Workday lunches

Fresh salmon is delightful and best served simply. Here we've paired it with a buttery lemon sauce with dill and capers for a tart combination of flavours,

Creamed corn, as I knew it, came from a can and I loved it on toast for a winter lunch. Fresh creamed corn is a world away – give it a try.

Surprisingly light, this creamy pumpkin, artichoke and prosciutto pasta makes a great lunch or light dinner.

Creamy and rich Thai-style chicken & vegetable curry from Australian Women's Weekly.

These seafood skewers are speedy, spicy and highly nutritious. The fish is high in protein, low in fat and contains omega-3 fatty acids, which help protect against heart disease. Mussels have three times more iron than meat and are a good source of zinc, an essential mineral that fights infection.

A deliciously creamy sweet potato, pumpkin and potato soup from Australian Women's Weekly.

Place the beef in a pan with chilli, lime, ginger and garlic, cover with water and simmer until tender. Drain the beef on a wire rack for about 15 minutes to allow it to dry completely. Corned silverside is beef that is first pickled in brine then cooked submerged in water with spices, herbs, etc. […]

These two Croatian specialties, Cevapi, a spicy sausage, and Raznjici, beef kebabs, are typical Balkan ways of cooking meat. Both are delicious, homely fare traditionally served as part of a picnic menu in summer, and eaten in home-style restaurants year round.

Try this fresh and light Japanese style cucumber and tofu salad for a healthy lunch. The dressing is absolutely divine.

For a lovely, light lunch serve these lamb koftas with tahini yoghurt dressing, tabbouleh salad and pita bread.

Brushing the whole piece of tuna with olive oil 3 hours ahead of cooking will help keep it moist and soft when it’s grilled. Note

Bocconcini is such a versatile cheese, but you'll never try it served in such a delicious way as this!

TODDLER TIP Give your toddler one mashed or chopped fish burger with a little of the carrot and lettuce. Note

For a more intense flavour, marinate the chicken for 3 hours or overnight. Any leftover chicken, salad and yoghurt can be refrigerated separately then served in a wrap or tortilla the next day. We used large plain pappadums here, but there are many sizes and flavour combinations to choose from. Note

Hearty and warming, this harissa and mint spiced veggie stew is the ultimate comfort food for a cool Winter evening in.

Lemon myrtle is a native Australian herb with a pleasant intense lemony taste, without the acidity. It’s available from the spice section of major supermarkets. Substitute 1 teaspoon finely grated lemon rind or 2 very thinly sliced kaffir lime leaves. Note

Chicken quesadillas (from queso, the Spanish word for cheese) with a spicy jalapeño tomato salsa.

A delicious veal parmesan dish popularised in New York by Italian immigrants.

Espagnole sauce is one of Auguste Escoffier's five mother sauces that are the basis of sauce-making in classic French cooking.

Pie is best left to cool completely before slicing. Note

Piroshki is a delicious Russian turnover made with either fruit, meat or vegetables. Try this mouth-watering beef version.

These delicious homemade Indian-spiced prawn skewers are the perfect finger food to serve to dinner party guests.

A sweet and summery salad with witlof and nashi from Australian Women's Weekly.

Plump prawns, crisp lettuce, mayonnaise, lemon and chilli make these mini prawn cocktail rolls an absolute winner in the party food stakes.

This well-loved classic will always be a winner with the kids.

Tagliatelle puttanesca, a tangy and salty Italian pasta dish invented in the mid-20th century.

Heart, healthy, fast and easy vegetable and red lentil soup from Australian Women's Weekly.

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

Ready-made rogan josh curry paste is available from most supermarkets; adjust the amount according to taste. Note

Sticky and sweet Asian-style teriyaki steak on a bed of pickled cucumber, carrot and cabbage.

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

Enjoy this classic flavour combination in salad form.

Sticky Asian-style teriyaki and mustard glazed chipolatas from Australian Women's Weekly.

Larb is a salad, traditional to the cuisines of Thailand and Vietnam, that usually has a chicken or pork base rather than vegetable.

High on flavour and protein and low on carbs, this tuna bean and basil salad is perfect for a light yet satisfying lunch. Baby capers give it that little bit of extra punch.

Ossobuco is a Milanese speciality of cross-cut veal shanks braised with vegetables, white wine and broth.

The classic Thai yellow curry lends itself well to all kinds of meats and vegetables. This seafood and eggplant version is particularly delicious. Serve with a bowl of steamed rice.

Nothing compares to the taste of fresh pesto, it turns a simple dish of pasta into a gourmet meal.

