Stew

If desired, top with a salsa of chopped tomato, avocado, chives and a squeeze of lemon. Note

To de-beard, hold mussel in one hand, then use a knife to help grasp beard at top of mussel and pull towards you to remove. Any unopened mussels should not be discarded as they are still fine to eat (despite previous concerns that suggested otherwise). The tendon connecting the shells simply needs to be slit […]

This is the ultimate midweek meal – tasty, filling and quick to make. Experiment with different toppings such as cheese, guacamole, sour cream, sweet chilli sauce or a fresh homemade salsa.

Use the cheaper cuts of beef for this recipe, such as chuck and blade. The slow cooking will make the meat wonderfully tender. Note

To french trim a lamb shank, rack or cutlet is to remove excess gristle, fat and meat from the end, exposing the bone. Make a quick gremolata to scatter over cooked lamb shanks by combining chopped parsley, a little chopped garlic and grated or finely chopped lemon rind. Note

The Moroccan word “tagine” refers to both the conical-shaped slow-cooking pot, as well as the dish prepared in it. The shape helps preserve moisture while cooking, and creates circulation within the pot, infusing the food with flavours. They are usually plain terracotta with a simple glaze. Note

Using oil together with the butter when frying increases the heating point, ensuring the butter doesn’t discolour or burn.

If you don’t have any garam masala, use 2/3 teaspoon ground cardamom and 1/3 teaspoon ground cumin instead. If kaffir lime leaf is unavailable, substitute the grated rind of 1 lemon. Note

White fish fillets, such as john dory or blue-eye, will work just as well in this dish as the more oily ocean trout or salmon. Note

Chilli con carne mixture suitable to freeze. Not suitable to microwave. Note

Don’t be put off by how long it takes to make this dish – it mostly cooks itself. It’s surprising how so few ingredients can result in such fantastic flavour.

Lamb goulash with crunchy croutons is a great winter warmer meal.

Fresh oregano leaves add their unmistakeable flavour to this succulent lamb stew served on a bed of pillowy gnocchi. A classic winter warmer if we've ever seen one!

Do not wash mushrooms-simply wipe over with a damp paper towel is necessary. Note

And ground cumin and coriander for extra flavour. Note

Replace pork with chicken thigh fillets or turkey portions if preferred. Note

Celebrating Orthodox Good Friday or just looking for a hearty dinner dish? Try this glorious fish, tomato and olive stew.

A traditional North African stew named after the earthenware pot in which it was cooked.

Big-flavoured, soul-satisfying food has been the basis of European country cooking for generations. Here, Julie Biuso’s rustic recipe continue the tradition. When the mercury drops there’s nowhere better than the sanctuary of a warm kitchen with pots and pans bubbling away on the stovetop, emitting tempting wafts of spices and herbs, garlic, red wine and onions. But don’t have a fit when you see the cooking times of these dishes and think that there’s not enough hours in a day to make them. Most of the preparation times are short and they just cook along happily while you do other things. Even better, prepare or part-prepare them the day before serving.

Warm your body and soul with the ultimate comfort food in the form of tender lamb, carrots and bacon in a flavoursome sauce. Serve over mashed potato for a tasty meat dish.

Big-flavoured, soul-satisfying food has been the basis of European country cooking for generations. Here, Julie Biuso’s rustic recipe continue the tradition. When the mercury drops there’s nowhere better than the sanctuary of a warm kitchen with pots and pans bubbling away on the stovetop, emitting tempting wafts of spices and herbs, garlic, red wine and onions. But don’t have a fit when you see the cooking times of these dishes and think that there’s not enough hours in a day to make them. Most of the preparation times are short and they just cook along happily while you do other things. Even better, prepare or part-prepare them the day before serving.

This beef bourguignon recipe is full of flavour and cabernet melot - the ultimate winter dish!

Simple and delicious, the classic Italian flavours of chicken cacciatore create a winner at any dinner table, especially with the added nutty crunch of gremolata crumbs.

Make the day before to allow flavours to mature. Note

Sharp knife; large wide-based ovenproof saucepan; Tongs; medium bowl; kitchen spoon Note

Use a high-sided saucepan for the goulash so when you place the colander (which contains the dough) on top of the saucepan, it won’t touch the goulash below. Note

Delicious seafood chowder with mussels in a rich broth, served with bread rolls and lemon wedges

Sarah Bowman works wonders with the classic combination of sweet and salty flavours

Use water instead of stock. You’ll need to cook 1 cup of rice. Budget beef rump is a cheap alternative to rump steak. Note

Serve with your favourite mash – carrot and parnsip, pea and potato or kumara and ginger

Use dill instead of parsley. Note

A Hungarian goulash recipe filled with tender beef and vegetables and served with sour cream and mashed potato

This can be made up to two days before you want to use it – enabling the flavours to develop further. Enjoy your leftovers with a poached egg on toast for breakfast or as a toasted sandwich filling for a quick lunch option.

