To poach an egg, bring a shallow saucepan of water to the boil. Reduce heat to a gentle simmer and add 2 teaspoons of white vinegar. Stir to create a whirlpool. Break egg onto a plate and slide into water. Cook for 3-4 minutes. Remove with a slotted spoon. Note

Uncooked pastry suitable to freeze. Not suitable to microwave. Note

Not suitable to freeze or microwave. Note

Not suitable to freeze or microwave Note

Potato and pastrami tortillas

Royal reds are deep-sea prawns always sold peeled – they are a cheaper alternative to other varieties. 200g extra uncooked prawns, shelled, could be used, if preferred. Note

Not suitable to freeze. Pumpkin suitable to microwave. Note

Homemade salmon and cucumber sushi are a delicious way to celebrate fresh seafood over the summer. Kept chilled, they also make a delicious quick lunchbox filler too.

Not suitable to freeze or microwave. Note

Stuffed with tender fish, prawns and scallops, these Asian inspired ravioli are a must try for all seafood lovers.

Not suitable to freeze. Potatoes and peas suitable to microwave. You will need about 350g whole broad bean pods for this recipe, or use frozen broad beans. Note

Not suitable to freeze. Suitable to microwave. Note

Not suitable to freeze or microwave. Note

Pesto suitable to freeze. Not suitable to microwave. Note

You will need to soak bamboo skewers in water for 20 minutes or grease metal skewers before use. Note

Uncooked meatballs suitable to freeze. Broccoli suitable to microwave. Note

For the perfect balanced lunch, add fresh fruit, grissini (bread sticks) and water. Not suitable to freeze. Pasta suitable to microwave. Note

Zucchini and cheese pie

Not suitable to freeze. Suitable to microwave. Risoni is a small rice-shaped pasta very similar to orzo. If unavailable, use any small soup-style pasta. Alternatively, pearl barley, rice or quinoa can also be used in this salad. Note

Not suitable to freeze. Suitable to microwave. Note

If you like a stronger blue cheese taste, use the whole 90g packet of creamy blue cheese. Note

A tasty and textural vegetarian pasta everyone can enjoy.

You will need 1 2/3 cups raw rice to make 5 cups of cooked rice for this recipe. Note

Brightly coloured and full of all the big, bold Asian flavours we know and love, this Chilli pork stir-fry is a feast for both the eyes and the tongue.

To dice the mango, cut the cheeks from each side of the pit. Using a large spoon, scoop the flesh from the skin of each half. Slice the flesh first horizontally then vertically to dice. Don’t waste the flesh left on the pit – eat it Aussie style and let the juice drip down your […]

You won't miss the bacon, we swear.

Vegetarian mince is a soy vegetable protein that looks just like regular mince and is sold refrigerated in supermarkets. These rolls freeze well before they are baked, which means you can store them for a no-fuss dinner. Simply allow an extra 20 minutes baking time when you remove them from the freezer to bake from […]

If you have the time, drain the ricotta through cheesecloth to prevent the bake being too wet. If the bake is set but the top isn’t quite golden, pop it under a hot grill for a minute or so to give it a bit more colour. For the meat-lovers in your household, you can add […]

Step outside your everyday repertoire with this salty and crumbly leek and feta tart.

To purge vongole. rub any sand from the outside of the shell and soak them in a large bowl of cold salted (not fresh) water for about an hour. Often they’ve already been purged by the fishmonger. They will release some salty sea water while cooking so make sure you taste the sauce before adding […]

If using an electric wok, cook food in smaller batches. An electric wok won’t reach the same temperature as a gas or an electric stove top. Note

To make 1 cup of breadcrumbs, process 4 slices day-old white bread. The dipping sauce recipe makes 3/4 cup. Note

No vol-au-vent cases? Cut thawed puff pastry sheets into quarters (squares). Bake in an oven preheated to 200°C (180°C fan-forced) 10 minutes. Top with chicken mixture to serve. Note

Perfect for a quick and easy dinner on a Friday night, or as a share plate among friends just as you sit down to watch the footy, this chicken nachos dish by recipes+ will not last long.

No flameproof pan? Cover handle with foil to prevent it burning under the grill. Note

Hunza pie sprang from the myth that it fed the longevity of the Hunzakut people, it became a hippy classic despite debunking. Happily, its popularity endures anyway.

