This healthy salad recipe sees leeks sautéed in olive oil until golden and tender before being folded through protein-dense herb-flecked quinoa and topped with beautiful roasted baby carrots

This recipe is a quirky take on fish fingers, with the fish being salmon crudo and the fingers being the Italian flat bread schiacciata. It’s a dinner party-worthy snack: simple, fresh and tasty

Add fattoush to your repertoire with this delicious salad recipe! This Middle Eastern salad is packed with fresh veges, tender grilled lamb and complemented with a tangy lemon sumac dressing

Try your hand at making an Italian classic from scratch with this easy focaccia recipe! This delicious flat bread is topped with a stunning combination of roasted pumpkin, onion and rosemary

This colourful, healthy roasted eggplant recipe makes a wonderful vegetarian meal with a fresh garden salad, or enjoy as a delicious side with your favorite meat dish

This bolognese sauce recipe is a kitchen classic! Not just for pasta, this bolognese sauce is perfect for giving pies, pizzas, bakes and burgers a delicious twist!

Sweet persimmon, creamy goat's cheese and crunchy hazelnuts form the perfect alliance in this sophisticated salad recipe. Serve with a glass of crisp white wine at your next dinner party

This potato recipe produces the perfect example of stuffed hasselback potatoes. Golden, buttery potatoes are topped with crispy bacon and plenty of cheese - this dish is true comfort food!

The tried-and-true combination of potatoes and cauliflower comes together with Middle Eastern spices and creamy, lemony tahini dressing to create this delicious side dish

Craft your own green curry paste from scratch with this simple recipe. This staple of Thai cuisine is perfect for chicken, fish, curries or soups. Plus, you can freeze the surplus

This simple recipe for homemade harissa combines chilli and spices to create a beautiful, flavourful paste that's perfect as a spice rub for meats or adding an extra kick to couscous

Roasted baby potatoes and kumara are tossed with peppery rocket and drizzled in a creamy lemon dressing in this potato salad recipe that's sure to be a hit for lunch or dinner

Chopped macadamias add crunch to this colourful, healthy stir-fry.

This refreshingly delicious zucchini and mint couscous salad makes the ultimate side dish to a dinner spread, or a light vegetarian meal.

This delicious golden roasted brussels sprout and lentil salad is great for lunch or as a salad side for dinner. It's also perfect for diabetics.

The crispy noodles give this dish added texture along with crunchy vegetables that makes this dish a stand-out.

Eggplant...fries?! This recipe sees this meaty vegetable transformed into thick fries, coated in beer batter then fried to perfection. Serve with garlic yoghurt for a delicious vegetarian snack

This recipe makes two loaves of beautiful bread. You can make one to eat now, and one to freeze for later use.

Chicken liver pate can be served on toast or biscuits, with drinks or, set in small individual containers, it is a perfect first course for a dinner party.

This delicious roast cumin pumpkin, chickpea and hummus salad makes the perfect side dish for a gourmet dinner spread, or enjoy it on it's own as a healthy but filling vegetarian dish.

Salad of fresh baby beans and peas

This lemon chutney by Nici Wickes goes so well with a hearty curry but is also fabulous to have with cheese and crackers

Once you try this beetroot and apple relish, you’ll never have apple sauce with your roast pork again! And it makes an attractive gift as it’s got such a gorgeous glossy purple colour

This roasted parsnip recipe is taken to new heights with the addition of pear, blue cheese and walnuts

We’ve all done it – bought a whole pumpkin only to discover half of it shrivelling in our vegetable chiller some weeks (or months!) later. While pumpkin soup is always a good standby, why not try this sweet roasted pumpkin dish which is full of the crunch of toasted seeds and tanginess from a drizzle of pomegranate and yoghurt. You’ll never need to throw out pumpkin again!

Tamarillos and apples – autumn’s bounty – collide in spectacular fashion in this tamarillo and apple relish recipe. Eat it with anything!

Make the most of the plentiful rhubarb season and enjoy it all year round with this easy rhubarb jam recipe. Pairs perfectly with pikelets or scones with whipped cream

If you’re lucky enough to have a quince tree, you’ll know it's a true autumn treasure. The fruit makes a gorgeously rosy and fragrant paste that's the perfect accompaniment for cheese and crackers

Add an extra depth of flavour with this deliciously sweet date and rose pomegranate molasses from The Australian Women's Weekly 'Made from Scratch' cookbook

This recipe for cooking rice is delicious, flavourful and rather good as a comfort dish on its own

While most jams are made using fruit, this tasty savoury-style recipe from The Australian Women's Weekly's 'Made From Scratch' cookbook is brilliant dolloped atop a steak sandwich, or served with blue cheese.

Fior de latte is the traditional Italian name for cow's milk mozzarella. And this gorgeous recipe from The Australian Women's Weekly's Made From Scratch cookbook means you can make this creamy cheese yourself.

These are the best mushrooms in a creamy, peppery sauce especially served with either crispy bacon or lamb’s fry. This is a versatile dish that is perfect as a breakfast, brunch or even dinner.

