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Four can use just pork mince. Note

The tangy citrus filling paired with pillows of soft fluffy meringue and a crispy biscuit base are a guaranteed hit no matter where you take this incredibly delicious pie.

This is a great way to use leftover cooked chicken and vegetables. Use leftover fried shallots in salads, in stir-files and to garnish soup. Fried shallots are available from the asian food aisle. Note

For easy spreading, use an offset or cranked spatula. You can find them at specialty kitchenware stores. Note

Pie tins help to give shape to parcels. Note

Replace sausages with bought meatballs; you’ll find them in the meat and mince section of major supermarkets. Depending on desired consistency, you may need to add a little more water to thin soup in Step 2. Note

Use any selection of leftover roast meats or sliced deli meats. Replace the mustard, horseradish and oil with 1/4 cap bought creamy mustard dressing. Fast cooking: Choose small pasta shapes or very thin long pasta; they cook faster. Note

Packed full of pineapple, banana and coconut, this moist tropical cake will be a hit with all the family.

Make ahead Prepare croquettes to the end of Step 2 a day ahead. To shallow-fry, add oil to a depth of 4cm. Kumara is orange sweet potato. Note

Add a little sherry or brandy to butterscotch sauce for adults. Baking puddings: Place ramekins on a baking tray to keep them steady on the oven shelf. Note

Omit mint. Zest the lemon before juicing. Buy fish on day of cooking. Remove from packaging; place on a plate lined with paper towels. Cover, then refrigerate. Add 1/3 cup pitted green olives to carrot salad. Note

Dip cookie cutter into hot water. Wipe dry, then use to cut easily through brownie. Use brownie offcuts to make Christmas rum balls for adults or scatter over ice-cream for a dessert. Make ahead: You can make and ice brownies up to 2 days ahead. Place in an airtight container. Refrigerate. Note

Make ahead Make snowballs up to 1 week ahead. Cover, then refrigerate. Try tinting the extra coconut with food colouring. Note

Fudge Ice-cream: Makes 1 litre Note

Buy char-grilled capsicum from the deli counter. Make ahead: Microwave potato and make salsa a day ahead. Cover, then refrigerate. Crisp potato in batter just before serving. Bring salsa to room temperature. Note

Wipe mushrooms with paper towels. Store mushrooms in a brown paper bag in the fridge. Note

If fresh ricotta is too crumbly or firm, stir in 1-2 tablespoons milk before using. Queensland blue pumpkin is ideal for barbecuing, as it contains less moisture than other varieties. You’ll need 12 zucchini slices. Note

Sichuan peppercorns are in the Asian foods section of most supermarkets, or in Asian grocery stores. It’s important to use firm tofu for this recipe. To prevent bamboo skewers scorching during cooking, soak them in cold water for 20 minutes before using. No mortar and pestle? Use a small food processor, spice grinder or crush […]

Make ahead: Cook soup up to 2 days ahead. Cover, then refrigerate. To reheat: Place soup in a medium saucepan over low heat; stir until heated. Vegetarian: Use vegetable stock instead of chicken, and omit chorizo. Note

You’ll need a 45 x 30cm cake board. Note

You’ll find scone mix in the baking aisle. No slice pan? Line a 12-hole (1/3-cup) muffin tray with paper cases. Shape dough into 12 small balls; place in prepared holes. Bake for 12 minutes or until golden and cooked. You can use canned or bottled roasted capsicum; drain, then chop. Note

Try slicing the cabbage on a V-slicer or using a food processor fitted with the slicing blade. Note

Strawberry honeycomb ice cream sandwiches brought to you by Recipes Plus.

Replace tarragon with fresh parsley. Don’t overcook pork or it will be tough. The syrup mixture caramelises very quickly, so wait until the end of cooking to pour over pork. Note

To make sure chicken cooks quickly and evenly, cut it into thin even strips. Add freshly grated parmesan or finely chopped herbs to polenta. Swap chicken for turkey or veal. Price will vary. The coating keeps the chicken moist. Gluten free: This recipe is gluten free. Note

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

Cook chicken thigh fillets instead of breast. If you don’t have a zester, peel lemon with a vegetable peeler, avoiding white pith, then cut into thin strips. In a hurry? There’s no need to cook the lentils and vegies – serve as a salad. Use currants instead of raisins. Note

Protein and flavour packed, tender chicken is beautiful wrapped in crispy bacon and served with a fresh green salad. Add some hard-boiled eggs to up the nutrients, perfect for a post-workout feed.

These amazing treats only take a few minutes to make and are placed in the oven overnight. While the cook rests, the cookies cook!

A delicious yet simple slice with a very exciting Crunchie Bar topping.

Julie Biuso shares her crafty, clever ways to turn out fabulous meals night after night

A quick meal or snack doesn’t get any easier than these vege-packed fritters

Luca Villari presents an exciting seafood dish that will definitely float your boat

Luca Villari presents an exciting seafood dish that will definitely float your boat

A quick meal or snack doesn’t get any easier than these vege-packed fritters

Luca Villari presents an exciting seafood dish that will definitely float your boat

Let Julie Biuso open your eyes to the glory of new-season apples

A quick meal or snack doesn’t get any easier than these vege-packed fritters

Luca Villari presents an exciting seafood dish that will definitely float your boat

Salmon in filo pastry looks a lot more complicated than it really is. The filo is stuffed with rich salmon, cherry tomatoes and a fusion of herbs.