When you're after a tasty snack in a hurry, look no further than this scone pizza. Topped with grilled vegetables, it fills tummies and contributes to the 5-a-day quota.

Cut any leftover ginger into 2cm lengths; freeze in an airtight container. Chill leftover oyster sauce to use later in stir-fries. Note

You’ll need to cook about 1 1/2 cups rice. Rice is best cooked a day ahead; spread on a shallow tray and store in fridge. Note

For salad, use either white rice or wild rice blend; reduce cooking time according to packet instructions. Use any firm white fish fillet, such as snapper, ling or barramundi. Don’t leave fish to marinate in the lemon mixture; the acid in the lemon will start to cook the fish white standing. Note

Use 3 teaspoons dried basil leaves instead of fresh. Note

Ling, blue-eye, or Mahi Mahi would work equally well in this creamy fish pie topped with silky smooth mash by recipes+. If you like, you could serve it in individual ramekins.

Budget tip: This is a great way to use up leftover vegies. Try chopped capsicum, mushrooms, zucchini or cauliflower. Use any small pasta shape. Note

Use drumsticks or thighs and sun-dried tomatoes which omits the need to cook a tomato sauce, without sacrificing any of the flavour.

Snipping noodles makes them easier to mix through the other ingredients. Note

Instead of brie, crumble 200g ricotta over mixture. Replace capsicum dip with rocket or basil pesto. You need 600g peeled pumpkin. Note

Budget tip: Use curry powder instead of paste. Use chicken thigh fillets if you like. Add broccoli instead of snow peas. Note

This will certainly satisfy your protein requirements for the day. Bring family and friends together with a steaming serve of this Spanish classic and enjoy.

A French take on the Italian pizza, a pissaladiere is traditionally made with a thin trust, topped with fragrant olives, caramelised onions and anchovies.

Not suitable to freeze or microwave. Note

Ratatouille is a staple of vegetarian cooking and now, in a a tart, it's even better.

Love bruschetta but find it a bit too messy to eat for lunch? This salad is perfect for you with doughy bread pieces, balsamic vinegar and a medley of juicy tomatoes.

Use a combination of ricotta and spreadable cream cheese. Note

Leave salmon bones in; they’re a good source of calcium. Note

Whip up these mini savoury tarts the next time you have a crowd over. Give the filling a toss in a little salt and pepper, or add some bacon for extra flavour, if you like.

Bacon and vegetable loaf

They don't call it a classic for nothing. This Italian spaghetti dish is so effortless and simple yet so delicious you'll soon see why it's such a staple.

With just enough spice and the right amount of herbs, this tasty Asian chicken noodle salad is packed full of flavour, perfect for a summer lunch or dinner.

A quick meal or snack doesn’t get any easier than these vege-packed fritters

This is one of those dishes you can turn to when a hearty, yet quick and easy meal is required. Save some leftovers to heat up for lunch the following day.

Vegetarian: Omit bacon. Top frittata with 200g crumbled fresh ricotta before grilling. Note

Buy large char-grilled red capsicum from the deli counter. If unavailable, use drained capsicum strips from a jar, available in the condiments aisle of supermarkets. Note

If desired, add dried chillies for a little heat. Note

Any firm white fish like sea perch or barramundi will do for these Moroccan fish parcels by recipes+. Baking it in this way seals in all of the flavours, and saves on the washing up!

Panko are Japanese dried breadcrumbs, available from the Asian food aisle of supermarkets. Use packaged dried breadcrumbs; the colour and texture will vary. Note

Fresh hokkien noodles are in the refrigerated food section of the supermarket. We used a frozen vegetable mix of baby corn, bamboo shoots, broccoli, green beans and carrot. Note

Don’t discard the baking paper used for rolling out pastry. Use one to bake pastry blind, the other to line the tray for roasting the vegetables. Quiche is cooked when a knife inserted at centre comes out clean. Note

Use pork and veal mince, beef mince or a combination of your favourites. Note

You’ll need to cook 1 cup jasmine rice. Note

Ditch the takeaway and delight your family with homemade cripsy beer-battered fish. Serve with golden fries for a delicious weekend lunch.

A delicious spinach pie made with a filo pastry crust.

Use a vegetable peeler to peel cucumber into long, thin ribbons. Note