A simple chicken, zucchini and parsnip purée that is great for the young ones.

This quiche is simple, easy and utterly delicious.

Lentil and chickpea dhal with chutney yoghurt from Australian Women's Weekly.

An American dish of pan-fried beefsteak with a sauce made from the seasoned pan juices.

Red or white wine vinegar can be substituted for the sherry vinegar Note

Fragrant spices, fresh vegetables and bright colours - a summery salad that will do as a meal on its own, or served as a side. Enjoy!

Not suitable to freeze. Not suitable to microwave. Use a stiff brush to scrub the mussels under cold water. You can ask your local fishmonger to beard the mussels for you. Discard any mussels that do not open. Note

Harissa is a spicy North African condiment of chilli and spices. Recent research has shown countries with a high chilli consumption, such as Mexico and India, tend to have decreased rates of cancer. Chillies also boost our metabolism, helping to burn fat and reduce feelings of hunger. If you don’t like things too spicy, replace […]

Microwave fried rice is a commercially prepared mixture of egg, ham, vegetables and rice. It is available from supermarkets. You can make your own fried rice if you prefer. Serve with chilli sauce and lime wedges. Note

Delicious and crispy fried chicken with an Asian cabbage mixture from Australian Women's Weekly.

Fragrant, refreshing and herbaceous Thai chicken, papaya and peanut salad from Australian Women's Weekly.

Try something different with this delicious Middle Eastern specialty.

This refreshing salad is perfect for the lunchbox.

Light and colourful tomato salad with labne and za'atar, a Middle Eastern spice mixture.

A super-fast and easy turkey and tomato salsa quesadillas for the whole family to enjoy as a snack.

Fresh, spicy and deeply savoury, beef pho makes a great lunch, especially on those days when you need a bit of a pick-me-up.

The unique, nutty flavour of sesame permeates this fragrant prawn and scallop stir-fry.

If you can’t find piquillo peppers, use roasted or grilled capsicum instead. Note

An easy way to tenderise octopus the night before cooking is to tightly wrap it in plastic wrap and freeze. If time is short, bash it with a meat mallet until it is no longer bouncy. Note

serving suggestion Crusty bread. Note

Tender veals chops slathered with zesty gremolata from Australian Women's Weekly.

A classic Italian dish popularised in New York by Italian immigrants.

Fetta cheese can be used in place of the ricotta cheese. If you have some, stir ¹/³ cup loosely packed fresh mint leaves into this recipe. If you don’t have angel hair pasta, you can use thin or regular spaghetti, instead. Note

Spicy sliced lamb with radish, tomato, tabbouleh in a harissa yogurt wrap.

Also known as risi, risoni is a very small, rice-shaped pasta similar to orzo that is often used by Italian cooks when making soup. It can also be baked in a casserole or served as a side dish to a rich meaty main course.

A beautiful and delicious creamy semi-dried tomato and veal from Australian Women's Weekly.

For these delicious sandwiches, use barbecued chicken breast with the skin removed, leftover roast chicken, or pan-fried or poached chicken breast. This would also be great in a sandwich made with multigrain bread.

A quick and easy mid-week stir-fry of chilli & lamb rice noodles with buk choy.

Pomegranate and fennel salad makes a fresh, fruity side for this tender pineapple-glazed ham. This simple meal makes a great alternative Christmas lunch or festive meal.

A classic Italian recipe, veal scallopini, the tender thinly sliced veal is served here with a creamy mushroom sauce.

A sweet and sticky chilli orange duck and mango stir-fry.

The beauty of this meat loaf is that you can use regular sausage mince, or buy your favourite sausages and simply squeeze the mince from the skins. We love it with creamy mash and greens.

Whip up these mouth-watering beef sandwiches for a hearty packed lunch or light dinner.

An exquisite Asian crisp duck breast with orange and daikon salad from Australian Women's Weekly.

Fire up the barbecue and enjoy these spicy prawn and scallop skewers with a squeeze of lemon.

A crispy and delicious snack of deep-fried onion rings from Australian Women's Weekly.

Always use clean oil for deep-frying; keep it at a constant temperature during cooking. The optimum temperature for vegetables is about 170°C (150°C fan-forced), and is slightly higher for seafood. Japanese seven-spice mix has a hot kick; its ingredients vary according to region. It is available from Asian supermarkets. Note

Tender veal loin with baked figs and a rich port sauce from Australian Women's Weekly.

A minimalist Italian-style tomato, mozzarella and prosciutto salad from Australian Women's Weekly.

These simple mushroom tarts are bursting with flavour and make a great lunch when served with a ripe tomato salad.