Serve with cranberry sauce and accompany with vegetables of your choice. Recipe is best prepared as required. Note

The perfect accompaniment to a big breakfast: quick and simple onion and potato hash.

The ideal salad: delicious, healthy and filling.

If you have some, add ⅓ cup loosely packed fresh coriander leaves (cilantro) to the chilli con carne just before serving. Chilli can be refrigerated for up to 2 days or frozen for up to 2 months. Add a little water when reheating if the chilli has thickened. You can also cook the quesadillas in […]

This quick pasta dish uses tinned tuna, which is packed full of nutrients and of course, omega-3 fatty acids. Together with the olives, it packs a big flavour punch.

This gorgeous green salad is the perfect dish to bring to a dinner party as it accompanies meat and seafood like no other!

Button or portobello mushrooms can also be used in this recipe. Note

Twice-cooked asian pork belly with steamed ginger rice from Australian Women's Weekly.

If you don't have any skewers handy, you could use rosemary sprigs instead, they'll infuse the fish with a lovely flavour. Soak them well first, to prevent burning. For the fish, we've used blue-eye but any white fish will do.

Swiss brown mushrooms, also known as roman or cremini, are light-to-darkbrown in colour with a full bodied flavour. Store on a tray in a single layer, covered with dampened absorbent paper, in a spot where cool air can circulate freely around them. Note

Soak eight bamboo skewers in cold water for an hour before use to prevent them splintering or scorching during cooking. Note

This plate is ridiculously easy and quick to prepare, yet never fails to impress. The octopus needs just a minute on a hot grill to be cooked to perfection; a generous squeeze of lemon will finish it off beautifully.

This delicious salad is best made and assembled the day you are going to eat it; it can be made in the morning if you are going to be enjoying it for lunch.

Awaken your taste buds with this delicious, healthy salad.

A classic modern pie with beef and caramelised onion from Australian Women's Weekly.

Replace basil with parsley leaves or shredded mint leaves. Note

Tuna sold as sashimi has to meet stringent guidelines regarding its handling and treatment after leaving the water. It is a good idea to buy it only from a fishmonger you trust, or to seek advice from local authorities before eating any raw seafood. Not suitable to freeze. Not suitable to microwave. Note

This fragrant soup has a magnificent creamy texture thanks to the addition of the tofu.

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

A light and healthy Asian stir-fry with chicken, vegetable and almond.

The freshness of this asparagus, pea and lemon pilaf is perfect for a spring or summer evening.

Asian-style vegetable dumplings in broth from Australian Women's Weekly.

Best made a day ahead; can be refrigerated, covered, up to 3 days, or frozen for up to 3 months. Reheat in moderately slow oven about 45 minutes or until hot. Smoked provolone is an all-purpose semi-hard Italian cheese with a firm texture wit a mild, smoky flavor. Note

Cut vegetables the same size for even cooking. If you have time, the shallot mixture will develop more flavour if it’s covered and refrigerated overnight. Serve with yoghurt. Note

If you're looking for something piquant for a starter or cocktail platter, these tempura prawns with lime and chilli sauce are perfect.

Rich and full of flavour veal with eggplant, olives and capers from Australian Women's Weekly.

Fajita is a traditional Mexican dish where grilled meats and vegetables are rolled up in a tortilla and eaten with your hands. Chicken or pork may be used instead of the beef. Note

Fishmongers and major supermarkets should have fresh shelled prawns with the tails intact. If you can’t find them fresh, prawns are also available frozen. Thaw in the fridge during the day, so they are ready to cook when you get home. Note

This is a homemade version of the delicious Greek sandwich called gyro. Gyros are made from slices of meat cooked on a turning spit.

A fresh, fragrant, sweet and sour Vietnamese chicken and herb salad with pickled carrot and a spicy dressing.

Grilled piri piri drumettes with a spicy coleslaw from Australian Women's Weekly.

Called a soufflé omelette because of the way it puffs and billows when cooked, a lighter-than-air appearance make this an impressive dish to serve for brunch.

A classic Italian veal recipe, a superthin veal cutlet, drizzled in a sweet dry wine sauce.

If you prefer, you can cook the filled jacket potatoes in the microwave on high (100%) power for 2 minutes. Note

Recipe is best prepared as required. Note

After microwaving food for children, it is very important to thoroughly stir it to distribute the heat evenly. Then, you should ALWAYS test the temperature against your skin (dip in a clean finger, or place a small quantity of food on your lower lip). ­It should feel warm, not hot. Note

You will need about half a small bunch of snake beans. Note

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

Serve these delicious grilled scallops in their shells for an elegant starter.

Golden filo pastry filled with lemony spinach and feta cheese and fragrant with dill and mint, this pie is a winner.