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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...

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.

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 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...