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Not suitable to freeze or microwave. Note

Not suitable to freeze or microwave Note

Not suitable to freeze or microwave. Note

Potato and pastrami tortillas

Not suitable to freeze. Pumpkin suitable to microwave. Note

This recipe is best made close to serving. Note

Not suitable to freeze or microwave. Note

Stuffed with tender fish, prawns and scallops, these Asian inspired ravioli are a must try for all seafood lovers.

Not suitable to freeze. Potatoes and peas suitable to microwave. You will need about 350g whole broad bean pods for this recipe, or use frozen broad beans. Note

Not suitable to freeze. Suitable to microwave. Note

Not suitable to freeze or microwave. Note

Pesto suitable to freeze. Not suitable to microwave. Note

You will need to soak bamboo skewers in water for 20 minutes or grease metal skewers before use. Note

Zucchini and cheese pie

Enjoy this warming, fragrant chicken broth as the base for your next casserole or risotto, or simple enjoy on it's own as a light soup on a cold winter's evening.

A tasty and textural vegetarian pasta everyone can enjoy.

To dice the mango, cut the cheeks from each side of the pit. Using a large spoon, scoop the flesh from the skin of each half. Slice the flesh first horizontally then vertically to dice. Don’t waste the flesh left on the pit – eat it Aussie style and let the juice drip down your […]

If you have the time, drain the ricotta through cheesecloth to prevent the bake being too wet. If the bake is set but the top isn’t quite golden, pop it under a hot grill for a minute or so to give it a bit more colour. For the meat-lovers in your household, you can add […]

This delicious stir-fry takes minutes to make using thick, fresh hokkien noodles.

To purge vongole. rub any sand from the outside of the shell and soak them in a large bowl of cold salted (not fresh) water for about an hour. Often they’ve already been purged by the fishmonger. They will release some salty sea water while cooking so make sure you taste the sauce before adding […]

If using an electric wok, cook food in smaller batches. An electric wok won’t reach the same temperature as a gas or an electric stove top. Note

Meatloaf was once considered bland and unexciting. Not anymore. This chicken version, flecked with fresh chives and encased with bacon, is both moist and delectable.

Cut any leftover ginger into 2cm lengths; freeze in an airtight container. Chill leftover oyster sauce to use later in stir-fries. Note

You’ll need to cook about 1 1/2 cups rice. Rice is best cooked a day ahead; spread on a shallow tray and store in fridge. Note

For salad, use either white rice or wild rice blend; reduce cooking time according to packet instructions. Use any firm white fish fillet, such as snapper, ling or barramundi. Don’t leave fish to marinate in the lemon mixture; the acid in the lemon will start to cook the fish white standing. Note

Ling, blue-eye, or Mahi Mahi would work equally well in this creamy fish pie topped with silky smooth mash by recipes+. If you like, you could serve it in individual ramekins.

A feast for the eyes as well as the tongue, this slightly posh spinach roulade is the perfect dish for when you have guests. Make it in advance and enjoy your lunch party.

Instead of brie, crumble 200g ricotta over mixture. Replace capsicum dip with rocket or basil pesto. You need 600g peeled pumpkin. Note

This will certainly satisfy your protein requirements for the day. Bring family and friends together with a steaming serve of this Spanish classic and enjoy.

You could use macaroni instead of risoni, if preferred. For extra flavour, add spices such as ground cumin or fennel. Note

A French take on the Italian pizza, a pissaladiere is traditionally made with a thin trust, topped with fragrant olives, caramelised onions and anchovies.

Ratatouille is a staple of vegetarian cooking and now, in a a tart, it's even better.

Tomato and wine seem to compliment mussels so well, and this dish is no different. Add some linguini to the mix and you have a deliciously hearty seafood and pasta dish.

A few snags, some veg, coconut milk and a good quality jar of curry paste is all it takes to have these hearty red curry sausages by recipes+ on the family dinner table tonight.

