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prep + cook time 1 hour | serves 4 In this twist on the classic Spanish dish of paella we’ve used risoni pasta instead of rice, creating a wonderful textured base that showcases the seafood at its best. A great communal meal, serve the paella straight from the pan at your table. 2 tbsp olive oil 1 small onion (80g), finely chopped 4 garlic cloves, crushed 500g risoni pasta pinch saffron threads 1 cup (250ml) dry white wine 6 small tomatoes (540g), seeded, coarsely chopped 2 tbsp tomato paste 1 tsp finely grated orange rind 4 sprigs fresh marjoram 4 cups (1 litre) chicken stock, warmed salt and freshly ground black pepper 1 1 ⁄ 2 cups (180g) frozen peas 1 ⁄ 3 cup (80g) finely chopped drained char-grilled capsicum (pepper) 500g pot-ready mussels (see tips ) 4 large uncooked king prawns (280g), peeled, deveined, leaving heads and tails intact 1 large cleaned squid hood (150g), cut into 1cm thick rings 1 ⁄ 3 cup (6g) coarsely chopped fresh flat-leaf parsley lemon wedges, to serve 1 Heat th...

vegetarian | prep + cook time 35 minutes | serves 4 Crunchy roasted almonds and earthy mushrooms are paired together in this nutritious pasta dish. You can use your favourite variety of mushrooms; button and cap mushrooms will work well. 375g wholegrain spaghetti 2 tbsp olive oil 400g Swiss brown mushrooms, sliced 400g portobello mushrooms, sliced 2 shallots (50g), coarsely chopped 2 cloves garlic, coarsely chopped salt and freshly ground black pepper 1 ⁄ 2 cup (80g) coarsely chopped roasted almonds 150g baby spinach leaves 1 ⁄ 2 cup (40g) finely grated pecorino cheese 1 ⁄ 4 cup (15g) fresh flat-leaf parsley leaves 1 Cook the pasta in a large saucepan of boiling salted water until just tender; drain, reserving 1 cup (250ml) of the cooking liquid. Remove the pasta from the pan; set aside and cover to keep warm. 2 Add the olive oil to the same pan over a high heat; cook the mushrooms and shallots, stirring occasionally, for 5 minutes or until the mushrooms are lightly golden and the shal...

Vegan | prep + cook time 55 minutes | serves 4 Fresh and fragrant this delicious Thai-inspired green curry is full of flavour and packed with nutritious greens. Serve accompanied with steamed basmati rice and topped with toasted flaked coconut. 1 ⁄ 2 cup (125ml) grapeseed oil 4 garlic cloves, peeled 1 cup (20g) fresh basil leaves 5cm piece fresh ginger, finely chopped 1 fresh long green chilli, seeded, thinly sliced 1 bunch fresh coriander, stalks and roots reserved 200g kale, washed, sliced 120g baby spinach leaves 600g baby aubergines, cut into 1.5cm slices 670ml canned coconut milk, shaken well 2 cups (500ml) vegetable stock 1 cup (200g) pearl barley, rinsed 150g green beans 1 cup (120g) frozen peas, thawed 150g sugar snap peas salt and freshly ground black pepper lime wedges, to serve 1 Process half the oil, the garlic, basil, ginger, chilli, coriander stalks and roots, half the kale, and half the spinach until a smooth paste forms; reserve 1 ⁄ 4 cup (75g) curry paste. 2 Heat the r...

prep + cook time 15 minutes | serves 2 Fresh, flavoursome, and so quick to make, this one-pot dish will become a firm favourite. Serve these mussels steamed in cider with plenty of crusty bread to mop up the cooking juices, or Belgian style, with thin chips and mayonnaise. 1 tbsp olive oil 1 rindless bacon slice (80g), chopped 2 garlic cloves, thinly sliced 1 baby fennel bulb (130g), thinly sliced, fronds reserved 1kg pot-ready mussels (see tip ) 3 ⁄ 4 cup (180ml) dry cider 1 Heat the olive oil in a large saucepan over a medium heat. Cook the bacon, garlic, and fennel, stirring, for 3 minutes or until browned. 2 Add the mussels and cider to the pan; bring to the boil. Cover the pan with a lid; cook, shaking the pan occasionally,for about 5 minutes or until the mussels start to open. 3 Serve the mussels topped with the reserved fennel fronds, and accompanied with bread. tip Pot-ready or pre-bagged mussels are generally sold cleaned and ready to use. If you have bought loose mussels, scr...

