Use day-old bread of any type. Use bought croutons. Note

Instead of lentils, use chickpeas or any type of canned beans, such as kidney or butter beans. Note

Vermicelli noodles are also called bean thread noodles. Fried shallots are in the Asian food aisle of supermarkets. Use kitchen scissors to cut whole chicken into pieces. For a healthier meal, remove skin from the chicken pieces. No waste: Make stock with chicken bones. Combine bones, chopped onion and celery in a saucepan; cover with […]

It’s both delicious and nutritious to serve a fresh salad at a BBQ alongside all that meat. Watermelon is a welcome addition and children love it.

Use a vegetable peeler to make long thin ribbons of carrot and cucumber. Note

This flavoursome and scrumptious taco beef salad served on a bed of crisp, fresh shredded lettuce, is a delicious salad and is perfect enjoyed for a quick yet satisfying lunch

Replace kumara with pumpkin. Add a thinly sliced fresh long red chilli. Note

Treat your Christmas guests to something special with these baby caesar salads.

Make ahead: Prepare patties a day ahead. Cover, then refrigerate. For a ‘works’ burger, add a fried egg, crisp bacon, drained canned sliced pineapple and drained canned sliced beetroot. For quality beef, look for the Meat Standards Australia (MSA) symbol at participating butchers and supermarkets. Note

If calamari rings are unavailable, buy cleaned hoods and slice into 0.5cm widths. Note

Herbs de provence is a dried herb and spice mixture available from most supermarkets and delis. Note

This mixture is also delicious served wrapped in lavash bread. Note

Turkey doesn�t just have to be for Christmas, its makes for delicious burgers too. Turkey is a lean but flavoursome meat, perfect for burgers topped with cranberry sauce and melted cheese.

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

Use any bread you prefer to make croutons. If liked, add some shredded barbecue chicken. Note

Bush spice blend is a mixture of herbs, bush spices and seasonings available in jars from the herb and spice section of supermarkets. Note

When boiling eggs, cook for only 3-4 minutes, so they are still a little soft in the middle. Note

You can add a finely chopped hard boiled egg, if you like. Note

If preferred, buy ready-prepared chicken schnitzel and cover, freeze and cook it as required. Note

Replace one of the witlof with radicchio. Scallops are delicate and require minimal cooking. If overcooked they become rubbery. Note

Butter lettuce is also good to use here. Chicken or turkey mince could be used in place of pork. Note

Dusting fish pieces in flour before dipping them into batter helps the batter adhere to the fish batter. Note

For a variation, add sliced avocado and toasted croutons made from stale bread. Note

Toast split bagels before adding topping. Note

Classic yet delicious chicken Caesar salad created in four easy steps. With crunchy croutons, shredded parmesan and fresh homemade dressing this really is salad perfection.

When segmenting oranges, peel the skin thickly, removing pith at thickly, removing pith at the same time. Use a sharp knife to slice between membranes to release flesh. Hold over a bowl to collect juice and add to dressing, if liked. Green papaya can be replaced with green mango or Granny Smith apples. Note

This is also great as a sandwich filling. Note

Using a ready-made tzatziki saves time. Note

Add lemon juice and seasonings to the mashed avocado. Note

This meatless version of the Chinese favourite is packed with protein and delicious too!

Wrap your tuna mornay in crepes for a different way to serve this well known and hearty kid friendly dish.

This recipe makes the most of another Chinese favourite, Peking duck.

