Dinner

If liked, roast the vegetables the day before to save time when making the soup to eat. Make croutons by baking cubes of crustless bread at 180°C for 5-10 minutes or until golden. Note

If you like your curry spicier, add another tablespoon of garam masala and another chilli. Use 1/3 cup rogan josh curry paste, available from your supermarket, in place of the onion, capsicum, coriander and chilli paste. To make tomato raita, in a bowl, combine chopped tomato with finely chopped red onion and coriander. Add a […]

Sarah Bowman presents dinners perfect for those who want to lighten up with the warmer weather

Slow cooking duck is the best way to ensure every last scrap of meat is deliciously succulent and falling off the bone.

Your guests will be intoxicated by the smell and fall in love with this dish at first bite, begging for the recipe. Sunday roast lamb will never be the same again.

Chicken and citrus are one of the truly great combinations, and this lime-poached chicken is incredibly versatile.

Pomegranate gives this dressing a flavour is more sour than sweet, and a little tart. It is used like tamarind or balsamic vinegar to give a complex sweet-sour flavour to the dish.

Use the base of this soup, a fresh but surprisingly tasty stock, for quick Asian-inspired soups, Just add your favourite leafy greens and noodles.

The salmon can be cooked in a ridged grill pan or on a barbecue hotplate. Salmon skin turns gorgeously crispy when cooked on the grill. That’s a real invitation to dig in!

Pork loin is a beautiful cut of pork for roasting. Like most premium cuts it’s expensive but there’s no waste; roast pork looks special when served whole at the table, and it slices wondrously.

Farro dates back to ancient times and has recently seen a resurgence in popularity. It is full of protein, dietary minerals and vitamins. For this recipe, you’ll need to soak the farro in water overnight.

You can make this ahead of time. Avoid hours of soaking and washing up afterwards by lining the baking dish with foil before baking the ham. The trick is to use two layers of foil and to cover the sides of the dish as well, so that none of the fat and juices can drip […]

2 OF 5-A-DAY, Halve it, Super Easy Note

You can substitute beef, veal or pork mince for chicken mince and also tomato chutney for tomato pesto. Note

The Italian word ‘Arrabbiata’ means “angry” and describes a dish with a tomato sauce spiked with chilli. It’s typically used on pasta, but also pairs well with poultry. If you have more time, use large chicken marylands. Note

This chicken cacciatore recipe is nutritious and bursting with flavour! This beautiful chicken cacciatore simply bubbles away in the oven, making it perfect for gatherings.

3 of 5-a-day, next day’s lunch The cooking liquid from this dish makes tasty stock for soups and stews. Store in the fridge for up to 3-4 clays, or freeze for up to 3 months. Note

Family favourite, kid friendly Note

For convenience, you can replace the fresh peas with 4 cups (480g) frozen peas, thawed. Note

You can make the gnocchi several hours in advance. Place on a tray lined with baking paper and cook just before serving. Note

If you can’t find green tea soba noodles, use buckwheat soba or udon noodles. Note

It’s important to remove the beef from the fridge about 30 minutes before you plan to cook it, and let it stand at room temperature for this time. This will reduce the chill in the meat, and allow it to cook more evenly. Note

The natural-release method involves letting the pressure release on its own by cooling when cooking is finished. Note

To make your own pesto, process 1 1/2 cups basil leaves, 1/4 cup pine nuts and 2 chopped garlic cloves in a food processor until almost smooth. With motor running, add 1/2 cup extra virgin olive oil in a slow steady stream until combined. Transfer to a bowl, stir in 1/3 cup grated parmesan and […]

On a hot pizza stone, this slightly wet homemade pizza dough produces a chewy yet crispy crust which makes this the perfect base for a deliciously cheesy margherita pizza.

Use your fingers and thumb to separate the rind from the layer of fat. Try to keep the rind in one piece, so the fat stays even and looks great once baked. Don’t panic if the rind breaks, just keep using your fingers – don’t cut or slice it away with a knife. Discard the […]

Pass on the Chinese take-out and make your own sweet and sour pork instead!

To put a fresh twist on the new season’s spring vege, Julie Biuso looks to Italy for inspiration

Alexa Johnston bakes European-inspired savoury vegetable tarts. Like many people I have a bit of a love affair with savoury pies, but tend not to make them very often. The time that goes into making and resting pastry, making and cooling a filling, then putting it all together, is a bit daunting – and yet I’d happily spend just as much time making a complicated cake or sweet pastry. Lately, however, I have been making savoury tarts inspired by the vegetable tarts of northern France and northwest Italy.

Serve this barbecued flounder with side plates of colourful, lightly cooked vegetables such as asparagus, snow peas, beans and baby carrots.

This Spanish-style tortilla is made using fridge and pantry staples and is a great lunchbox addition.

To peel tomatoes, ease into boiling water, count to eight then transfer to iced water. Use a small knife to peel away the skin. Note

You can begin making this dish up to 8 hours ahead. Cool the boiled and flattened potatoes completely, place on prepared pan, cover and refrigerate. Then all you have to do is season them, coat with oil and bake. Note

When serving soft polenta as an accompaniment to dishes with sauces, or braised or grilled poultry or meats, the consistency should be slightly thicker but not stiff. The polenta is ready when it holds its shape in a spoon. When it reaches this point, serve immediately or keep warm in a heatproof bowl over gently […]

You will need to process 2 slices of day-old bread to make enough breadcrumbs. Note

Chicken stock can be very salty, so when using, you can mix half stock with half water. Note

To peel garlic easily, crush the individual cloves with the flat side of your knife. The skin will split and can be easily peeled away. Experiment using different ingredients to flavour the butter, such as chill flakes, chopped anchovies or any other fresh herbs. Tying the spatchcock with cooking twine is known as trussing, and […]

The parson’s nose refers to the fatty part of the rump of a cooked fowl; the tail of the chicken. Note

Barbecue chicken with chorizo and bean salad, chicken recipe, brought to you by Real Living

Barbecue chicken, spinach and pasta frittata brought to you by Real Living

Equipment Sharp knife; large ovenproof saucepan or metal baking dish; 2 plates; wooden spoon, 2 large bowls, tongs. Note

Add a moreish, nutty crunch to this chicken cacciatore pappardelle recipe by adding gremolata crumbs. Simple and classic Italian flavours make this a winner at any dinner table.

mo Note

You could use any firm fleshed white fish for this recipe, such as cod or haddock. Note

Processing the veggies saves time and makes the soup thicker. If you don’t have a food processor, chop the veggies into similar sizes or coarsely grate them and continue from step 2. The soup will be chunkier, and the broth a bit thinner. Note

The beautiful Greek spices on these tender lamb roasts work beautifully with the thinly sliced meat. Serve your lamb with a fresh side salad for a no fuss family dinner.

Sharp knife; large wide-based ovenproof saucepan; Tongs; medium bowl; kitchen spoon Note

Use this recipe as a base for many flavours – simply substitute the sundried tomatoes for BBQ chicken, haloumi or chorizo, etc. Note

Equipment: Sharp knife; 2 large baking trays; baking paper; frying pan; spatula. Note