Lamb’s lettuce, also known as mâche or corn salad, has a mild, almost nutty, flavour and tender, narrow, dark green leaves. You need a 225g punnet for this recipe. It is available from most greengrocers. Note

Run a teaspoon down the centre of the cucumber to remove the seeds. If using bamboo skewers, cover the wooden ends with foil toprevent them from burning during cooking. Note

A super quick and easy pork sausage dish with crispy potatoes and cabbage for those busy midweek dinners.

Ground lemon myrtle is available from specialist spice shops and some gourmet food stores. Lemon myrtle is a small tree that grows in sub-tropical and tropical rainforest areas of Queensland. Ground lemon myrtle is a ground mixture of the dried leaf and flower; it has a strong lemon flavour. If you can’t find it, use […]

Use a stiff brush to scrub the mussels under cold water. Note

A smooth and creamy pumpkin soup packed full of zest and spice and served with a dollop of cinnamon cream.

Harissa is a North African paste made from dried red chillies, garlic, olive oil and caraway seeds; can be used as a rub for meat, an ingredient in sauces and dressings, or eaten as a condiment. It is available from Middle Eastern food shops and some supermarkets. Note

Tender pork fillet wrapped in sage and prosciutto and served with creamy potato mash and green beans.

This Asian-style dish creates the perfect lunch box for busy days.

Tzatziki is a Greek yoghurt dip made with cucumber, garlic and sometimes chopped fresh mint. You can buy tzatziki ready-made in supermarkets and delis. Note

We don’t recommend that you freeze cooked vegetables as they tend to have a spongy texture and “leftover” look about them once they’ve been thawed. Mushrooms, eggplant and members of the squash family are especially freezer unfriendly. Note

Use a mandoline or V-slicer to cut the potatoes into paper-thin slices. Note

A sweet, sticky and delicious Asian-style pork and plum stir-fry from Australian Women's Weekly.

Sweet and sticky maple-glazed chicken with a fresh and nutty salad; a wonderful summer dish.

A delicate and exquisite fennel and apple salad packed full of big flavours.

Generally the meat filling and lettuce leaves are served separately; guests fill and roll their own lettuce leaves. Note

Use a mandoline or V-slicer to easily cut the kumara into thin slices. Note

We used large (25cm diameter) packaged pizza bases for this recipe. Note

These crispy and crunchy chicken strips are unbeatable with pistachio and chilli crumbs.

This is often the hottest dish on a restaurant menu - you may need milk or lassi (yogurt drink) to counteract the "chilli burn".

A super fast and easy Asian-style prawn and noodle stir-fry that is great for busy evenings.

“I love making pizza at home… and this versatile and easy dough can also be used for loaves, rolls, foccacia… anything.” Cynthia Black came to the Test Kitchen in the early 1990s, and left in 1993, continuing her food career at Darling Mills, her family’s restaurant in Sydney. She has now gone into business for […]

Chilli beans can be served either hot or cold. Store beans, covered, in the refrigerator for up to three days. Keep any leftover bread in the freezer to use at a later date. Note

A Moroccan-style chicken stew packed full of almonds, raisins, ginger, cinnamon and white wine.

Pop open a bottle of wine and sit back in the sunshine to enjoy your beautiful seafood platter. We've included two delicious sauces in this recipe that will complement your platter wonderfully.

A quick and easy lamb stir-fry with a rich Asian-style black bean sauce.

A quick and easy dish that brings together all the best Mediterranean flavours.

You will need about 3 limes for this recipe. Nam jim can be made a day ahead; keep tightly covered in the fridge until ready to use. Note

You will get about eight mussels per serve. Mussels should be bought from a fish market where there is reliably fresh fish. They must be tightly closed when bought, indicating they are alive. Some mussels might not open after cooking. These might need help with a knife or might not have cooked as quickly as […]

Delicious and flavour-packed Asian-style dumplings with a spicy dressing.

A healthy and delicious Moroccan lamb dish; Tfaya refers to the sweet and spicy caramelised onions and raisins.

