Scrumptious golden chicken parmigiana is a quick family meal that is sure to be a crowd pleaser. A crisp salad dressed with oil and vinegar is the ideal accompaniment.

Cannellini beans give the body of this soup texture and colour.

Tiny vine tomatoes bursting with juice, a squeeze of lemon, a touch of chilli... Luca Villari whips up this pasta dish full of flavour

So simple and so delicious. Sarah Bowman provides breakfast ideas that will get your engine purring in the morning

This sophisticated take on the classic chicken parma will delight adults and kids alike. The addition of salty prosciutto and creamy bocconcini goes perfectly with the tender, golden chicken.

This is a five-star dish – so good you might consider making double!

Here’s a French style fish soup that’s bursting with aniseed flavours and fresh herbs, that’s still light enough to enjoy when the weather is a little warmer.

This golden creamy and cheesy pasta bake recipe is sure to satisfy the fussiest members of the family. Serve with a fresh tossed salad for a balanced and delicious midweek feast.

You’ll find verjuice (sour grape juice) near the vinegars in supermarkets. Note

The perfect meal for a quick, easy and delicious lunch with the kids. Tasty double decker sandwiches with multigrain bread packed with fresh tomatoes, ham and creamy avocado.

This relish recipe makes 2 cups. Note

Canned tomatoes are convenient, plus because they have been cooked and processed, their level of lycopene is higher than that of fresh tomatoes. Lycopene is a powerful antioxidant and is responsible for making tomatoes red. It has been found to reduce the risk of some cancers, particularly prostate cancer. Note

Large shell pasta is ideal for scooping up chunky sauces such as this one. Drain shells well after cooking to ensure there’s no water inside. Note

health tip: Processed foods are a source of excess salt, so choose low-salt versions of your favourites when shopping. Note

As with skewers, soaking string or toothpicks in water prevents burning. Note

These are sensational! Although this isn't a traditional Italian dish, the flavour combination of lemons, tomatoes and a strong cheese is definitely Italian. Serve these as a light lunch or a starter.

Drain off any excess water by placing the ricotta in a strainer over a bowl and leaving it in the fridge for at least 30 minutes before using. Note

Roasting the vegetables for the ratatouille helps them caramelise and melt in the mouth. Note

Spaghetti with creamy coriander sauce

When scrubbing, discard any mussels with damaged shells and any that don’t close when gently tapped. Pullout the piece of weed (the beard) from the side. Note

Not suitable to freeze or microwave. Note

Not suitable to freeze or microwave. Note

Not suitable to freeze. Beans suitable to microwave. Note

Not suitable to freeze or microwave. Harissa is available at selected supermarkets and delicatessens. Note

Not suitable to freeze or microwave. Note

Suitable to freeze without yoghurt and egg. Suitable to microwave. Note

Suitable to freeze. Not suitable to microwave. Note

Patties suitable to freeze. Not suitable to microwave. Note

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!

An alternative to stuffing the tubes for this spinach and ricotta cannelloni is to use fresh lasagne sheets and roll each one around a line of filling.

To poach an egg, bring a shallow saucepan of water to the boil. Reduce heat to a gentle simmer and add 2 teaspoons of white vinegar. Stir to create a whirlpool. Break egg onto a plate and slide into water. Cook for 3-4 minutes. Remove with a slotted spoon. Note

Uncooked pastry suitable to freeze. Not suitable to microwave. Note

Not suitable to freeze. Not suitable to microwave. Note

For the perfect balanced lunch, add fresh fruit, grissini (bread sticks) and water. Not suitable to freeze. Pasta suitable to microwave. Note

Rice or risoni can be used instead of barley. Note

Poach eggs in a frying pan of simmering water with a dash of vinegar 2-3 minutes. Note

To reduce cooking time and stop them from going crispy in the oven, first dip cannelloni tubes in hot water. Drain, cool and fill. Note

Use shallow patty pans, if preferred. Change the filling-try wilted spinach and feta, char-grilled vegetables and brie or caramelised onion and blue cheese. Note

And ground cumin and coriander for extra flavour. Note

This dish is also delicious topped with a mixture of 1/2 cup grated parmesan, 2 tablespoons dry breadcrumbs and 2 tablespoons shredded basil leaves before baking. Note

Heat a large saucepan of boiling, salted water. Add broccolini and cook for about 3 minutes or until just tender, then drain. If you like, toss with a little olive oil and lemon juice. Note

Cover any leftover mayonnaise and basil mixture are store in fridge for later use. Note

Sausage and tomato risotto

Eleanor Ozich takes dishes that usually contain gluten and reworks them with alternative grains and nuts

There is a nice twist to this Mediterranean-inspired dish that. For the fritters, use the nicest, ripest tomatoes you can find.

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.

Chimichurri sauce is traditionally served with steak, but its sharp tang and hot bite work a treat with seafood.

This is a simple method for preparing eggplant as it does not require frying before cooking.

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.

This colourful, fresh and healthy salad prompts the question: how can something so simple taste so sublime?

Lavash chips can be stored in an airtight container until ready to use. Tomato dip with lavash chips makes a great lunchbox or picnic snack. You can also pack carrot, celery, or cucumber sticks to accompany the dip, if you like. Note

If you don’t like spicy sausages, use your favourite sausages or frankfurts. You can cook the sausages before cutting them into chunks. Add some chopped red capsicum in step 4, if you like. White rice or a combination rice could be used in place of brown. Note

The bocconcini we’ve used in this recipe is about the size of golf balls. and available from supermarkets in the chilled dairy aisle and the deli section. However, you could use whole cherry bocconcini, which is smaller, or buffalo mozzarella, which is the size of a tennis ball. If you can find it, burrata, an […]