Spinach

Use a 16 x 26cm slab pan, if preferred. Note

Make a truly stand out meal for early in the day.

Sensational seafood dumplings make a simple and impressive share plate. Tempura batter should be light and crispy.

In this Indian-restaurant classic I’ve kept the spinach a bit chunky by cooking it lightly, so that it retains colour and bounce. Sprinkling the paneer with salt and garam masala is a great trick and adds an irresistible flavour.

This is an easy and fun way to make pizza. Be adventurous with your toppings – spinach and gorgonzola is a great combination, but try your own and mix it up.

These little morsels are both healthy and delicious. Inspired by the Melbourne Food and Wine festival, fresh baby spinach leaves made an ideal substitute for the betel leaves that were served there.

You can add other flavours to this stuffing, if you like. Try chopped chargrilled capsicum or marinated artichokes, or semi-dried tomatoes. Note

It’s important to remove the beef from the fridge about 30 minutes before you plan to cook it, and let it stand at room temperature for this time. This will reduce the chill in the meat, and allow it to cook more evenly. Note

If this gratin is baked for longer than 30 minutes, it can become dry. Note

Spinach and feta pastries

Spanakopita is the traditional name for Greek spinach and feta pie. We used frozen spinach as it’s cheaper, readily available and there is less preparation involved. You can substitute other fresh, white cheeses for the feta, such as ricotta. Equipment pie or baking dish; pastry brush; large non-stick frying pan; wooden spoon; whisk; large mixing […]

If using an electric wok, cook food in smaller batches. An electric wok won’t reach the same temperature as a gas or an electric stove top. Note

Chipolatas are small sausages. Pepitas are edible pumpkin seeds. Note

Replace pesto dip (and reserved cooking liquid) with a 400g can diced tomatoes. Note

If preferred, you can use a 250g packet thawed frozen spinach. Note

You can use cherry tomatoes instead of mini roma. Use fresh baby corn when in season. Note

Use tortellini or ravioli instead of agnolotti; flaked almonds instead of walnuts. Use a vegetable peeler to shave parmesen into thin strips. Note

For best results, cook chicken over moderate heat and brush occasionally. Use green beans if asparagus is unavailable. Note

Make ahead: Prepare a double quantity uncooked patties for another dinner. DIY idea: Try Turkish pide rolls instead. Note

These double cheese-topped rissoles are served with a delicious beetroot salad, brought to you by recipes+

Enjoy the benefits of nutritionally rich, antioxidant-filled spinach in this tasty spinach and cheese tart. Cut up a slice for your family and serve with a side salad for a healthy dinner.

Reap the benefits of spinach and still enjoy your bacon and egg roll for breakfast with these tasty omelette rolls. Packed full of protein, it's the perfect way to start your day.

Fuel up your body and power through the winter with this delicious, health-boosting smoothie by Megan May

Reap all the benefits of this nutritionally dense, iron-loaded vegetable in this tasty spinach and cauliflower soup. Warming, healthy and delicious, this creamy soup is beautiful served with bread.

Turn up the heat this winter with this spicy, warming dish by Julie Biuso

This quick and tasty spinach salad is packed full of goodness to fuel you for the day. Light, healthy and fresh, it is perfect for hot Summer days.

Growing up in Italy, Luca Villari’s home was always filled with the delicious aroma of his mother’s cooking. Here he presents one of her classic dishes

A traditional Indian vegetarian curry, this delicious dish marries the goodness of spinach with salty, squeaky cheese known as paneer, a texture similar to haloumi.

You can use frozen (thawed) spinach; squeeze out excess moisture before using. Best made close to serving time. Note

This traditional hand-rolled Turkish flatbread is filled with spinach and best served with a squeeze of lemon.

Legumes are low GI. Vinegar helps lower the GI of the meal. Note

Blend soup with an electric stick mixer. Note

You’ll need to process 1 slice day-old bread for crumbs. Note

You can use 2 bunches spinach or 400g frozen chopped spinach, thawed and with excess liquid removed. You will need to yield 1 cup (squeezed) cooked spinach. Cover pastry with a damp tea-towel to prevent it drying out. Prepare strudel several hours ahead if you like – chill until ready to cook. Note

Wear disposable gloves when peeling beetroot. Beetroot is a good source of folate (a B vitamin). Note

Add your favourite antipasto vegetables. Note

Select firm mushrooms and store in a brown paper bag in the fridge. Note

These quick and tasty bolognese melts are full of flavour. Topped with oozy melted cheese, they are great as a quick lunch or after school treat for the kids.

Use a potato variety suitable for roasting. You can use kumara instead; cooking time will vary. Use 250g packet frozen chopped spinach. Note

You can use any low-fat cheese. Note

Paneer is firm ricotta-style Indian cheese and can also be bought at supermarkets. Replace cream with coconut milk. Note

Use low-fat cream, ricotta and feta. Recipe is best mode just before serving. Process soft bread removed from rolls to make crumbs; freeze for another use. Note

To remove excess moisture from thawed spinach, place in a clean tea-towel, then squeeze. When filo pastry is not in use, cover with a damp tea-towel. Note

Use thawed frozen spinach instead of baby spinach leaves. Squeeze out excess liquid before using. Try semi-dried tomatoes instead of capsicum. No ovenproof frying pan? Cover handle with layers of foil to prevent it burning. Note

No balsamic vinegar? You can use lemon juice instead. Dried rice stick noodles will also work well in this salad. Try canned pink salmon instead of tuna. Price will vary. Note

Use grated mozzarella instead of parmesan. Try thinly sliced shaved ham instead of bacon. Go vegetarian: swap bacon for 300 grams of sliced button mushrooms and increase parmesan to 1/2 cup. Note

Buy unwashed potatoes; they’re much cheaper and mash well. Use thawed and well-drained frozen spinach instead of baby spinach. Use lamb or beef steaks. Price will vary. Note

Uncrumbed beef schnitzel steaks are also known as beef ‘sizzle steaks’ in supermarkets. Note

You can use any type of filled pasta. You’ll find agnolotti in the chilled fresh pasta section of any supermarket. Use kumara (orange sweet potato) instead of pumpkin. Note

You can use broccoli instead of broccolini. You’ll need to cook about 1/2 cup rice. Try tuna instead of salmon. Note

Pressing tofu between paper towels removes excess moisture; this prevents it going soggy when cooked and gives an extra-crisp coating. Buy piri piri seasoning in the spice aisle of supermarkets; adjust quantity according to taste. Note

Make ahead: Prepare rissoles a day ahead. Cover, then refrigerate. Use chicken, beef or pork mince. Add pitted kalamata olives to salad. Try Tuscan seasoning instead. Note

Try using walnuts or pecans instead of pistachios, and 1 tablespoon basil pesto instead of sun-dried tomatoes. Fill chicken with cream cheese mixture just before cooking. 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

You can use a 250g packet thawed frozen chopped spinach instead of fresh. Using hands, squeeze excess liquid from spinach. Add to white sauce. Replace corn with 100g finely chopped shaved leg ham. Note

To reheat: Preheat a sandwich press, then heat gozleme until warmed. Gozleme is even good at room temperature or cold. Note

You’ll need to process 4 slices of day-old white bread to make 1 3/4 cups breadcrumbs. Buy fresh ricotta at the deli counter. Don’t use smooth ricotta (sold in tubs); it has a higher moisture content. Note