Midweek dinner

Suitable to freeze at the end of step 3. Note

Velouté, a white sauce made from roux (a cooked butter and flour mixture) and stock, is one of the five “mother” sauces in French cooking from which all other sauces are derived. Note

The same amount of ingredients used to top a 30cm pizza will top four mini pizza bases. Note

With a name that loosely translates as "top of the shelf", ras el hanout is a Moroccan blend of the best a spice merchant has to offer.

You could also add some coarsely chopped fresh coriander or finely chopped fresh chilli to the corn salsa. Couscous, the North African cereal made from semolina, lends an intriguing crunch to the coating on the chicken. Note

This rocket and blue cheese salad is packed full of big flavours and will be an instant favourite.

Tasty, simple and spicy little lamb kofta that are great for summer lunches, cocktail parties or as spicy snacks.

Guests can assemble their own tacos at the table. Note

Pork neck is a moist, tasty cut which pot-roasts really well. This is an easy way to cook; make sure the pan you use has a heavy base for even cooking and a tight-fitting lid. Note

For a vegetarian option, add extra beans in place of the chicken. You need to cook ⅓ cup (65g) raw rice to get the amount of cooked rice used here. You could also use the microwave rice now available in most supermarkets. Note

Panang is the English adaptation of the Thai word “phanoeng” or “panaeng” meaning curry. The paste is a complex, sweet and milder variation of an authentic Thai red curry paste, which is especially good with seafood. Some commercially prepared curry pastes can vary in heat and flavour. Add less than recommended until you can determine […]

This corned beef pot roast takes inspiration from the sweet and fragrant spices of Asian cooking including star anise, cardamom, and soy sauce. Serve with Asian greens for a true fusion experience.

Thai basil, also known as horapa, is available from greengrocers and Asian supermarkets. To freeze; pack into freezerproof 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 saucepan or microwave on medium power (50%) until heated through. Note

To freeze; complete the recipe to the end of step 3. Pack into freezer-proof containers, leaving a 2.5cm (1 inch) space to allow for expansion. Seal, label and freeze for up to 3 months. Thaw overnight in the fridge. Reheat in a large saucepan, then continue from step 4. Note

An exquisite, slowcooked Greek-style dish with dill and lemon lamb shoulder.

Pepitas, dried pumpkin seeds, are available hulled or unhulled, raw or roasted. Most people here usually eat them as a snack or in a homemade muesli, but in many other countries they are commonly ground into meal for use as a sauce thickener. Note

With the help of a pressure cooker, this Mexican dish of tender chicken & chorizo sausages with kidney beans can be whipped up in no time.

Pomegranate molasses is available at Middle Eastern food stores and specialty food shops. Note

Bean thread vermicelli is called win sen in Thailand and fun si in China. While it resembles rice vermicelli in appearance, it is tougher and can be quite hard. Soak the vermicelli only long enough to soften otherwise it will become stodgy or start to fragment. This is also a good vermicelli to deep-fry to […]

A bright and summery salad packed full of healthy and crunchy raw vegetables.

This spiced coriander, lentil and barley soup is creamy, delicious and filling.

Soak wooden skewers in water for at least 1 hour to prevent them burning during cooking. We used ling for this recipe but you can use any firm white fish fillets. Note

A healthy and filling vegetarian casserole packed full of flavour.

Soak bamboo skewers in cold water for at least an hour prior to use, to prevent splintering or scorching. Note

The richness of pork works perfectly with fresh and aromatic flavours, as in the coating mixture and salad for this recipe. Loin chops have a fatty edge ­ trim it if you wish, but don’t remove it as it makes the meat flavoursome and luscious. Note

A quick and easy Italian-style pizza with roast garlic and crispy potato.

Treacle can be used in place of molasses. Note

With a rich, tomato-based vegetarian filling and a bubbly, golden cheese topping , these buttermilk potato pancake rolls are our delicious take on Italian cannelloni.

We used blue-eye fillets in this recipe. Note

Ratatouille can be made a day ahead; store, covered, in the refrigerator. It is great on its own, or served with pasta. In a Provencale dialect, touiller means to stir and crush, thus the name ratatouille perfectly describes this rich vegetable stew. Note

Delicious summer rolls with red wine marinated sausages and a parsley and chervil salad.

The beef can be cooked in the oven, if you prefer. Preheat oven to 180°C (160°C fan-forced) and cook, uncovered, for about 1 hour. Note

Grilled sausages with a colourful and delicious pear and witlof salad.

This recipe would also be delicious using cauliflower instead of broccoli, or a mixture of both. Note

The pasta cases can be made, cooled and removed from the pans one day before the party. Store in an airtight container at room temperature. The bolognese sauce can be made two days ahead; keep it covered in the fridge. Assemble the baskets up to 3 hours before the party. Note

A colourful salad of crispy roasted vegetables and grill haloumi salad from Australian Women's Weekly.

Peri-peri (piri-piri) is a hot Portuguese sauce made of chilli, garlic, ginger, oil and herbs, and is available from supermarkets. You can also use pontiac potatoes for this recipe. Note

If you’ve ever brunched on yum cha, you’ve probably eaten gai lan and loved it; stir-fried or steamed then splashed with a little sesame oil and oyster sauce. This deliciously crunchy vegetable is the perfect accompaniment to our crisp-skinned chicken. Note

These pork buns are the perfect fusion of French and Vietnamese cooking.

A bright and colourful roasted cherry tomatoes, broccolini and pepitas salad from Australian Women's Weekly.

We used large (25cm diameter) packaged pizza bases for this recipe. Note

Substitutes You can use other flavoured sausages such as pork and apple. This dish is a great way to use up your leftover vegetables. Try using carrot, swede, fennel, pumpkin and kohlrabi instead of the kumara. Note

Salmon can be wrapped in baking paper several hours ahead; bake close to serving. Note

Danish salami is a smoked, delicately spiced salami; you can use another variety if you wish. Note

Using wide, tender pappardelle means more surface area to carry that delicious, cheesy, prosciutto-packed carbonara sauce right to your watering mouth.

You can use either red or green apples in this recipe. Note

Crispy and flavour-packed roasted garlic, lemon and oregano chicken and potato wedges.

These spicy roasted chickens are great for sharing with friends and family.

You can substitute any pasta for the penne in this recipe. The Italian name of this pasta (penne) means ‘pen’, a reference to the nib-like, pointy ends. Penne comes in both smooth (lisce) or ridged (rigate) versions, and a variety of sizes. Note

Bacon option; place a halved cooked bacon rasher on top of heated beans and continue layering as above. Note

Tender lamb forequarter stuffed full of exquisite Mediterranean flavours.

We used chicken breast mince in this recipe. Note

It is important to steam, not boil, the pumpkin and kumara, to prevent vegetables becoming watery. Chop vegetables the same size so they cook evenly. Note

If japanese curry powder is unavailable, any mild flavoured curry powder can be used. Note

This tomato chilli jam is deliciously versatile ­use it as a condiment in sandwiches, to pep-up stir-fries or as a glaze for chicken, fish or lamb fillets or skewers. Note

A quick, healthy and simple Asian-style stir-fry of chicken and spinach noodles.