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Spicy beef is coated in a salty, sweet, spicy and sour sauce and topped with toasted cashews and coriander. Delicious!

The bocconcini we’ve used in this recipe is about the size of golf balls. and available from supermarkets in the chilled dairy aisle and the deli section. However, you could use whole cherry bocconcini, which is smaller, or buffalo mozzarella, which is the size of a tennis ball. If you can find it, burrata, an […]

Vegetarian , super easy To make individual dampers, shape dough into 8 balls and place on prepared tray. Bake for 18-20 mins. Note

Warm up with a bowl of this soothing chicken and corn noodle soup. This Asian-inspired soup is quick, easy and tasty - a great way to take the winter chill out of the air.

If time allows, try to assemble this potato salad a few hours before serving it, to give the flavours time to develop. Note

You can make the gnocchi several hours in advance. Place on a tray lined with baking paper and cook just before serving. Note

Lightly spiced and grilled chicken breast sits atop a salad of spinach, roasted pumpkin, chickpeas and a creamy dressing

Don’t allow curd to get too hot in Step 2, or it will split and you’ll need to start over. Note

You can use green or black figs for this salad. Figs are in season from December to April, and are soft and fragrant when ripe. Note

To save time, use 1 1/2 cups (225g) frozen broad beans instead of double peeling fresh ones, and 1 1/2 cups (180g) frozen peas. Cook straight from frozen for about the same time. Fresh and frozen peas have very similar nutritional values. Note

Rainbow chard is popular in colourful Mediterranean cooking.

Roasting these carrots with maple and mustard delivers a tangy flavour.

A sun-kissed curd by Sarah Bowman

Whip up this gorgeous sun-kissed couscous salad as a light Summery lunch or a beautiful side to a family dinner spread.

To put a fresh twist on the new season’s spring vege, Julie Biuso looks to Italy for inspiration

To put a fresh twist on the new season’s spring vege, Julie Biuso looks to Italy for inspiration

Prepare this deliciously warming chicken, corn and noodle soup for your loved ones in no time at all. It's easy to make and packed full of goodness to warm your body and soul.

We kept the skin on the pumpkin for this recipe. It tastes good, and gives the dish a great look, too. why not give it a try? Note

You can begin making this dish up to 8 hours ahead. Cool the boiled and flattened potatoes completely, place on prepared pan, cover and refrigerate. Then all you have to do is season them, coat with oil and bake. Note

The addition of creme fraiche has a slight tang to these fluffy potatoes.

Irish soda bread gets its rise from baking soda rather than yeast, so you can enjoy warm bread with minimal prep and under 20 minutes in the oven

Use the cooled stock for another recipe. It can be frozen for up to 3 months. To save time and make this recipe even easier, buy 1 barbecued chicken, discard skin and bones and coarsely shred meat. Note

Transport the terrine in the loaf pan so it keeps its shape. Slice with a large sharp knife, and offer table knives for spreading. Note

Kang kong, or water spinach, is available from Asian grocery stores. It is unrelated to spinach but tastes similar. You can use 4 bunches of English spinach instead. Blanching the kang kong before stir-frying helps retain its vibrant green colour, and also makes the stalks less tough. Note

Store in an airtight container lined with absorbent paper for up to 2 days. Refresh or reheat by wrapping loaf in foil and placing in a preheated 200C or 180C fan oven for 12-15 mins, until warmed through. To freeze, wrap loaf tightly in plastic wrap or a freezer bag, and freeze for up to […]

Burrata is a cow’s milk mozzarella and is available from selected delicatessens. Note

Barbecue duck nasi goreng brought to you by

The easiest way to remove the zest from the fruit is by using a vegetable peeler. Note

Parsnip is the ultimate winter vegetable – its flavour doesn’t fully develop until it feels the chill in its roots. Sarah Bowman takes this cold-weather denizen and creates a warming, flavourful meal

There are so many nasi goreng variations from region to region it is impossible to count them all. This Bbq duck version by Madison is a riot of flavour most definitely in the top 5.

