Herbs

This pastitsio has layers of juicy minced beef cooked in a delicious tomato based sauce with creamy b�chamel are baked together until beautifully golden and bubbly.

For quicker cooking time, blanch the cannelloni tubes in boiling water for 1-2 minutes. Drain, cool and fill. Note

If kipfler potatoes are unavailable, use the potatoes of your choice, scrub and cut into wedges. Note

Dress salad just before serving. Toast nuts by gently tossing in a dry frying pan for 1 minute. Note

Any sausage or salami of your choice can be used. Note

You could use 1 green onion or 1/2 small red onion in place of eschalots. Note

This fluffy omelette souffl� gets its airy lift from beaten eggwhites. It emerges from the oven puffy with a lightly browned, cheesy dome top, which is great for brunch or a light supper.

Try a combination of in-season fruit of choice. Note

Seared and marinated beef is served atop crisp lettuce and cucumber in this salad bursting with fresh Thai flavours. Healthy eating is simple with this Asian-inspired beef salad.

Slow-cooking the filling of this chunky pork and fennel pie brings out the natural sweetness of tender pork, and softens the aniseed flavour of the fennel.

MAKES 1 1/3 CUPS Note

Beef rogan josh brought to you by Woman's Day

Remove granita from freezer just before serving. Start scraping at far edge of tray, and work towards you. Note

For easy incorporation, you could try using Devondale Dairy Soft instead of butter. Sprinkle the top of the damper with extra grated cheese before baking. Replace chives with a combination of other herbs such as parsley and thyme. Note

Turkey meat, or even firm-flesh fish, can be substituted for chicken. With fish, reduce cooking time to 3-4 minutes. Corn and broccoli can be replaced with same amount of frozen vegetables. Note

Try topping your pizza subs supreme-style with tomato paste, salami, ham, green capsicum, olives, pineapple and shredded cheese. Use Turkish bread, bread sticks or other bread of choice. Note

You can also use smaller cup mushrooms in this recipe to make finger food. Note

Do not overcook mussels as they will become tough. Note

Fish can also be cooked on an oiled barbecue plate. Note

Drain capers on paper towel. Heat oil in frying pan on medium, fry capers for 2-3 minutes until they begin to burst. Drain on paper towel. Note

Use kumara, if preferred. Tails can be lapped with some toasted pine nuts. Note

If preferred, use drained, flaked canned salmon. Note

Arrange tomatoes in a small baking dish. Drizzle vinegar and oil over. Toss to coat. Bake for 8-10 minutes, until tomatoes collapse. Note

For a variation, add sliced avocado and toasted croutons made from stale bread. Note

Instead of feta, toss buffalo mozzarella through hot pasta just before serving. Note

Use a salad of thinly sliced cucumber, red capsicum strips and parsley leaves, dressed with olive oil and lemon juice. Note

For a tasty fruit and nut version of this roll, simply add 1/4 cup chopped dried apricots to the cheese mixture. Note

To prevent the juice from bleeding into other ingredients, drain beetroot well on paper towels. Note

If liked, drizzle this pasta with a little extra olive oil and sprinkle with grated parmesan cheese before sewing. Accompany with a mixed salad. Note

A kind pressed picnic loaf, this vegetable pan bagnat is, naturally, a fabulous dish for picnics. The success of this recipe depends on the quality of the bread and its ability to absorb the flavoured oil.

Cream may be used in place of milk. Bake or pan-fry the prosciutto for a few minutes until crispy. Note

Rice paper rolls are best eaten within a few hours of preparing. Note

Simple, easy and delicious, you'll likely have all the ingredients you need for this pasta dish in your fridge or pantry already.

A traditional British dish, a fully dressed Guard of Honour rack of lamb is fit for any celebration or festive occasion.

