Less than 30 minutes

Tender veals chops slathered with zesty gremolata from Australian Women's Weekly.

This simple broad bean and feta salad makes a great bed for these lemon pepper pork cutlets.

Pesto can be made up to a week ahead and kept, covered, in the refrigerator. Pesto can also be frozen for up to 3 months. Note

Spicy sliced lamb with radish, tomato, tabbouleh in a harissa yogurt wrap.

Eating gluten-free? These are the pancakes for you. Quick, easy and topped with syrupy caramelised bananas, they make a beautiful brunch idea or delicious after-dinner treat.

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

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

The birthday child and friends will be thrilled with these individual tortoise cakes covered in chocolate freckles.

The word 'junket' normally conjures up images of politicians on 'work' trips in exotic places, or unappetising, lumpy bowls of custard. This dish is, thankfully, neither. It is a smooth, sweet, gingery bowl of goodness.

Flavoursome and delectable tapas-style nibbles of bocconcini, olive, cherry tomato with pesto.

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.

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

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.

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

These simple mushroom tarts are bursting with flavour and make a great lunch when served with a ripe tomato salad.

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.

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

Creamy chocolate and refreshing peppermint - a match made in heaven. We've added some crispy ingredients to this delicious slice recipe to create a wonderfully indulgent dessert.

Serve with crusty bread. Note

Wonton cups can be prepared a day ahead and stored in an airtight container. You need 3 x 12-hole (1-tablespoon/20ml) mini muffin pans. If you only have one pan, that is fine, just cook the wonton cases in batches. You could also serve the tuna tartare in a bowl with a pile of home-cooked prawn […]

Sandwiched with brandy butter cream, these stacked hazelnut and orange spice cookies make a stunning Christmas treat.

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

Just a few sheets of puff pastry, some mushrooms, bacon and egg are all you need to make up these fabulous parcels. A splash of good old worcestershire sauce and a sprinkle of chives completes the dish. It's so easy, it's almost embarrassing.

Herb-flecked and fragrant, this delicious salad makes an excellent lunch or side dish.

Inspired by delicious banoffee pie, this sweet little slice celebrates the match-made-in-heaven that is toffee and banana.

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.

Drizzled in orange blossom icing, these dense almond and orange cakes are perfect served with a pot of hot tea.

The crumb mixture can be made several hours ahead; cook zucchini just before serving. If zucchini flowers are not available, substitute small zucchini, quartered lengthways. Note

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 […]

If using bamboo skewers, soak in water for at least 30 minutes to prevent them scorching during cooking, or cover the ends with foil. For a simple tzatziki sauce, combine ¾ cup low-fat yoghurt, 1 clove crushed garlic and 1 tablespoon finely chopped fresh flat-leaf parsley in a small bowl. For a simple chilli tomato […]

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

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

Piping the dough in this way results in a delightfully curly result that looks dainty on the plate. Plus, there's the added element of citrusy surprise when you bite into the shortbread.

Silky smooth and well spiced, this curried pumpkin and coconut soup make a lovely lunch or an excellent starter.

Mint Slice is a biscuit with a light, crisp chocolate biscuit base, a thick layer of mint cream and a smooth coating of dark chocolate. Note

Store swirls in an airtight container for up to a week. Note

Sweet lychee and tart lime make a refreshing cocktail combined with white rum and soda.

We've used spelt flour to create a light pancake which is beautiful topped with roasted rhubarb and a sweet rose syrup. This makes a brilliant weekend breakfast.

6-hole (¾-cup/180ml) texas muffin pan 12-hole (¹/³-cup/80ml) standard muffin pan 12-hole (2-tablespoons/40ml) deep flat-based patty pan 3 texas muffin paper cases (blue) 6 standard paper cases (blue) 35cm-square prepared cake board (see basic know-how number 2, pages 160-161) decorations ¼ cup (40g) icing sugar 100g ready-made white icing (page 180) You’ll have about 1 cup […]

These teacakes are best eaten the day they are made. Note

You can use any seed mix you like with this recipe, poppy and sesame seeds work beautifully too.

To save time, use leftover chicken or bought barbecue chicken, remove all skin and bones before using. Tarragon is the essential flavouring for many classic French sauces and dishes. It is also blended with parsley, chives and chervil to make fines herbes. 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.

This sandwich is at its best eaten warm, but if you don't have the right facilities to cook the chicken and bacon at lunch time, then cook the chicken and bacon in the morning and assemble the sandwich at work.

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

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

These caramel macadamia bars are a definite luxury item. Sprinkled with icing sugar, they are a most delicious treat.

Served with dollops of sour cream and fried tomatoes, these fritters make a fantastic breakfast or brunch.

Keeping time: 3 days. Note

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.

Asparagus and melted brie make a delicious pair in this easy dish.

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

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

These sandwiches are so chunky and rustic, and most importantly, delicious!

Caramel top `n’ fill is a delicious caramel made from milk and cane sugar. Use it straight from the can for slices, tarts and cheesecakes. Note

To make butterfly cakes, a variation of fairy cakes, cut the circle of cut-out cake in half, replace on the cream like wings. Decorate with silver cachous. Note

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

Accurately named in French as crème brûlée literally meaning 'burnt cream', this fabulous dessert is oozing goodness under that crunchy top.

This dish is absolutely decadent and one for the grown ups. Barely ripe figs are best to use, if overripe, they are likely to fall apart during cooking. If you must, dried figs will do.

Fresh broccolini and snow peas with that perfect al dente 'snap' and drizzled with oyster sauce make great sides for fish, chicken and meat cooked with Asian flavours.

If palm sugar is difficult to find, you can use brown sugar instead Note

This sweet and sour noodle salad is great for lunch or a light dinner.

If you're feeling like a low-carb light and nutritious dinner this recipe will not let you down. It's also quick and easy and perfectly finished off with a squeeze of lemon.

The night before, prepare the salad and keep, covered, in the refrigerator. Note

Try this well-loved classic at home, served with a herby tartare sauce and lemon wedges.

Speedy and spicy, this tasty dish is great served with steamed basmati rice.

In Switzerland, this dish is known as raclette and is a staple winter meal traditionally made with Swiss melting cheese.

These muffins are best eaten warm. Note

Sticky glazed pork with a quick and simple cucumber and cashew salad from Australian Women's Weekly.