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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...