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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...

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...

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...