Old-fashioned chicken salad

Beef, chicken, pork or fish may be used in place of lamb. Note

You will need to process two slices of white bread crusts to make enough fresh breadcrumbs for these burgers. Note

If baby fennels aren’t available use a large bulb but discard the tough outer leaves. Use a mandolin for thin fennel slices. Note

Try hokkien, ramen or singapore noodles. Note

Use leftover roast or barbecued chicken. You can omit nuts from chicken mixture and replace with 2 thinly sliced green onions. Note

Drain baby beets well, then pat with several layers of paper towel until completely dry to prevent ‘bleeding’ when in wraps. Note

If you like, scatter chopped parsley leaves over before serving. You could char-grill a fresh tuna steak and use it in place of the canned fish. Note

Make sure the lettuce is washed and thoroughly dried before use. Not suitable to freeze or microwave. Note

We used baby tomatoes and Lebanese cucumbers (also known as qukes), or you can chop regular-sized tomatoes and cucumber into small equal pieces. Make salad just before serving, so it stays crunchy. Note

Never dress salads until ready to serve, unless otherwise directed. Make salads in advance, cover with plastic wrap and place in the fridge until required. Store dressing in a separate container. Why not make up a large quantity of your favourite dressing to have on hand? It saves time and money. Note

If preferred, use salmon or chicken for this salad. Add a quick salad of market produce-mixed leaves, radishes, tomatoes, cucumber, etc, if liked. Note

Za'atar is a Middle Eastern spice blend typically including roasted sesame seeds, thyme and sumac, although its exact combination varies according to its maker. It is delightfully tart and fragrant, and adds a unique flavour and kick to many dishes.

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

Served with shoestring fries, this crisp salad with deep-fried eggs and hot sliced chilli makes a tasty, sophisticated lunch or light dinner.

Swap traditional bread for a lightly grilled croissant in this well-loved classic.

This summery salad is quick, easy and delicious with prawns added for a treat.

With the added flavour of bacon and mint, these succulent spatchcocks are mouth-watering served with velvety mashed potato, peas and lettuce.

With crisp sugar snap peas and a punchy mint dressing, this lamb salad makes a delightful lunch or light dinner.

Peanut dressing can be made one day ahead and refrigerated, covered. Note

Bright, light and zesty, this classic dish makes a perfect starter or simple lunch. The garlic compliments all kinds of shellfish beautifully.

This is a homemade version of the delicious Greek sandwich called gyro. Gyros are made from slices of meat cooked on a turning spit.

Grilled piri piri drumettes with a spicy coleslaw from Australian Women's Weekly.

Perfect for a party, these mini sandwiches look great and are so easy to prepare.

Give your regular burger a European facelift with these delicious Mediterranean hamburgers. Topped with yoghurt sauce and packed with fragrant herbs, you'll be glad you didn't stop at the takeaway.

Celebrate spring with this beautiful salad of young asparagus, avocado and juicy grapefruit.

Sweet beetroot contrasts beautifully with sharp, salty feta and bitter leaves in this delicious salad. Perfect as a light lunch, or a side dish.

A quick, hearty lunch is only minutes away. Customise the filling in this recipe to your liking.

We used dutch cream potatoes and yellow-fin tuna in this recipe. Note

Healthy, fragrant and delicious Thai chicken in lettuce-leaf cups from Australian Women's Weekly.

Prawns can be shelled several hours ahead. Keep, covered in the refrigerator. Toast rolls and add filling just before serving. Note

This incredibly simple summer garden salad with avocado and tomato is the perfect side dish for any lunch.

Iceberg lettuce cups and crispy fried noodles add delicious crunch to this quick and easy crispy beef san choy bow recipe.

Deliciously bright and colourful lentil, gorgonzola and witlof salad.

Sticky lemon grass beef served in lettuce wraps from Australian Women's Weekly.

Delicious and fun homemade cheeseburgers that the whole family will love.

Crunchy lettuce wedges with a sweet and sour lemony dressing from Australian Women's Weekly.

Experiment with a variety of seasonal flowers and greens. Mix mild greens with a garnish of stronger-tasting flowers and vice versa. Suggested flowers include violas, calendula, culinary herb flowers, pineapple sage, dianthus, day lilies and roses. If the flowers are large, use only their petals. Note

Tossed in a zingy red wine vinaigrette, this salad is full of flavours due to a variety of punchy herbs and greens.

As well as looking as pretty as a picture, this is unbelievably delicious. You can buy edible flowers from specialist food shops, or use flowers from your own garden.