Midweek dinner

An exotic rocket, pear & ricotta fritter salad that is packed to the brim with delicious flavours and textures.

Pizza bases are available from most supermarkets Note

This recipe makes 1 cup panang curry paste. Store leftover curry paste, covered, in the fridge for up to 3 days, or freeze in user-friendly portions for up to 3 months. A store-bought panang curry paste can be used. Note

An uncomplicated Asian-style sweet and sour chicken soup packed to the brim with delicious flavours.

Delicious chicken and Greek salad wrapped in an Armenian lavash.

The perfect Asian starter dish; homemade spring rolls.

Spanish-style spiced meatballs with a romesco sauce; a great tapas dish or sharing platter.

Grilled chicken parcels stuffed with ham, spinach, ricotta and sun-dried tomatoes.

A quick and easy pork dish with a sweet and salty Asian coleslaw by Australian Women's Weekly.

Commercial pizza bases are available in a full range of thicknesses. For this pizza, select a thinner base so it complements rather than competes with the flavours of the topping. Note

A bright, colourful and exquisite lamb, spinach and spiced peach salad.

Tender roast lamb with a fragrant herb rub and burghul salad.

Roasting the tomatoes concentrates the flavour, which goes well with pumpkin. Serve the salad warm. Note

Reserve some of the feathery fennel fronds to sprinkle over the soup at serving time. Note

Aïoli is garlic mayonnaise, available from the condiment aisle in most supermarkets. Note

Originally a French dish, this potato is all the better with rich and delicious caramelised onion.

We used desiree potatoes in this recipe. Season this dish carefully as the haddock and stock are already salty. Note

You will need about 3 limes for this recipe. Note

Soupe au pistou is a Provencal minestrone served with a good dollop of basil pesto.

A simple but delectable roasted capsicum soup with fried provolone polenta.

You need two oranges for this recipe – one for the salad and one for the juice. You can substitute fresh baby beetroot with canned baby beets, or the chicken with pork fillet or salmon, if you like. Note

Exquisite and delicious Asian-style marinated duck with peppered strawberries from Australian Women's Weekly.

A light and summery dish of char-grilled scallops with a zesty corn salsa.

We used large, 25cm diameter, packaged pizza bases for this recipe. Note

A perfect summer dish of barbecued sausages with tomato relish.

Some butchers sell a pork and veal mixture. If itis not available as a mixture, buy half the amount as pork mince and half the amount as veal mince. Passata is available from most supermarkets. If you can’t find it, use pureed canned tomatoes instead. You can freeze this dish in an airtight container for […]

Authentic Japanese red miso sauce, also known as akamiso, from Australian Women's Weekly.

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

Seasoned flour is plain flour with added seasonings of choice such as salt, pepper, mustard, herbs. Note

You may use any type of mushrooms for this recipe, we used a combination of oyster, swiss brown, shiitake and button mushrooms. Note

To get ½ cup of pomegranate pulp, use a medium pomegranate. To remove the pulp, cut pomegranate in half, then hit the back of the fruit with a wooden spoon ­ the seeds usually fall out easily; if not, dig them out with a spoon. Discard the shell and white pith. Note

Invented in the 18th century by the Duc of Levis-Mirepoix, mirepoix has since become a classic preparation of French cooking.

A super fast and easy stir-fried hoisin lamb and vegetables dish from Australian Women's Weekly.

Teppanyaki is traditionally cooked on a grill plate on or near the table, and is eaten in batches.

Some butchers sell a pork and veal mixture, this is fine to use here,­ buy 625g. Note

A green and healthy turkey salad with a tangy lemon mustard dressing.

We used a mixture of parsley, basil and dill for this recipe, but you can use any herbs you like. If your frying pan does not have a heatproof handle, cover the handle with aluminium foil to protect it from the heat of the grill. Frittata can be served warm or cold. Reheat slices of […]

We used large (25cm diameter) packaged pizza bases for this recipe. It’s important to slice the potatoes as thinly as possible. Note

We used thick-cut ling fillets in this recipe. Soak skewers in cold water for at least an hour before using, to prevent scorching during cooking. Note

Sopressa, a salami from the north of Italy, can be found in both mild and chilli-flavoured varieties. If you can’t find it easily, you can use any hot salami, but the taste won’t be exactly the same. Note

A bright, colourful and fragrant saffron vegetable tagine with cinnamon and preserved lemon.

Garlic is easy to roast and has a more mellow taste than it does raw or fried. Make it and freeze it by the tablespoon wrapped tightly in plastic wrap. Roasted garlic beaten with softened butter adds a whole new dimension of flavour to mashed potato or steamed corn cobs. Note

Chermoula spice mix (chermoula spice blend) is a North African spice blend that gives a spicy Moroccan flavour to food. It is a blend of cumin, paprika, turmeric, cayenne pepper, garlic, onion, parsley, salt and pepper and is available from specialty spice shops and most major supermarkets. Note

You need one trimmed corn cob to get the amount of corn kernels required for this recipe; canned corn kernels or frozen corn kernels, if you prefer. Note

It’s best to make the broth the day before you eat the soup, so that it can chill long enough for the fat to solidify on top. Scoop it away and discard it for a clear broth. Recipe is not suitable to freeze. Note

Have a Tex-Mex night with these delicious lamb fajitas, guacamole and salsa cruda.

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

You need to purchase a large barbecued chicken, weighing approximately 900g, for this recipe. Note