Herbs

Alexa Johnston packs a perfect spring picnic. It’s not summer yet, but finding a sheltered spot in the sun to have a simple spring picnic can make the warmer days seem a little closer. Take a thermos of hot tea, a bottle of homemade lime or lemon cordial and some fizzy water, savoury cheese scones and butter, a few apples – and a tin full of delicious apricot and cranberry picnic slice. Even if it rains, you’ll be happy.

This dish is nothing short of spectacular. Plump roast chicken with crispy skin, redolent of garlic and herbs, and juicy, fall-off-the-bone flesh, with a crisp, colourful salad of just-picked leaves tossed with a tangy dressing.

There is a nice twist to this Mediterranean-inspired dish that. For the fritters, use the nicest, ripest tomatoes you can find.

Amaretti and sage are nicely sweet and spicy together, but don’t forget the squeeze of lemon over the top after you’ve spooned the pumpkin into the pastries – it really lifts the flavour. For a smoky hot bite, dust with smoked paprika.

Small new potatoes work well with this fish and Israeli couscous dish, and if you want to add a green, go for something neutral such as summer broccoli.

Flavourful, aromatic chicken and corn noodle soup. Easy and soothing Asian-inspired soup is the perfect way to warm up and take the chill out of the air on a cold winter�s night.

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

Try this classic peach cocktail to share with guests, or it is equally satisfying to enjoy solo.

Use the cooled stock for another recipe. It can be frozen for up to 3 months. To save time and make this recipe even easier, buy 1 barbecued chicken, discard skin and bones and coarsely shred meat. Note

Store in an airtight container lined with absorbent paper for up to 2 days. Refresh or reheat by wrapping loaf in foil and placing in a preheated 200C or 180C fan oven for 12-15 mins, until warmed through. To freeze, wrap loaf tightly in plastic wrap or a freezer bag, and freeze for up to […]

This wonderfully vibrant broad bean, baby pea and feta salad recipe is the perfect side dish for any summer meal! Throw it together in just 15 minutes and enjoy!

Use store-bought tabouli if you prefer. Note

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

Use a high-sided saucepan for the goulash so when you place the colander (which contains the dough) on top of the saucepan, it won’t touch the goulash below. Note

If you don’t like tarragon, replace it with chervil or fennel seed. Note

If you don’t have semolina, use polenta or plain flour; or lightly oil the baking tray. To vary recipe, use different herbs or replace olives with semi-dried tomatoes. If not serving at once, cool on a wire rack or base will become soggy. Note

Make chermoulla up to a week ahead. Spoon into a clean jar, smooth the surface and top with a layer of oil. Chill. Note

To cook peas, place in boiling water; stand for 2 minutes, then drain. Japanese breadcrumbs are also known as panko; they’re available at most supermarkets and Asian grocery stores. You can use regular dried packaged crumbs; texture of fish crumb may vary. Note

Buy lamb in bulk. Use loin chops. Replace lamb with grilled chicken. Chop herbs just before use. Note

Budget tip: Use celery instead of leeks. Floury potatoes will give the best results. Note

Fuel up your body and power through the winter with this delicious, health-boosting smoothie by Megan May

Growing up in Italy, Luca Villari’s home was always filled with the delicious aroma of his mother’s cooking. Here he presents one of her classic dishes.

Use beef, pork or veal mince instead of lamb. Try a sachet of white sauce instead of cheese sauce. Note

Serve fritters sprinkled with a little sea salt. Note

Check ingredients on curry paste jar to make sure there is no shrimp paste. Note

You can use sour cream instead of buttermilk. Muffins are great for Lunch boxes. Try fresh ricotta instead of feta. You’ll need about 2 zucchini. Note

You cun also use prawns, cooked chicken or beef. Keep rolls covered in the fridge until you’re ready to serve. Note

You’ll need to process 1 slice day-old bread for crumbs. Note

Use fresh ginger if you can’t find galangal. To bruise lemongrass, place on a flat work surface and press gently with the flat side of a large knife blade; bruising releases the flavour. Note

Replace oregano with 2 tablespoons caster sugar then use dough for sweet pies. Note

Vegetarian: Try cooked soy bacon rashers instead of bacon. You can use 2 large cans of potato instead of frozen potato; drain well. Note

Serve with barbecued lamb, chicken or as a topping for frittata. Try a mixture of red and yellow tomatoes. Note

Not suitable to freeze or microwave. Note

Intensify the flavour of your meat with these simple marinades and accompaniments by Sarah Bowman

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.