This feijoa paste is great on cheese boards and antipasto platters. It's is a labour of love but uses up lots of feijoas and in the long run, potentially saves you buying the pricey store-bought ones

Bright, colourful, tasty tomatoes with a lush white bean puree. Whip this up for your dinner party guests or as a light lunch. It's ideal for diabetics.

The perfect chutney to serve with your favourite cheese or pâté.

Add a bit of spice to your food.

An authentic relish that's easy to make!

An easy homemade authentic chutney!

Hold on tight to this precious delicacy with its unique sweetness – it’s possibly too good to share. Recipes and styling by Fiona Hugues. Photography by Jani Shepherd. Gatherum Collectif.

These make the most delectable side dish. Lovely big beefsteak tomatoes are perfect. Try these for breakfast or alongside some lamb chops.

Because cooking time is so short, these Chinese vegetables are crisp, colourful, and full of flavour.

As soon as peppers become plentiful, Mum starts making this favourite relish. It’s an absolute treat to have with cold meats and cheese.

Healthy and delicious!

I used to think plum jam was a bit ordinary so I started experimenting and came up with this stunning recipe. It’s loaded with lavish amounts of good-quality vanilla and now it’s one of my favourite jams to make... and eat!

Halfway between a jam and a chutney, I’ve been making this tomato and currant brew for years and it goes so well with a grilled cheese sandwich that I often call it dinner! While tomatoes are cheap and at their best, why not make a few jars for yourself and some to give to friends – they’ll thank you once they’ve tried it.

There are many stories about the origin of this eggplant dish. The one I prefer to believe is that the priests, in their long eggplant-purple robes, fainted with pleasure after eating these garlic and olive oil-infused baked eggplants. I can relate – this dish is definitely swoon material!

The secret to a fabulous baba ganoush (eggplant dip) is to give the eggplants a jolly good charring on the BBQ so that the smokiness pervades the soft flesh. With eggplants in abundance right now and the barbecue in full flight, having a bowl of baba ganoush at the ready means a delicious meal is close at hand.

This dish is dedicated to our wonderful grandmothers who must have peeled umpteen sacks of potatoes in their day. Photographs by Jani Shepherd and styling by Fiona Hugues; Gatherum Collectif.

Smothered in smashed herbs, garlic and oil, these slender breads pack a huge flavour punch. Top with thick slices of tomato and chunks of fresh mozzarella to take this snack to the next level.

Caramelised red onions brought to you by New Zealand Woman's Weekly.

Lamb and beetroot are a match made in heaven - try them together with this light salad of broccolini, brown rice and pomegranate

A delicious medley of tray-baked vegetables made extra tasty with a scattering of breadcrumbs, anchovies and sage

Quick, crunchy and quirky! I love salads with interesting textures, colours and flavours and this salad has all three. I use a microplane to slice the vegetables and knock it together while the steak is on the barbecue. The only rule is not to dress it until you serve it, so it retains its sensational crunch.

This recipe can be found in Michele Cranston's "A Simple Table". The rich, salty–sweet flavours of the caponata are well suited to the milky simplicity of the ricotta, and the fresh oregano is a perfect accompaniment to anything with tomato. Spoon the caponata over just before serving, to keep the ricotta looking fresh. If you don’t have time to make the caponata, then the ricotta can be simply topped with fresh herbs, some olives, or quartered and well-seasoned cherry tomatoes. However, the caponata is a great recipe in itself and is equally at home with grilled beef or lamb, seared tuna or spooned onto bruschetta.

Julie Goodwin's mouthwatering mango chutney makes the perfect addition to any dish this festive season! Perfect on sandwiches, or as part of a cheese platter or ploughman’s lunch.

Have you heard? Fermented food is in! Try this simple recipe for delicious homemade sauerkraut. It’s easy to make, colourful and makes a great gift to enjoy with hot dogs and corned beef sandwiches. It’s an instant hit of healthy. Photography by Todd Eyre

A common ingredient in Moroccan and some Middle Eastern cuisines, preserved lemons add a wonderfully complex citrus note to both sweet and savoury dishes. They can be expensive to buy, yet they’re so easy to make. Photography by Todd Eyre

This spicy oil makes an attractive, useful gift. As well as giving pizza a kick, it is superb in vinaigrettes or wherever you use oil but yearn for a little extra heat. Photography by Jani Shepherd/Gatherum Collectif.

These crisps are an easy and tasty addition to a platter or a nice cup of tea in the afternoon. Photography by Jani Shepherd/Gatherum Collectif.

Like the hot, roasted, sugared nuts sold outside the marchés aux puces, the Parisian flea markets, these peanuts are gorgeous and fragrant. Photography by Jani Shepherd/Gatherum Collectif.

This Christmas salad is delicious made fresh, but improves even more if refrigerated overnight. Recipe and photography by Bauer Syndication.

Antonio Crisci shares his colourful capsicum recipe. Photography by Todd Eyre.

This sublime eggplant dish shared by Antonio Crisci of Poderi Crisci is fit for an Italian banquet. Photography by Todd Eyre.

Antonio Crisci of Poderi Crisci shares his eggplant recipe for the perfect Italian long lunch. Photography by Todd Eyre.

