Vegetarian

Regular pappadums can be substituted for ready-to-eat mini pappadums, if preferred. Break into quarters; shallow-fry. Note

Roasted zucchini, eggplant and capsicum can be bought loose from delis, making the job even easier. Slice the stick as close to serving time as possible. Note

To remove excess liquid, drain the cheese mixture in a fine sieve lined with muslin for 40 minutes before adding to the kofta mixture. After deep-frying the kofta in batches, drain them well on layers of absorbent paper before adding them to the tomato tamarind sauce. Note

Traditionally served as an accompaniment to spicy dishes, this recipe would also make a great light vegetarian starter. Note

We used green, black and vine-ripened tomatoes. For an extra indulgence, use the larger buffalo-milk mozzarella instead of bocconcini. Note

To blind bake, line pastry case with a sheet of baking paper, two-thirds fill with raw rice, bake at 200°C (180°C fan forced) for 10 minutes, then remove paper and rice and return pastry case to oven for a further 10 minutes or until lightly browned. Note

When cooking risotto, it is vital to use Arborio or Carnaroli rice as these grains release the starch that gives risotto its creaminess. Swap the vegetables in this recipe for whatever is in season. Note

You can use a mixture of grilled eggplant, capsicum and sun-dried tomatoes for the antipasto vegetables. Grilled artichokes and mushrooms could also be used. Note

Add a little sugar to the ratatouille to reduce any acid taste, if you like. If you want to reduce or eliminate the oil, the ratatouille can be cooked in the oven. Combine all the ingredients in an ovenproof dish and bake at 180°C (160°C fan-forced) for about 30 minutes. Note

Risoni is a small rice-shaped pasta that can be served similarly to orzo or rice in salads and soups. Note

Bread cups can be made a day ahead, store in an airtight container. You need 3 x 12-hole (2-tablespoon/40ml) deep flat-based patty pans, it’s fine if you only have one pan, just make the cups in batches. You also need an 8cm round cutter. Buy fresh, thin-style pitta bread. If the bread is too thick […]

You will need to buy one bunch of spinach (300g) to make this recipe. Note

Don’t drain the spinach until it’s completely dry, the excess water steams and wilts the spinach during cooking, without having to add extra oil or butter. Note

You need one medium pomegranate for this recipe. Note

Kalonji seeds are also known as nigella or black onion seeds. Tiny, angular seeds, black on the outside and creamy within, with a sharp nutty flavour that can be enhanced by frying briefly in a dry hot pan before use. Kalonji can be found in most Asian and Middle-Eastern food shops. Note

Starchy potatoes, such as pontiac or lasoda, are best for this recipe. Note

store recipe can be made 3 days ahead and refrigerated, covered. Note

Desiree, bintje or russet burbank potatoes are all good choices for this recipe. Note

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Be extremely careful when blending hot soup, let it cool a little first. Don’t overfill the blender, one third to half full is a good guide, and make sukre the lid is secure. Alternatively use a stick blender. Note

This beautiful green salad tastes like a breath of fresh air. With the delicious summer flavours of mint and the homemade mustard cider dressing, this is a perfect side for your Christmas dinner.

A healthy and rich vegetable dish with smoky baked beans and tomato from Australian Women's Weekly.

Recipe suitable to freeze at the end of step 2. Note

Green (unripe) papayas are readily available in various sizes at many greengrocers, Asian food shops and markets. Select one that is very hard and slightly shiny, which indicates it’s fresh but not too unripe to grate or chop. Note

For a vegetarian twist on an Italian classic, look no further than this delicious spinach, pesto and parmesan lasagne, for a quick and easy dinner.

For an earthier flavour, barbecue the whole eggplant. First prick the skin all over with a fork, then cook the eggplant for about 30 minutes – depending on its size and the heat of the barbecue – or until the eggplant collapses. Cool the eggplant, peel away the skin, then proceed with the recipe. Mini […]

This recipe is best made close to serving. Not suitable to microwave. Not suitable to freeze. Note

Pastry pieces can be cooked a day ahead; reheat in the oven at 180°C about 5 minutes before assembling. The filling is best made just before serving. Note

Rigatoni, a ridged, tube-shaped pasta, is ideal for baked dishes because it is wide and the hearty fillings cling to the indentations around the edges. Note

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

We used hard (stir-frying) tofu; you can substitute firm tofu, if you prefer. Note

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

The basil mixture, without the lemon rind and juice, can be made several days ahead; keep tightly covered in the refrigerator or freeze for up to 3 months. Add the lemon just before serving. Make sure you cook the haloumi just before serving, as it becomes tough and rubbery on cooling. Note

Use any rice you like for this recipe, just make sure it’s cooked properly so every grain is separate. You could use about 3½ cups of cold leftover rice if you happen to have it, if not cook, rinse and drain the rice the day before the picnic. Keep the rice in the fridge. Assemble […]

The same amount of ingredients used to top a 30cm pizza will top four mini pizza bases. Note

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

Potato starch is similar to cornflour but stronger, so use a little more cornflour if you cannot find any potato starch Note

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

Chickpea flour (besan) is available from the health food aisle of supermarkets or health food stores. Note

We used agnolotti, but any vegetarian-style pasta will work well in this dish. We used a white cheese from the Castello range; it has a mild, slightly tart, flavour. As it matures, it becomes creamier, and develops a fuller flavour. 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

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

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

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

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

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

Choose an oyster-flavoured sauce without any seafood content such as mushroom oyster sauce. Check the label if you are unsure. Note