Mediterranean

Also goes well with potato salad; pan-fried beef eye-fillet steaks (omit water so the pesto has a thicker consistency); grilled lamb kebabs. Note

Bring the Med to your home with these scrumptious lamb meatballs and a garlicky white bean dip.

Labne is yoghurt that has been drained of whey. A short draining time, results in a thick, creamy yoghurt, while a longer one, will achieve the consistency of a soft yoghurt-cheese, that can be rolled into balls. You can make your own or buy it from supermarkets. Note

If you don’t have a large enough oven tray to fit the salmon, ask the fishmonger to remove the head of the salmon for you. Salmon can also be cooked on a covered barbecue. Note

Lamb’s lettuce is also known as mâche or corn salad ­ it has a mild, almost nutty flavour and tender, narrow, dark-green leaves. Note

The recipe can be doubled to serve 4; use two baking dishes for even cooking. Note

Mediterranean-style lamb meatballs with a fresh and herbaceous chutney.

Substitute the fresh corn with a 420g (13½-ounce) can of drained corn kernels, if you prefer. Polenta can be prepared a day ahead; store, covered, in the fridge. Note

If you don’t have leftover mashed potato, prepared mashed potato is available from the vegetable section of most large supermarkets. Note

Take care not to over-mix the batter. 16 strokes is usually enough to achieve the rough appearance and texture of muffins. Note

We used green, black and vine-ripened tomatoes. For an extra indulgence, use the larger buffalo-milk mozzarella instead of bocconcini. Note

Meat & three veg

Recipe is best prepared as required. For a light meal (that serves four), serve with some crusty bread. Note

Soak the bamboo skewers in warm water for at least 15 minutes to prevent them burning during cooking. You can replace the prawns with squid or mixed seafood and serve with a good mayonnaise or aioli from your supermarket. Note

Labne can be left to drain and thicken, still weighted, in the fridge for up to three days. Note

Vary the fruit according to your taste and what’s in season; just make sure you use the same amounts. Note

A light and healthy pasta salad packed full of salami, bocconcini, olives and cherry tomatoes.

A bright and colourful summer olive salad from Australian Women's Weekly.

A small, spicy sausage ­ eaten throughout North Africa and Spain ­ merguez is traditionally made with lamb meat and is easily identified by its chilli-red colour. Merguez can be found in many butchers, delicatessens and sausage specialty stores, but any spicy sausage can be used in this recipe. Note

Some clams might not open after cooking. These might need prompting with a knife or might not have cooked as quickly as the others ­you don’t have to discard them, just open with a knife and cook a little longer if you wish. Note

You can double or treble this aïoli recipe, if you like, but don’t throw the egg whites away. Freeze them until you have enough to make a pavlova or friands. If the aïoli you’ve made separates, place a yolk in another bowl and whisk the separated aïoli into it. The added yolk will re-emulsify the […]

If you’re planning a barbecue, you can marinate the prawns in the remaining ingredients overnight, then thread onto skewers and barbecue. Note

This is a bright and colourful summery dish with lots of big flavours and great textures.

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

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

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

Not suitable to freeze. Note

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

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

A modern take on the traditional French method of cooking “en papillote” (in sealed paper packets), this recipe uses aluminium foil rather than parchment to enclose the ingredients. Cooking this way intensifies the contained flavours. Note

Sumac is a purple-red, astringent spice ground from berries growing on shrubs that flourish wild around the Mediterranean, it adds a tart, lemony flavour to dishes. It can be found in Middle-Eastern food stores and most major supermarkets. Note

If preferred, use boned lamb leg or shoulder. Make salad just before serving and drizzle with a little red-wine vinegar. Note

An exquisitely Mediterranean breakfast dish served with a gorgeous capsicum olive relish.

Haloumi is a firm, sheep-milk cheese with a minty, salty flavour; it does not break down when cooked, however, it should be eaten while still warm as it becomes tough and rubbery on cooling. This recipe is perfect for cooking on the barbecue when entertaining friends or family ­ serve with a couscous salad for […]

Make your roast Mediterranean style with this delicious spiced and zesty rub.

Replace orange with apple or pear slices, if preferred. Pork does not need to be overdone. Cook until just pink in the middle to retain juices. Note

Roast the tomatoes in a baking dish with deep sides; this shields them from the heat so they won’t burn. Note

Spicy vegetable and lentil salad packed full of char-grilled capsicum, carrot, pumpkin and red onion.

You need 12 skewers; if using bamboo skewers, soak them in water 1 hour before use to prevent splintering or scorching. Note

This rocket and blue cheese salad is packed full of big flavours and will be an instant favourite.

A delicious traditional treat.

With a rich, tomato-based vegetarian filling and a bubbly, golden cheese topping , these buttermilk potato pancake rolls are our delicious take on Italian cannelloni.

We used blue-eye fillets in this recipe. Note

A colourful salad of crispy roasted vegetables and grill haloumi salad from Australian Women's Weekly.

Preserved lemon can be bought in delis and some supermarkets. Remove and discard the flesh then wash and dry the rind before chopping. Note

Tender lamb forequarter stuffed full of exquisite Mediterranean flavours.

Plain (un-crumbed) chicken breast schnitzels are available from most supermarkets and some butchers and chicken shops. Chicken rolls can be prepared several hours ahead. Serve chicken rolls with salad or vegetables of your choice. Keep covered in the refrigerator and cook as required. Note

You can buy cleaned mussels to save time. Recipe is best made just before serving. Note

Lamb’s lettuce, also known as mâche or corn salad, has a mild, almost nutty, flavour and tender, narrow, dark green leaves. You need a 225g punnet for this recipe. It is available from most greengrocers. Note

We don’t recommend that you freeze cooked vegetables as they tend to have a spongy texture and “leftover” look about them once they’ve been thawed. Mushrooms, eggplant and members of the squash family are especially freezer unfriendly. Note

Sweet and sticky maple-glazed chicken with a fresh and nutty salad; a wonderful summer dish.

A quick and easy dish that brings together all the best Mediterranean flavours.

Recipe is not suitable to freeze. We used snapper in this recipe, but you can use any white firm-fleshed fish you like. Note

Delicious chicken and Greek salad wrapped in an Armenian lavash.

You will need about 3 limes for this recipe. Note

To make lemon dressing; dry-fry cumin and coriander in small heated frying pan, stirring, until fragrant. Combine spice mixture in small jug with oil and juice. Note

A beautiful and flavour-packed sardines with preserved lemon salsa from Australian Women's Weekly.