Use a combination of ricotta and spreadable cream cheese. Note

Uncooked gnocchi suitable to freeze. Not suitable to microwave. Note

A quick meal or snack doesn’t get any easier than these vege-packed fritters

Wrap leftover silverbeet in dampened paper towels; store in vegetable crisper for up to 3 days. Use in pasta dishes, soups and stews. Note

Buy large char-grilled red capsicum from the deli counter. If unavailable, use drained capsicum strips from a jar, available in the condiments aisle of supermarkets. Note

If desired, add dried chillies for a little heat. Note

Make ahead: You can make pie up to 4 hours ahead. Cover, then refrigerate. Low fat: Use reduced-fat or skim milk. We used a frozen chunky vegetable mix of cauliflower, broccoli and carrot. Choose a potato variety that’s suitable for mashing. Note

Recipes+ have used basa fillets here. You can also use barramundi or ling for this baked fish with fennel. If you find the distinctive taste of fennel too strong, substitute zucchini.

You can prepare silverbeet leaves up to 1 day ahead. Store in an airtight container in the fridge. Bring to room temperature 10 minutes before filling. You’ll need 3/4 cup long-grain white rice to make 2 cups cooked. For a vegetarian option, omit mince and replace with 2 x 400g cans rinsed brown lentils. Note

You’ll need to cook 1 cup jasmine rice. Note

Cut the lemon used for grating zest into wedges, then serve with pizzas. For a tasty alteration, add canned artichoke hearts, pitted olives or semi-dried tomatoes to pizzas. Note

This classic Aussie pub-style dish is given a delicious makeover using fresh, good quality ingredients to produce a rich, creamy sauce.

You could use chopped unsalted peanuts instead of hazelnuts. Try goat cheese instead of feta, mixed salad instead of rocket. Price will vary. To slice onion very thinly, use a mandolin or V-shaped cutter. Note

Roast duck with cherry sauce

The glaze can be made in the microwave. If glaze becomes too thick to brush on, reheat until correct consistency. To keep leftover ham fresh and moist, cover with reserved rind. Alternatively, dip a clean tea towel or calico bag in a solution of 2 cups water and 1 tablespoon of vinegar, squeeze out the […]

This Italian dish is quick to whip up but with proscuitto, zucchini, shaved parmesan and tender pasta you'll be savouring every mouthful.

Add some spice to your life with this enticing, quick seafood dish that packs on the flavour but not the calories.

Forequarter chops are sometimes quite large Simply halve them by slicing along the bone. Note

Rich in both flavour and texture and delicious hot or cold, enjoy this quiche with a side salad. For a milder version, substitite the greens with English spinach.

Kumara could be used in place of pumpkin, if preferred. Note

A good shiraz, the king of the reds, adds depth and complexity to the gravy in these delicious little beef shiraz pies.

Slow-cooking the filling of this chunky pork and fennel pie brings out the natural sweetness of tender pork, and softens the aniseed flavour of the fennel.

You will need approximately 720g salmon for this recipe. Note

Always ensure that your leek is washed well before cooking. A bouquet garni is a bundle of herbs tied together with string, used to prepare soup, stock, and various stews. It is cooked with the other ingredients, but removed prior to consumption. Note

Cut pancetta in half, cook in frying pan 2-3 minutes each side, until crisp, drain on paper towel. Leftover risotto can be pressed into lightly greased muffin pan and baked for 15-20 minutes, until golden, to make risotto cakes. Note

Cooking time for lamb is 50-60 minutes per kg. Note

Use other thick white fish such as snapper or ocean perch. Note

Some think the crackling is the best part of roast pork. Prepare it by rubbing pork skin with juice of 1/2 lemon and salt, then set it aside for 30 minutes to dry out. Place the skin on an oven tray and bake in a hot oven, 200°C, until the crackling is golden, crisp and […]

There’s no need to wash mushrooms beforehand – simply wipe them with a wet paper towel. Note