Midweek dinner

This is a great breakfast, light lunch or late supper. Top it with a perfectly poached egg, if you like. Note

Do you know: Quiche is a traditional French open pie. Originally made from bread dough topped with egg and cream, it was later made with a puff or shortcrust pastry base. Over time, it gained the addition of bacon and grated cheese with the name “Lorraine” from a region in north-east France. Our recipe gets […]

Add a little bite to this soup by serving it with grated vintage chedder instead of parmesan. Note

It’s important to ensure your pan is very hot and to cook the kangaroo steaks in batches, so that they sear and don’t start to stew. Note

Smoked fish is first salted, then either “hot smoked” (cooked close to the heat source, becoming opaque) or “cold smoked” (not smoked close to the heat source therefore not heated, so it’s translucent). You can use other types of hot-smoked fish for this recipe too, such as salmon, trout, cod or mackerel. Note

Lamb shoulder is usually more succulent than leg. Diced leg may need to be cooked for a little longer. Note

Baby spinach leaves can be used instead of rocket. Note

You’ll have 1 1/4 cups of creamy feta sauce from this recipe. Note

Canned tomatoes are convenient, plus because they have been cooked and processed, their level of lycopene is higher than that of fresh tomatoes. Lycopene is a powerful antioxidant and is responsible for making tomatoes red. It has been found to reduce the risk of some cancers, particularly prostate cancer. Note

Large shell pasta is ideal for scooping up chunky sauces such as this one. Drain shells well after cooking to ensure there’s no water inside. Note

health tip: Processed foods are a source of excess salt, so choose low-salt versions of your favourites when shopping. Note

Once cooked, cover lamb loosely with aluminium foil to keep warm while it rests for 5 minutes or so. Note

The Moroccan word “tagine” refers to both the conical-shaped slow-cooking pot, as well as the dish prepared in it. The shape helps preserve moisture while cooking, and creates circulation within the pot, infusing the food with flavours. They are usually plain terracotta with a simple glaze. Note

To prevent the oregano and chilli from burning, cook the drumettes in a GLAD BBQ Tray so the flames don’t come into direct contact with the food. Note

You could bring a bush flavour to this dish by choosing a chutney that includes native ingredients. Note

Delicious Mongolian lamb, with silky and tender lamb in a rich and savoury Chinese brown sauce that is ready in less than 15 minutes, and goes perfectly served with steamed rice.

This marinade, called chermoula, is very popular in Morocco. It can be used with other fish, chicken or lamb. Long chain omega-3 fats from oily fish are more effective than shorter omega-3 fats from plants as they can be used directly by the body without having to be changed first. Your heart and blood vessels […]

As with skewers, soaking string or toothpicks in water prevents burning. Note

Creamy mushroom ragu with spinach is mouth-watering delicious. Perfect for a quick mid-week meal for the family.

A fast and easy traditional nasi goreng recipe. This fragrant rice dish with prawns, chilli and shredded omelette is the ultimate comfort food for the spice lovers of the family.

This risotto can be cooked the traditional way by adding the stock gradually and stirring continually, although more stock may be needed. Note

Add sliced celery with the carrot and a little paprika with the tomato paste. Note

Sumac is tangy. If you don’t have any, squeeze a lemon over the dish to serve. Note

Garlic can make blood vessels more flexible, helping to keep blood pressure down. Note

We’ve used oil as well as butter – the oil cooks the potatoes while butter adds a nutty flavour. In France, potatoes are often pan-fried in duck or goose fat for their taste. Lard could also be used. Note

When you’re quartering a spring onion, leave the root attached so it doesn’t fall apart while cooking. A microwave can he a great help for cooking this side dish when you’re busy preparing the rest of the meal. Note

This comforting, creamy dish uses simple, ready-to-hand ingredients just the way Italian grandmothers, or nonnas, like to do when they want to spoil loved ones. Note

Store remaining basil for up to a week in the fridge in a plastic bag lined with paper towel. Wash only when ready to use, so the leaves stay green. Note

Thanks to its divine tenderness, filet mignon is one of the most sought-after cuts of meat. Because it is so versatile, steak mignon is a fitting choice for any time of the year.

A simple but sophisticated starter or side dish, this classic combination of fresh pumpkin, creamy mozzarella and tangy crispy prosciutto is stylish but easy and quick to make.

Classic and delicious combination of fresh pumpkin, creamy mozzarella and tangy crispy prosciutto topped with crisp sage leaves creates a simple but sophisticated starter or side dish.

Known in its native Russia as koulibiac, this filling dish may also be made with brioche dough instead of puff pastry. Note

You could replace the pork with chicken thigh fillets, if you like. Or, slide sliced raw white fish into bowls and ladle boiling congee over the top to cook. For a richer flavour, try replacing the water with chicken stock. Make a quick congee by covering leftover cooked white rice with stock and simmering for […]

Indonesians love to enhance the flavour of meat, which they use in small amounts, with fish sauces. In this simple dish, oyster sauce contrasts with the chicken. Note

This rich beef casserole dish is a perfectly comforting and hearty meal for cold winter nights. The addition of potatoes means it’s a complete meal, serve some green beans or any of your favourite green vegetables on the side. What cut of beef should be used for this dish? Chuck, braising and stewing beef all […]

If you want to extend the hollandaise or find it too strong, whisk in a little crème fraîche or sour cream.

Cheap but so tasty, here’s our take on an alternative kiwi christmas.

A hearty soup with carrot, courgette, lentils and more.

Glaze ham for Christmas then slice it and spice it… here’s Julie Biuso’s menu-winning ham.

In these enlightened times we feast in all manner of ways on the 25th. But the traditional New Zealand Christmas dinner of a perfectly glazed ham, carrots, spuds and peas followed by a berry-packed and boozily indulgent trifle is still incredibly hard to beat. Sophie Gray aces a classic

This simple and beautiful apple and sage dish is the perfect side dish to serve alongside dessert or a family roast dinner.

Luca Villari raids the liqueur cabinet to add extra dimensions of flavour to this elegant dinner dish

You can't go wrong with a big piece of tender pork meat, surrounded by a thick layer or crunchy golden crackling. Serve with roast vegetables for a beautiful Sunday night family dinner.

Luca Villari raids the liqueur cabinet to add extra dimensions of flavour to this elegant dinner dish

On a warm summer’s evening in Canterbury, Sarah Bowman treats the family to a delightful, casual dinner of salmon

Christmas recipe our Taste writers have recieved the most compliments for over the years.