Roast dinner

To test that the chicken is cooked through, insert a skewer between the thigh and leg joint. If juices run clear, it is cooked. Note

If liked, use chicken thigh fillets. If skinless, spread tapenade mixture over the fillet before baking. Note

If you have a large baking dish, combine the chicken and vegetables all in one. Note

Look for the pink Australian Pork mark on products that contain only Australian pork. Store ham in a calico ham bag. Wash the bag in a solution of 2 cups water and 1 tablespoon white vinegar and wring out. Cover the cut ham with the reserved rind or baking paper. Place ham in bag and […]

Sticky glazed slow-roast pork neck

For a thicker gravy, whisk 1 tablespoon cornflour into 1/4 cup reduced sauce. Bring to boil, stirring, until thickened. Simmer 3 minutes. Note

If you like, you can dress the salad ingredients with a little extra virgin olive oil and red wine vinegar. Note

To test if pork is ready, insert a skewer in the thickest section-juices will run clear. Note

Blade or topside is good value but very lean, so roasting slowly at a lower temperature, 160°C, makes it tender. Note

Wash the chicken before baking and rinse under cold water. Pat dry with paper towel inside and out. Note

To roast tomatoes, place them in a baking dish and drizzle with olive oil. Season. Bake 10-15 minutes with mushrooms, until beginning to collapse. Note

Serve rouille with your favourite seafood and crusty bread. Note

For quality beef, keep an eye out for the Meat Standards Australia (MSA) symbol at participating butchers and supermarkets. Note

Pre-made pancake wrappers are available from Asian supermarkets. To make your own crepes, whisk 1 cup plain flour, 300 millilitres milk and egg together. Cook 2 tablespoons of mixture at a time, in a lightly oiled pan over medium heat, until golden. Turn and cook the other side. Note

Make this a main meal salad by tossing through a well-drained 400g can tuna or salmon. Note

A traditional British dish, a fully dressed Guard of Honour rack of lamb is fit for any celebration or festive occasion.

Don’t overcook pork or it will lose all its juices. Medium (slightly pink in the centre) is perfect. Note

Full of flavour, tender, juicy roast chicken pieces are beautiful served straight from the pan with their lemon and rosemary sauce. Add a side of vegetables for a healthy family dinner.

As a guide, cook turkey 15-20 minutes per 500g (including stuffing weight) plus 20 minutes, until juices run clear when tested. Note

For croutons, cut bread into cubes and bake 5-10 minutes in a moderate oven, 180°C, or fry in a little oil and butter until golden. Note

Sweet, salty and sticky, this beautifully tender Asian spiced lamb meat is scrumptious served on a fluffy Chinese pancakes to create a truly satisfying lunch or dinner.

Turkey with pancetta stuffing brought to you by Woman's Day. Photography by Rob Shaw/ bauersyndication.com.au

As beautiful as they are delicious, these toffee-coated Vienna almonds are perfectly caramelised with a subtle sweet hint of vanilla. Perfect to entertain with or as a quick snack.

Large cuts of meat need time to cook thoroughly, so use indirect, low heat that will slowly penetrate the meat. Test how hot the barbecue is by placing your hand over it at the same height as the meat. For high heat, you will be able to hold your hand there for about four seconds, […]

Soak the breadcrumbs in milk or cream for a richer flavour. Kid-friendly tip: divide the breadcrumbs into two bowls and add sage to one bowl only, leaving half the pork roll sage-free, which kids may prefer. Note

Serve with mixed green leaf salad. Note

To remove the bone from a whole turkey breast (sometimes called a “buffe” or “buffet”), cut away the meat from each side of the bone, keeping it in one piece. Your butcher can do this for you. Note

These colourful tarts are full of goodness; the flavours are strong and bold. Use any combination of fresh vegetables you like, just be sure to cut them into thin slices so they cook through. If you’re short on time, you can buy marinated vegetables from the supermarket or deli. We used feta, but ricotta tastes […]

Use regular tomatoes, cut into 2cm pieces. Substitute 400g penne or fusilli for gnocchi if you like. Roast vegetables ahead; reheat and toss with gnocchi just before serving. Note

Add halved cherry tomatoes and feta cheese. You can use any type of canned beans. Try using chicken tenderloins instead of pork. Note

Not suitable to freeze or microwave. Note

Stuffing suitable to freeze. Onion mixture suitable to microwave. Note

Serve sprinkled with a little crumbled feta. Use chicken breast fillets instead of turkey. Note

