Various combinations of rice and lentils are eaten throughout the Middle East and India, with perhaps the two most well-known versions being Lebanese mujadara and Indian kitcheree. Our Egyptian take on this homely dish, however, adds delicious "oomph" to the rice-lentil theme with its fragrantly spicy caramelised onion and piquant chilli sauce.

This fresh salad is extremely good for you. Almonds are packed with good oils, fennel acts as a diuretic and helps to settle the stomach and oranges give the ultimate vitamin C shot to help protect the body from infections and viruses. Note

Test Kitchen Za’atar is a blend of roasted sesame seeds, sumac and dried herbs such as wild marjoram and thyme, but the ingredients depend on each maker. Note

Herb-flecked and crunchy, this easy salad makes a tasty, filling lunch or side dish.

Candied clementines are available from specialty food stores and delicatessens. Note

fish option Grill white fish cutlets. Cool; flake into pieces. Top rice salad with fish. Note

Chicken or pork mince can be used instead of turkey mince. Note

Fennel using a smell test: a sweet, not sour, smell indicates freshness. Look for upright green fronds and a bulb that’s not bruised or slimy. Can store for up to 3 days in a plastic bag in the refrigerator. Fennel loses its flavour quickly, so use as soon as possible. Remove the outer layer of […]

Rich, savoury beef broth makes an excellent base for other dishes, or fortified with added slivers of meat and vegetables, a light soup in its own right.

Crispy on the outside, fluffy on the inside and perfumed with fresh rosemary leaves, the only other thing these roast potatoes need is a little bit of salt and pepper.

Corn on the barbecue is one of my favourites. In this recipe, the corn can be cooked ahead and dressed with the seasoned butter, all ready to put on the barbecue to heat and caramelise just before serving.

Healthy, fresh and authentic. The tastiest way to eat your greens!

A delicious and fun accompaniment to roast dinners.

Crisps can be stored in an airtight container for up to 2 weeks. Note

This is a great way to make a delicious meal from ingredients found in the freezer and pantry.

French-style peas, pea recipe, brought to you by Australian Women's Weekly

Serve mushrooms with crusty bread or as part of an antipasto platter with cheeses and deli meats.

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

Sharp feta and crisp pear make a fabulous combination with leaves, sprouts and walnuts in this sophisticated salad.

You need four bunches of asparagus for this recipe. Note

These fresh and fragrant dressings match up with oysters beautifully. Indeed, any remaining dressing can be served over grilled fish, or prawns, if you like.

A healthy, light and delicious watermelon, raspberry and cranberry salad.

If you don’t have all the spices on hand, you can replace them with a chai black tea bag. Just strain the bag from the syrup after cooling for 15 minutes. Use blood oranges or plain grapefruit, if ruby grapefruit is unavailable. Discard the cinnamon stick before serving. Note

This flavour-packed vegetable dish will make you forget those soggy greens from childhood.

An Asian-style spicy, sweet and sour green papaya salad topped with crunchy peanuts.

Rice can be cooked the day before, store. covered, in the fridge Note

You can use the oil from the artichokes in the dressing if you wish. You will need to purchase a large barbecued chicken weighing about 900g for this recipe. Note

Homemade jams and preserves are so simple to make. There are no excuses not to have this one on hand for tasty teas or to start your day off sweet by spreading on a bagel for breakfast.

Thai cuisine is full of exciting and fragrant flavours, which have been used to give this pickle a little zing.

Prepare the cheese and salad on the morning of the picnic. Note

Chopped salad ingredients vary from recipe to recipe, the only common rule is that all the ingredients are `chopped’. You can also place all of the roughly chopped ingredients on a large chopping board and use a large knife to chop them all together. Note

Goes well with baked ham, roast game; baked brie or camembert. Note

Instead of barbecued chicken, you can poach 300g (9½ ounces) chicken the night before, store, covered, in the refrigerator. Note

Do not add any salt to the cottage-cheese mixture as this will cause the filling to become too wet. Buy zucchini just large enough to make 5-inch-long strips once trimmed and sliced. Note

Gorgeous spread on toasted panettone, dotted on pancakes or used to sandwich little biscuits together, orange liqueur butter is simple and sophisticated.

