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

Use a finely chopped onion if you don’t have a leek. Make croutons by toasting crestless bread and cutting into cubes. Alternatively, fry cubes of bread in a little oil or butter until golden. Note

A comforting classic.

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

If you prefer, you can, use mild pancetta or prosciutto, as well as mild creamy blue cheese in place of goat’s cheese. For a thinner crust, try mountain bread. Note

To test whether terrine is cooked, pierce with a skewer. If juices run pink, it is not cooked. Cook further until juices run clear. Drain juices from pan immediately after cooking. Use 2 x 400g cans of tomatoes, fruit or soup to weigh the terrine down. Left-over terrine can be kept, covered, in the fridge […]

Rosemary, lemon and bacon stuffing combine to give this roast lamb a powerful flavour and texture boost. Roasted vegetables complete this Sunday night favourite.

To help prevent ravioli from sticking together, it’s important not to overcrowd the saucepan when cooking – a splash of oil in the water will also help. 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.

If liked, this quiche can be made in a 23cm quiche pan. Bake for 35-40 minutes. Note

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

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

Suitable to freeze. Not suitable to microwave. Note

These cheesy lentil pies will satisfy your meat-free cravings while packing a flavourful punch. Full of protein and vegetable goodness, they're also perfect for little hands.

Try adding a splash of soy sauce just before serving. Note

For a delicious snack, make arancini balls: shape leftover risotto into walnut-sized balls, dip in whisked egg and coat in breadcrumbs, then shallow fry. Note

This is a great way to use up leftover roast chicken. 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

Refrigerate your rice overnight before cooking, use the biggest pan you have and pre-heat it well. That will ensure this Chinese fried rice is cooked to perfection.

Corned beef served with potato bake is already pretty great - but just wait until you try them together!

Be careful not to overheat the avocado as it may change colour or lose its shape. Note

Enjoy the delicious flavour and texture of this crispy chilli fish by Woman's Day. Served on a bed of steamed rice and seasoned with Asian flavours, it's a brilliant mid-week meal.

For a delicious dipping sauce, combine table salt with ground white pepper and add a squeeze of lemon. Note

To roast tomatoes, arrange cherry tomatoes in a baking dish. Drizzle with olive oil and season to taste. Roast in a moderate oven, 180°C, for 15-20 minutes, until they begin to collapse. Note

This stir-fry also works well with leftover cooked chicken thigh or pork fillet. You can buy barbecued ducks from Asian supermarkets – or some good supermarkets. If unavailable, you can use barbecued chicken, though the flavour will be different. Note

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

“Frenched” is when the shanks are trimmed of all excess fat and sinew. Both ends are often trimmed as well for presentation. It is not a necessary step. Note

Packing a classic savoury Japanese punch, this warming and nourishing miso udon soup by Woman's Day is head and shoulders above any other 'just add hot water' concoctions you can buy.

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 […]

This quiche can also be made in a 23cm quiche pan. Bake for 35-40 minutes. Note

Create a classic Sunday roast at home with this timeless rosemary lamb recipe, complete with crispy golden potatoes and a refreshing mint jelly.

This quiche freezes well. You can also use homemade shortcrust pastry. Delicious with some added char-grilled capsicum or caramelised onion. Note

This delicious vegetarian quiche is packed full of flavour from the salty haloumi, hearty eggplant and divine golden crust. Cut yourself a slice and enjoy warm or cool.

Just for you: a simple recipe for a standing rib roast. For a perfect result, bring the meat to room temperature before roasting, season it well, and rest before serving.

Taste the dressing before serving to ensure it is a perfect balance of hot, sour, sweet and salty. If it is too hot, add extra lime juice and sugar. If desired, you could a little crushed peanut brittle or bean sprouts for extra crunch and sweetness. Note

This is also delicious made with fish instead of steak. Reduce cooking time to 10 minutes. Curry can be made 1 day ahead. Note

If preferred, use 1/4 teaspoon dried rosemary instead of fresh. Note

Don't be fooled by the list of simple ingredients. This dip never fails to be a winner. Serve with a crusty, sliced baguette, or crispy corn chips and watch it disappear.

The perfect example of classic French bistro-style food; ham and cheese, sandwiched between tender veal, then crumbed and fried to perfection.