To melt chocolate, place in a small microwave-safe bowl. Microwave on High (100%) in 30-second bursts, stirring, until melted and smooth. Note

Studies show that eating more raw food is good for you, not only physically but mentally. This recipe is so easy and light!

Omit hazelnuts. You can use any short pasta. Assemble salad just before serving. Try sun-dried tomatoes instead of regular tomatoes. Toss bought antipasto vegetables through the salad. Try sliced salami in this salad. Instead of baby spinach, mixed salad leaves are fine. Note

To make chicken mince, finely chop breast fillets, then process in a food processor until minced. To shallow-fry nuggets, add oil to 4cm deep. Note

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

Serve sausage mixture in lettuce cups. Kumara is orange sweet potato. Try cured chorizo instead of beef sausages. Note

Use any flavoured sausage or sliced char-grilled chicken breast fillets. Note

We used a frozen vegetable mix of corn, beans, potato and carrots. Note

Make ahead: Cook soap a day ahead. Cover, then refrigerate. Use a packet of chopped mixed frozen vegetables. Price and cooking time will vary. Use 1 cup shredded cooked chicken instead of salami. Price will vary. Note

You can use sausage of any flavour. Note

Use green capsicum or zucchini instead of fennel. Choose any flavour of sausage. 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

This sauce goes well with any long pasta. You can use basil or chives instead of parsley. Replace tuna with canned salmon. Use a vegetable peeler to cut zucchini into thin slices. Try yellow zucchini instead of squash. This recipe is best made close to serving time. Note

Use 2 chicken stock cubes dissolved in 1 litre (4 cups) water instead of bought stock. Try chopped, peeled, uncooked prawns. Use shredded leftover barbecued or roast chicken. This recipe is made in one pan, so it cuts clean-up time, too. Leftovers: Soup will thicken on standing. Add a little water when reheating. Note

Buy pork already diced. Note

You’ll need a quarter of a green cabbage. Try penne, rigatoni or farfalle pasta instead of spirals. Use any sausages you like-chicken, pork and beef work well. Gluten-free: Make salad using gluten-free pasta. Check labels on other ingredients carefully. Note

Use a bought barbecued chicken if desired. Try this with green beans instead of asparagus. Note

Make ahead: Cook meatloaf a day before serving. Reheat in an oven preheated to 180°C/ 160°C fan forced for 20 minutes. Salsa is best made close to serving. Chilli seasoning mix too spicy? Use taco seasoning. Note

To prevent bamboo skewers scorching during cooking, soak them in cold water for 20 minutes before using. We used butternut pumpkin as it is easier to cut into equal-size pieces. Instead of using the oven, cook skewers on a barbecue or stove top over moderately low heat. Try your favourite curry simmer sauce with this […]

This is even more delicious served topped with grated parmesan. Try adding thinly sliced zucchini to increase your vegie intake. Add finely chopped fresh red chilli for a little heat. Note

Sizzle steak is thinly sliced beef steak (minute steak) available from major supermarkets. Use a sliced beef or chicken schnitzel instead of sizzle steak. Note

Low fat: Use tuna in spring water. Spray frying pan lightly with cooking oil spray. Gluten free: Swap gnocchi for 1 cup long-grain white rice. Cooking time will vary. Note

We used extra-virgin olive oil for its flavour, but you can use vegetable or olive oil instead. Note

Melt chocolate in the microwave on High (100%) in 30-second bursts, stirring, until melted and smooth. Use any remaining cherries in smoothies, cocktails or popsicles. Try thawed butter pastry instead. Note

Kumara is orange sweet potato. Try mashed pumpkin instead of kumara. Note

Top chef Tony Astle shares his 80-year-old recipe for meringue.

You can make the meringue discs in advance, then assemble the cake just before eating.

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.

You can use any vegetables, including cooked leftovers. Use your favourite sausages. If you don’t have chilli flakes, sprinkle with hot chilli sauce, to taste, when adding capsicum. Fast Salsa: Makes 1 cup Note

To save time, you could replace celery and carrot with 1 1/2 cups frozen diced vegetable mix. Note

Make ahead: Prepare a day ahead. Cover, then refrigerate. You can double quantities. Sprinkle your favourite spice on pita crisps before baking. Try serving with 1 long loaf sliced Turkish pide instead. Note

Replace red capsicum with green capsicum. Make ahead: Prepare salad ingredients ahead, then assemble just before serving. You can use any pumpkin variety you like. Try white wine vinegar instead of white balsamic. Note

Try chives, parsley or basil instead of green onion. For an even healthier alternative, use light or low-sodium ham. Note

To cool blueberry mixture quickly to room temperature, spread on a baking tray. Note

Vegetarian: Use vegetable stock cubes instead of chicken. Note

Replace chicken with sliced ham. Replace mild blue cheese with grated cheddar cheese. Make ahead: Prepare salad and dressing several hours ahead. Cover salad, then refrigerate. Drizzle dressing over salad just before serving. Note

Always check labels to make sure products don’t contain added gluten. Make ahead: Cook muffins a day ahead. Store in an airtight container in fridge. Bring to room temperature before sewing. Use remaining cream in desserts and sauces. Note

Maple Icing: Makes 3/4 cup (ENOUGH FOR 12 MUFFINS) Note

You can use a mixture of mushroom varieties or just one, such as field, button or Swiss brown. Note