Meat dish

Mediterranean-style lamb meatballs with a fresh and herbaceous chutney.

An exquisite Asian-style duck dish with citrus peaches and duck fat potatoes.

Meat & three veg

Serve with warm naan and yoghurt. Curry can be made 2 days ahead. Curry pastes vary in heat, so adjust amount to suit your taste. Okra, also known as bamia or lady fingers, is a green, ridged, oblong pod with a furry skin. Native to Africa, this vegetable is used in Indian, Middle-Eastern and southern […]

Roast chicken pairs beautifully with the flavours of lemon and mint while the broad beans add a touch of green.

Use a mandoline or V-slicer with a julienne attachment to slice the carrot into thin strips. Baby asian greens are a mix of baby buk choy, choy sum, gai lan and water spinach. Note

Suitable to freeze at the end of step 2. If the potatoes are very small, halve them rather than cutting them into quarters. Note

If you have time, marinate the steaks, covered, for several hours or overnight in the refrigerator. Note

Chicken can be prepared and stuffed with cheese a day ahead; store, covered, in the refrigerator. Remove toothpicks before serving. Note

Ask the butcher to score the pork skin for you. Note

American-style pork ribs are well-trimmed mid-loin ribs; you will find them at butcher shops and most supermarkets. Note

Some butchers sell a pork and veal mince mixture, which is what we call for here. If it is not available as a mixture, buy half the amount in pork mince (500g) and half the amount (500g) as veal mince. Note

Chapatis are available in packets of 6 from the bakery section in supermarkets. You can substitute any variety of flour tortillas, if preferred. Note

Aromatic Asian-style ginger tuna with an exquisite wasabi cream.

These small French croquettes make for great snack or cocktail food.

Roast lamb with tomato and potatoes

Crunchy crumbed chicken schnitzel with a fresh and zingy coleslaw,

Suitable to freeze at the end of step 4. This dish is traditionally served at Christmas time. Note

For shallow-frying, add enough oil to come halfway up the side of the food to be fried. Aioli is garlic mayonnaise, available from the condiment aisle in most super markets. Note

Verjuice is available in delicatessens and supermarkets; it’s usually found in the vinegar aisle. It’s made from unripe grapes and has a slightly acidic taste. Ask the butcher to cut the rabbit into pieces. Note

A delicious French-style roast leg of lamb in a tomato stew with rosemary and white beans.

You can use ½ cup dry sherry with ½ cup water instead of the chinese cooking wine. This dish is suitable to freeze at the end of step 1. Note

Use regular mince, not lean, for a more juicy result. This starter is quite hearty and you may only require a lighter main such as a soup or salad. This would serve 4 as a main meal. Note

Fajita seasoning spice mix adds an authentic Mexican flavour to foods; it is a blend of herbs and spices, and may include cumin, chilli, garlic, capsicum, oregano, coriander and onion. Use a mild chilli seasoning, if you prefer. Beef eye fillet can be expensive, buy beef strips or stir-fry beef to make this a cheap […]

You can use gravy beef for this recipe, if you prefer. Note

An exquisite pork dish with lovely colours and a delicious creamy kumara mash.

If shiso leaves are unavailable, substitute them with basil leaves. Note

Create these Greek-style meatballs to make the perfect sharing platter.

Use vegetables of your choice such as green beans, snow peas or buk choy. Use sliced chicken breast or thinly sliced beef rump steak as an alternative to the pork fillet. Use regular basil if thai basil is unavailable. Note

Cook steaks to seal until moisture begins to pool on top surface (about 2 minutes). Turn only once. Cook on second side until cooked to taste. Note

Freeze beef for about an hour­ this will make it easier to slice. To obtain ginger juice, squeeze grated fresh ginger into a sieve set over a bowl. A piece of ginger measuring about 10cm in length will yield 2 tablespoons of grated ginger; this amount of grated ginger should in turn yield the 2 […]

Crispy, crunchy and delicious Southern fried chicken from Australian Women's Weekly.

Recipe is best prepared as required. Note

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

This meal has a medium GI. Note

This is a bright and colourful summery dish with lots of big flavours and great textures.

A slab of American-style pork spareribs will consist of between 7 and 10 ribs each. After the meat is cooked, separate the ribs with a knife then eat them in your hands. Note

An exquisite peppered pork dish that can be whipped up for dinner parties in no time.

We used corella pears in this recipe. Dijonnaise is a commercial blend of dijon mustard and mayonnaise, available in supermarkets. Note

This pork and rosemary meatball dish is packed full of Italian flavours, even down to the angel hair pasta.

These fragrant and spicy lamb skewers are great for sharing with friends and family.

other ideas: tiny blini or rösti, polenta squares, upturned mushrooms, baby cos or betel leaves, crisped won-ton wrappers or tortilla wedges. Note

Recipe is based on a traditional lamb roast recipe from northern India. Note

An essential on pub menus across the UK, a ploughman’s lunch is at its most basic, cheese, pickle of some kind and bread. It’s thought to have originated as a ploughboy’s lunch, but variations on the theme are wide, with cold meats and vegetables now common features. Any combination of cheese and pickles will work […]

You can use either savoy cabbage or wombok (also known as chinese cabbage) in the coleslaw. Stout is a strong tasting dark-coloured beer that goes well with beef. Note

You can substitute a white medium-grain rice if koshihikari is unavailable. Note

A flavourful dish for barbecues, lunch or dinner.

An Italian-American dish of chicken breasts, capers, parsley and Marsala wine.

With the help of a pressure cooker, make these exquisitely spiced and flavoured Greek lamb shanks in no time.

A sweet, rich and delicious spiced pork dish from Australian Women's Weekly.

Suitable to freeze at the end of step 2. Note

Not suitable to freeze. Note

A simple grilled chicken dish packed full of big flavours.