Less than 60 minutes

Who could resist a bowl of Asian-style sticky wings? Great for the barbecue, kids’ parties… any occasion, really.

This side salad is made spectacular by adding a little twist to the vegetables. Try pickling for a new depth of flavour.

A little bit fancy, but still simple to throw together, this intensely flavoursome dish is an absolute treat for any occasion.

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!

These little morsels are both healthy and delicious. Inspired by the Melbourne Food and Wine festival, fresh baby spinach leaves made an ideal substitute for the betel leaves that were served there.

This fresh Asian salad is perfect as a main or divided into smaller portions for entrees.

Introduce delicious tropical pizazz to these coconut cream puddings.

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.

Salads fit the bill during summer months because they’re healthy, light to eat and most are quickly put together. Use really fresh ingredients – the contents of the fridge at the end of a week just will not do.

Not suitable to freeze. Not suitable to microwave. Note

MAKES 8 Store chicken next to an icy-cold drink bottle to keep it fresh in the lunchbox. Pack salad vegetables such as cucumber, tomato and celery in the lunchbox with the chicken. To save time, double the recipe and serve as an evening meal with steamed rice and Asian greens. Use leftovers for lunchbox. Note

Turkey breast prepared this way is also delicious tossed through salads or used in sandwiches. Note

To make meatballs instead, roll mixture into balls. Place on a baking tray lined with baking paper. Bake in a moderate oven, 180°C, 20-25 minutes. Note

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

You could make this tart in a deep 26cm flan pan, if you like. but you’ll need to increase the cooking time to 25-30 minutes. Note

You could also make a large family-sized version of this baked custard, using a 5 cup-capacity baking dish instead of individual mugs. Note

Morello cherries are a type of dark sour cherry. If you don’t have morello cherries on hand, use canned black pitted cherries. To keep a cake’s texture lovely and light, beat the butter and sugar just until the colour changes to pale and creamy. 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.

2 1/2 of 5-a-day, double it Note

If you can’t find labne, use 300g soft goat’s cheese instead. You may have to adjust the seasoning in the kofta, however, as goat’s cheese can be quite salty. Note

Look for baby rice cereal, such as Farex, in the baby section of supermarkets. Chocolate mint patties and white choc bits are usually gluten-free, but be sure to check the labels on packets when shopping. Note

Make sure your cake pan is at least the same circumference as the top of your pudding basin, to ensure the ice-cream sits flush on the cake. If you have a blowtorch, you can use it to brown the meringue instead of baking it. Store cooled sponge wrapped in baking paper and plastic wrap in […]

Chocolate hot cross buns are widely available at Easter time. Try your local supermarket or bakery. If you can’t find them, use any hot cross bun you like. This dish is best served warm, before the buns soak up all the velvety custard. Note

Chocolate caramel slice

Super easy, Make it ahead You can use fresh cherries for this recipe. Just be sure to remove the stones before placing them in the batter. Don’t be tempted to add the eggs to the chocolate mixture while it’s still hot – the eggs will cook and spoil the recipe. Note

A bundt cake pan is a ring-shaped pan with decorative ridging. If you don’t have a bundt cake pan at home, you could use two 20cm round, shallow pans or plain ring pans. Divide the cake batter evenly between cake pans and cook for 25-30 minutes only. Serve one and freeze one for another day. […]

A chocolatey, gooey self-saucing pudding recipe that's easy to whip up in no time

You could use skim milk and light cheddar in this recipe, if you like, and still achieve irresistibly creamy results. Note

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

To sterilise jars, wash them in hot, soapy water, rinse well and dry in a 100°C (80°C fan-forced) oven 10 minutes. Note

Celebrating Orthodox Good Friday or just looking for a hearty dinner dish? Try this glorious fish, tomato and olive stew.

Fontina is a firm, mildly flavoured cow’s milk cheese that melts beautifully. Note

Make this salad up to a day ahead by preparing and cooking lamb and vegies to the end of step 5 and storing in an airtight container in the refrigerator overnight. When you are nearly ready to serve the salad, toss together with salad greens and dressing. If you prefer not to use a yoghurt […]

Lightly spiced and grilled chicken breast sits atop a salad of spinach, roasted pumpkin, chickpeas and a creamy dressing

Using olive oil instead of butter gives a more dense result and faint fruity flavour. Olive oil also has less saturated fat than butter, so it’s a little better for you. Note

You can leave the skin on the pumpkin if desired – it tastes great and will stop the pumpkin breaking up in the salad. Note

To make individual puddings, divide mixture between 10 x 1/3 cup-capacity muffin holes and bake for 20 mins. Note

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

Mini loaf pans are available from major kitchen outlets, most supermarkets and department stores. If unavailable, you can use two 7 x 13cm loaf pans (bake about 35 minutes), or one 11 x 21cm loaf pan (bake about 45 minutes). Note

Don’t allow curd to get too hot in Step 2, or it will split and you’ll need to start over. Note

Remove pan from heat in between cooking each crepe, to allow it to cool slightly. The batter will then be able to reach the edges of the pan before it starts cooking. Reheat rhubarb compote on medium-low in a pan for 3-4 mins, stirring occasionally. Note

To give the cake batter maximum volume, bring the eggs to room temperature before beating them into the sugar. Sitting the dry ingredients together three times also helps create a light and fluffy cake. To keep as much air as possible in the batter, very gently fold in the dry ingredients using a large metal […]

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.

A traditional North African stew named after the earthenware pot in which it was cooked.

Opting for the neck fillet is not only a cheaper option, it has loads of flavour.

Rainbow chard is popular in colourful Mediterranean cooking.

A crunchy sugar crust is the perfect finish to these simple, coffee-caramel flavoured cookies

Mole is the name of a number of sauces used in traditional cuisine, as well as dishes based on these sauces.

Roll out Luca Villari’s sensational small plates for a relaxed afternoon in the sunshine with friends

Roll out Luca Villari’s sensational small plates for a relaxed afternoon in the sunshine with friends

This flourless cake uses almonds and coconut to give it its beautiful texture.

Jordan Rondel banishes the flour and uses almonds and coconut to create beautifully textured baking treats

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

A sun-kissed curd by Sarah Bowman

Jordan Rondel banishes the flour and uses almonds and coconut to create beautifully textured baking treats

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.

Xanthan gum is used in gluten-free baking to improve texture and minimise crumbling. Note