Potato

A hearty and delicious witches potion with garlic wortweed rolls from Australian Women's Weekly.

These tasty Indian spiced patties are great enjoyed on their own with a side salad or as a side or starter to a big Indian feast.

Your mouth will be watering in anticipation by the time you serve up this divine slow-roasted lamb shoulder, thanks to the good smells that will fill the house as it cooks.

Stacks can be prepared several hours ahead. Cover and refrigerate on an oven tray. Uncover and bake as required. Note

Kids and adults alike will love these cheesy stuffed potatoes. Delicious hot or cold.

There's no need to ever serve a boring side, these oregano potatoes will spice up any spread.

We used dutch cream potatoes and yellow-fin tuna in this recipe. Note

Take your time with these beef ribs, and you'll be rewarded with tender, falling-off-the-bone goodness. Serve topped with our homemade barbecue sauce and easy potato pancakes for a winning meal.

A balanced and healthy main of barbecued loin chops with creamy mash and flavoured butter.

Pancetta, rather like an Italian bacon, is cured but not smoked and can be found in most delicatessens and some supermarkets. Note

This substantial potato, olive and sun-dried tomato loaf coupled with a pot of homemade pureed soup (think tomato, broccoli or pumpkin) makes the perfect meal for a cold winter's night. It's also a great way to use up leftover mashed potato.

Soft, light and garlicky with a crisp, golden crust, these little garlic potato soufflés make an excellent starter.

Tasty and juicy tarragon roast chicken with crispy potatoes from Australian Women's Weekly.

In Indian cooking terms, masala simply means ground or blended spices (incidentally, the word has become slang for "mix" or "mixture"), so a masala can be whole spices, or a paste or a powder.

For a great variation, make pesto and mozzarella croquettes by blending or processing ¾ cup firmly packed fresh basil leaves, 1 tablespoon roasted pine nuts, 1 tablespoon finely grated parmesan cheese, 1 quartered garlic clove, 2 teaspoons lemon juice and 1 tablespoon olive oil, until almost smooth. Add pesto to croquette mixture. Mould croquettes into […]

The strong flavour of smoked trout makes an excellent counterpoint to the mild egg and potato base of this gorgeous frittata.

A delicious and fun accompaniment to roast dinners.

Crispy on the outside, fluffy on the inside and perfumed with fresh rosemary leaves, the only other thing these roast potatoes need is a little bit of salt and pepper.

If you fancy doing something a little bit different with potatoes, this tapas-style dish of roasted thyme potatoes with spicy sauce is just what you're looking for.

A meal in its own right, this warm egg, potato and spinach salad with shards of crisp bacon makes a great lunch.

You'll be a star when you serve up this slow-roasted lamb with garlicky skordalia and lemon potatoes for Sunday lunch.

If you prefer your soup spicy, you can add one finely chopped fresh red chilli or a teaspoon of dried red chilli to this recipe.

Bring Paris into your kitchen with this classic French bistro version of steak and chips (pommes frites): a tender piece of beef, grilled to perfection, served with freshly made skinny fries, twice cooked to crispy goodness.

What better meal to share with family and friends than the classic roast leg of lamb. We've put together and fragrant and tasty anchovy and mustard rub to lift it to even greater heights.

For nicely crisped potatoes, heat the oven tray before adding the potatoes. Note

A simple and yet splendid meal to serve up to guests at a dinner party. A bowl of aioli on the table will help finish the meal beautifully.

Did you know? A weekly intake of 2-3 fish meals is recommended to ensure that essential omega-3 fats are sufficient in the diet. The average intake for 12-18 year olds is around 200mg of omega-3 per day, which is less than half recommended levels. Fish is a terrific source of nutrition for growing bodies, and […]

We might be cheating slightly here, but you can get very good quality canned soups these days and with the addition of bacon and crispy blue cheese toasts you have a dish that could pass for homemade.

An egg-based Italian dish with bacon, leek and potato from Australian Women's Weekly.

The perfect baked potato should be salty on the outside and snow white and fluffy on the inside. You can also use russet burbank or spunta potatoes for this recipe. Pierce the skin of each potato to prevent it from splitting while in the oven. Wrapping the potatoes completely in foil results in a soft […]

Onion marmalade, also called caramelised onion relish or onion jam, is available, in jars, from large supermarkets and delicatessens. Note

Spearing lamb sausages with rosemary stems allows the fragrance of the herb to permeate all the way through the sausages. Divine served with buttermilk mash and apple larded sauerkraut.

This delicious salad is bursting with bright Spanish-inspired flavours.

These fluffy potato gnocchi make classic Italian comfort food, served in a creamy basil pesto sauce.

A healthy and flavourful vegetarian brown rice salad with chickpea, pepita and kumara-potato salad.

Potatoes need not be boring any longer. Prepare this recipe for crisp, light, flavoursome potatoes to share as a starter or enjoy all to yourself as a side dish.