Vegetarian | prep + cook time 25 minutes + standing | serves 4 Traditionally dhal is cooked long and slow, but this tasty twist on one of India’s staple dishes is ready in under half an hour, making it a perfect midweek meal. Serve with naan or pappadums, if you like. 1 tbsp coconut oil or ghee 2 small sweet potatoes (500g), coarsely grated 4 green onions (spring onions), thinly sliced 1 garlic clove, crushed 2 tsp finely grated fresh ginger 2 tsp garam masala 1 tsp brown mustard seeds 400g can brown lentils, drained, rinsed 400g can diced tomatoes salt and freshly ground black pepper 1 cup (280g) Greek-style yogurt curry sprinkles 1 ⁄ 4 cup (20g) shredded coconut 1 tbsp sunflower seeds 1 tbsp pepitas (pumpkin seeds) 1 tbsp raisins 2 tsp pure maple syrup 2 tbsp fresh curry leaves 1 ⁄ 2 tsp ground cumin 1 ⁄ 2 tsp ground turmeric 1 ⁄ 4 tsp curry powder 1 To make the curry sprinkles, stir the ingredients in a medium saucepan over a low heat for 4 minutes or until golden. Remove. Set aside...

prep + cook time 40 minutes | serves 6 So easy to prepare and bursting with Spanish flavours this smoky, rich, and hearty stew will become a go-to weekday meal as you realise how simple it is to bring a taste of sunny Spain to your table. Accompany with crusty bread rolls, if you like. 1 cup (250ml) chicken stock pinch saffron threads 340g cured chorizo sausage, thickly sliced 1.5kg chicken drumsticks 2 tsp olive oil 1 medium onion (150g), thickly sliced 1 medium red capsicum (pepper) (200g), thickly sliced 2 tsp smoked paprika 2 x 400g can chopped tomatoes 1 ⁄ 2 cup (60g) pitted black olives 1 ⁄ 4 cup (15g) fresh flat-leaf parsley leaves 1 Combine the stock and saffron in a bowl. Reserve until required. 2 Cook the chorizo in a large saucepan, over a medium heat, until browned on both sides. Drain on paper towel. 3 Cook the chicken, in batches, in the same pan, for about 3 minutes each side, or until browned all over. Remove from the pan. 4 Heat the olive oil in the same pan; cook the ...

prep + cook time 25 minutes | serves 4 Golden chicken thighs are married with Mediterranean flavours in this super easy and nutritious dish that makes a great midweek meal. Serve with crusty bread or mashed potatoes, if you like. 2 tbsp olive oil 8 x 125g chicken thighs 2 garlic cloves, sliced 8 sprigs fresh thyme 4 flat mushrooms (320g), sliced 250g cherry tomatoes 1 tbsp balsamic vinegar 80g feta, crumbled 1 ⁄ 4 cup (5g) coarsely chopped fresh flat-leaf parsley 1 Heat the olive oil in a large, heavy-based pan over a high heat. Cook the chicken, in batches, for 2 minutes each side or until browned. Remove from the pan. 2 Reduce the heat to medium. Cook the garlic, thyme, and mushrooms, stirring occasionally, for 5 minutes or until browned. browned. Add the tomatoes to the pan; cook, stirring, for 1 minute. Return the chicken to the pan; cook, covered, for 10 minutes or until cooked through. 3 Drizzle the chicken with the balsamic vinegar; sprinkle with the feta and parsley.

prep + cook time 30 minutes | serves 4 This family-friendly sausage ragu brings a taste of Italy to your table. Perfect for a weekday supper or for a hearty weekend lunch, everyone will enjoy this flavour-packed pasta dish. Serve with a green salad on the side, if you like. 6 Italian-style pork and fennel sausages (720g) 1 ⁄ 4 cup (60ml) olive oil 1 medium onion (150g), finely chopped 2 stalks celery (300g), trimmed, finely chopped 1 garlic clove, crushed 2 tbsp brandy (optional) 1 medium aubergine (300g), chopped 2 1 ⁄ 3 cups (600g) bottled tomato passata 1 ⁄ 2 cup (140g) tomato paste 1 ⁄ 2 cup (125ml) water salt and freshly ground black pepper 375g rigatoni pasta 2 tbsp fresh basil leaves 1 ⁄ 4 cup (20g) shaved parmesan 1 Squeeze the sausage meat from the casings into a medium bowl; discard the casings. Coarsely crumble the sausage meat. 2 Heat a large saucepan over a high heat; cook the sausage meat, stirring, for 8 minutes or until browned. Remove from the pan; drain on paper towel...

