

Larger supermarkets stock ready-mashed potato. You will find it either in the refrigerated or freezer sections. Jars of caramelised onion can be found in the condiment aisle. Note

This Asian spiced salmon dish is absolutely mouthwatering. The delicate, sweetness of the Nashi pears are a perfect accompaniment.

For a lower-fat version, use low-fat dairy-free spread instead of the butter. per patty 7.8g fat; 697kJ (167 cal) Note

A Portuguese rendition of a traditional dish of coastal India called Sagoti.

Discard the stems from the shiitake mushrooms before slicing as they are too tough to eat. If you like, replace the shiitakes with the same quantity of either button or swiss brown mushrooms. You could also add a handful of frozen (or cooked fresh) peas at the same time as the cream. Note