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

Instead of turkey, you can use 2 x 250g chicken breast fillets. Cut in half horizontally to make 4 pieces. Omit chilli and serve drizzled with plum sauce. Note

Make ahead: For best results, bake ricotta a day ahead. Cover with plastic food wrap; chill until required. Stand at room temperature for 15 minutes before serving. This dish is a tasty addition to an antipasto platter. Note

Use a combination of ricotta and spreadable cream cheese. Note

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

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

Flatbread suitable to freeze. Butter mixture suitable to microwave. Note

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.

Use beef or chicken mince instead of lamb. Price will vary. Note

Serve with lemon wedges instead of lime. You can use 1 tablespoon lemongrass paste instead of stalks. Replace chicken with pork or beef. Note

Buy unwashed potatoes; they’re much cheaper and mash well. Use thawed and well-drained frozen spinach instead of baby spinach. Use lamb or beef steaks. Price will vary. Note

You can use any type of filled pasta. You’ll find agnolotti in the chilled fresh pasta section of any supermarket. Use kumara (orange sweet potato) instead of pumpkin. Note

Use ground coriander if ground fennel is unavailable. Make ahead: Marinate chicken in rosemary, fennel and oil mixture a day ahead. Cover, then refrigerate. Note

Risoni is small rice-shaped pasta. You can use any small pasta shape; cooking time may vary. Use bought crumbed chicken or beef schnitzel; cooking time and price will vary. Note

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

The fresh herb blend contains lemongrass, ginger, coriander and chilli. Buy it in the fresh food aisle. Note

Use milk instead of beer. Make 1 large damper instead of 6 small ones. Bake for 30 minutes. Note

Low fat: Omit oil. Cook in a non-stick frying pan; use reduced-fat sour cream or natural yoghurt. Note

Save time Use bought basil pesto. Make this dish with your favourite pasta Make ahead Prepare pesto up to 1 week ahead. Cover, then refrigerate. Note

Use chicken drumsticks instead of spatchcocks. Cooking time will vary. You can use flaked almonds instead of pistachio kernels. Note

Swap 2 teaspoons wholegrain mustard for tapenade. Make ahead: Prepare salad a day ahead. Cover, then refrigerate. Store croutons in an airtight container. Add to salad just before serving. Note

Replace kumara with pumpkin. Add a thinly sliced fresh long red chilli. Note

Whip up these gifts from the heart for a song in your home kitchen.

Use chopped tomatoes instead of cherry tomatoes. Try tapenade or pesto instead of passata. Price will vary. When making fresh breadcrumbs, make doable or more. Freeze in resealable food storage bags in small portions to have on hand. Save money Buy in bulk when mince is on special. Place 500g portions in resealable food storage […]

Use shredded barbecued chicken breast instead of smoked chicken. Note

Cook up to a day ahead. Cool. Cover, then refrigerate. Bring to room temperature to serve or reheat in an oven preheated to 180°C (160°C fan forced). Note

Use beef mince instead of lamb. You’ll need 1/2 slice day-old white bread to make 1/4 cup crumbs. No ovenproof dish? Use a loaf pan or cake pan instead. Cooking times will vary. Note

Use chicken thigh fillets instead of breast fillets. You can use brown onion instead of leek. Note

Use 3/4 cup grated tasty cheese instead of parmesan. Low fat: Omit cream. Use light dairy spread instead of butter. Use reduced-fat parmesan and milk. Note

Heart-healthy avocado and a touch of olive oil adds a healthful twist on a traditional Italian classic. This creamy avocado pesto pasta is indulgent without being overly rich.

Serve the fettuccine with a little shaved parmesan if desired. Note

Add some spice to your life with this enticing, quick seafood dish that packs on the flavour but not the calories.

Herbs de provence is a dried herb and spice mixture available from most supermarkets and delis. Note

Leave out the lamb for a vegetarian option. Note