prep + cook time 1 hour | serves 4 This classic chicken casserole is perfect for a midweek family supper as it’s so simple to make, requiring very little preparation (or washing up!), and results in succulent pieces of chicken that melt in the mouth. 2 tbsp olive oil 4 x 350g chicken marylands (legs) 2 large red onions (600g), cut into wedges 2 medium sweet potatoes (800g), thickly sliced 1 cup (250ml) chicken stock 2 tsp cornflour 2 tsp water 4 sprigs fresh lemon thyme, plus extra to serve salt and freshly ground black pepper 1 Preheat oven to 180°C (160°C fan/350°F/Gas 4). 2 Heat the olive oil in a 12-cup (3-litre) casserole or flameproof dish over a medium heat; cook the chicken, skin-side skin-side down, for 5 minutes or until lightly browned. Turn over; arrange the onion and sweet potato around the chicken. Pour in the stock, then the combined cornflour and water; bring to the boil. Add the thyme, season with salt and pepper. 3 Cover the dish, transfer to the oven; cook for 40 min...

prep + cook time 40 minutes | serves 6 Rich and meaty, this full-flavoured ragout is the ultimate comfort food. Here we’ve stirred through orecchiette, but you could also serve it topped on any pasta of your choice for a hearty meal that’s worth hurrying home for. 2 tbsp olive oil 500g lamb leg steaks or backstraps (eye of loin), cut into 1.5cm pieces 1 medium onion (150g), finely chopped 1 small carrot (70g), coarsely grated 3 garlic cloves, finely chopped 4 anchovy fillets, finely chopped (see tip ) 1 tbsp finely chopped fresh rosemary 1 ⁄ 4 cup (60ml) balsamic vinegar 2 tbsp tomato paste 2 x 400g can chopped tomatoes 2 tsp brown sugar salt and freshly ground black pepper 250g frozen broad beans, thawed, peeled 500g cooked orecchiette pasta 1 ⁄ 2 cup (40g) finely grated parmesan 1 ⁄ 4 cup (5g) fresh basil leaves 1 Heat 1 tablespoon of the olive oil in a large heavy-based saucepan over a high heat; cook the lamb, in batches, for 5 minutes or until browned. Transfer to a bowl; cover to...

vegan | prep + cook time 40 minutes | serves 4 This curry is so simple to make and packs a punch when it comes to flavour. It also scores high in the nutritional stakes thanks to handfuls of fresh vegetables and chickpeas, high in plant-based protein. Serve with steamed jasmine rice. 2 tbsp olive oil 1 medium onion (150g), thickly sliced 1 large red capsicum (pepper) (350g), thickly sliced 1 garlic clove, crushed 2 tsp finely grated fresh ginger 2 small fresh red Thai chillies, finely chopped 1 tsp ground cumin 1 ⁄ 2 tsp ground turmeric 1 ⁄ 4 tsp ground cardamom 1 ⁄ 4 tsp ground fennel 1 small cauliflower (1kg), trimmed, thickly sliced 400g can chopped tomatoes 400ml can coconut cream 1 cup (250ml) vegetable stock 1 tbsp tomato paste 175g chopped green kale 400g can chickpeas, drained, rinsed 1 ⁄ 2 cup (4g) loosely packed small fresh mint leaves 1 Heat the olive oil in a large saucepan over a medium-high heat; cook the onion, capsicum, garlic, ginger, and chilli, stirring, for 5 minute...