Bangers and mash is a classic in the pantheon of great British dishes. Red wine gravy, or straight onion gravy if you prefer, just makes the meal even better. Serve with peas for the full experience.

This crumbed pork dish is ultimate comfort food. And you can have it on the table in 30 minutes for a quick weeknight dinner.

If you want to make a share-plate, party platter or after-school snack with a bit of substance, these potato skins with tomato salsa are the bomb. They'll be snapped up, and if you plan ahead you can use the potato flesh for myriad other recipes.

Warm, fragrant and delicious, this potato, prawn and scallop salad makes a great starter or lunch.

Veal schnitzels, or escalopes, are large but very thin slices of lean veal. They are tender and quick-cooking, and are often coated with breadcrumbs and pan-fried in butter to give wiener schnitzel. Note

This pie is suitable to freeze. Thaw in the fridge overnight before reheating. Note

Fragrant roast lamb on a bed of scented potatoes makes a fabulous dinner or weekend roast lunch, the juices of the lamb help soften and flavour the potatoes.

Serve this classic family dish with steamed carrots and homemade gravy.

This recipe is our version of the classic Mexican "chiles rellenos", stuffed Anaheim peppers.

You can also use pink-eye or sebago potatoes for this recipe. Note

Aloo means potato and gobi, cauliflower, to an Indian cook, but this easy-to-make dry curry means delicious in anyone's vocabulary.

Slow cooked beef pot roast with root vegetables has the house smelling gorgeous all afternoon.

A fresh herb crust for lamb takes an already-succulent meat to the next level. This coating leaves out the breadcrumbs, so when you tuck in, the coating won’t crumble off, and you can savour every mouthful. All it needs is a simple side of smashed potatoes.

The rich juices of the crusty meat and cheesy potatoes are all the sauce that the asparagus needs. You might like to put a fresh green salad on the table too, to eat with the last of those glorious juices. Note

A roast joint should be rested before serving to allow the meat to relax. The heat of the oven causes the meat fibres to tighten, so as meat rests the fibres will relax, allowing the meat juices to redistribute themselves throughout the joint. Try to carve the joint across the grain so that each slice has short fibres which feel tender to eat.

kipfler potatoes, small and finger-shaped, have a nutty flavour and are great baked or in salads. You will need two bunches of asparagus for this recipe. Note

With spicy roast potatoes and a zingy tomato and capsicum salsa, this light fish dish makes a delicious, healthy dinner.

Make your own hand-cut garlic and herb wedges from Australian Women's Weekly.

A rich oxtail stew with red wine and port; the perfect winter dish.

This is our take on the traditional Swedish recipe of the same name. Even if you’re not a lover of anchovies, we’re certain you’ll love this dish. Try serving this dish with a green salad, dressed with a lemon vinaigrette. Note

Give your usual potato frittata a gutsy flavour kick by adding capsicum and olive. Serve it warm from the oven with a green salad or take it on a romantic picnic.

Use canned or packaged consommé for a good flavour, but if you prefer, use chicken stock instead. Note

Cheesy potato and fennel gratin makes a fabulous side dish for a classic veal scaloppine.

You can substitute ½ teaspoon ground turmeric for the saffron to achieve the right colour. Note

Lamb option; cook lamb fillets in heated large non-stick frying pan until browned all over; slice thinly. Place on top of non-vegetarians’ portions of pizza; cook as above. Note

The stew is best made just before serving. If you want to freeze it, cook it up until the end of step 2. Add the mushrooms after reheating thawed stew. Note

The lobster meat in the tail is the sweetest and most delicately flavoured. Enjoy this decadent salad.

Patties can be made a day ahead; cover, refrigerate. If you can’t find mizuna (Japanese mustard lettuce), use wild rocket or rocket instead. Note

Chicken stock can be substituted for dashi. You can add 100g tofu or 150g minced pork or chicken for a more substantial soup. Note

Suitable to freeze at the end of step 3. Note

Perfectly roasted potatoes should be crisp and golden brown on the outside, and densely smooth and moist on the inside; full-flavoured and rich but never greasy.

Pre-order a boned duck from your local poultry shop or from the poultry section in your supermarket. A 2kg duck, once boned, will weigh approximately 900g and is the correct size for this recipe. You need eight 10cm bamboo skewers for this recipe. Note

For a packed lunch, prepare this salad the night before; it is best dressed just before serving. Place beetroot in base of lunch container, top with mesclun, potato and beef; pack dressing separately. Store in the fridge; bring to room temperature before serving. Note

Ask your butcher to dice the veal shoulder. Veal is suitable to freeze. Note

A ricer or mouli, available from kitchenware stores, will give the best result for smooth potato puree and therefore a lighter gnocchi. Burnt butter and sage sauce is an easy and delicious accompaniment.

This indulgent, comforting meal is perfect for a cosy night in. Purists may prefer to make their own gnocchi, but we've discovered that the store bought version is an excellent time saving alternative.

Make your own bourbon-glazed ham with a warm potato and celery salad from Australian Women's Weekly.