Rather than simply reheating leftovers, I love to make a whole new meal that’s different to the original dish.

You can cook the tuna for another minute or two if you prefer it. Note

If you want to extend the hollandaise or find it too strong, whisk in a little crème fraîche or sour cream.

Light, fresh and tasty, this healthy zucchini, asparagus and broad bean salad makes the perfect side dish for an outdoor Summer dinner party.

Use button mushrooms only for the kids, as they might find the taste of some types, such as shiitake, too strong or dislike their appearance. Note

Tempeh is made from whole soy beans, which gives it more protein than tofu. You’ll find it in the chilled section at Coles Supermarkets. Instead of tempeh, try 300g thickly sliced Vegie Delights traditional Sausages Vegie to make this meal. Note

Not suitable to freeze. Not suitable to microwave. Note

Not suitable to freeze. Suitable to microwave. Note

You could use fresh baby spinach. Saute in a little oil or butter until wilted before adding to pastry case. Note

Rice or risoni can be used instead of barley. Note

If desired, add a little cream or creamy blue cheese during step 4, but this will increase kilojoule and fat content. Note

A little bit fancy, but still simple to throw together, this intensely flavoursome dish is an absolute treat for any occasion.

Quiche is a great way to use up leftover vegetables, and makes a great quick dinner or easy lunch. Note

Toasted almonds give this salad a lovely nutty flavor, and extra crunch. Equipment Sharp knife; large frying Pan; colander; large mixing bowl; small mixing bowl; spoon; platter Note

Celebrate new season asparagus with this delicious recipe! With chunks of grilled sourdough, tender asparagus and juicy tomatoes, this salad is a must for your next BBQ

Equipment: Sharp knife; 2 large baking trays; baking paper; frying pan; spatula. Note

This smoked chicken salad is seriously delicious. It's a meal in itself with baby potatoes, green beans and asparagus tossed in a tangy mustard dressing. Serve for a criminally tasty lunch or dinner

Vol-au-vent is a classic dish, made with chicken in a delicious cream sauce and makes tasty finger food too. For extra flavour and colour add some freshly chopped chives to the cream.

For best results, cook chicken over moderate heat and brush occasionally. Use green beans if asparagus is unavailable. Note

Press the pastry well into sides of pan, and then press the join in the pastry, to seal it. Note

To blanch asparagus, cover with boiling water in a heatproof bowl; stand 2 minutes. Refresh under cold water; drain. Note

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

Use green beans instead of asparagus. Use shredded cooked chicken instead of ham. Note

Buy mixed char-grilled vegetables at the deli counter. Use a selection of capsicum, kumara, eggplant and mushroom if preferred. Make ahead: Prepare salad, without leaf mix, a day ahead. Cover, then refrigerate. Add leaf mix just before serving. Note

You can use leftover roast or barbecued chicken. You’ll need 1 cooked chicken for 3 cups. Note

To make boiled eggs easier to peel, refresh first under cold running water. Pan-fry or hard-boil eggs instead, if you desire. Cook eggs at the last minute so yolks are warm and ooze when cracked. To blanch asparagus, cook in boiling water for 1 minute; drain. Refresh under cold water. Note

You can use any type of white vinegar. Note

Have all your ingredients ready before you start to cook. Omelettes take only a few minutes to cook. Don’t stir egg mixture in the pan; it will scramble the eggs. For ease of folding, always place filling to one side of omelette. Omelettes should be tender and soft. Don’t overcook or they will become tough […]

To drain frozen spinach, place in a sieve over a bowl. Press down firmly with a wooden spoon to remove excess liquid. You can use baby spinach if preferred. Just saute in a little butter or oil until wilted. Note

Brush asparagus and salmon with a little oil before char-grilling on a char-grill preheated to medium. Asparagus will need about 2-3 minutes, turning occasionally, and the salmon about 3-4 minutes each side or to taste. You can remove bones from salmon before or after cooking. Use a wide-bladed vegetable peeler to cut Lebanese cucumber into […]

Replace gorgonzola with another 1/2 cup grated parmesan. Note

To reduce the fat content, you can bake chicken on a baking paper-lined oven tray in a moderate oven, 180°C, for 10-15 minutes. Note

Hot buttered English muffins, smoked salmon, and poached eggs are topped with a heavenly drizzle of homemade hollandaise sauce to create a delicious and indulgent brunch.