A pan of perfectly cooked roast potatoes is a cause for celebration. For super-luxurious roasties, duck fat is the key.

This chutney is a summer favourite, not only is it great with strong hard cheese, it is the perfect match for thick slabs of cold Christmas ham jammed into fresh bread. Photography by Jani Shepherd/Gatherum Collectif.

Do not underestimate the humble coleslaw! This version is always a hit as it follows a few of the “must-do” slaw rules. Photography by Todd Eyre.

A platter of perfectly grilled vegetables, imbued with the slight smokiness of the barbecue, can taste amazing. Photography by Todd Eyre.

This dish of dark puy lentils with glistening strings of roasted red tomatoes will make your summer plates picture perfect. Photography by Jani Shepherd/Gatherum Collectif.

These gently cooked beans are one of Fiona Hugue's old recipe favourites, with a little vinaigrette of slightly lemony, nut-brown butter and a sprinkle of crunchy nuts. Photography by Jani Shepherd/Gatherum Collectif.

Pick the male courgette flowers early in the morning for this creamy stuffed courgette flower recipe. Photography by Jani Shepherd/Gatherum Collectif.

Also called salsa fresca, this is an uncooked salad traditionally made with fresh tomatoes and almost always with coriander for flavour and fragrance. Photography by Jani Shepherd / Gatherum Collectif.

This salad is bright and bold with a haphazard array of edible flowers that even famed Mexican artist Frida Kahlo would be proud of. Photography by Jani Shepherd / Gatherum Collectif.

This recipe is a salsa fresca, uncooked Mexican salad, using fresh ingredients marinated in lime juice, salt and olive oil. Photography by Jani Shepherd / Gatherum Collectif.

This vegan mayonnaise is a delicious dairy and egg-free alternative to the classic.

This salad combines creamy goat’s cheese and mascarpone with balsamic-roasted beets, roasted radishes and baby carrots. The roasted radishes transform from spicy little beasts to sublime mellow mouthfuls. Photography by Jani Shepherd/Gatherum Collectif.

Add some zing to your pantry. You’ll need to begin this jewel-bright marmalade recipe a day ahead. Recipe and photography by Bauer Syndication.

A wonderful salad or side, which could accompany roast chicken or pork chops. Recipe by Alex Davies. Photography by Petra Mingneau.

This classic salad makes a welcome change from cooked winter veges and it’s so quick and easy. This version is a tad lighter than the original – in our family, we always mix the mayonnaise with some yoghurt and lemon, and add grapes to the recipe. My favourite accompaniment for the salad is, believe it or not, a bacon sandwich, but the choice is yours as it also goes well with chicken, pork or a nice fillet of pan-fried fish.

What I like about this salad recipe is that it’s just as good made with canned corn and beans as it is with fresh, because it’s the charring and the tasty dressing that really brings all of the ingredients to life!

This delicious bourbon molasses barbecue sauce from The Australian Women's Weekly 'Made from Scratch' cookbook is great as a marinade, for basting meats, or as a dipping sauce for your next BBQ!

Rise and shine with this deliciously smokey French style bacon from The Australian Women's Weekly 'Made from Scratch' cookbook.

Recreate popular Turkish street treats with these delicious sesame ring breads from The Australian Women's Weekly 'Made from Scratch' cookbook - perfect with breakfast, lunch or dinner!

Al Volo pizzeria's Neapolitan pizza sauce is very simple. Just use the best quality canned tomatoes you can find and salt. Photography by Todd Eyre.

Not too heavy thanks to Puhoi Valley Half & Half but still sublimely creamy with a hint of garlic and herby goodness; this dressing is a must for your spring entertaining. Seriously, she’ll make your dreary iceberg lettuce sing soprano. Simply serve over lettuce wedges as a side dish or add walnuts, croutons and apple slices for a light meal.

Make these simple side dishes to accompany your curry and you will have the perfect feast. Photography by Todd Eyre.

These seeded buckwheat dinner rolls make the perfect addition to your next meal. And they're gluten-free too!

This free-form garlic bread is the perfect accompaniment for your next dinner party. Fresh, fluffy and full of flavour, it's also gluten-free.

This delicious vegan yoghurt is a healthy and nourishing alternative on the dairy classic.

These golden caramelised vegetables, tossed with baked ricotta and chickpeas are best served warm. But if you have any leftovers, they make a great work lunch. And they're suitable for diabetics, too.

Chicken salad with a citrus zing! This healthy lean salad is easy to prepare for lunching guests or take to work for lunch. And it's suitable for diabetics.

Fluffy quinoa comes to life with this herby zucchini and feta recipe. Toasted hazelnuts add crunch and heirloom tomatoes sweetness and flavour. A satisfying and healthy meal.

Vine-ripened truss tomatoes are perfect for a simple recipe like this for their brilliant colour, robust flavour and crisp, tangy flesh to stand out at their best. This salad is perfect for lunch or as a side at dinner.

Spring is the season for crunchy, fresh, zingy salads and one of my all-time favourites is that heaven-in-abowl Lebanese staple tabouleh – parsley and burghul (cracked wheat) salad.