Budget tip; make a double batch then freeze half. Thaw in fridge overnight. Stir over low heat until hot. For another family meal, serve with macaroni. Note

We cut the potato into large pieces to create a rustic-style stew; for quicker cooking, cut potato into smaller pieces. You can use Italian herbs or Moroccan or Cajun spice mix instead of piri piri seasoning; all available in the spice aisle. Note

In 2009 I met Auckland chef Blaine Tripp cooking at the Farmgate Café at the English Market in Cork. This is his recipe – not traditional, but delicious!

This is a recipe my husband Paul uses, and sometimes, if there are leftovers, he will pop it into some puff pastry and make a lovely rabbit pie. These days you can buy rabbit meat at some butchers and supermarkets. I thoroughly recommend you give the meat a try if you haven’t before. It tastes like a richer form of chicken and I think it’s best cooked like chicken in a nice, rich casserole or stew.

Use green capsicum or zucchini instead of fennel. Choose any flavour of sausage. Note

Buy pork already diced. Note

Try using pork or chicken sausage. Swap cannellini beans for red kidney beans. Great with mashed potato. Note

Make polenta just before serving. Try goulash served with cooked rice or crusty bread instead of polenta. Make ahead: Cook goulash a day ahead. Cover, then refrigerate. Note

Like more dumplings? Double dumpling mixture; spoon the extra 16 measures onto a baking paper-lined baking tray, then bake on bottom shelf as goulash cooks. Note

Use a whole chicken, cut into 8 pieces. Make ahead: Cook up to 3 months ahead. Label, date and freeze. Thaw in the fridge overnight. Note

Seasoned flour is plain flour with added seasoning’s to taste. Cook pasta in a large pan of boiling salted water 10-12 minutes, until tender. Drain well. Toss with a little butter, if desired. Note

You can use any sausage of choice, or even frankfurts. Add extra butter or lima beans, if liked. Note

This appears difficult, but only because of the number of ingredients – it’s deliciously easy!

Forequarter chops are sometimes quite large Simply halve them by slicing along the bone. Note

Nutritious and incredibly scrumptious, this sausage and vegetable bake recipe is simple and easy to make. Loaded with fibre, this quick meal is very filling, creating the perfect midweek meal.

Seasoned flour is plain flour with added seasoning to taste. Note

Always remove bay leaves before serving. Note

If liked, retain celery leaves and fry for 30 seconds to use as a garnish. Note

This chilli recipe should ideally be made with stewing steak, not mince. Serve with polenta, re-fried beans or crisp taco shells with salad.

Chicken cacciatore is an Italian classic of chicken braised with tomatoes and wine. This beautiful and fragrant braise and is the perfect dish for gatherings with friends or family.

This is an easier version of chicken cacciatore, and is made in a lidded frying pan or large saucepan. This beautiful and fragrant chicken cacciatore is the perfect dish for gatherings.

This simple chilli con carne recipe is a must-try for cooler months!

Never apologise for serving a sausage hotpot to friends. Try to get the best sausages you possibly can and the results will be soothing and delicious.

This classic chicken casserole combines a rich tomato sauce with salty olives and fresh herbs to create a flavour-packed, hearty meal the whole family will love.

This hearty chicken dish will warm your body and soul on those cool Winter evenings. It's packed full of goodness and flavour that will have the whole family coming back for seconds.

Use any short pasta you have. Reduce the liquid and turn this into a one-pot casserole. Note

This stew cooks slowly in a low oven, improves with age and is best with relaxed company and a good bottle of red wine.

What’s the key to an authentic Irish stew? Peta Mathias shares her family recipe, which is sure to become a go-to in your own family's repertoire.

This slow-cooked lamb takes nearly 10 hours to cook, making it a great weekend recipe. Serve with mashed potatoes.

Light, fresh and tasty, this protein packed chicken dish is full of flavour, making it the perfect healthy option for both the parents and any fussy children.

If preferred, use a 400g can diced tomatoes in place of soup, and increase water to 1 cup. You can add 1/2 cup short pasta to this dish during the last 20 minutes of cooking, but you’ll need to add another cup of water. Note

This is a superb casserole for vegetarians and so adaptable-other vegetables and beans of choice may he used. Note

To prepare pappadums quickly and easily, spray with oil and arrange on the turntable of your microwave oven. Cook on high (100%) power 1 minute, until puffed and crisp. Cool before serving. Note