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

Take a trip to the fish markets for the freshest produce you can find for these individual seafood mornay pots topped with crispy gratin. They're absolutely delicious.

Char siu is a popular way to flavor and prepare barbecued pork in Cantonese cuisine.

Deep-fried spicy quail; an exquisite meat dish from Australian Women's Weekly.

Navarin is a classic French ragoût of lamb or mutton.

Crunch through a slice of crusty bread and enjoy the filling flavours of baked beans, fresh tomato and avocado. This vegetarian meal is the perfect way to break up your day.

Duck and lychee Thai curry with sweet coconut and and water chestnuts from Australian Women's Weekly.

This recipe can be made a day ahead. You could use 1kg frozen mixed vegetables instead of the fresh vegetables in this recipe, if you like. Serving per person for each of the five food groups with 1 slice of toast 3½ serves vegetables; 1 serve grain foods; 2 serves lean meat and bean foods. […]

As a general rule, we do not recommend freezing cooked seafood of any kind because it tends to undergo both textural and flavour changes. Note

Just a few sheets of puff pastry, some mushrooms, bacon and egg are all you need to make up these fabulous parcels. A splash of good old worcestershire sauce and a sprinkle of chives completes the dish. It's so easy, it's almost embarrassing.

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

Recipe is not suitable to freeze. Note

Topped with fresh spinach and dollops of horseradish cream, this easy salmon frittata is perfect for a busy, hungry cook.

Quick and easy snack of turkey, avocado and cranberry wraps from Australian Women's Weekly.

Not suitable to freeze. Not suitable to microwave. Note

Honey may contain harmful bacteria and is not recommended for children under one year old. Note

This warm pasta salad is packed with flavour and makes brilliant leftovers.

Layout a full afternoon tea spread of little cakes, scones with jam and cream and these divinely spicy crab, avocado and cucumber sandwiches.

Stay away from the pie shop with your own home-made chicken and fennel pies.

Short-order; chilli scallops Chilli jam goes with everything from pork chops to fried rice, but for an entrée with a difference, buy some scallops in their shells; remove the scallops, wash and dry the shells well, and keep aside for later. Marinate the scallops overnight in a little lemon juice and oil combined with a […]

The firm, waxy texture of kipflers are gorgeous in this filling and tasty warm potato salad from Australian Women's Weekly.

Rich and lavish veal and tomato pies with gremolata from Australian Women's Weekly.

The lasagne can be made a day ahead; store, covered, in the refrigerator. Note

Silky smooth and well spiced, this curried pumpkin and coconut soup make a lovely lunch or an excellent starter.

Quickly throw these tasty salad pockets today for a tasty lunch bite. This recipe is great for giving leftovers new life!

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

Warming and delicious slowcooked spicy lentil soup from Australian Women's Weekly.

Makes enough for 1.5kg American-style pork spareribs. Ribs can be marinated in the sauce for three hours or overnight; use the marinade to baste ribs during cooking. Sauce also goes well with grilled pork cutlets or as a marinade for chicken wings. Note

A flavour-packed lamb and leek braise from Australian Women's Weekly.

The relish is best made a day or two ahead and stored, covered, in the refrigerator to allow the flavours to blend. You can add a finely chopped, fresh red chilli to the mixture if you want it hotter. Note

Always use full-cream rather than light or skim milk for a quiche or savoury pie filling. Substitute speck for the ham and use a Swiss cheese in place of cheddar, if desired. Note

Not suitable to freeze. Not suitable to microwave. Note

To save time, use leftover chicken or bought barbecue chicken, remove all skin and bones before using. Tarragon is the essential flavouring for many classic French sauces and dishes. It is also blended with parsley, chives and chervil to make fines herbes. Note

Straight out of an authentic Japanese restaurant and on your dining table. This fresh, clean and delicious Japanese soup is delicious and oh-so-versatile.

This sandwich is at its best eaten warm, but if you don't have the right facilities to cook the chicken and bacon at lunch time, then cook the chicken and bacon in the morning and assemble the sandwich at work.

All the ingredients for this pizza can be picked up from your local delicatessen, making it the ultimate in tasty convenient cooking.

A fragrant Vietnamese roasted pork loin from Australian Women's Weekly.

Fire up the barbecue with this lip-smacking seafood dish with grilled vegetables.

One corn cob will give about 1 cup kernels. You can substitute frozen or drained canned kernels. Note

The trick to becoming a stir-fry pro, is making sure you have all the ingredients ready to-go before you begin frying.

Served with dollops of sour cream and fried tomatoes, these fritters make a fantastic breakfast or brunch.

Rich and tender neck chop and lentil stew with a bright and fluffy kumara and carrot mash.

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