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This curry is a good introduction to the taste of Thailand; not too hot and full of flavour.

A light, egg-white frittata bursting with tasty vegetables, basil and parmesan cheese. Using freshly shelled green peas will give this dish an edge.

Puy lentils are from the region of the same name in France. Very small and particularly fast cooking, they have a delicate, almost nut-like flavour that lets the marinated lamb backstrap stand out as the star of the show.

Bean thread noodles, also known as wun sen, glass or cellophane noodles, are made from mung beans. These delicate, fine noodles must be softened in boiling water before use.

Bursting with flavour, this fragrant Asian chicken dish is beautiful served with boy choy and mushrooms to create a tasty mid-week dinner.

Quick, tasty and filling, this cauliflower chilli spaghetti is perfect for a mid-week family dinner.

When you really fancy a curry this spicy pork vindaloo will tick all the right boxes. Creamy cucumber raita will help soothe the bite of this chilli packed classic curry.

Delicious Thai chicken with a peanut crust and a light cucumber and herb salad. This makes an excellent light dinner on a hot day, or a main for lunch with friends.

An Italian filled and baked bread - perfect for children's snacks, lunches or any time!

An exotic spice-rub makes this beef fillet extra tender and mouthwateringly delicious. Served on a bed of chickpea and preserved lemon salad, the whole meal is just a taste sensation.

This Asian style duck and rice noodle salad is served warm to keep the duck meat at its succulent best. The spicy and astringent flavours of the dressing cut through the richness of the meat.

Tender, marinated cubes of beef on a skewer with crunchy peanut sauce, beef satay sticks are an ever popular party dish.

This frittata, loaded with bacon and potato, makes a great weekend lunch dish, or a light dinner with a green salad and some crusty bread on the side.

Simple, quick and savoury, this zucchini cream soup makes a great lunch or starter. The smoothest consistency for this soup can be achieved by using a blender, stab mixer or mouli.

Fragrant with lemongrass and lime leaves, this chicken and galangal soup is traditionally known as tom ka gai.

Spicy, fragrant and wonderfully creamy, this beautiful red duck and lychee curry is perfect for a warming family dinner on a cooler evening.

Crispy, spicy-sweet and delicious noodle stir fry with beef and bok choy from Australian Women's Weekly.

Pilaf is a dish that is common to many parts of the world, even if cooked under a different name. It's basically rice cooked in broth or stock, then seasoned, spice and added to. Basmati is the best variety of rice for this Indian chicken pilaf.

There's something seductive about the melting cheese in this Veal Cordon Bleu that makes it timeless and one of our all-time favourites.

Rocket, garlic and chilli add lots of peppery heat to this quick but flavoursome spaghetti dish, while pine nuts and parmesan bring the whole dish together.

This surprisingly simple, inexpensive recipe has subtle seductive flavours which are far more memorable than the list of ingredients might suggest. You can use fresh lasagne sheets cut into wide ribbons if you don't have any pappardelle.

Giant shells stuffed with ricotta, spinach and parmesan then drenched in tomato passata and baked, this baked stuffed conchiglioni recipe is perfect winter comfort food.

Freshly grated zest and fresh thyme perfume this light and tasty turkey and lemon risotto. If you prefer, you can use chicken breasts in place of the turkey.

Just five ingredients make this salami and rocket pizza, making it perfect when you need dinner in a hurry. If you like your pizza spicy, use a salami with chilli in it for extra bite.

This simple swordfish with Thai dressing should be cooked on a barbecue or griddle pan just before serving to help keep the fish at it's tender, juicy best.

You can use feta or any soft, crumbly cheese instead of the goat cheese, and toasted pecan halves make a nice change from walnuts. This roasted capsicum pasta salad makes a great lunch-box meal too.

Savoury and deeply satisfying, this vegetable curry is great as part of a banquet or as a meal on its own.

Tender morsels of meat and sweet chilli sauce combine to make these barbecued beef ribs finger-lickingly good. Be sure to prepare enough per person, or you'll have people fighting over the last bone!

This lamb, eggplant and prune tagine is rich, unctuous and utterly delicious. Best served on a pile of fluffy couscous with preserved lemon.

Sometimes the old favourites are the only thing that will do, chicken chow mein not only fits the bill but is quick, easy and good for you. Winning all round.

Is your family sick of meat and veg? Try this easy, delicious new recipe for Thai beef with noodles. Fresh, fragrant and full of crunch and flavour.

This dish is sophisticated enough to serve at a dinner party.

Ricotta cheese takes the place of bechamel sauce to make this a truly quick and easy lasagne without sacrificing flavour or texture.

A rich beef lasagne with the added flavour of garlic, mushrooms and wilted spinach, this classic family dish is sure to be a hit. Serve with garlic bread and a green salad for the full retro experience.