Ligurian olives are named after the Italian region of Liguria and are small, with a delicate, slightly sweet flavour. If not available, slice the cheeks from other olives. Note

Add 1 tablespoon moroccan spice mix with onion for a flavour variation. Note

Use a light touch and be careful not to over-mix the dough or it will become tough. Note

Make salad with 1 sliced cucumber, 1/2 cup each coriander and thai basil leaves, 1 sliced eschalot and 1 tablespoon lime juice . Note

For poached meatballs, cook in simmering soup for 10-12 minutes. You can add a green vegetable of choice … spinach, kale or cabbage, for example … towards the end of cooking time. Note

The butter and flour paste is known as a “roux”. The proportion of this to milk determines the thickness of the end sauce. Never beat egg-whites until ready to use, as they will deflate. Note

You can use 750g cubed, skinless firm white fish in place of the marianara mix. Note

Try chicken breast, vermicelli noodles, snow-pea sprouts, cucumber spears and hoisin sauce as the filling. Note

If fresh rice noodles aren’t dried rice noodles. Simply blanch them in broth for a few minutes longer until softened. Note

The flavour of the lamb will benefit greatly by marinating overnight; once that’s done, the meal can be ready to serve in 40 minutes. Note

For your sweetie pie! These are fantastic tiny little tempters if you’re looking for picnic fare - or anytime fare too!

Rigani is a dried Greek oregano, often sold in dried bunches, which the leaves crumble off easily. It is available from delicatessens or greengrocers. If it’s hard to find, use dried oregano leaves instead. You can also roast the lamb in a 220ºC/425ºF oven for 35 minutes. Note

This dish is perfect for an outdoor casual lunch or a posh picnic.

A flippin’ good feed! A classic meal gets a modern makeover.

Makes 2 pizza bases. Note

If baby fennels aren’t available use a large bulb but discard the tough outer leaves. Use a mandolin for thin fennel slices. Note

You could carry out steps 1 and 2 the day before. Store covered in the fridge until needed. Colibans are the round, white spuds usually available at supermarkets. Note

Make your own breadcrumbs from day-old bread. Note

Take care not to tear chicken skin when making pocket. Instead of putting herb mixture under chicken skin, roll chicken in herb mixture to coat. Make ahead: You can prepare chicken several hours ahead; cover, then chill. Cook close to serving time. Note

Use lemon instead of lime. Use 2 teaspoons curry powder instead of paste. Use a vegetable peeler to cut carrots into long thin ribbons. Note

Make ahead of time; cover dips with plastic food wrap. Store in fridge for up to 2 hours before serving. Note

This pilaf is a delicious accompaniment to char-grilled chicken or lamb. Note

Chargrilled marinated lamb kebabs with zucchini, capsicum and onion, served on a bed of delicious herbed couscous with tzatziki and lemon wedges - perfect for outdoor cooking.

Give your steak that something special and top it with our deliciously flavoured herbed butter. For a the perfect crispy side, look no further than pommes frites. The secret is to twice-cook them for extra crunch.

Hot and crisp from the grill, few can resist the heady aroma and charm of a classic garlic bread. Often served as an accompaniment to pasta, it's just as delicious all by itself.

Vietnamese rice paper rolls are traditionally filled with either prawns or shredded chicken and accompanied with crisp vegetables, mint and coriander. The taste combination makes them a popular dish for children and adults alike.

Just a touch of dried mixed herbs adds something special to these little dampers. Serve them on their own warm with butter, or with a piping hot bowl of vegetable soup.

Soupe au pistou is a classic Provençale recipe, usually made with white and green beans, and flavoured with pistou, a French spin-off of its near-neighbour Italy's pesto. Not dissimilar to Italian minestrone, this soup also benefits from being made a day in advance.

Surprisingly, the humble artichoke is part of the thistle family. Served here topped with chopped pine nuts and fresh chervil, with a tomato vinaigrette, they'll make a sophisticated, mouth-watering appetiser at your next dinner party.

The elegant taste of veal is perfectly offset by this salsa verde accompaniment. The key to cooking this tender meat is not to overdo it. Fry until just done, and you'll be rewarded with the most delicate of flavours.