Vegetable dish

This is a great, fun way to introduce more veggies at mealtimes, and they are delicious as well.

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.

Potato skins are an excellent source of fibre and vitamin B6. Note

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

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

These rice-paper rolls because they have a fresh flavour, use healthy ingredients and can be made ahead of time, a real bonus!

Herb-flecked and fragrant, this delicious salad makes an excellent lunch or side dish.

Store in an airtight container, in the refrigerator, for up to 3 days. Return to room temperature before serving Note

The crumb mixture can be made several hours ahead; cook zucchini just before serving. If zucchini flowers are not available, substitute small zucchini, quartered lengthways. Note

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

This recipe uses a slow cooker which creates deliciously tender artichokes that pair wonderfully with the salty crunch of garlic anchovy crumbs.

You need to cook 1/2 cup long-grain white rice for this recipe. Note

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

Fresh broccolini and snow peas with that perfect al dente 'snap' and drizzled with oyster sauce make great sides for fish, chicken and meat cooked with Asian flavours.

Earthy, autumnal and deeply savoury, this mushroom ragu is excellent served on polenta, pasta, a side for beef or veal or even on thick slices of toasted sourdough.

In Switzerland, this dish is known as raclette and is a staple winter meal traditionally made with Swiss melting cheese.

Roasted pumpkin with bacon and fetta from AWW May 2008

This green pea soup couldn't be easier to make, and is livened up immeasurably with the addition of mint pistou. A great light supper on a warm summer evening.

If you segment the oranges over a small bowl, you can use the fresh juice for the orange balsamic dressing on this fresh and tasty kumara and orange salad.

This olive oil and garlic mashed potato is smooth, buttery and deliciously garlicky. If you prefer a milder, sweeter garlic flavour, you can add the cloves, uncrushed, to the water while the potatoes boil and then mash it all together.

Spiced with a made from scratch paste, this vegetable laksa soup is fragrant, spicy and incredibly satisfying. The crisp sprouts, added at the last moment, offer a crunchy contrast to the tender vegetables.

For a fresh, fabulous and easy mid-week dinner you can't go past these roasted beetroot, feta and rocket pitta bread pizzas. They're easy to throw together and simply delicious.

Super healthy and easy to make, tahini dressing is the making of this simple brown rice and vegetables dish.

A rich, smooth and warming soup that makes a great starter, a lovely light dinner or a warming winter weekend lunch. This roasted capsicum soup goes well with fried polenta slices.

A traditional North African dish, this vegetable tagine is spiced with cumin, coriander, caraway seeds and more, and is divine served with a fragrant lemon couscous.

Maple syrup brings out the natural sweetness of baby carrots while a touch of zesty orange intensifies their flavour. Orange is a great companion flavour for carrots, and a quick squeeze will lift most carrot-based recipes.

Roasting really intensifies the flavour of tomatoes, so one of the delights of this roasted tomato salad is actually being able to taste the subtle differences between different varieties of tomato.

To add real zing to a pile of fluffy mashed potatoes, there's nothing like adding a handful of freshly-grated parmesan cheese. The better the cheese, the better the mash will be. In a pinch, you can use ready flaked parmesan from a packet, but the ready-grated stuff doesn't really cut the mustard here.

Piquant tomato vinaigrette makes a wonderful dressing for tender steamed asparagus spears. Serve as a starter, or as a side dish for a meat, chicken or fish main.

The secrets of making perfect tempura are: use the freshest vegetables you can find; make sure both the vegetables and the batter are really cold (this prevents the batter from soaking up too much oil); maintain a constant temperature by only frying a few pieces at a time; make the batter just before required; finally, don't over mix the batter - lumpy is good.

This savoury and delicately spiced Moroccan-style vegetables with couscous makes a hearty, healthy and delicious vegetarian meal.

Romesco sauce is a Catalonian delicacy, a rich, thick and spicy sauce that is simply perfect paired with grilled leeks and green onions.

The perfect starter dish, vegetable rice paper rolls with a sweet and punchy chilli dipping sauce. They also make a great platter of party food, just make sure to have napkins on hand.

Sweet, juicy baby carrots are roasted in a garlic glaze to create this beautiful side dish, the perfect accompaniment to roast lamb or chicken.

Really, you can add any mushroom you like to this dish, and all mushroom lovers will have a favourite or three they can't go past. Mixed garlic mushrooms is an earthy, garlicky dish to savour.

Three fabulous greens in one dish, this buttery, herby dish of leeks, zucchini and asparagus is an ideal side dish for almost any meat-based main.

The pine nuts are chopped so they will cling to the beans rather than fall to the base of the dish. Note

A quick, easy and exciting twist on asparagus that works as a side dish, a buffet dish or barbecue platter.