Juicy lamb cutlets with a bright and colourful tomato and parsley salad.

Cook dumplings, in batches, in a large saucepan of boiling water for about 5 minutes or until filling is cooked. Remove dumplings from the water with a slotted spoon. Note

Recipe is not suitable to freeze. We used snapper in this recipe, but you can use any white firm-fleshed fish you like. Note

An exotic rocket, pear & ricotta fritter salad that is packed to the brim with delicious flavours and textures.

Pizza bases are available from most supermarkets Note

Rösti can be eaten hot or cold. Swap sweet potato for potato, squeeze excess liquid from potato first. Note

Croissants are by far the most famous of all the French pastries and are made using a butter-rich flaky pastry. In France they usually eat them just with jam, while around the world they have become popular filled with both savoury and sweet fillings. If you prefer, you can replace the fontina with a good-quality […]

An uncomplicated Asian-style sweet and sour chicken soup packed to the brim with delicious flavours.

Delicious chicken and Greek salad wrapped in an Armenian lavash.

Patties tend to shrink when cooking, so make sure you make them about 12cm (4¾-inch) in diameter. Note

Chipotle chillies in adobo sauce are sold in small cans from delicatessens and specialist food stores; they have a medium-hot smoky taste. Any leftover chillies will keep with their sauce in a small screw-top jar in the fridge for up to 3 months. Substitute with a teaspoon of smoked paprika and a pinch of chilli […]

Spanish-style spiced meatballs with a romesco sauce; a great tapas dish or sharing platter.

Grilled chicken parcels stuffed with ham, spinach, ricotta and sun-dried tomatoes.

A quick and easy pork dish with a sweet and salty Asian coleslaw by Australian Women's Weekly.

Sandwiches can be prepared several hours ahead. Keep wrapped in plastic wrap in the refrigerator until required. Bread is an excellent source of energy-giving carbohydrates. Wholemeal and wholegrain breads are also a rich source of dietary fibre and other nutrients because they contain the natural goodness of the entire grain. Note

Commercial pizza bases are available in a full range of thicknesses. For this pizza, select a thinner base so it complements rather than competes with the flavours of the topping. Note

A bright, colourful and exquisite lamb, spinach and spiced peach salad.

Tender roast lamb with a fragrant herb rub and burghul salad.

Roasting the tomatoes concentrates the flavour, which goes well with pumpkin. Serve the salad warm. Note

Reserve some of the feathery fennel fronds to sprinkle over the soup at serving time. Note

Aïoli is garlic mayonnaise, available from the condiment aisle in most supermarkets. Note

Originally a French dish, this potato is all the better with rich and delicious caramelised onion.

You will need about 3 limes for this recipe. Note

Soupe au pistou is a Provencal minestrone served with a good dollop of basil pesto.

A simple but delectable roasted capsicum soup with fried provolone polenta.

You need two oranges for this recipe – one for the salad and one for the juice. You can substitute fresh baby beetroot with canned baby beets, or the chicken with pork fillet or salmon, if you like. Note

Exquisite and delicious Asian-style marinated duck with peppered strawberries from Australian Women's Weekly.

A light and summery dish of char-grilled scallops with a zesty corn salsa.

We used large, 25cm diameter, packaged pizza bases for this recipe. Note

Who said sausage sausages have to be boring? These ones are packed full of strong flavour, and are presented beautifully - perfect for a picnic lunch with loved ones.

A perfect summer dish of barbecued sausages with tomato relish.

Authentic Japanese red miso sauce, also known as akamiso, from Australian Women's Weekly.

To make lemon dressing; dry-fry cumin and coriander in small heated frying pan, stirring, until fragrant. Combine spice mixture in small jug with oil and juice. Note

Ask your fishmonger to butterfly the sardines. It is correct that the sardines are not cooked in this recipe. Note

Seasoned flour is plain flour with added seasonings of choice such as salt, pepper, mustard, herbs. Note