Tomato

We used large (25cm diameter) packaged pizza bases for this recipe. Note

Ask the butcher for lamb shoulder, as what is sold as diced lamb is sometimes from the leg and will not be as tender. Note

Literally meaning “composed salad”, the ingredients in this dish are layered on top of each other, rather than being tossed together, and the dressing is drizzled over the top. Note

To make tomato salsa; quarter tomatoes. Squeeze out seeds; finely chop. Combine tomato with remaining ingredients in a small bowl; season to taste. You can substitute either one fresh red bird’s-eye chilli or ½ teaspoon chilli flakes for pickled jalapeño if you like. For a lower fat version, use reduced-fat cheeses and sour cream. Note

With the help of a pressure cooker, this Mexican dish of tender chicken & chorizo sausages with kidney beans can be whipped up in no time.

This is a delicious and budget-friendly family meal; substitute lamb or chicken sausages to suit your family’s tastes.

Late morning is a good time to serve this country breakfast, skipping lunch and going for a long afternoon walk before dinner.

For this recipe we used small (15cm diameter) packaged pizza bases for this recipe. Note

A bright and summery salad packed full of healthy and crunchy raw vegetables.

A quick and easy Italian-style pizza with roast garlic and crispy potato.

The pasta cases can be made, cooled and removed from the pans one day before the party. Store in an airtight container at room temperature. The bolognese sauce can be made two days ahead; keep it covered in the fridge. Assemble the baskets up to 3 hours before the party. Note

Peri-peri (piri-piri) is a hot Portuguese sauce made of chilli, garlic, ginger, oil and herbs, and is available from supermarkets. You can also use pontiac potatoes for this recipe. Note

A bright and colourful roasted cherry tomatoes, broccolini and pepitas salad from Australian Women's Weekly.

To fold the parcel, bring the long sides together to meet in the middle, fold over about 1cm folding all the way down. Fold in both the ends to completely enclose. Note

Spaghettini is a very thin spaghetti. It is available from Italian grocery stores and most large supermarkets. Note

This tomato chilli jam is deliciously versatile ­use it as a condiment in sandwiches, to pep-up stir-fries or as a glaze for chicken, fish or lamb fillets or skewers. Note

You can substitute any pasta for the penne in this recipe. The Italian name of this pasta (penne) means ‘pen’, a reference to the nib-like, pointy ends. Penne comes in both smooth (lisce) or ridged (rigate) versions, and a variety of sizes. Note

Danish salami is a smoked, delicately spiced salami; you can use another variety if you wish. Note

A warming winter soup of slow-cooked chickpea and tomato soup from Australian Women's Weekly.

Any kind of dried beans can be substituted for canned beans, if preferred. Soak beans overnight. Boil until tender; drain. Use patience when spreading polenta into prepared pan; it tends to move and slip but can eventually be worked into corners of pan. Polenta can be made 1 day ahead to the refrigeration stage. Note

Green lentils can be substituted for red lentils. Note

Cooking the pizza in a covered barbecue gives it a wonderful smoky flavour similar to a wood-fired oven. If not using covered barbeque, pizza can be cooked in the oven. Place toppings on dough and bake until browned and crisp. There is no need to turn the dough over using this method. Note

Pizza fingers can be prepared the day before; put the toppings on, then cover them with plastic wrap and store them in the fridge. Bake when ready to eat. Note

The traditional paella pan is shallow and wide. One large or two smaller frying pans can be used. The mixture should only be about 4cm deep. Note

Spice up your breakfast omelette with this popular Indian recipe.

A fish burger makes a delicious alternative to a beef burger. You can use white-fleshed fish, or even prawns, instead of the salmon for something different. Note

Chilli beans can be served either hot or cold. Store beans, covered, in the refrigerator for up to three days. Keep any leftover bread in the freezer to use at a later date. Note

“I love making pizza at home… and this versatile and easy dough can also be used for loaves, rolls, foccacia… anything.” Cynthia Black came to the Test Kitchen in the early 1990s, and left in 1993, continuing her food career at Darling Mills, her family’s restaurant in Sydney. She has now gone into business for […]

We used large (25cm diameter) packaged pizza bases for this recipe. Note

Pop open a bottle of wine and sit back in the sunshine to enjoy your beautiful seafood platter. We've included two delicious sauces in this recipe that will complement your platter wonderfully.

Some butchers sell a pork and veal mixture. If itis not available as a mixture, buy half the amount as pork mince and half the amount as veal mince. Passata is available from most supermarkets. If you can’t find it, use pureed canned tomatoes instead. You can freeze this dish in an airtight container for […]

A light and summery dish of char-grilled scallops with a zesty corn salsa.

We used large, 25cm diameter, packaged pizza bases for this recipe. Note

Croissants are by far the most famous of all the French pastries and are made using a butter-rich flaky pastry. In France they usually eat them just with jam, while around the world they have become popular filled with both savoury and sweet fillings. If you prefer, you can replace the fontina with a good-quality […]

Spanish-style spiced meatballs with a romesco sauce; a great tapas dish or sharing platter.

Juicy lamb cutlets with a bright and colourful tomato and parsley salad.

Rösti can be eaten hot or cold. Swap sweet potato for potato, squeeze excess liquid from potato first. Note

A perfect summer dish of barbecued sausages with tomato relish from Australian Women's Weekly.

To make lemon dressing; dry-fry cumin and coriander in small heated frying pan, stirring, until fragrant. Combine spice mixture in small jug with oil and juice. Note

A beautiful and flavour-packed sardines with preserved lemon salsa from Australian Women's Weekly.