Lamb

To prevent pastry drying out, keep covered with a tea-towel while working. Note

Make mince mixture into patties or meatballs then pan-fry. Note

Use 3 teaspoons dried basil leaves instead of fresh. Note

You can use 2 teaspoons each of ground cumin and coriander instead of Middle Eastern spice mix. Try using flat bread instead of naan. Note

Budget tip: Combine 1/3 cup olive oil, 2 tablespoons lemon juice and a pinch of dried oregano for homemade Greek dressing. DIY idea: Try pork leg steaks instead of lamb. Use any bread, such as sourdough, multigrain or pita bread. Save time: Use bought croutons You’ll need about three-quarters of a parsley bunch. Note

If fresh mint is unavailable, you could substitute 1/2 teaspoon dried oregano leaves. Note

Buy lamb in bulk. Use loin chops. Replace lamb with grilled chicken. Chop herbs just before use. Note

Add spices such as ground cumin, coriander or cajun seasoning to oil when marinating chops. Use forequarter or lamb leg steaks if you like; cooking times might vary. Note

This is a classic hit recipe that everyone will enjoy.

Turn up the heat this winter with this spicy, warming dish by Julie Biuso

Lamb Pot Pies: Preheat oven to 200°C/180°C fan forced. Remove meat from reserved chops; cut into 3cm pieces. Place in a bowl. Blend 2 teaspoons cornflour with 1/4 cup hot chicken stock; add to lamb. Add 1 cup par-cooked kumara (orange sweet potato) cubes and 1 cup frozen peas. Stir to combine. Spoon mixture into […]

Ask your butcher to cut shanks in half. To prepare couscous, place 1 cup couscous in a medium heatproof bowl; stir in 1 cup boiling water. Cover with plastic wrap and set aside 5 minutes, or until liquid is absorbed. Using a fork, fluff and separate grains. Note

If lamb leg is unavailable, you will need 750g diced lamb. You can also use diced chicken thigh fillets, but cooking time will vary. Water level must be 2cm above rice. Note

Use beef, pork or veal mince instead of lamb. Try a sachet of white sauce instead of cheese sauce. Note

Sour cream can be used instead of yoghurt. Note

You can use cold, cooked, long-grain white rice instead of couscous. You will need 3/4 cup cooked rice. Don’t have a wok? You can use a large frying pan. Note

Risoni is rice shaped pasta. Note

Omit wine – use extra stock. For best result, place oven shell so top of roasting pan is at centre of oven. Use white balsamic instead lemon juice. Note

Wash and dry coriander well before preparing. Keep coriander roots for making curry paste. Note

You can use any flavour of gravy mix in this recipe. Note

Bubbling hot shoulder chops are one of the most flavoursome cuts of lamb – and friendly on the budget.

Julie Biuso creates a midweek masterpiece for your dinner table

We used forequarter chops; shop around for any type of chop on special. Note

Use 2 x 400g cans drained rinsed lentils instead of couscous. Note

You can make pilaf using long-grain white rice instead of basmati. Add chopped coriander to yogurt. Note

You can also use frozen broad beans in couscous. Peel off the outer skin before adding. Note

As a guide, roast a leg of lamb (bone in) 25-30 minutes per 500 grams for medium. To make gravy, place 4 tablespoons gravy powder in a heatproof jug; stir in 2 caps boiling water until sauce thickens. Note

Coriander herb blend in tubes is in the fresh produce section; use in stir-fries, sauces, pasta and casseroles. Note

Intensify the flavour of your meat with these simple marinades and accompaniments by Sarah Bowman

Hearty and delicious moussaka is a joy to behold with cinnamon-spiced lamb mingling with tender eggplant and a delicious golden cheese topping that's baked to perfection.

You can use flattered chicken thigh fillets instead of lamb leg steaks; cooking time will vary. Select firm eggplant with smooth, glossy skin. Note

Process 2 slices of white bread for 1 cup of crumbs. Note

Try using balti or rogan josh curry paste instead of karma. You can also use pumpkin instead of kumara if you like. Note

Make tzatziki by mixing natural yogurt with chopped mint, garlic and lemon juice. Note

Rich, tender lamb is sauteed slowly and infused with rosemary, then topped with pastry and baked until golden.

Use bought hummus. Store any leftover tahini in the fridge to add nutty flavour to dips. Note

In 2009 I met Auckland chef Blaine Tripp cooking at the Farmgate Café at the English Market in Cork. This is his recipe – not traditional, but delicious!