Budget tip: Large cuts of meat are often cheaper in winter, so shop around. Note

Make your own breadcrumbs from day-old bread. Note

Risotto is best made just before serving. Note

Store remaining beef in an airtight container in the fridge for up to two days. It’s perfect in salads. Not a fan of rocket? Use baby spinach leaves instead. Note

You’ll need 1/2 large barbecued chicken. Replace cumin seeds with fennel seeds, if desired. Note

Chicken pieces can be used instead. Soak skewers in warm water for 20 minutes to prevent them from scorching during cooking. Note

To save time, ask your deli or chicken shop to quarter the chicken for you. If you can’t find Moroccan marinade at your supermarket,this recipe will still be fantastic with your favourite marinade mix or sauce. Note

To add extra flavour, dress salad with a drizzle of red-wine vinegar or balsamic vinegar. Any cold leftovers are delicious in salads or sandwiches. Note

To save time, ask your butcher to score the rind and truss whole loin with string. For a crisper crackling, keep pork uncovered in fridge overnight, to dry out rind. Note

If you’re making this for kids, replace hot chilli sauce with sweet chilli sauce. Note

To save time, you can use any leftover or store-bought roasted vegetables in this recipe. Note

Slow-roasted leg of lamb, slathered in an anchovy and garlic paste and cooked on a bed of Jerusalem artichokes, red onions and lemons makes for a majestic Sunday roast.

Stuffed with the meat of spicy Italian sausages and slowly roasted on a bed of onions, pears and cider, this slow-cooked pork neck is rich, fragrant and absolutely full of flavour.

Apple sauce certainly has its place when it comes to roast pork, but our pork loin with fresh peach chutney will give you a new twist on this old favourite. Don't worry, we haven't forgotten the crackling!

This lean and tender baked eye fillet will literally melt in your mouth, while the herbs and spices that make up chermoulla are busy having a party there.

Once again we must thank the Italians. This time, it's for mustard fruits which provide a sweetness along with a uniquely spicy accent to any dish they are added to. Here, it's roasted pork.

These braised veal shanks come in their own pretty little paper packages and make a delicious winter meal. Serve with mashed potato and plenty of greens.

This moist sage-roasted pork loin is a deliciously simple mid-week family meal. Serve it sliced thickly with roasted vegetables and keep the leftovers for the kids' lunchbox sandwiches.

Packed full of vegetables, this chickpea and pumpkin ratatouille is perfect as an accompaniment or a meal on its own.

This slow roasted pork with fennel dish will fill your kitchen with the type of aroma that will have the hoards running to the dinner table. Any leftovers can be sliced and used for the kids' lunchbox sandwiches.

Beef fillet is a beautiful, premium cut of meat. This dish can be created successfully with a boneless mini lamb roast or lamb rump. It's all cooked in the one baking dish, minimising the washing-up, and is so easy it could be delegated to anyone in the family.

With four kids all participating in after-school activities and sports, dinner time in my household was always a chance to catch up with each other. We were all very fussy eaters, too, so poor Mum had to adapt every recipe to, hopefully, satisfy all of us at the one table. This meal was always a winner and I am sure a little sweeter than the original, but to this day, it's one of my go-to recipes if I am entertaining friends. Dad loves plum jam, but I think blackberry works better.

Lamb’s lettuce, also known as mache or corn salad, has a mild, almost nutty flavour and tender dark-green leaves. It’s commonly sold in 125g punnets; you will need four punnets for this recipe. Note

Za’atar, a blend of roasted dry spices, is easy to make, but a prepared mix of sesame seeds, marjoram, thyme and sumac can be purchased in Middle-Eastern food shops and delicatessens. Try it sprinkled on your morning toast that’s been spread with softened feta cheese or ricotta. Note

Kalonji are also called nigella or black onion seeds. Note

Serve this family favourite with a big jug of homemade gravy to pass around the table.

This is such an easy way to cook a chicken. After the initial browning, which develops the flavour and visual appeal and speeds up the cooking, the chicken looks after itself and emerges fragrant and fork-tender.

Apple is a traditional pairing for roast pork, adding raspberry just intensifies the delicious pairing of tender meat and applesauce. Serve with vinegary cabbage and potatoes.

Baking a leg of lamb in a salt crust means the meat is steamed as you bake it, leaving it incredibly tender and allowing the herbs to fully permeate the leg.

I reserve lamb racks for special occasions because, while they never fail to please and are easy to prepare and fast to cook, they are expensive. Christmas is the perfect time. I love them with candied kumara, given a fresh lift with orange gremolada and a dish of asparagus and broad beans with slivers of feta. Elegant, festive and fabulous!

Give your roast lamb rack an Indian flavour with this delicious and fragrant spice paste. You could also use it as a spice rub for any other kind of meat.