Quick and easy Asian-style stick pork stir-fry for those busy midweek nights.

Wear disposable gloves when peeling the beetroot. Note

A crispy baked pumpkin and ricotta dish that is a great healthy side to go with meaty dishes.

Omelettes can be made up to 3 hours ahead and stored, covered, in the refrigerator, roll and slice just before assembling salad. Note

Crispy potato wedges with a light and summery sun-dried tomato pesto.

If baby zucchini are unavailable, cut small zucchini into quarters. Note

Crispy, fluffy and delicious potato puffs packed full of garlic, onion, bacon and gruyere.

A flavour-packed Provençal salad with eggplant, zucchini, cherry tomatoes, haloumi, olives and garlic croutons.

Instead of individual dishes, use a single large shallow 3-litre (12-cup) baking dish for this recipe. The cooking time will be the same. Note

You will need to cook about 350g pumpkin for this recipe. Note

You need 12 skewers; if using bamboo skewers, soak them in water 1 hour before use to prevent splintering or scorching. Note

You'll never have plain old mashed potato again after this delicious bacon and cheesy potato bake.

This recipe is inspired by the Russian passion for kasha, cooked grains such as buckwheat, millet or oats. Buckwheat kernels or groats are available from health-food stores. Note

We used cryovac-packed ready-to-serve sweet chilli tofu, available from many supermarkets and Asian food stores. Note

As easy as raita is to make, if you are in a hurry you can cheat and buy tzatziki, which is the Greek eqivalent of the Indian raita. Note

You can also use coliban or pink-eye potatoes for this recipe. Note

Line quiche pans one at a time. Keep the remaining pastry sheet covered with a damp clean tea towel, to stop it drying out while lining the first quiche pan. Note

You can also use coliban or sebago potatoes for this recipe. Note

Ratatouille can be made a day ahead; store, covered, in the refrigerator. It is great on its own, or served with pasta. In a Provencale dialect, touiller means to stir and crush, thus the name ratatouille perfectly describes this rich vegetable stew. Note

This recipe would also be delicious using cauliflower instead of broccoli, or a mixture of both. Note

Use a combination of basil and mint leaves if you cannot find any japanese mint (shiso). You will need half a small jap pumpkin for this recipe. Note

It is important to squeeze as much excess moisture as possible from the potato so that the pancakes hold their shape while cooking. You can also use russet burbank or spunta potatoes for this recipe. 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

Bacon option; place a halved cooked bacon rasher on top of heated beans and continue layering as above. Note

You could use tahini (sesame seed paste) instead of grinding the toasted sesame seeds. Beans or watercress can be used instead of spinach in this salad, and peanuts or macadamia nuts could be substituted for the sesame seeds. If you like, you can sprinkle the cooked spinach with smoked dried bonito flakes. Note

It is easier to spread the sauce on the pasta squares while they are flat on a board. Note

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

You can peel the potatoes in advance and leave them in a bowl of cold water so they don’t go brown. Once they are sliced, assemble the dish immediately. Don’t stand the sliced potatoes in cold water or you will wash away their natural starch, which thickens the sauce. Note

Instant mash is a dried mashed potato mix reconstituted with boiling liquid to give a light buttery flavour. It is available from most supermarkets. Note

Use a lemon zester to make lemon rind strips for decoration; soak them in iced water to make them curl. Note

Canned whole baby beets can be substituted for fresh beetroot, if preferred. Potatoes, beetroot and peas can be cooked in advance and refrigerated, covered. Combine salad just before serving or beetroot will “bleed” into egg and potato Note

We used a chardonnay-style wine in this recipe. This recipe is not suitable to freeze. Note

Originally a French dish, this potato is all the better with rich and delicious caramelised onion.

Invented in the 18th century by the Duc of Levis-Mirepoix, mirepoix has since become a classic preparation of French cooking.

This recipe is also gluten-free. Note

Garlic is easy to roast and has a more mellow taste than it does raw or fried. Make it and freeze it by the tablespoon wrapped tightly in plastic wrap. Roasted garlic beaten with softened butter adds a whole new dimension of flavour to mashed potato or steamed corn cobs. Note

Ponzu is a citrus-based sauce and is often used for dipping in Japan. It is readily available from Asian food stores and some major supermarkets. Note

Chermoula spice mix (chermoula spice blend) is a North African spice blend that gives a spicy Moroccan flavour to food. It is a blend of cumin, paprika, turmeric, cayenne pepper, garlic, onion, parsley, salt and pepper and is available from specialty spice shops and most major supermarkets. Note

This yummy potato dish works well as a side, a starter, finger food or a bring-a-plate contribution. It can also be adapted to a vegetarian-only option.