Workday lunches

Trout roasted with amchur and green mango salad; amchur powder is dried and ground green mango, commonly used in Indian cooking.

Tender lamb, al dente pasta and peppery rocket leaves make a fabulous pasta salad that is a meal in itself.

If you can find fresh orecchiette, use them instead of the packaged dried version. Note

The nutty flavour of burnt butter pairs beautifully with the tang of roasted marinated artichokes in this gorgeously simple pasta dish.

Cook meatballs in soup close to serving time, to prevent soup from becoming cloudy. Use commercially made stock if you don’t want to make your own. Accompany with bowls of steamed jasmine rice and stir-fried asian greens. Note

Asian chicken broth with bean thread noodles, red Thai chillies and lemon grass from Australian Women's Weekly.

Traditional Italian vongole and chorizo linguine from Australian Women's Weekly.

If green is good for you, then this soup is like a bowl tonic for the body and the soul. Spice it up with a spoonful of curry paste if you like.

The salad can be made the night before; store, covered, in the fridge. To make the perfect hard-boiled eggs, place eggs in a small saucepan and cover with cold water. Bring to the boil; boil, uncovered, for 3½ minutes, drain. Shell eggs when cool enough to handle. Prick the potatoes all over with a fork […]

Classic Italian with a twist.

This fragrant and delicious chicken, noodle and makrut lime stir-fry is a quick and easy mid-week dinner.

A small pizza with big flavour: Onion, anchovy and olive pizzetta.

Not suitable to microwave. Note

Lunch just became a lot simpler with this quick and easy recipe. It is great for using leftover cooked meats.

Chinese-style poached chicken with spring onion and coriander from Australian Women's Weekly.

This tasty Asian style dish can be on the table within half an hour of arriving home in the evening. It's a perfectly balanced meal and full of flavour.

A simple and delicious roast chicken with rosemary and garlic from Australian Women's Weekly.

Richly spiced and sweetly dressed, this Indochine chicken salad makes a great dish to serve up to friends for a weekend lunch.

Get warm and cosy with this wholesome soup, perfect served with crusty bread and a glass of red wine.

Tomatoes can be roasted a day ahead. Cover, refrigerate. Use ciabatta that was left over from day 2. Note

Here's a slightly more interesting take on your average roast chicken. If you're unable to find small chickens, larger ones cut into pieces will do. Adjust the spices to taste.

To freeze. Complete the recipe to end of step 2. Pack into freezer-proof containers, leaving a 2.5cm (1 inch) space to allow for expansion. Seal, label and freeze for up to 3 months. Thaw overnight in the fridge. Reheat in a saucepan or microwave on medium power (50%) until heated through Note

Each takeaway barbecued chicken we used in this chapter weighed about 900g; when skinned and boned, this results in 3 cups (480g) of shredded meat, or 2½ cups (425g) of coarsely chopped meat. Note

SERVING SUGGESTION THESETARTSAREPERFECTWHENYOU’RECOOKING FORACROWD.ANDWHENYOU’RENOT,JUSTHALVE THERECIPETOMAKEASINGLETART.THISRECIPE CANBEMADE3HOURSAHEAD;STORE,COVEREDAT ROOMTEMPERATUREUNTILREADYTOSERVE. Note

These cheesy polenta cakes go beautifully with a zesty, refreshing avocado salsa.

Bucatini is a long, hollow pasta; it looks a bit like thick spaghetti, but has a tube running down the centre. It goes well with chunkier-style sauces. Note

A hearty and delicious winter soup with oxtail and chickpeas from the Australian Women's Weekly.

"Country-style terrine" is the literal meaning of this classic dish as it is chunky and rustic. Juniper berries, the dried fruit from the evergreen tree of the same name, can be found in specialty spice stores and better delicatessens.

Raita is a fresh yogurt salad that goes extremely well with spicy Indian dishes.

Fresh and crunchy gado gado is an Indonesian speciality. You can add shredded cooked chicken and quartered hardboiled eggs to this salad if you like.

Loaded with roasted kumara and pan-fried mushrooms, this healthy pilaf is great for a mid-week dinner and also makes for a tasty packed lunch.

Show your patriotism this Australia day (or, any other day) with these delicious marinated lamb cutlets. Serve them with either vegetables or a salad and enjoy.

Three-cabbage coleslaw with shredded chicken from Australian Women's Weekly.

A simple, savoury classic with pots of flavour, pasta al quattro formaggio can be made using penne, or other short cut pasta, in place of the gnocchi.

Deliciously bright and colourful lentil, gorgonzola and witlof salad.

Deliciously pungent and flavour-packed ginger-shallot chicken dish.

Healthy turkey and sweet cranberry wrap from Australian Women's Weekly.

A rich and delicious veal campagnola, topped with melted cheese and served on a tomato base, the perfect dish to bring the taste of Italy to your table.

This stunning salmon dish is perfect for a special occasion such as Christmas.