This recipe is also dairy-free. Note

Peppered beef

Soup can be made two days ahead. Note

Many varieties of already cooked white beans are available canned, among them cannellini, butter and haricot beans, any of these are suitable for this recipe. Note

Cook vegetables slowly to prevent them blackening before they have softened. Before adding lamb to the grill, increase heat to medium-high. Note

You will need about 1 bunch of silver beet for this recipe. Silver beet is high in non-haeme iron, which is important in a vegetarian diet. Iron from plant sources isn’t absorbed as well as haeme iron from meat. Including vitamin C either in the dish (we used lemon juice in this recipe) or with […]

The lamb and vegetables can be prepared, ready for roasting, a day ahead of time. serving suggestion Note

To spoon the thick cream layer off the top of the coconut cream, don’t shake the can as the thick cream will separate from the liquid underneath. If you shake it, you have to wait until the liquid settles into layers again. Note

The term palliard' means a quick-cooking, thinly sliced or pounded piece of meat, usually veal, beef or chicken. It may also be known as an escalope’. Remove the tenderloin from chicken breast; this is the thin strip of meat lying just under the breast. Using a large sharp knife, cut each chicken breast in half […]

If shrimp paste is unavailable, substitute 1 tablespoon fish sauce. Shrimp paste is available from Asian grocery stores or the Asian section of most supermarkets. Tamarind concentrate is made from dried tamarind pulp and is a popular souring agent that adds an appetising tang and fruity background flavour to curries and sauces Note

Butterflied chickens are available from specialist chicken and butcher shops. Note

There are many classic Chinese dishes that marry duck and sichuan pepper. In this recipe, the fresh-flavoured salad sets off the spicy union to perfection.

If you can’t buy shelled pistachios, soak shelled nuts in boiling water for about 5 minutes, drain, then pat dry with absorbent paper. Rub skins with a cloth to peel. Note

We used blue-eye fillets in this recipe, but any white fish fillet will be fine. Moroccan seasoning is available in the dried herbs and spices section of most supermarkets. You might want to leave the nuts out of the couscous or you might want to chop them ­ depending on the age of your toddler. […]

This recipe is best made as close to serving as possible as prawns toughen on reheating. Note

Sweet and sour quail perfectly balanced with a pine nut salad.

We used bream fillets here, but you can use any firm white fish fillet, such as perch, blue-eye or ling, if you prefer. Note

To remove excess liquid, drain the cheese mixture in a fine sieve lined with muslin for 40 minutes before adding to the kofta mixture. After deep-frying the kofta in batches, drain them well on layers of absorbent paper before adding them to the tomato tamarind sauce. Note

Yellow rock sugar is available from Asian supermarkets. It’s mainly used in braises and sauces as it gives them a lustre and glaze. To freeze; pour stock into freezer-proof containers, leaving a 2.5cm space to allow for expansion. Seal, label and freeze for up to 3 months. Thaw overnight in the fridge. Reheat in a […]

Japanese breadcrumbs are also known as panko breadcrumbs. They are found with packaged breadcrumbs in most supermarkets. Note

In this barbecued chicken recipe the segmented chicken is seasoned with delicious Mexican spices and served with grilled corn cobs and seared lime cheeks.

The crunchy sesame seed crust on the tuna gives a nutty aroma while leaving the tuna rare. Note

Simple, quick yet luxurious pan-fried liver from Australian Women's Weekly.

Make double the herb rub mixture, toss half the quantity through steamed couscous and serve with the lam Note

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

You can substitute 2 cups (400g) dried brown lentils, soaked overnight and boiled until just tender, for the canned lentils, if you prefer. Note

This deliciously fragrant and warming Italian soup combines zucchini flowers and sweet peas to create a brilliant vegetarian meal. Serve topped with a crumbly pangrattato for a restaurant quality dish at home.

There's no need to miss out on delicious pastry dishes because of allergies. This tasty chicken, semi-dried tomato and spinach tart is gluten-free, and beautiful enjoyed warm from the oven or served cool as a lunch-box snack.

If you don’t have metal skewers, use bamboo skewers ­ soak them in cold water while the prawns are in the fridge. Note

Crunchy crumbed chicken schnitzel with a fresh and zingy coleslaw,

Nam jim is a generic term for a thai dipping sauce. Most versions include fish sauce and chillies, but the remaining ingredients are up to the cook’s discretion. Note

Confit, from the French verb ‘confire’ meaning to preserve, means both a food item that has been slow-cooked in fat to cover, and also the cooking technique. Confit foods are exquisitely soft and delicately flavoured, so the technique is sometimes used, as in this recipe, simply to achieve this luxurious effect. Note

We used wahoo fish for this recipe, but you could use any white fish such as whiting, bream, sole, flounder, dory, perch, snapper or ling. Note

It’s a good idea to wear some rubber gloves when preparing beetroot to prevent stained hands. If you don’t feel up to cutting it into strips, try the grater attachment on a food processor or use a box grater. Note

The combination of pork and veal mince gives these meatballs a deliciously rich quality that you won’t get with beef mince. Note