This wonderfully vibrant broad bean, baby pea and feta salad recipe is the perfect side dish for any summer meal! Throw it together in just 15 minutes and enjoy!

Panch phoran is an Indian five spice max available from Indian grocers. This salad is sensational served alongside curries. Note

An under-ripe mango adds an element of fresh and summery sweetness to this Aussie classic. Note

A hearty traditional Italian salad with many variations. We’ve kept this relatively simple to complement the salmon, but it makes a great lunch dish on its own with the addition of buffalo mozzarella, roasted capsicums and olives or capers. Note

Gnudi are similar to gnocchi, only made with ricotta. You could roast the pumpkin the day before if you like; store in the fridge. Note

The veggies can be tossed through your salad either warm or cold, but do not combine until you are ready to serve. Note

Equipment 2 large mixing bowls; mandoline slicer or sharp knife; whisk; colander; cling wrap Preserved lemons are available in jars or tubs from delis. Only the rind eaten, so cut the flesh away. If you would like to make your own, cut lemons in quarters, rub well with lots of sea salt and pack into […]

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

This easy Thai beef salad recipe is ready in a flash and is super-healthy with the addition of spinach, cucumber, capsicum and fresh herbs. Don't forget the chilli hit!

Use a combination of pork and chicken mince if you like. You can serve stir-fry with fresh noodles or rice. Note

You can use lemon juice instead of balsamic. Omit green beans and add 2 cans drained, rinsed borlotti beans. Note

Buy ham from the deli. Eggs must be at room temperature or shells will crack during cooking. Note

Sprinkle with combined sesame of poppy seeds and sea salt, if desired. Note

makes 20 Grissini will keep in an airtight container for up to 1 week. To refresh grissini after a few days, spray with water, then place in preheated oven, 180°C/160°C fan-forced, for 5 minutes. Note

If you use leftover mashed potato, you may need to reduce the quantity of milk. Note

Try bacon instead of salami; flavour will vary. Use walnut oil, instead of olive, for more nutty flavour. Note

Sweet, spicy and so tasty, this chutney will give your roasts, curries and even sandwiches a lift.

Feast on the nutrient bonanza that is cauliflower with this tasty and versatile recipe. Perfect as a light lunch or tasty side dish, this creamy cauliflower salad can be ready in no time at all.

Megan May uses sprouted seeds to transform the South Asian thali into a delicious, nutrient-rich raw feast.

Add ice cubes to iced water; the colder the water, the crisper the batter will be. Add thinly sliced vegies – Japanese eggplant, asparagus, carrot, fennel and onion to any leftover batter. Daikon (or white) radish looks like a large white carrot. Note

Fresh chorizo sausages, from the meat section, are cheaper than dried. Chorizo is a spicy, Spanish-style pork sausage. It’s sold in supermarkets and delis. Use any type of bread. Note

Chorizo is a Spanish sausage flavoured with garlic and paprika. Using a strongly flavoured sausage such as chorizo livens up this dish. Note

You will need to cook about 1 1/3 cups rice – it’s best cooked a day ahead. Green curry paste can be spicy; start with 1 tablespoon, then taste and adjust if necessary. Note

Burghul is steamed cracked wheat – it’s available in the health food aisle of supermarkets. Note

Packed full of goodness, this light and healthy roasted potato salad is beautiful tossed with fresh tuna and hard-boiled eggs to create a delicious lunch or post workout meal.

Cut any leftover ginger into 2cm lengths; freeze in an airtight container. Chill leftover oyster sauce to use later in stir-fries. Note

You can add 2 teaspoons finely grated lemon zest instead of capers. Note

To heat Lebanese bread, microwave on high (100%) for 20 seconds or until just warm. Tabouli: You’ll need one large bunch parsley. Before chopping, wash parsley to remove grit; dry well. Note