Deal with the dinner rush with this tasty and filling meal from Sophie Gray

To prevent bamboo skewers scorching during cooking, soak in cold water for 20 minutes before using. You’ll need 8 x 20cm skewers. Note

Add a crushed garlic clove and lemon juice to taste to the yogurt before serving. Microwave pumpkin before char-grilling. Use bought mixed char-grilled vegetables from the deli counter instead of pumpkin. Price will vary. Note

You can replace hoisin sauce with plum sauce. Note

Try trimmed and halved chicken thigh fillets instead of lamb steaks. Smoked paprika is in the spice aisle; use sweet paprika if unavailable – the flavour will vary. And you can buy large char-grilled eggplant slices from the deli counter. Note

Use chicken thigh fillets or budget beef rump steaks instead of lamb. The cooking time and price will vary. Use bought salad dressing. The cost will vary. Note

Use beef or chicken mince instead of lamb. Price will vary. Note

Cook 1 1/3 cups long-grain white rice instead of using packaged microwave rice. Cooking time will vary. Note

You can use any type of sausage. Cut sausages part-way through lengthwise, then flatten out. They’ll cook much more quickly. If you have a steamer basket, steam carrot over potatoes as they boil. Otherwise, microwave the carrots on High (100%) in 30-second bursts, until hot. Note

Pizza cheese is a combination of grated mozzarella, parmesan and cheddar cheese. Note

Use an all-purpose potato, such as desiree. Use pork forequarter chops instead. Price and cooking time will vary. You can use kumara (orange sweet potato) instead of pumpkin. Price will vary. Note

Try using pork or chicken sausage. Swap cannellini beans for red kidney beans. Great with mashed potato. Note

This simple lamb and chickpea curry is incredibly delicious and is far tastier and healthier than takeaways. Serve with poppadoms to bring the taste of India into your home.

You can use beef, pork or chicken mince instead of lamb. Note

Lamb steaks are chargrilled to perfection and served atop a bed of quinoa with roasted cherry tomatoes and an Italian balsamic dressing

Prepare rissoles to end of Step 1 up to a day ahead. Place on a plate lined with baking paper. Cover, then refrigerate. You’ll need 1 bunch parsley for this recipe. Use beef, pork, chicken or turkey mince instead of lamb. Use greek, moroccan or lemon pepper spice mix instead of cajun. Note

Use sausages or bought beef rissoles instead of lamb. Cooking time and price will vary. Make ahead: Marinate lamb overnight. Add bought char-grilled marinated vegies to couscous. Note

Fusilli is spiral pasta, but you can use any pasta shape you desire. Ratatouille is great served with chicken or beef. Note

Quinoa is a gluten-free grain. You’ll find it in the healthfoods aisle. Note

Make ahead: Cook lentil mixture up to 4 hours ahead. Cover, then refrigerate. Vegetarian: Omit lamb and serve lentil mixture with steamed broccoli and toasted walnuts. Note

Moroccan spice mix is in the spice aisle. Use Mexican, Tuscan or pepper steak mix if unavailable. You can marinate the lamb in spice mix a day ahead. Cover, then refrigerate. Chicken also works well in this recipe. Note

Pork leg steaks or beef sizzle steaks can be used instead of lamb. Note

You can also cook rissoles on the barbecue. Make rissoles using pork or beef mince. Note

Use a vegetable peeler to shave long thin cucumber ribbons. Note

Make ahead: Prepare rissoles a day ahead. Cover, then refrigerate. Use chicken, beef or pork mince. Add pitted kalamata olives to salad. Try Tuscan seasoning instead. Note

Choose prepared lamb patties from the frozen food section of your supermarket or the butchery. Note

Make salad just before serving. Buy parmesan shavings in packets or from the deli counter. To make your own, use a vegetable peeler to shave pieces from a parmesan block. You can use grated or shredded parmesan instead. Note

To heat redcurrant jelly, place in a small microwave-safe jug, then microwave on High (100%) for 20 seconds. Note

You can use lamb shoulder, shoulder chops or fore quarter chops instead of shanks. To reduce fat, make soup a day ahead, then refrigerate until cold; remove solidified fat from surface. Note

You’ll find tapenade and capsicum strips in the olives and antipasto aisle of your supermarket. Note

Pizza cheese is a combination of grated mozzarella and cheddar cheese, sometimes with parmesan for extra bite. Note

After adding lemon mixture, don’t boil soup; it will curdle. Note

You’ll need to cook 1 cup jasmine rice. Note

Vibrant and full-flavoured, this is summer on a plate!

Try regular couscous instead of pearl couscous; prepare as packet directs. To make this dish gluten-free, you could use quinoa instead of couscous. Price will vary. Note

You’ll need 8 skewers. To prevent scorching bamboo skewers during cooking, soak them in cold water for 20 minutes before threading. When serving to kids, remember to use strong kitchen scissors to remove the sharp end of skewers. Note

Panko are Japanese dried breadcrumbs. They’re available from the Asian food aisle of supermarkets and Asian groceries. If unavailable, you can use packaged dried breadcrumbs. Colour and texture will vary. Note

Panko breadcrumbs can be found in Asian grocery stores and the Asian food aisle of most supermarkets. Note

Cooking pasta in boiling water first helps speed up the baking. If smoked mozzarella is unavailable, use mozzarella. Flavour will vary. Note

You can use chicken, beef or pork mince if you prefer. If you have time, place patties on a plate and chill 15 minutes to firm before cooking. If you don’t have white balsamic, you can use lemon juice or white vinegar instead. Note

Use beef mince instead of lamb. Save time: Make a double batch of meatballs for later. You can freeze for up to 3 months. Note

Swap lime juice for lemon juice or white vinegar. You can use lamb leg steaks instead of cutlets. Cooking time will vary. Note

For a lower carb option, we've switched the usual burger bun for a tender, flavoursome mushroom. Packed full of protein, this dish is perfect for a quick lunch or post workout meal.