A fresh and bright apple and seed slaw with macadamia dressing; the perfect summer salad.

This light garden salad of an exotic mix of herbs and crisp vegetables perfectly matches a hearty meal.

A tasty side dish of beans with ginger, chilli and coconut milk from Australian Women's Weekly.

Give fresh spinach leaves the Cantonese treatment with almonds, vinegar and freshly grated ginger.

Colourful heirloom carrots, in hues of purple, taste the same as their orange cousins, and were in fact the norm until the Dutch developed the modern-day orange version in the 17th century. They taste and look fantastic in this stunning salad.

Refreshing and tasty, this salad would be excellent accompanied with grilled meat.

Add some halved cherry tomatoes for colour or small Japanese rice crackers or crispy wasabi peas for a crunch. Note

We might be cheating slightly here, but you can get very good quality canned soups these days and with the addition of bacon and crispy blue cheese toasts you have a dish that could pass for homemade.

A perfect accompaniment to grilled meat or fish, this salad is full of lovely flavours and textures.

This delicious roast vegetable salad is scattered with tender risoni pasta and sweet currants to create a flavour-packed, filling vegetarian meal.

A small can of beetroot, drained and chopped, can be used instead of fresh beetroot. Note

Granny Smith apples are best for this recipe. This is a good base jelly, ­for slight variations try adding cinnamon sticks, rosemary sprigs or dried lavender to the jelly. Note

Fried rice is best made just before serving. There are several methods of making fried rice. This is the easiest because it uses rice that is already cooked. Note

Pak choy is a member of the same family as bok choy with the same mild flavour.

This colourful, nutritious salad would be perfect served with grilled meat.

While you can make this piquant, mustardy potato salad ahead of time and serve it cold, it's even better made just before you need it and eaten while still warm.

It’s much easier to check the consistency of the sauce after it has been blended and strained. If the sauce is too thin, return the sauce to the pan, bring it to the boil, then reduce the heat and simmer, uncovered, until reduced to about 2¼ cups. Note

Granny Smith apples are best for this recipe. Store chutney in a cool, dark place for at least three weeks before opening. Refrigerate after opening. Note

Lemon salt will keep in an airtight container for up to 2 months. Sprinkle over chicken or fish. Orange salt will keep in an airtight container for up to 2 months. Sprinkle over pork, fish or duck. Note

Barbecued corn, broad beans and capsicum from Australian Women's Weekly.

There are many white wine vinegars available that have had fruit or herbs macerated in them. Raspberry is one of the most common varieties, and it can be used in a great many ways other than as part of a vinaigrette. Sprinkle it over a bowl of cooked vegetables or a fresh fruit salad to […]

The salad and dressing can be prepared ahead and refrigerated separately. Combine just before serving Note

Tomato dip is best made close to serving. Note

Black beans, also known as turtle beans, are not the same as chinese black beans, which are fermented soy beans. A common ingredient in Caribbean and Latin American soups, salsas and salads, black beans can be found in most health food stores and large greengrocers. Note

Risoni is a small rice-shaped pasta that can be served similarly to orzo or rice in salads and soups. This recipe is best made just before serving. Note

Preserved lemons, a dominant ingredient in North African cooking, are salted lemons bottled for several months; the flavour is distinctively perfumed. To use, rinse well and discard flesh, using rind only. You need to purchase a large barbecued chicken for this recipe. Note

If kefalotyri cheese is unavailable, use parmesan cheese. Note

You need about half a butternut pumpkin for this recipe. Preserved lemons, a North African specialty, are quartered and preserved in salt and lemon juice. To use, remove and discard pulp, squeeze juice from rind, rinse rind well then use. Sold in jars or in bulk by delicatessens; once opened, store preserved lemon in the […]

To some, these tasty morsels may simply be melted cheese on little toasties, but we know better. The robust and distinctive flavour of gruyère makes all the difference. Serve with piping hot bowls of soup.

Simple, healthy and packed with colour and flavour, this cauliflower and green olive salad is a tasty side dish, but also makes a great, light meal all by itself.

Feel like something different in place of your usual mashed potato? This soft cheesy polenta makes a delicious change.

Studded with pistachios, this country-style chicken terrine would be excellent made with duck as well. Serve with relish and fresh bread.