Side

The following butters and creams make enough to serve with a dozen freshly baked muffins or scones. Note

A citrus-flavoured liqueur, such as Grand Marnier, can be substituted for the coconut liqueur, if you prefer. Note

Celebrate the warmer weather with this light, herby salad topped with goat's cheese and spiced almonds.

Treat your guests to this indulgent char-grilled lobster tail salad.

Wild rice blend is a pre-made mixture of white long-grain and wild rices. It is available from most supermarkets. Note

You can also use bintje or pink fir apple potatoes for this recipe. It is fine to use just one 300ml carton of cream for this recipe. Note

Celebrate summer with this beautiful, light asparagus tempura drizzled in a herby vinaigrette.

Crunchy, fruity and spicy, this black bean and mango salsa is gorgeous paired with fish.

Chutney will thicken on standing, it should be quite runny after cooking. Note

This apple and red capsicum chutney takes a little while to make but it's easy as pie and mostly a hands-off operation. Enjoy with cold meats and cheese.

Use rosemary or tarragon instead of thyme to flavour the braised potatoes. Recipe not suitable to freeze. Note

The combination of fresh mixed tomatoes, creamy buffalo mozzarella and cured prosciutto works perfectly together in this fresh summer salad.

If you can’t find ruby red grapefruit (also known as pink grapefruit), use regular grapefruit. Any combination of citrus fruit is fine, mix and match to suit your taste. Note

Keep, covered, in the refrigerator for up to one week. Serve the dips with raw or lightly steamed vegetables, bread sticks or crackers. Note

Topped with crispy croutons and wedges of avocado, this green salad is about as delicious and healthy as you can get.

This is a great little sauce, herby and creamy, pesto crème fraîche works as a dip, condiment or even as a simple pasta sauce.

The heat of this salad brings out the flavour of the onion and herbs. You could add bacon or blue cheese if you like.

For a variation, combine potato flesh with one finely chopped green onion and 2 tablespoons each of sour cream and sweet chilli sauce. Divide filling among potato shells and serve topped with extra green onion, sour cream and sweet chilli sauce. Note

You can use 1 teaspoon of worcestershire sauce instead of the anchovy fillets. This salad is a great way to use up leftover roast chicken. Shred the chicken and add to the salad instead of the poached chicken breasts. Note

800g canned, rinsed, drained brown lentils can be used instead of the green lentils. Add them to the salad in step 5. Note

Serve these tasty stir-fried vegetables as a side for poached chicken, or with noodles as a meat-free main.

These make a tasty after school snack with a good hit of calcium. Or, you could serve them alongside your weekly curry; add chopped mint for a fresh Indian flavour.

This goes well with stir-fried asian greens, chicken, pork and beef. Note

Mixture can be shaped into logs, divide mixture in half, roll each half into 2cm (¾-inch) logs. Wrap in foil or grease proof paper, twisting ends to secure. Refrigerate logs for 2 hours or until firm. We used Grand Marnier but you can use your favourite orange or citrus- flavoured liqueur. Note

The silken tofu gives this pesto a lovely creamy texture to complement its herbaceous flavours.

A delicious thick-cut dark whisky marmalade from Australian Women's Weekly.

For a healthy snack, serve this dip with warmed wholemeal pita bread.

Granny Smith apples are best for this recipe. Refrigerate relish after opening. Use a wide vegetable peeler or mandoline to cut celeriac and zucchini into long thin ribbons. Note

Flavoured and fragrant Vietnamese tomato rice from Australian Women's Weekly.

Peanut dressing can be made one day ahead and refrigerated, covered. Note

This fresh zesty salad is a great side dish with lunch or dinner meals.

Combine smooth, creamy natural yoghurt with some seasoning and dill to create this lovely sauce. It is delicious with lamb.

Who doesn't love hot chips sprinkled with sea salt?

Tapenade, a paste of pureed olives, is available from supermarkets and delicatessens. Note

Pullaparts are best eaten on the day of baking. Note

Home made chutneys and relishes offer the kind of flavour and custom spicing that the mass producers can only dream of.

Walnut adds crunch and body to this yoghurt based mint and coriander chutney, it's delicious served on the side of a curry.

You can also use desiree or pontiac potatoes for this recipe. Note

This savoury dip is quick and easy to make and goes equally well with corn chips, crudités, or vegetable sticks. It's perfect for a gathering of family and friends, or an after-school snack.

dairy-free egg-free nut-free Note

In Indian cooking terms, masala literally means ground or blended spices but, informally, has come to mean a “mix” or “mixture”; a masala can be whole or ground spices, a paste or powder, or a sauce-like curry incorporating solid elements. Banana chillies, also known as wax chillies or hungarian peppers, are almost as mild as […]

We used butter beans for this recipe, but you can use any white beans. Note

Celebrate spring with this beautiful salad of young asparagus, avocado and juicy grapefruit.

A delicious Asian-style side dish of buk choy steamed with chilli oil from Australian Women's Weekly

This beautiful jelly is perfect for layering in a trifle or served simply with scones or toast for breakfast.

Sweet beetroot contrasts beautifully with sharp, salty feta and bitter leaves in this delicious salad. Perfect as a light lunch, or a side dish.

The ideal salad: delicious, healthy and filling.

Tossed in a spicy lemon and chilli butter, this potato salad makes a delicious and vibrant side dish.

Awaken your taste buds with this delicious, healthy salad.

This warm vegetable salad utilises simple flavours to create a delicious and colourful dish.

Accompany with salad and top with coriander. pickled cucumber & carrot salad Soak skewers in water for 30 minutes to prevent them from burning when cooking, or wrap the ends in foil. Add mint leaves and thai basil leaves to the salad for added flavour. To bulk out the salad and increase your vegetable intake […]

Kachumber is an Indian salad consisting of fresh chopped tomatoes, onions, if you like, chilli peppers.

Freeze cheese for 10 minutes to make crumbling easier. Note

Fresh pomegranate seeds can sometimes be found in the fridge section of supermarkets or good green grocers. If unavailable, cut a whole pomegranate in half and scrape the seeds from flesh with your fingers while holding the pomegranate upside down in a bowl of cold water; the seeds will sink and the white pith will […]

Just a little seasoning, a splash of olive oil and some lemon juice is all you need with freshly steamed spinach.

To butterfly quails, cut down either side of the back bone with a pair of kitchen scissors, poultry shears or a knife; discard backbone, open quails out flat. To remove seeds from the pomegranate, cut a whole pomegranate in half and scrape the seeds from flesh with your fingers while holding the pomegranate upside down […]

you can substitute goat cheese or any soft, crumbly cheese for the fetta in this recipe. Note

Labne is sometimes sold as ‘yoghurt cheese’. You can use the oil from the labne instead of the extra olive oil if you like. If you can’t find za’atar, you can make your own: combine 2 tablespoons toasted sesame seeds, 1 tablespoon dried thyme, 2 teaspoons sumac and 2 teaspoons salt. Note

These steamed Asian vegetables are low in fat and calories but big on flavour, with chilli, ginger and soy.

Sumac has the perfect degree of tartness to lift this chickpea salad out of the realm of the ordinary.

Roasted pears are soft, sweet and somehow autumnal in flavour, they're also complemented beautifully by the balsamic and mustard dressing on this pear and baby spinach salad.

Ideal as part of a low-fat diet, this salad is satisfying, tasty and healthy.