pescatarian | prep + cook time 25 minutes | serves 4 This dish is so simple, requiring very little preparation. For a vegetarian option, instead of the marinara mix try adding some char-grilled aubergine or marinated antipasto vegetables and fresh rocket at the end of step two. 1 tbsp olive oil 1 medium onion (150g), finely chopped 2 garlic cloves, crushed 1 fresh long red chilli, finely chopped 400g can chopped tomatoes 1 ⁄ 3 cup (7g) coarsely chopped fresh basil 1 litre (4 cups) water 500g spaghetti 500g marinara (seafood) mix (see tip ) salt and freshly ground black pepper 2 tbsp olive oil, extra 1 ⁄ 3 cup (7g) small fresh basil leaves 1 Heat the olive oil in a large saucepan; cook the onion, garlic, and chilli, stirring,until the onion softens. Add the tomatoes and chopped basil; cook, stirring, for 1 minute. 2 Add the water to the pan; bring to the boil. Add the pasta; once the pasta begins to soften, gently stir it into the tomato mixture. Boil, stirring, for 5 minutes. Add the m...

prep + cook time 1 hour | serves 4 Baked eggs are a delicious breakfast food, and here we adapt them to be a filling protein-rich dinner with the inclusion of the spiced meatballs. Serve this tagine with Greek-style yogurt and grilled pitta bread to soak up the sauce. 500g minced beef 1 garlic clove, crushed 1 ⁄ 4 cup (12g) finely chopped fresh mint 2 tbsp finely chopped fresh coriander 1 tsp ground cinnamon 1 tsp ground coriander 2 tsp ground cumin 1 ⁄ 2 tsp chilli powder salt and freshly ground black pepper 1 tbsp olive oil 1 medium onion (150g), finely chopped 4 large tomatoes (880g), coarsely chopped pinch saffron threads 4 eggs 1 ⁄ 2 cup (8g) fresh coriander leaves 1 Combine the beef, garlic, mint, chopped coriander, cinnamon, ground coriander, half the cumin, and half the chilli powder in a large bowl; season with salt and pepper. Roll level tablespoons of mixture into balls. 2 Heat the olive oil in a tagine or large heavy-based pan (see tip ) over a medium heat; cook the meatbal...

prep + cook time 1 hour | serves 6 The combination of chicken and seafood in this recipe makes it reminiscent of the eternally popular Spanish one-pot classic, paella. This recipe is slightly simpler but just as delicious. Serve with a leafy green salad, if you like. 500g uncooked medium king prawns 2 tbsp olive oil 600g chicken thigh fillets, coarsely chopped 1 medium onion (150g), finely chopped 3 garlic cloves, thinly sliced 1 ⁄ 2 tsp dried chilli flakes 1 tsp smoked paprika 1 1 ⁄ 2 cups (300g) white medium-grain rice 2 x 400g can chopped tomatoes 2½ cups (625ml) chicken stock 500g baby clams salt and freshly ground black pepper 1 ⁄ 4 cup coarsely chopped fresh flat-leaf parsley 1 medium lemon (140g), cut into wedges 1 Shell and devein the prawns, leaving the tails intact. Heat the olive oil in a large saucepan; cook the chicken then the prawns, in batches, until almost cooked through. Remove from the pan. 2 Add the onion to the same pan; cook, stirring, for 5 minutes or until softe...

prep + cook time 45 minutes | serves 4 Making your own curry paste from scratch is simpler than you may think and will bring vibrancy and freshness to this fragrant Thai curry. This stunning dish is sure to enliven the tastebuds and impress your guests. Serve with steamed jasmine rice. 1 tbsp vegetable oil 2 cups (500ml) chicken stock 1 cup (250ml) coconut milk 1 tbsp fish sauce 2 tbsp brown sugar 2 tbsp lime juice 800g uncooked medium tiger prawns 1 cup (120g) frozen peas salt and freshly ground black pepper 1 lime, cut into wedges lemongrass curry paste 10cm stick fresh lemongrass (20g) 6cm piece fresh ginger (30g) 1 bunch fresh coriander (100g), with roots attached 1 fresh small Thai green chilli, coarsely chopped 2 shallots (50g), coarsely chopped 2 garlic cloves, coarsely chopped 2 tbsp water 1 Make the lemongrass curry paste. Trim the lemongrass; chop coarsely. Peel the ginger; slice thickly. Wash the coriander roots and stems; chop coarsely (you need 2 tablespoons). Pick 1 ⁄ 4 c...

