Less than 30 minutes

Sweet and fiery, these plump scallops make an excellent starter for an Asian-themed dinner.

For a tasty, comforting meal, try these silky prawn and coriander dumplings in a fragrant ginger chicken broth.

A small can of beetroot, drained and chopped, can be used instead of fresh beetroot. Note

Aromatic and delicious red Thai curry from Australian Women's Weekly.

Topped with juicy roasted tomato, these easy toasties make a divine brunch, lunch or lazy mid-week dinner.

Teamed with a cooling mint and garlic yoghurt sauce, these tasty fried fish sandwiches make a crowd-pleasing brunch, lunch or snack.

The combination of juicy citrus, spices, herbs and pistachio is irresistible in this easy chicken dish. Delicious served with warm flatbread.

Not suitable to freeze. Not suitable to microwave. Note

Wrapping the fish in banana leaves guarantees a beautifully moist and tender result. Plus, it looks impressive while saving on the washing up!

You can use brown sugar instead of the palm sugar. Green tea soba noodles are flavoured with powdered green tea and are available from Asian food stores and in the Asian food section of most large supermarkets. Use plain dried soba noodles, if you like. Note

A delicious, quick and easy barbecue-flavoured roast.

Bucatini pasta with baked ricotta from Australian Women's Weekly.

To peel tomatoes, slice a cross in the bottom of each tomato, then place in a large bowl of boiling water for 1 minute, drain. Rinse under cold water, peel. Note

We've given a grapefruit flavour to the classic lemon meringue pie here, but you could experiment with any citrus fruit, or a combination of.

It is fine to use just one 300ml carton of cream for this recipe. Note

A super fast sausage stir-fry that is savoury, slightly peppery, but completely delicious.

Best made close to serving. Note

Make this quick and easy stir-fry for a mid-week spicy delight.

A simple and yet splendid meal to serve up to guests at a dinner party. A bowl of aioli on the table will help finish the meal beautifully.

A frickle is a fried pickle originating in America’s south but now seen on the menus of hip urban pubs and cafes in Australia and New Zealand. Our modern interpretation of this addictive snack is accompanied by a sriracha (Vietnamese chilli sauce) spiked mayonnaise.

While you can make this piquant, mustardy potato salad ahead of time and serve it cold, it's even better made just before you need it and eaten while still warm.

Quick, easy and delicious, this beef and pepper dish is a great supper for busy nights.

You will need to cut the kernels from two small cobs of corn for this recipe. Note

Brushed with a honey glaze, these citrusy scones are heavenly served straight out of the oven with a hot pot of tea waiting.

Ideal for the lunchbox, both kids and adults will love this cheesy broccoli frittata.

These pretty teacups and teapots are versatile little biscuits. They'd be perfect to serve at a kitchen tea, but would also be great at a little girl's first tea party, or as a delicious gift to take to a house-warming party.

Spicy chorizo and chickpeas in a sweet white wine sauce from Australian Women's Weekly.

Whip up a batch of these fluffy savoury muffins with crunchy cheese topping. They're great served warm with butter or packed in a lunchbox.

Chops have always been a Kiwi staple - they're very versatile and can be coated, stuffed or braised, depending on the cut.

Did you know? Watercress is a wonderful vegetable full of vitamins A, C and E, and is very high in iron and folic acid. It’s a bit time-consuming to handle, as you need to pick off the sprigs, then wash and dry them carefully. We think it’s worth the effort, but you can use spinach […]

These fluffy potato gnocchi make classic Italian comfort food, served in a creamy basil pesto sauce.

Vietnamese summer rolls with a coconut twist.

You will need to buy half a medium cauliflower and about 450g broccoli for this recipe. Note

Use smaller rice paper rounds for finger-food sized rolls. You can use chicken mince instead of turkey, if you like. Note

For a quick, tasty and healthy meal, you just can't beat stir fried vegetables with noodles. A bite of ginger, a hint of sweet chilli and a light seasoning of soy makes this dish sing.

These tasty sticks are a perfect finger food, starter or nibble to serve with a glass of wine.

For a delicious morning tea, serve these golden muffins warm with butter.

We all know that everybody likes parfait but with chunks of chocolate, nougat and a caramel sauce this is one parfait you'll be sure to love.

You need an ovenproof frying pan for this recipe as it goes into the oven; or cover the handle with a few layers of foil to protect it from the heat. We used a mix of oyster, shiitake, swiss and portobello mushrooms. Note

Preserved lemons, a dominant ingredient in North African cooking, are salted lemons bottled for several months; the flavour is distinctively perfumed. To use, rinse well and discard flesh, using rind only. You need to purchase a large barbecued chicken for this recipe. Note

With layers of crisp pastry, blueberry sauce and orange cream cheese, this is one mouth-watering dessert.

