Midweek dinner

You can buy prepared tabbouleh, if you like. Burghul is also known as bulghur wheat; you can use couscous instead of the burghul in this recipe. Note

This refreshing salad is perfect for the lunchbox.

Light and colourful tomato salad with labne and za'atar, a Middle Eastern spice mixture.

You can use the stone fruit of your choice to make this delicious dessert. As a rule, it's best to go with whatever is best in season, but personal taste always plays a role!

A super-fast and easy turkey and tomato salsa quesadillas for the whole family to enjoy as a snack.

Fresh, spicy and deeply savoury, beef pho makes a great lunch, especially on those days when you need a bit of a pick-me-up.

The unique, nutty flavour of sesame permeates this fragrant prawn and scallop stir-fry.

You could use creamy polenta in place of mash to top these veal goulash and potato pies.

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

A classic Italian dish popularised in New York by Italian immigrants.

Fetta cheese can be used in place of the ricotta cheese. If you have some, stir ¹/³ cup loosely packed fresh mint leaves into this recipe. If you don’t have angel hair pasta, you can use thin or regular spaghetti, instead. Note

This dish is as simple as gathering all the ingredients together and throwing them in the wok for a few minutes to cook. Add more or less chilli to this dish according to taste.

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.

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

Also known as risi, risoni is a very small, rice-shaped pasta similar to orzo that is often used by Italian cooks when making soup. It can also be baked in a casserole or served as a side dish to a rich meaty main course.

This exquisite pork hock with peanut caramel & pickled cucumber is perfect for a special occasion.

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

A beautiful and delicious creamy semi-dried tomato and veal from Australian Women's Weekly.

A quick and easy mid-week stir-fry of chilli & lamb rice noodles with buk choy.

These creamy individual fish pies will be gobbled up by the whole family.

Pomegranate and fennel salad makes a fresh, fruity side for this tender pineapple-glazed ham. This simple meal makes a great alternative Christmas lunch or festive meal.

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.

The beauty of this meat loaf is that you can use regular sausage mince, or buy your favourite sausages and simply squeeze the mince from the skins. We love it with creamy mash and greens.

Whip up these mouth-watering beef sandwiches for a hearty packed lunch or light dinner.

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

Fire up the barbecue and enjoy these spicy prawn and scallop skewers with a squeeze of lemon.

Hoisin sauce is a thick, sweet Chinese barbecue sauce made from salted fermented soy beans, onions and garlic. It can be used as a marinade or a baste, or as a flavouring for stir-fried, braised or roasted foods. It’s found in all Asian food shops and most supermarkets. Note

This colourful pork and seafood salad is bursting with exciting flavours and textures.

A crispy and delicious snack of deep-fried onion rings 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.

Tender veal loin with baked figs and a rich port sauce from Australian Women's Weekly.

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

A minimalist Italian-style tomato, mozzarella and prosciutto salad from Australian Women's Weekly.

In just under 15 minutes this delicious and healthy stir fry can be on the table. Serve with hot, steamed rice, if you like.

Fore quicker version, replace fresh Asian vegetables with a 500g packet of frozen vegetables, used as directed. Note

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.

A mix of green and yellow beans and baby potatoes make the perfect side for these juicy peppered swordfish fillets.

Char siu is a popular way to flavor and prepare barbecued pork in Cantonese cuisine.

Deep-fried spicy quail; an exquisite meat dish from Australian Women's Weekly.

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

Slow-cooked veal shin (the cut also known as osso buco) and earthy mushroom ragu are perfect winter comfort food, especially served on a bed of warm, creamy polenta.

low GI You need 12 bamboo skewers for this recipe; soak them in water for at least an hour before using to avoid them splintering or scorching. Do not puree the carrot mixture too far in advance because it could separate if left to stand too long. serving suggestion Steamed green beans and a fresh […]

Serve with crusty bread. Note

Harissa is a Moroccan sauce or paste made from dried chillies, cumin, garlic, oil and caraway seeds. Harissa paste, available in a tube. It is very hot and should not be used in large amounts. Bottled harissa sauce, while still hot, is milder. It is available from supermarkets and Middle-Eastern grocery stores. Note

Navarin is a classic French ragoût of lamb or mutton.

Never wash seafood under a running tap as this will wash away the “sea” flavour and waterlog the seafood. If you need to rinse, hold the seafood in one hand over the sink and use your other hand to gently splash the seafood with as little water as possible. Note

Try this cheat's version of a homely beef casserole, served on fresh fettuccine pasta.

These individual Japanese hotpots are brimming with flavour and comfort.

Duck and lychee Thai curry with sweet coconut and and water chestnuts from Australian Women's Weekly.

If you have an electric pressure cooker you won’t need to reduce the heat to stabilise pressure, your cooker will automatically stabilise itself. Always check with the manufacturer’s instructions before using. Note

As a general rule, we do not recommend freezing cooked seafood of any kind because it tends to undergo both textural and flavour changes. Note

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

Recipe is not suitable to freeze. Note

Topped with fresh spinach and dollops of horseradish cream, this easy salmon frittata is perfect for a busy, hungry cook.

Quick and easy snack of turkey, avocado and cranberry wraps from Australian Women's Weekly.

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.

Recipe not suitable to freeze. Kecap manis is a sweet, thick soy sauce and is available from Asian grocery stores or in the Asian section of large supermarkets. Note

Stay away from the pie shop with your own home-made chicken and fennel pies.

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 […]

You can use pumpkin instead of the kumara. The beef mixture, without the coriander, is suitable to freeze. Add the coriander when reheating Note

Coriander root adds great depth of flavour to these delicious seared salmon fillets served with nam jim and cucumber salad.

These succulent salmon parcels with orange and soy are gently steamed as they cook.

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

If you have an electric pressure cooker you won’t need to reduce the heat to stabilise pressure, your cooker will automatically stabilise itself. Always check with the manufacturer’s instructions before using. Recipe suitable to freeze. Note

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

Rich and lavish veal and tomato pies with gremolata from Australian Women's Weekly.

Delight in this warming, hearty Italian inspired hotpot with juicy chicken, delicious vegies and plenty of filling, fibre-filled beans. The fennel adds a nice aniseed flavour, but is not overpowering.

The lasagne can be made a day ahead; store, covered, in the refrigerator. Note

Using a pressure cooker helps to ensure this pot roast remains tender and succulent when served.

The salmon in these filo parcels will be cooked medium, slightly pink in the middle; increase or decrease the baking time depending on how you like yours cooked.

Healthy, colourful and vibrant; this roast beef and vegetable salad is a great quick dish.

Warming and delicious slowcooked spicy lentil soup from Australian Women's Weekly.

Makes enough for 1.5kg American-style pork spareribs. Ribs can be marinated in the sauce for three hours or overnight; use the marinade to baste ribs during cooking. Sauce also goes well with grilled pork cutlets or as a marinade for chicken wings. Note

To freeze complete recipe to the end of step 2. Transfer to an airtight container. Label, date and freeze for up to three months. Thaw overnight in the refrigerator. Reheat in a saucepan and continue from step 3. Note

A flavour-packed lamb and leek braise from Australian Women's Weekly.