Quick & Easy

Eastern and Western cuisines collide in this delicious baked dish of curried pumpkin and lentil crêpes.

If white asparagus is unavailable, use all green asparagus or thin baby carrots instead. Note

Substitute watercress and tatsoi leaves for baby spinach and mizuna, if preferred. Note

A light salad that packs a flavourful punch through the roquefort cheese and dijon dressing.

An light and exquisite breakfast with a smoky and delicious crunch of pancetta.

An Italian-American dish of chicken breasts, capers, parsley and Marsala wine.

Store in an airtight container in the refrigerator for up to 3 months. Note

Quick, easy and full of flavour - this is a great Asian stir-fry for busy midweek dinners.

Replace pork with sliced chicken breast or beef rump steak. You can use basil if thai basil is out of season or you could replace the basil with coriander. Broccolini can be swapped with baby corn, if you like. Note

This terrific tortilla combines potato, spinach and mushroom for a tantalisingly soft and fluffy interior that's as satisfying as it is tasty.

M'hanncha, a Moroccan almond pastry, means `the snake' and this coiled sweet pastry treat certainly represents that.

Kahlúa can be substituted for Tia Maria. Note

Pie can be prepared a day ahead. Note

Use any firm fish that’s in season, it’s cheaper that way. Sumac is a type of Middle Eastern spice, now available from supermarkets. The flavour is slightly tart. If you can’t find the spice, cook the fish without it. Note

A French main-dish stew with tender veal and creamy mushrooms from Australian Women's Weekly.

A rich and delicious Moroccan vegetable soup with a spicy hit of harissa.

Make syrup the night before. If you can’t buy the fruits, due to seasonal availability, you can substitute with a mixture of fruits such as watermelon, kiwifruit, blueberries and strawberries; just make sure you have the same total weight of fruit. You could also use canned lychees if fresh ones aren’t in season. Note

With the help of a pressure cooker, make these exquisitely spiced and flavoured Greek lamb shanks in no time.

These tarts must be served warm to be enjoyed at their best. Serve with a good dollop of cream, if you like. Note

Semi-dried tomatoes bought by weight from a delicatessen are best for this recipe. If you use those sold packaged in oil, drain well and pat with absorbent paper before use. Also goes well with grilled sirloin steaks; grilled pork cutlets; pan-fried chicken breasts. Note

To save time, buy shelled prawns from the fishmonger. Note

The great thing about an antipasti selection is that you can add and subtract ingredients. Try incorporating a selection of olives ­ ligurian, sicilian and kalamata are all good, or even a delicious selection of salami. Marinated artichokes are available from specialty delicatessens. Alternatively, use bottled artichokes in oil, available from most supermarkets. Note

artist’s fine paint brush 3.5cm (1½-inch) round cutter 12 plain white paper cases large plastic disposable piping bag The cupcakes stale quickly so it’s best to use a fruit or mud cake for the best keeping qualities. The cakes can be made and frozen for 3 months. The monograms can be prepared at least a […]

Makes enough for four 150g servings of panfried veal scaloppine. Also goes well with grilled chicken breast fillets, barbecued pork medallions, roasted lamb cutlets. Marsala, a caramel-flavoured fortified wine, is named after the city from which it comes, and is the most popular dessert wine in Italy. Dry marsala is often served as an apéritif. […]

Unbaked scones can be frozen for up to a month. Bake them from the freezer, adding about 10 minutes to the baking time. Note

Saffron is obtained from the stigmas of the saffron crocus and it is famously the most expensive spice in the world. Note

We used blue-eye trevalla fillets in this recipe. Note

Don’t have the oil too hot or they will brown too quickly before cooking all the way through. The oil should be between 175°C (350°F) and 190°C (400°F) for deep-frying (a small cube of bread should turn golden in about 30 seconds). You can also pipe the dough over the hot oil, using a small, […]

A sweet, rich and delicious spiced pork dish from Australian Women's Weekly.

A delicious and filling chickpea, watercress and capsicum salad from Australian Women's Weekly.

Piri piri sauce is a spicy Afro-Portuguese chilli sauce available from Middle-Eastern food stores and most major supermarkets. Note

We used green, orange and yellow paper muffin cases to match the decorations of these lovely cakes. Note

You can substitute dried apricots or apple rings for the dried pears, if you like. Note

Stories vary on the true origin of the margherita pizza - but at least we can all agree that when it comes to pizza, nothing beats a classic.

A subtle and delicately flavoured rabbit stew with potato and sage that will melt in your mouth.

Use white Candy Melts in place of chocolate Melts for an extra-white finish. Note

If you can’t buy char-grilled zucchini, you can make your own; use a mandoline or vegetable peeler to thinly slice one large zucchini lengthways, then cook the slices on a heated oiled grill plate until browned lightly and tender. Pizza bases can be bought at any regular supermarkets. Note

A sweet, zesty and crispy Thai dish that literally means 'crunchy noodles'.

Crush juniper berries with the side of heavy knife. Juniper berries, best known for the flavour they impart to gin, are a dark blue, almost black, soft, aromatic berry used in many traditional European recipes. Note

Not suitable to freeze. Note

A healthy and simple mixed vegetable and stir-fried rice dish that can be spiced up with chicken or fish.

Friands are small French cakes, also known financiers. Note

Some people find the bitterness of radicchio a little overpowering. Try brushing each whole radicchio with oil and grill or barbecue until the outside leaves are charred and the inside is tender. This will give a sweeter smokey flavour. Slices of mango or paw paw make a nice addition to this salad. Note

Pilaf can be prepared several hours ahead. Transfer pilaf to an ovenproof dish, cover with foil and refrigerate. Warm in oven as required. Note

You can make the prawn mixture a day ahead. Store, covered, in refrigerator. Assemble sandwiches on the day and store, covered with damp absorbent paper, in an airtight container in the fridge until ready to go. Note

store recipe can be made 3 days ahead and refrigerated, covered. Note

A simple grilled chicken dish packed full of big flavours.

Dip your fingers in cold water when shaping meatballs to keep the raw mixture from sticking to your hands. Note

Each of these four recipes makes 24 shooters so you need a minimum 24 (40ml) shot glasses. Note

We used small (15cm/6-inch diameter) packaged pizza bases for this recipe. Note

Soba are fresh or dried Japanese noodles made from buckwheat and wheat flour. They’re available from Asian food stores and major supermarkets. Note