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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...

Vegetarian | prep + cook time 25 minutes + standing | serves 4 Traditionally dhal is cooked long and slow, but this tasty twist on one of India’s staple dishes is ready in under half an hour, making it a perfect midweek meal. Serve with naan or pappadums, if you like. 1 tbsp coconut oil or ghee 2 small sweet potatoes (500g), coarsely grated 4 green onions (spring onions), thinly sliced 1 garlic clove, crushed 2 tsp finely grated fresh ginger 2 tsp garam masala 1 tsp brown mustard seeds 400g can brown lentils, drained, rinsed 400g can diced tomatoes salt and freshly ground black pepper 1 cup (280g) Greek-style yogurt curry sprinkles 1 ⁄ 4 cup (20g) shredded coconut 1 tbsp sunflower seeds 1 tbsp pepitas (pumpkin seeds) 1 tbsp raisins 2 tsp pure maple syrup 2 tbsp fresh curry leaves 1 ⁄ 2 tsp ground cumin 1 ⁄ 2 tsp ground turmeric 1 ⁄ 4 tsp curry powder 1 To make the curry sprinkles, stir the ingredients in a medium saucepan over a low heat for 4 minutes or until golden. Remove. Set aside...

prep + cook time 40 minutes | serves 6 So easy to prepare and bursting with Spanish flavours this smoky, rich, and hearty stew will become a go-to weekday meal as you realise how simple it is to bring a taste of sunny Spain to your table. Accompany with crusty bread rolls, if you like. 1 cup (250ml) chicken stock pinch saffron threads 340g cured chorizo sausage, thickly sliced 1.5kg chicken drumsticks 2 tsp olive oil 1 medium onion (150g), thickly sliced 1 medium red capsicum (pepper) (200g), thickly sliced 2 tsp smoked paprika 2 x 400g can chopped tomatoes 1 ⁄ 2 cup (60g) pitted black olives 1 ⁄ 4 cup (15g) fresh flat-leaf parsley leaves 1 Combine the stock and saffron in a bowl. Reserve until required. 2 Cook the chorizo in a large saucepan, over a medium heat, until browned on both sides. Drain on paper towel. 3 Cook the chicken, in batches, in the same pan, for about 3 minutes each side, or until browned all over. Remove from the pan. 4 Heat the olive oil in the same pan; cook the ...

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.

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...