vegetarian | prep + cook time 50 minutes | serves 6 This is a speedier vegetarian version of the Italian classic, which usually uses dried beans and ham hocks and requires long cooking times. You could use a can of red kidney beans if you can’t find canned borlotti beans. Serve with crusty bread. 1 tbsp olive oil 1 medium onion (150g), coarsely chopped 1 garlic clove, crushed 1 ⁄ 4 cup (70g) tomato paste 1.5 litres (6 cups) water 2 cups (500ml) vegetable stock 2 2 ⁄ 3 cups (700g) bottled tomato passata 1 celery stalk (150g), trimmed, finely chopped 1 medium carrot (120g), finely chopped 1 medium courgette (120g), finely chopped 80g green beans, trimmed, sliced diagonally 400g can borlotti beans, drained, rinsed 3 ⁄ 4 cup (135g) macaroni salt and freshly ground black pepper 1 ⁄ 3 cup coarsely chopped fresh basil leaves 1 Heat the olive oil in a large saucepan; cook the onion and garlic, stirring, for 5 minutes or until the onion softens. Add the tomato paste; cook, stirring, for 2 minut...

prep + cook time 45 minutes | serves 4 This fresh and spicy Thai noodle soup not only looks stunning, but is bursting with brilliantly zingy flavours. Light, refreshing, and perfectly balanced, creamy coconut milk and green curry paste form the base for the classic Thai flavour triptych of sweet, spicy, and sour. 1kg uncooked medium prawns 1 tbsp peanut oil 1 ⁄ 4 cup (75g) green curry paste 1 litre (4 cups) chicken stock 2 x 400ml can coconut milk 1 fresh long green chilli, finely chopped 8 fresh makrut lime leaves 125g rice vermicelli 125g sugar snap peas, trimmed, halved lengthways 2 tbsp grated palm sugar 2 tbsp lime juice 2 tbsp fish sauce salt and freshly ground black pepper 1 cup (80g) bean sprouts 1 ⁄ 2 cup (4g) loosely packed Vietnamese mint leaves (see tip ) 1 fresh long green chilli, extra, thinly sliced 2 limes, cut into thin wedges 1 Shell and devein the prawns, leaving the tails intact. Heat the peanut oil in a large saucepan over a medium heat; cook the prawns, in batches...

prep + cook time 2 hours 15 minutes | serves 6 Letting this traditional French stew bubble away on a low heat intensifies the flavours of the full-bodied sauce beautifully. Serve for a warming and hearty supper with mashed potatoes and green vegetables, if you like. 1 tbsp olive oil 350g streaky bacon slices, cut widthways into thin strips 12 chicken legs (1.5kg) 2 medium leeks (700g), white part only, thinly sliced 400g button mushrooms, trimmed 3 garlic cloves, crushed 2 tbsp plain flour 1 ⁄ 2 cup (125ml) dry white wine 2 cups (500ml) chicken stock 2 tbsp wholegrain mustard 2 tbsp fresh thyme leaves, plus extra to serve salt and freshly ground black pepper sour cream, to serve (optional) 1 Heat the olive oil in a 5-litre (20-cup) flameproof casserole dish or stew pan (see tips ) over a medium-high heat. Cook the bacon, stirring, for 5 minutes or until golden and crisp. Transfer to a large plate. 2 Cook the chicken in the casserole dish, in batches, turning, for 10 minutes or until br...

prep + cook time 30 minutes | serves 2 This soup is brimming with flavour and makes a perfect warming starter or lunch on a chilly day. Cheese and prosciutto toasts served alongside take this soup course to another level. Comfort food at its finest. 1 tsp extra virgin olive oil 1 garlic clove, coarsely chopped 1 small leek (200g), white part only, coarsely chopped 1 trimmed celery stalk (100g), coarsely chopped 2 medium potatoes (400g), diced into 1cm pieces 1 tbsp fresh lemon thyme leaves 3 cups (750ml) chicken or vegetable stock 1 ⁄ 3 cup (80ml) pouring (single) cream salt and freshly ground black pepper lemon thyme leaves, extra to serve cheese and prosciutto toasts (optional) 1 tsp extra virgin olive oil 2 slices prosciutto (30g) 4 slices sourdough bread (200g) 1 ⁄ 2 cup (60g) grated vintage cheddar 1 Heat the olive oil in a medium saucepan over a medium heat. Add the garlic, leek, celery, potato, and thyme; cook, stirring, for 2 minutes or until the leek softens. 2 Add the stock a...