Dinner

You can easily double mixture to serve 4. Note

For a bit of spice, you can use 2 chorizo sausages. Pizza Dough: Makes enough for 4 individual pizzas If mixture fails to bubble after 5 minutes, restart using afresh packet. Note

Save time You can use 1/4 cup bought tom yum paste instead of garlic, lemongrass, sambal oelek and soy sauce; the paste usually contains shrimp. Minced lemongrass is available in jars. Note

You can make individual servings; cooking time will vary. To save time, replace fresh vegies with 4 cups frozen; look for brands that use large pieces. No soy cheese? Use cheese made with vegetable rennet instead. Note

Use beef silverside or brisket. Use leftover corned beef on sandwiches. Note

No passata? Use 400g can diced tomatoes mixed with 1/3 cup tomato paste and 1/3 cup stock. Note

Coriander herb blend in tubes is in the fresh produce section; use in stir-fries, sauces, pasta and casseroles. Note

Cruise through the mellow months with this easy autumnal vegetable meal by Julie Biuso

Luca Villari gives you the tools to turn out authentic Italian-style pizza, just like the pros. Pizza is a Kiwi favourite and has long been one of the world’s most popular foods. Being very versatile, with endless topping possibilities, it can cater to a wide variety of tastes and dietary requirements.

Intensify the flavour of your meat dish with this tasty bean salad and crisp kumara wedges. This nutritious and delicious meal is perfect for a mid-week dinner for the whole family.

Intensify the flavour of your meat with these simple marinades and accompaniments. The nutty texture of burghul pairs beautifully with this spicy harissa sauce and tender roasted chicken.

Luca Villari gives you the tools to turn out authentic Italian-style pizza, just like the pros

Luca Villari gives you the tools to turn out authentic Italian-style pizza, just like the pros.

Budget tip; make a double batch then freeze half. Thaw in fridge overnight. Stir over low heat until hot. For another family meal, serve with macaroni. Note

This is not shepherd’s pie in the strictest sense as it uses rabbit rather than lamb but it does have the golden potato topping of a shepherd’s pie.

Tomato and wine seem to compliment mussels so well, and this dish is no different. Add some linguini to the mix and you have a deliciously hearty seafood and pasta dish.

You can use 2 x 410g cans peas and com mix, drained, instead of frozen mix. Use a 1.5-litre (6-cup) rectangular ovenproof dish; cooking time may vary. Note

This delicious bolognese pasta bake is a fun take on the classic Italian lasagne. Serve your family up a big slice of this tasty dish for a warming Winter dinner.

You can replace salmon with a firm white fish, if liked. Note

Buy vine leaves from delis and some greengrocers; or use fresh leaves, blanched. Note

Ensure the springform pan has a tight seal or egg might seep during cooking. You can cook the tart in a 22cm round cake pan instead. Note

Add chopped tomato or spinach to filling. Note

You’ll need 3 slices day-old bread for crumbs. For extra fibre, use mixed grain bread. You could also use gluten-free bread to make crumbs; you might need 4 slices. Note

Try other vegetables, such as pumpkin, zucchini or green beans, if you like. Note

Paneer is firm ricotta-style Indian cheese and can also be bought at supermarkets. Replace cream with coconut milk. Note

Use 2 medium regular tomatoes instead of cherry tomatoes. For a meaty version, add shredded barbecue chicken. Note

Use low-fat cream, ricotta and feta. Recipe is best mode just before serving. Process soft bread removed from rolls to make crumbs; freeze for another use. Note

Any short, shaped pasta will work in this recipe. Try any combo of cheeses you like. Use a mixture of cream and cream cheese. Note

Brush noon with vegetable or olive oil instead of sauce. Note

Enjoy leftovers cold. You con use white onions instead of leeks if liked. Note

Replace parmesan with finely grated tasty cheese. Omit basil. You can use tomato pasta sauce instead of passata; consistency will vary slightly. Note

Use leftover shredded barbecued chicken or add or few sliced mushrooms. You’ll need to process 3 slices white day-old bread for breadcrumbs. Note

You only need one pan for this chicken pie, taking it from stove-top to the oven in once easy step

Four can use just pork mince. Note

Whisk leftover mayo mixture with water, then use as a salad dressing. Note

Pie tins help to give shape to parcels. Note

Mexican chilli powder is a combination of chilli, paprika, cumin, oregano and garlic, it adds a fabulous flavour hit. You can use chicken breast instead of turkey. Note

Crisp, spicy coating and hot tender squid makes an irresistible combination that's packed full of flavour. Add a fun twist by flavouring the squid with Chinese five-spice powder.

Make ahead: Cook soup up to 2 days ahead. Cover, then refrigerate. To reheat: Place soup in a medium saucepan over low heat; stir until heated. Vegetarian: Use vegetable stock instead of chicken, and omit chorizo. Note

Rich, tender lamb is sauteed slowly and infused with rosemary, then topped with pastry and baked until golden.

We used whiting fillets; try flathead, perch or barramundi instead. Use any beer except heavy stout. Try mineral water instead of beer. Fry chips twice so they’re crisp on the outside and soft inside. Note

Make a quick pasta salad; cook 600g fusilli pasta as packet directs. Refresh under cold running water, then toss with 2 grated carrots, 1/2 cup finely chopped flat-leaf parsley and 1/2 cup bought French-style dressing. Try breakfast marmalade instead of conserve. Note

Swap chicken thigh fillet for diced pork scotch fillet or veal. Note

Use their eggs for this full-flavoured super sponge.

This is a recipe my husband Paul uses, and sometimes, if there are leftovers, he will pop it into some puff pastry and make a lovely rabbit pie. These days you can buy rabbit meat at some butchers and supermarkets. I thoroughly recommend you give the meat a try if you haven’t before. It tastes like a richer form of chicken and I think it’s best cooked like chicken in a nice, rich casserole or stew.

