Workday lunches

Use a zester to get long thin strips of rind. Note

A delicious salad full of crispy roast kumara and crunchy and balanced with fresh pear and cranberries.

Scrumptious little pizza snacks with cherry bocconcini cheese and cabanossi.

Create these Greek-style meatballs to make the perfect sharing platter.

Use vegetables of your choice such as green beans, snow peas or buk choy. Use sliced chicken breast or thinly sliced beef rump steak as an alternative to the pork fillet. Use regular basil if thai basil is unavailable. Note

Use a vegetable peeler to slice the cucumber length-ways into thin ribbons. Use disposable gloves when handling beetroot top prevent staining your fingers. If taking to work, toast the bread at lunch time just before you’re ready to assemble. Note

Stand the yeast mixture in a warm place to allow it to become frothy. It’s important that the spot you choose is warm, not hot. If it’s too hot you’ll kill the yeast. Note

Some clams might not open after cooking. These might need prompting with a knife or might not have cooked as quickly as the others ­you don’t have to discard them, just open with a knife and cook a little longer if you wish. Note

Coleslaw is a great crunchy addition to sandwiches. It can have just about anything in it as long as shredded cabbage is the chief ingredient. Most coleslaws also have grated carrot and a mayonnaise or vinegar (or both) dressing. Note

Caldeirada is a Portuguese fish stew that varies from region to region, but usually contains a variety of fish along with potato, onion and tomato or capsicum.

This recipe is for lovers of spicy seafood.

Roti is an Indian subcontinent flat bread that is the perfect complement to curries, stews and other saucy dishes.

Traditional to North Africa, a tagine is an aromatic casserole, usually cooked and served in an earthenware dish, also called a tagine.

You need one medium pomegranate for this recipe. Note

Freeze beef for about an hour­ this will make it easier to slice. To obtain ginger juice, squeeze grated fresh ginger into a sieve set over a bowl. A piece of ginger measuring about 10cm in length will yield 2 tablespoons of grated ginger; this amount of grated ginger should in turn yield the 2 […]

A popular Moroccan spicy tomato stew - the addition of eggs make this a great breakfast dish to share.

Crispy, crunchy and delicious Southern fried chicken from Australian Women's Weekly.

A quick, light and simple salad with an amazing combination of flavours and textures.

We used sebago potatoes in this recipe. Note

Peri peri prawn and coleslaw tortillas

Broccolini is a cross between broccoli and chinese kale; it resembles broccoli in appearance, but is milder and sweeter in taste. It has long asparagus-like stems and a long loose floret, both completely edible. Baby buk choy or gai lan work well in this stir-fry, too; use in place of the broccolini. Note

The secret for making perfect roast potatoes? Use olive oil instead of other oils or butter because it tolerates high oven temperatures better and gives a delicious taste to the potatoes.

This is a bright and colourful summery dish with lots of big flavours and great textures.

A slab of American-style pork spareribs will consist of between 7 and 10 ribs each. After the meat is cooked, separate the ribs with a knife then eat them in your hands. Note

This recipe is not suitable to freeze. Note

An exquisite peppered pork dish that can be whipped up for dinner parties in no time.

Ribollita is a Tuscan soup based on whatever vegetable the cook has at hand. Traditionally, it is thickened with stale bread.

Ragoût, which comes from the French verb, ragoûter, meaning `to stimulate the appetite', does exactly that in this dish.

We used corella pears in this recipe. Dijonnaise is a commercial blend of dijon mustard and mayonnaise, available in supermarkets. Note

A delicious filo pastry pie that will fill the bellies of your entire family (and more!)

This pork and rosemary meatball dish is packed full of Italian flavours, even down to the angel hair pasta.

Recipe is based on a traditional lamb roast recipe from northern India. Note

An essential on pub menus across the UK, a ploughman’s lunch is at its most basic, cheese, pickle of some kind and bread. It’s thought to have originated as a ploughboy’s lunch, but variations on the theme are wide, with cold meats and vegetables now common features. Any combination of cheese and pickles will work […]

You can substitute a white medium-grain rice if koshihikari is unavailable. Note

A rich, slowcooked French casserole with lamb, white beans, streaky bacon and crushed tomatoes.

Quick and easy stir-fried Asian greens from Australian Women's Weekly.

Eastern and Western cuisines collide in this delicious baked dish of curried pumpkin and lentil crêpes.

Substitute watercress and tatsoi leaves for baby spinach and mizuna, if preferred. Note

A light salad that packs a flavourful punch through the roquefort cheese and dijon dressing.

An light and exquisite breakfast with a smoky and delicious crunch of pancetta.

An Italian-American dish of chicken breasts, capers, parsley and Marsala wine.

Quick, easy and full of flavour - this is a great Asian stir-fry for busy midweek dinners.

This terrific tortilla combines potato, spinach and mushroom for a tantalisingly soft and fluffy interior that's as satisfying as it is tasty.

M'hanncha, a Moroccan almond pastry, means `the snake' and this coiled sweet pastry treat certainly represents that.

These pork, fennel and fig sausage rolls will be the most gourmet snack at the party.

A French main-dish stew with tender veal and creamy mushrooms from Australian Women's Weekly.

A rich and delicious Moroccan vegetable soup with a spicy hit of harissa.

You can used store-bought char-grilled capsicum for this recipe, if you like. Note

We’ve used brown long-grain rice in this recipe because of its lovely nutty taste, but you can replace it with white long-grain rice if you wish. You need to cook about 1⅓ cups rice for this recipe. Note

The secret to this recipe is the amount of olive oil used. Perfect as a second course or as the main course for a light summer lunch, served with salad and crusty bread or with chips (frites). The moules in France are small and sweet. This recipe is not suitable for those large green New […]

With the help of a pressure cooker, make these exquisitely spiced and flavoured Greek lamb shanks in no time.

Makes enough for four 150g servings of panfried veal scaloppine. Also goes well with grilled chicken breast fillets, barbecued pork medallions, roasted lamb cutlets. Marsala, a caramel-flavoured fortified wine, is named after the city from which it comes, and is the most popular dessert wine in Italy. Dry marsala is often served as an apéritif. […]

We used blue-eye trevalla fillets in this recipe. Note

A sweet, rich and delicious spiced pork dish from Australian Women's Weekly.

A delicious and filling chickpea, watercress and capsicum salad from Australian Women's Weekly.

Place pastries on trays; brush with egg, sprinkle with seeds. Bake about 15 minutes or until browned lightly. Combine ingredients in medium bowl. Parmesan cheese can be used instead of romano cheese. Pastries can be served warm or cold. Uncooked pastries are suitable to freeze. It is best to cut pastry into the 26 rounds […]

Piri piri sauce is a spicy Afro-Portuguese chilli sauce available from Middle-Eastern food stores and most major supermarkets. Note

Stories vary on the true origin of the margherita pizza - but at least we can all agree that when it comes to pizza, nothing beats a classic.

A subtle and delicately flavoured rabbit stew with potato and sage that will melt in your mouth.

If you can’t buy char-grilled zucchini, you can make your own; use a mandoline or vegetable peeler to thinly slice one large zucchini lengthways, then cook the slices on a heated oiled grill plate until browned lightly and tender. Pizza bases can be bought at any regular supermarkets. Note