These crunchy muffins are delicious served with a slather of apricot butter and a cup of hot coffee.

You can use orange juice in place of the sweet red wine if you like. Note

Spearing lamb sausages with rosemary stems allows the fragrance of the herb to permeate all the way through the sausages. Divine served with buttermilk mash and apple larded sauerkraut.

low GI Cooked rösti can be stored in the refrigerator overnight and reheated in a sandwich press. Note

You need to cook about 1⅓ cups white long-grain rice the day before making this recipe. Spread it evenly onto a tray and refrigerate overnight. Note

A sweet and sticky Japanese teriyaki pork stir-fry from Australian Women's Weekly.

BUTTER CREAM Note

You need about half a butternut pumpkin for this recipe. Preserved lemons, a North African specialty, are quartered and preserved in salt and lemon juice. To use, remove and discard pulp, squeeze juice from rind, rinse rind well then use. Sold in jars or in bulk by delicatessens; once opened, store preserved lemon in the […]

This delicious salad is bursting with bright Spanish-inspired flavours.

Couscous is a great pantry staple useful for those times when you hunger after something light and tasty to extend a simply cooked piece of meat or fish. And leftover couscous salad is great in the lunchbox the next day.

Quick, easy and healthy Thai chicken noodle stir-fry from Australian Women's Weekly.

Adjust the spice in this dish to suit your taste; we think the spicier the better! Team with a steaming bowl of rice and some bok choy for a complete meal that everyone will love.

Topped with passionfruit glaze icing and sprinkles, these fluffy banana cupcakes are perfect for kids' parties.

We’ve made five fairy cakes, however, there will be enough cake mixture to make a total of nine cakes ­ one for each guest would be ideal. Match the colour of the paper cases to the dolls for a pretty effect. Use the cakes as gifts for the guests to take home, or as the […]

Tangy dijon chicken, baby spinach and tomato wrap from Australian Women's Weekly.

Feel like something different in place of your usual mashed potato? This soft cheesy polenta makes a delicious change.

These patties make great sandwich fillings along with the cucumber and lettuce or even baby spinach leaves. Use your favourite sliced bread, bread rolls or wrapstyle flatbread.

A healthy and flavourful vegetarian brown rice salad with chickpea, pepita and kumara-potato salad.

Sixteen strokes is usually enough when mixing muffin batter. Any pockets of flour help to give them their characteristic texture. Milk can be used in place of buttermilk. These muffins are best served on the day of making. Note

You can cook the quinoa in stock for a boost in flavour. Note

Store bought pesto is available from the refrigerated section of most supermarkets (near the dips). You will also find it in the pasta aisle. Note

Roasting mushrooms intensifies their flavour beautifully. For a burst of colour, add some truss tomatoes.

The frying pan goes under the grill in this so you need a frying pan with an ovenproof handle, or cover the handle with a few layers of foil to protect it from the heat of the grill. Note

Consider this dish a fusion of the best of Indian and Italian cuisine. Or, perhaps it's just a very, very good pizza. Serve with icy cold beer and a table full of friends.

This delicious and hearty chicken and vegetable pie is a complete and easy one-pot meal that can be prepared in advance and popped into the oven when the troops get restless.

Recipe is best prepared as required. Note

We used dariole moulds for the pudding, a texas muffin pan would work well, too. Note

Spoil your family and friends with these fluffy banana muffins topped with tangy cream cheese icing.

Thigh fillets are the perfect cut of meat for this kind of chicken dish. They remain moist and tender and are the most flavourful part of the bird.

4 x 12-hole (1-tablespoon/20ml) mini muffin pans; 48 mini muffin paper cases (purple); 40cm x 55cm prepared cake board. Decorations; purple edible glitter; 60g jar silver cachous. You’ll have about ⅓ cup of the cake mixture left over, enough for another eight or so little cakes. Note

Sweet and fragrant Thai red chicken curry from Australian Women's Weekly.

Delicious deep-fried zucchini balls served with a refreshing yoghurt dip.

Use a light hand when adding flour. Overmixing will produce a tough cake with not much volume. Note

A rich and hearty white bean and chickpea soup with risoni from Australian Women's Weekly.

Serve these spiced Moroccan filo cigars with a herbed yoghurt dipping sauce as a tasty snack or starter.