Uncooked gnocchi suitable to freeze. Not suitable to microwave. Note

Mexican food is hot, hot, hot! Surrender to its exotic flavours – sweet, sharp, smoky, hot, fragrant and fruity, sometimes all together on the one plate

Nana does enjoy an Eye-talian every now and then. Grandad is a bit leery of foreign food, but as my sauce is made from his home-grown tomatoes he can hardly call it foreign, now can he? A big batch of sauce is the perfect solution to a summer surplus and freezing the sauce in plastic bags ensures it’s safe from pesky botulism. Tomato relishes and ketchups contain vinegar, boosting the acidity, so they are fine to bottle, but tomato sauce is a different kettle of fish. I can’t guarantee the mixture will be acidic enough to store safely in bottles so freezing is the answer. Zip-lock bags, filled and frozen flat so they stack neatly in the freezer, are perfect. I find some single-serve portions useful as well as bigger, family-sized batches.

Salmon in filo pastry looks a lot more complicated than it really is. The filo is stuffed with rich salmon, cherry tomatoes and a fusion of herbs.

Omit hazelnuts. You can use any short pasta. Assemble salad just before serving. Try sun-dried tomatoes instead of regular tomatoes. Toss bought antipasto vegetables through the salad. Try sliced salami in this salad. Instead of baby spinach, mixed salad leaves are fine. Note

To make chicken mince, finely chop breast fillets, then process in a food processor until minced. To shallow-fry nuggets, add oil to 4cm deep. Note

Use medium-grain rice instead of arborio, and tuna or pink salmon instead of red salmon. Note

Make ahead: Prepare rissoles a day ahead. Cover, then refrigerate. Kumara is orange sweet potato. Note

For a more traditional sauce, add 1 tablespoon brandy with the stock cube and water. You can use bought frozen oven fries. Cooking time will vary. Note

Use any small pasta shape. Note

This sauce goes well with any long pasta. You can use basil or chives instead of parsley. Replace tuna with canned salmon. Use a vegetable peeler to cut zucchini into thin slices. Try yellow zucchini instead of squash. This recipe is best made close to serving time. Note

Make ahead: Cook meatloaf a day before serving. Reheat in an oven preheated to 180°C/ 160°C fan forced for 20 minutes. Salsa is best made close to serving. Chilli seasoning mix too spicy? Use taco seasoning. Note

Omit feta and serve pasta sprinkled with grated tasty cheese instead, if liked. For a low-fat variation, use shaved ham instead of salami and low-fat fresh ricotta instead of feta. Like it spicy? Use a hot salami. Note

If desired, add dried chillies for a little heat. Note

Fusilli is spiral pasta, but you can use any pasta shape you desire. Ratatouille is great served with chicken or beef. Note

Make ahead: Make filling up to three days ahead. Cover, then refrigerate. Note

You can use broccoli instead of broccolini. You’ll need to cook about 1/2 cup rice. Try tuna instead of salmon. Note

Vegetarian: Replace tuna with a can of rinsed, drained chickpeas. Use canned salmon instead of tuna. Note

You’ll need 1 barbecued chicken, skin and bones removed. Add wholegrain mustard or peas and ham for a tasty twist. Note

Try using walnuts or pecans instead of pistachios, and 1 tablespoon basil pesto instead of sun-dried tomatoes. Fill chicken with cream cheese mixture just before cooking. Note

Use chicken drumsticks instead of chicken thigh cutlets. For a low fat option, use extra stock instead of cream and remove the skin from chicken. Note

This chicken dish is filling yet light, perfect for a romantic evening.

To make vegetarian, use 250g mashed firm tofu instead of chicken, and swap fish sauce for soy sauce. Don’t overfill dumplings, as some fillings expand during cooking. Note

To save time, you could replace celery and carrot with 1 1/2 cups frozen diced vegetable mix. Note

Cover pie with foil if browning too quickly. Note

Chicken lovely legs are chicken drumsticks with the skin removed and bone trimmed. Note

You can use a 250g packet thawed frozen chopped spinach instead of fresh. Using hands, squeeze excess liquid from spinach. Add to white sauce. Replace corn with 100g finely chopped shaved leg ham. Note

You can prepare silverbeet leaves up to 1 day ahead. Store in an airtight container in the fridge. Bring to room temperature 10 minutes before filling. You’ll need 3/4 cup long-grain white rice to make 2 cups cooked. For a vegetarian option, omit mince and replace with 2 x 400g cans rinsed brown lentils. Note

To prevent breaking and overcooking, simmer gnocchi very gently. Note

Transfer cooked rosti to warm oven while you are making the next batch. Note

Cook 8 drumsticks and keep leftovers for next day’s lunch. Use smaller drumsticks; reduce cooking time to 20 minutes. Note

Sun-dried tomato tapenade can be found in the oils, sauces and bottled vegetable section of your supermarket, alongside olives and pasta sauce. Note

Substitute pasta with low-GI noodles, such as udon, rice or hokkien. Note

Soak dried borlotti beans in water overnight. Drain, then cook in simmering water for 45 minutes or until tender. Drain; add to soup in Step 1 with tomatoes, stock cubes and water. Make ahead: Prepare soup, without tortellini, a day ahead. Cover, then refrigerate. Cook tortellini while soup reheats; add as recipe directs. Dried tortellini […]

A cut above: A minute steak is a thinly sliced, boneless steak usually beef. For perfect results, choose steak that’s an even thickness and colour, and has no dark patches. Make it tender: To help tenderise minute steaks and retain moisture during cooking, pound them with a meat mallet until 5mm thick. Easy to cook: […]