Side

Tossed in a zingy red wine vinaigrette, this salad is full of flavours due to a variety of punchy herbs and greens.

Make sure you use prepared white horseradish in the dressing and not the blended condiment sold by the name of horseradish cream. Note

Corn (maize) was brought back to Europe from the US by Christopher Columbus. It has become an Italian staple in the form of polenta. In the US, corn bread may be served with butter and jam, or as an accompaniment to casseroles and other meat dishes.

This flavoursome dip goes well with crudités, potato wedges or barbecued chicken wings.

Make the lime and mint granita at the last minute ­ it will melt quickly if left waiting. Cut the top and bottom off each orange and grapefruit, cut down the side following the curve of the fruit, to remove the rind and white pith. Segment the fruit over a plate or bowl, cutting between […]

Use your fingers to dig in to these lip-smacking, spicy barbecued prawns.

Crab meat is available from fish markets and the seafood section of some major supermarkets. Note

Jerusalem artichokes have a knobbly, uneven surface, but under the skin, their creamy colour and consistency is worth the peeling effort. They have a delicious and distinctively nutty taste, like hazelnuts or chestnuts, and a crisp and crunchy texture, like a water chestnut.

A classic mix of great flavours!

This delicious yet simple pasta dish is packed with veggies and can be whipped up quickly and easily. In fact, you'll have most of the ingredients in your pantry and fridge already.

Broad beans are also known as fava beans. They are high in fibre and a good source of vitamin C and folate. This recipe is delicious, and would also be excellent with a good squeeze of lemon on top.

Super simple and seriously zesty, this lemon and lime rice salad makes an excellent side dish for lunch or dinner.

A fragrant and fresh Vietnamese coleslaw with a sweet and sour lime dressing.

Perfectly roasted potatoes should be crisp and golden brown on the outside, and densely smooth and moist on the inside; full-flavoured and rich but never greasy.

The flavour you get from just a few cupboard ingredients packs an enormous flavour. It is perfect for deep-fried spring rolls, rice paper rolls, or even drizzled over a perfectly cooked steak.

Serve this fresh and nutritious tomato salsa with corn chips or atop crusty toasted sourdough, bruschetta-style. It is even more delicious when topped with crumbled feta.

If there is not enough oil in the mixed vegetable antipasto to make ⅓ cup, add olive oil to make up the required amount. Note

The polenta and dressing can be made a day ahead; refrigerate, covered. Vegetables can be cooked a few hours ahead; keep wrapped in a damp cloth in the fridge. Note

Frozen edamame, soy beans in the pod, are available from Asian supermarkets. You will need about 300g (9½ ounces) in the pod. You can also use frozen broad (fava) beans; you’ll need to discard the outer skin after the podded beans have been brought to the boil. Note

Enjoy this classic Middle Eastern dip with vegetable sticks, crackers, bread or meats. It's easy to make and packed full of the goodness of chickpeas.

Char siu sauce can also be labelled chinese barbecue sauce. You can use lamb backstrap for this recipe, if you prefer, slicing it thinly before use. Note

This salad could hardly be simpler, but the combination of shredded chicken, fresh figs and bitter leaves makes for a quietly spectacular dish.

Try this very fresh and zesty polenta side to cut through hearty meat dishes.

This sauce goes well with steamed Christmas pudding or fruit cake, chocolate pudding, or over ice-cream. Note

sesame dressing Perilla leaves, also known as shiso leaves, belong to the mint family and are available in green and purple-red varieties from Asian grocers. Use the leaves whole or shredded, as an ingredient or a condiment. You can use mint leaves instead. Note

Tempura batter is so light and crisp; this Japanese cuisine is perfect for getting that delectable crunch to your veggies.

If you prefer, substitute finely sliced zucchini or trimmed asparagus for the sprouts. Note

This herb sauce is divine served with grilled meats or as a sandwich spread.

Store in an airtight container for up to 3 days. Note

Try this easy 4-ingredient dip for a nutritious snack served with crunchy veggies.

Colourful and exciting tamarind and chilli octopus salad from Australian Women's Weekly.

if you can’t find orecchiette pasta, replace it with penne. Note

If ruby red grapefruit are unavailable, use orange segments. Note

Crumb mixture can be prepared several hours ahead. Cook zucchini just before serving. If zucchini flowers are not available, substitute small zucchini quartered lengthways. Note

Hot sauce is the perfect condiment to use if you want to add extra spice to your meal. Spoon a little hot sauce on enchiladas, tacos or even scrambled eggs.

Serving ideas; drizzle with olive oil, and serve with thick slices of warm toast. Note

This sensational tasting bread can be served warm straight from the oven alongside soups or as a snack. Either way, it won't last long when there are hungry mouths to feed.

Oil will solidify on refrigeration; bring to room temperature before serving. Recipe best made 3 days ahead; can be refrigerated for up to 3 months. Note

With its gorgeous hue, beetroot can't help but be a startling inclusion in any recipe.

After experiencing the flavour and crunchiness of homemade crisps, you will never need to open another packet again. You can also use russet burbank or spunta potatoes for this recipe. Note

Draining the tofu is an important step to ensure there isn't too much moisture while deep frying. The result is delicious, golden, crispy tofu bites.

Serve this salad warm or cold for a light, healthy and satisfying lunch. It is also perfect for work or school lunch boxes.

For a creamier dressing, place the ingredients in a blender and process until thick and opaque Note

The name tapenade derives from tapeno, the Provençal word for capers, a vital ingredient in this tangy condiment that perfectly complements goat cheese. Note

Any all-round or mashing potato is fine to use here. Pontiac or sebago are also good choices. Note

An Asian twist on the classic barbecue skewer.

A daikon and potato gratin with spring onion, bay leaf and crushed garlic.

Basil and feta stuffed capsicums, capsicum recipe, brought to you by Australian Women's Weekly

Lemon, garlic and chilli potato salad, potato recipe, brought to you by Australian Women's Weekly

Crispy snow pea, prawn & avocado salad is perfect for a summer entertaining lunch.

Moist and dense, this spiced pumpkin bread has heat from the chilli flakes and crunch from the pepitas, and is incredibly good warm or toasted and spread with butter.

Crunchy, fresh and full of flavour, this carrot and daikon salad is dressed with lemon, vinegar, mint and black sesame seeds.

Baked brie and asparagus tartines make a dish for a celebratory lunch. If you're looking for some variety, you can replace the asparagus with honey and thyme.

The subtle flavour of this rich, savoury rice from the south of Thailand makes a good accompaniment to more highly spiced dishes. Serundeng is usually sprinkled over a hot dish just as it's served, much like a gremolata, to awaken the tastebuds.

Mozzarella can be substituted for the bocconcini; stand 30 minutes before serving. Note

The perfect side dish for roast meats and barbecues, this mediterranean smash has tender potatoes, olives, garlic and basil.

The ultimate side salad, rocket and parmesan is always a delicious combination and can be thrown together at the last moment.

You will need one bunch of red radishes for this recipe. This recipe is best made just before serving, it will become soggy if left standing. Note

Fragrant, fresh and zingy green mango salad on betel leaves.

A healthy and delicious Japanese starter or side dish of teriyaki snow peas and snap peas.