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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...