A healthy and organic beef lasagne using gluten-free, soy-free and egg-free ingredients.

Incredibly fresh, light and full of flavour, this salad makes for a very special weekend lunch dish.

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

Broad beans and mint are a match made in culinary heaven. With the addition of prosciutto and a red wine vinegar dressing, this is the ideal spring side.

Recipe is best prepared as required. Note

Shake things up with this upside-down beef dish from Australian Women's Weekly.

Lemon and dill dressing can be made a day ahead. Cover; refrigerate until required. This recipe is best made just before serving. Not suitable to freeze. Not suitable to microwave. Note

A little bit sticky and a little bit spicy, these pork chops won't disappoint, especially not with side of crunchy coleslaw. If you prefer, you could substitute the blue cheese for feta.

Fragrant and sticky Thai-style pork on broccolini from Australian Women's Weekly.

These pies taste wonderful with a fresh rocket salad dressed with 2 tablespoons lime juice, a tablespoon of olive oil and a clove of garlic. Combine this with 100g baby rocket leaves, ¼ cup coarsely chopped fresh flat-leaf parsley and ¼ cup fresh mint leaves. Sprinkle with 2 chopped green onions. Note

Thick, nourishing and deeply satisfying, this lentil, burghul and spinach soup makes a great weekend lunch dish.

Combine remaining ingredients in small bowl, pour over slaw mixture; toss gently, season to taste. Note

Wow your guests with this BBQ perfect balsamic butterfly lamb. Don't forget to rest your lamb. Resting time allows the meat juices to redistribute and meat fibres to relax ensuring tender, moist and flavoursome meat.

Fragrant, healthy and fun Thai salad cups for dinner, lunch or as side dish.

These easy stuffed mushrooms are divine served with a fresh green salad and crusty bread.

For a really rich flavour, marinate the lamb shanks overnight. Serve shanks with flour tortillas, a green salad and lime wedges.

Most cooks put roasted duck into the “leave it to the chefs” basket, but it’s really not that different from roasting a chicken. Once you give it a go, crispy, tender roast duck will become a new favourite.

Delicious and tender beef kebabs threaded with red onion and lathered in teriyaki sauce.

This delicate pasta dish combines the loveliest of summer flavours.

These delicious tarts have a buttery crust and make a fantastic light lunch served with salad.

Tamarind concentrate is available from Asian and Indian grocery stores or in the Asian section of some supermarkets. Adjust the amount of chilli in the tamarind and chilli marinade to suit your taste as it’s very hot. Note

Dukkah-crusted lamb with smoked eggplant dip from Australian Women's Weekly.

Fresh and crunchy Vietnamese marinated beef salad from Australian Women's Weekly.

Fragrant Thai salad with barbecued beef, served with wedges of lime.

Thick-cut T-bone tagliata, Italian sliced steak, served with zesty rocket and parmesan salad.

The trick to stir-frying is having all the ingredients chopped, weighed and measured before you start cooking. This is known as mise en place', and translates to everything in its place and ready to go. Trim the snow peas, peeling the stem and string away from the peas, then cut snow peas in half. To […]

A sweet and nutty beef stir-fry with broccolini from Australian Women's Weekly.

Delicious little tomato, feta and pancetta frittata from Australian Women's Weekly.

A super fast and easy stir fry of egg noodles with chicken in tamari, mirin, ginger and garlic marinade.

Bamboo mats are available at Japanese supermarkets and selected Asian supermarkets. Not suitable to freeze. Not suitable to microwave. Note

The traditional aussie christmas would not be complete without the traditional aussie ham! This delicious recipe will feed ten lucky guests.

Semi-dried tomatoes are packed with that delicious, punchy flavour. Some greens, pasta and a drizzle of oil is all you need to make them sing. Use frozen peas, if fresh ones aren't available.

Topped with golden, flaky pastry these individual chicken, leek and mushroom pies are great for either lunch or dinner.

A quick and easy dish that is full of big flavours.

Healthy, fragrant and authentic Japanese teriyaki chicken rice salad.

Turkish grilled chicken club sandwich served with refreshing coriander aioli.

These barbecued prawns with a spicy, Indian-style marinade make a fabulous starter, or a platter of finger food for passing round at a party.

You'll win lots of friends with this luscious layered nachos recipe topped with fresh guacamole and sour cream.

For a non-vegetarian option, substitute tofu with lean chicken mince. You could use butter lettuce leaves, if you prefer. For extra heat, add an extra fresh long red chilli. Note

There is nothing better than the scent of home-baked bread wafting through the house. Try this delicious gluten-free version.

Beef ribs with a subtle and sweet maple and sherry glaze from Australian Women's Weekly.

The sweet citrus flavours of the mandarin are a wonderful contract to the richness of the pork in this fresh, crisp salad.

Tender and delicious veal that is slow-cooked in Asian aromatic spices and wine.

Exquisite Japanese teriyaki pork with wasabi dressing served with a colourful salad.