Protein packed and full of flavour, this vegetable slice makes the perfect, light lunch. If you're partial to a bit of fire, sprinkle on some tabasco before serving.

A classic Australian pub dish, the combination of golden crumbed chicken, eggplant and oozy cheese is unbeatable for a delicious lunch or dinner.

Looking for a make ahead dinner? These chicken pot pies freeze well.

These tasty parcels filled with tender chicken and cheese will become a family favourite. And they make a great addition to the lunchbox too!

To prepare pappadums quickly and easily, spray with oil and arrange on the turntable of your microwave oven. Cook on high (100%) power 1 minute, until puffed and crisp. Cool before serving. Note

To prepare hokkien noodles, loosen slightly and place in a large heatproof bowl. Cover with boiling water. Set aside 2-3 minutes, stirring with a fork to separate noodles. Note

We used a mixture of cooked prawns, cooked flaked salmon and marinated mussel meat for this cold seafood salad. You could also used smoked or canned salmon.

For added flavour, add a squeeze of lemon juice to your seafood pasta. Hot-smoked salmon steaks are available in the ready-to-eat section of the supermarket fridge. Note

Hot, perfectly cooked mussels are beautiful simmered in a creamy, fragrant tomato and chill sauce. Enjoy them straight out of the pot with a glass of wine.

Look for the pink Australian Pork mark on products that contain only Australian pork. Store ham in a calico ham bag. Wash the bag in a solution of 2 cups water and 1 tablespoon white vinegar and wring out. Cover the cut ham with the reserved rind or baking paper. Place ham in bag and […]

A classic Australian combination, experience the taste of your favourite pub meal at home with this deliciously tender fillet steak, topped with a creamy mushroom sauce and served with crisp potatoes.

Fill the whole family up with this satisfying vegetarian soup. Serve immediately with some crunchy bread or pop it in the freezer to enjoy for lunch throughout the week.

If you're looking for a warm, comforting winter meal you will certainly enjoy this seafood soup.

Escape those Winter blues with this filling laksa, bursting with spicy flavours, vegetables and juicy prawns.

Tender veal simmered in a rich, creamy sauce makes a perfect Winter meal. Serve with mashed potato or soft polenta.

Not suitable to freeze or microwave. Note

Pea and lettuce soup

Not suitable to freeze or microwave. For an additional flavour twist, top eggs with a spoonful of black olive tapenade, green tomato relish or thinly sliced prosciutto. Note

Take the classic cream sauce up a notch with whole green peppercorns that gives an exciting edge to your steak meal.

Trim excess fat and tips from wings before cooking. Make an extra-large batch of this soup and freeze half. Note

Accompany this with leafy salad. Note

Add blanched broccoli florets, asparagus or corn kernels, if desired. Note

Serve this with a fresh green salad, avocado and shaved parmesan for a tasty and gluten-free lunch or dinner. Note

MAKES 32 Note

Seafood and eat it.

Pre-made pancake wrappers are available from Asian supermarkets. To make your own crepes, whisk 1 cup plain flour, 300 millilitres milk and egg together. Cook 2 tablespoons of mixture at a time, in a lightly oiled pan over medium heat, until golden. Turn and cook the other side. Note

You can also make this dish using pork belly. A side dish of steamed crunchy Asian greens will complement the sweet stickiness of this pork. Note

Serve drizzled with a little extra-virgin olive oil if liked. Note

Chilli basil stir-fried pumpkin recipe

Turkey mince is learner than regular beef or pork mince. To hide added vegetables from the kids, grate vegies rather than chopping them. Add chopped basil for green goodness and flavour. Note

This slow-cooked beef curry is a perennial favourite in Thai restaurants. When you cook it at home, it may take a while but the aroma and melt-in-the-mouth flavour makes the time spent worthwhile.

You can make your own Moroccan spice mix: combine 1 tsp each of ground cumin, ground coriander and ground ginger, and 1/2 tsp each of allspice, cinnamon and cayenne pepper. Note

For a super authentic flavour to this amazingly tender Moroccan lamb pie, substitute preserved lemon rind for fresh. Cumin seeds add that final, exotic flourish.

This oven-baked risotto is perfect for a weeknight dinner. Hearty and delicious, minus all the stirring, it's so simple!