This rocket, avocado and macadamia salad is a study in contrasting textures and tastes; peppery rocket leaves, creamy mild avocado and crunchy macadamia nuts. Divine.

Asparagus and baby beans just dripping with garlic butter make a fabulous green side for just about any meal.

Tasty chunks of roasted pumpkin make this couscous dish hearty enough to serve as a main at lunch, or as a light dinner.

These little cherry tomato and marinated bocconcini skewers pack a whole lot of flavour into each tiny bite-sized piece. They're the perfect vegetarian inclusion on a cocktail party menu.

Deliciously creamy and packed full of the goodness of yellow split peas, this tasty dip is perfect enjoyed with veggie sticks or cracker as a afternoon snack or starter.

It's actually quite easy to skin whole hazelnuts. Just roast in a moderate oven for 10-15 minutes, then wrap in a tea-towel for one minute for the steam to loosen the skins, rub inside the towel to remove skins and then cool.

Simple, smooth and creamy, buttery mashed celeriac is a fabulous side dish, either in place of or as well as mashed potato.

You can add a small fresh chilli to each jar if you like your oven-dried tomatoes spicy. Egg tomatoes are perfect for this recipe as they don't have many seeds, but you can use any variety just make sure you choose ripe unblemished tomatoes.

A beautiful side dish for a Mediterranean dinner spread, these garlic and herb roasted tomatoes are wonderfully sweet and juicy.

A spicy and delicious vegetable dish originating from southwest China. The rich sauce in this recipe adds great flavour to the combination of eggplant, zucchini, beans and potatoes.

This tasty, thickly sliced roasted eggplant with spiced rice makes a great vegetarian starter, or light meal. It also works beautifully as an accompaniment to a roast leg of lamb.

Rich and smooth kumara and coriander soup is a great way to warm up at lunchtime. The freshness of the herb balances the natural sweetness of kumara.

Try these sautéed mushrooms on toast instead of your usual full English this weekend. Not only are mushrooms full of B vitamins, selenium and iron, they bust out the free radicals, too. Plus, they taste great.

Home-made potato wedges are so easy, and so yummy, that there's really no point in buying the frozen kind. If you want to up the ante, serve them tossed in sea salt, lemon zest, pepper and a little lemon juice.

This potato bake is brought to life with a shake or three of piri-piri, a hot Portuguese sauce made of chilli, garlic, ginger, oil and herbs that is available from supermarkets. You can also use pontiac potatoes for this recipe.

A fresh, colourful grilled vegetable salad with haloumi cheese; perfect for summer lunches.

Warm your body and soul with this beautiful chicken and vegetable soup - perfect for family dinners on those cooler evenings.

This is a super way to serve asparagus as finger food. It also makes a lovely starter, especially with some ripe figs on the side. If you want to take it up a notch, you can put a small slice of fontina cheese under the prosciutto, and quickly pan fry to melt the cheese before serving.

Perfect served on salad leaves as a light lunch, if there are any left over you can pop these lentil patties in a wrap, drizzle with the yoghurt mint sauce and pack in a lunchbox.

Sweeter than green but more robust in flavour that yellow or orange, red capsicum makes a wonderful soup. The simplicity of this red capsicum soup recipe lets the main ingredient shine.

Spicy pickled onions, packed with chillies, cloves and ginger, make the perfect accompaniment to a classic ploughman's lunch.

Savoury and deeply satisfying, this vegetable curry is great as part of a banquet or as a meal on its own.

Use your preference of bottled pasta cheese sauce in this recipe. Note

Labne is a soft cheese originating from the Middle-East. It’s made from strained yogurt, and is available from major supermarkets and Middle-Eastern food shops. Note

Corn or vegetable oil can be used instead of the peanut oil. Note

Buk choy and gai lan can also be cooked this way. Note

These maple-glazed vegetables are the perfect accompaniment to any roast dinner.

Slowcooked Moroccan-style vegetables that will melt in your mouth.

Skordalia is a thick dip in Greek cuisine usually made of garlic and potatoes.

If shrimp paste is unavailable, substitute 1 tablespoon fish sauce. Shrimp paste is available from Asian grocery stores or the Asian section of most supermarkets. Tamarind concentrate is made from dried tamarind pulp and is a popular souring agent that adds an appetising tang and fruity background flavour to curries and sauces Note

Soft fresh goat cheese can be substituted for fetta, if desired. Note

Recipe can be made 1 day ahead and refrigerated, covered. Casseroles and bakes enhance the flavour of your favourite vegetables in these nutritious, hearty meals including potato and cauliflower gratin and garlic, vegetable and rice casserole. Note

These crispy Moroccan-style sweet potato fries are the perfect side dish.

Be careful when working with silken tofu as it is very soft and breaks easily. Use a mix of basil and mint leaves if you cannot find japanese mint. Note