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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...