If preferred, roast pork at 200°C for 15-20 minutes until cooked to your liking. Note

If the strawberries are a little tart, add a dash of honey or brown sugar to the vinaigrette. Note

Prepare noodles following the packet instructions. Lamb, chicken or pork strips may be used in place of the beef. Note

Mesclun is mixed salad leaves. Blanched vegetables must be rinsed in cold water to stop the cooking process. Note

Make your own pesto using a hand processor to blend together a handful of basil leaves, parmesan and pine nuts with a drizzle of olive oil. Note

Toss a little shredded parmesan through pasta with asparagus and peas. Note

If preferred, instead of filo, use 2 puff pastry sheets. Place on a baking tray and roll edges in to form a border. Divide filling between them. Sliced zucchini can be used instead of asparagus. Note

Use any type of pasta you prefer for this dish. If you can’t find soy beans, use broad instead. Note

To serve as a cold pasta salad, swap poached eggs jar hard boiled chop and sprinkle over. Note

This light, flavourful pasta, salmon and asparagus salad recipe is a perfect fuss-free lunch or dinner. Featuring lemony dressing, creamy ricotta and vibrant peas, this dish is sure to hit the spot

You can make the batter the night before and keep it covered in the fridge. Note

We used white asparagus, but you can use green asparagus or more fresh beans.

This is a special occasion dish to serve for a gathering of friends pre-Christmas.

You could use broccolini or broccoli instead of the asparagus, if you like. Note

You need four bunches of asparagus for this recipe. Note

Blood oranges are available in winter. At other times use navel oranges instead. Segment the oranges over a bowl to catch any juice; use this in the dressing. Note

Finishing chicken in the oven helps prevent crumb coating burning and keeps chicken moist. You will need to process 6 slices of day-old white bread to make crumbs. Note

Vol-au-vent is a classic dish, made with chicken in a tasty cream sauce. For tasty finger food, serve in smaller vol-au-vent cases.

Light, fresh and tasty, this gorgeous barbecued asparagus, corn and salmon salad is the perfect lunch time dish for your next Summer party or family picnic.

Use red and green witlof or replace red witlof with a few torn radicchio leaves. Add sliced avocado and toasted chopped walnuts if liked. Note

This bright and zesty salad will tickle your taste buds. Smoked chicken and asparagus salad with a buttermilk dressing makes a great lunch or light dinner.

A well made hollandaise sauce is irresistible, especially when spooned over fresh, barely cooked asparagus. The trick to a prefect sauce is to whisk vigorously and constantly to prevent the eggs from scrambling.

Make the most of summer asparagus with this quick and easy gluten-free frittata. You could also add a handful of thinly sliced swiss brown mushrooms when you cook the asparagus - the opportunities are endless!

Light yet satisfying, this warm asparagus and egg salad is perfect for a special weekend brunch, or a late night supper.

Pan frying asparagus intensifies their natural flavour. Serve this delicious asparagus with parmesan dish with lemon wedges, a little plate of butter pats and a pepper grinder.

The chilli pancetta gives the linguine a lovely spicy kick. If you can't find it, use regular pancetta and add chilli to taste. Just a short time in the pan will be enough for the asparagus to add a touch of crunchy texture.

These healthy mint flavoured summer vegetables are the perfect accompaniment to grilled beef or lamb. Eating your greens has never tasted so good.

Drizzled with a herby lemon dressing and scattered with toasted pecans, this salad is a wonderful way to celebrate the arrival of spring.

Making finger food often seems fiddly and time consuming, but the ability to buy ready made pastry cases and good quality chicken mean that these dainty smoked chicken and asparagus quiches will be ready before you know it.

Pecorino, the Italian word used to describe generic sheep-milk cheese, is generally specifically named after the region in which it was produced. A spicy variation of this cheese is pepato, where whole black peppercorns are added to the cheese when it's being made, before ageing; using pepato in this salad would add just a complementary note of piquancy.

I love quiche. It's so versatile and quick to prepare. This decadent smoked salmon version is very cost friendly. It's great served at room temperature for a relaxed lunch or piping hot with a salad for dinner.

Bake pine nuts on oven tray in moderate oven about 5 minutes or until toasted. Note

This salad is simple and delicious with warm slices of haloumi cheese, wedges of avocado, asparagus and a zingy chive dressing.

Poached salmon with asparagus, rocket and risoni salad. This recipe can be prepared a few hours ahead but add rocket just before serving.

Colourful asparagus, teardrop tomato and rocket salad with a basil pesto dressing.

Delicious hot or cold, for breakfast, lunch or dinner, a frittata is the way to go for a quick and easy meal.

A great way to use up left-over cooked pasta, this chicken and asparagus pasta salad is simple, tasty and quick to make. You can use most pasta varieties.

Sweet and sticky Asian-style rolls with beef and asparagus from Australian Women's Weekly.

Serve these moreish mini croissants at your next party and watch as they quickly disappear.

Celebrate spring with this zesty, flavour-packed risotto.

Serve salad warm or at room temperature. Note

Baked risotto is a delicious alternative to the usual hand-stirred risotto (and a lot easier, too!)