One pot meal

Delight in this warming, hearty Italian inspired hotpot with juicy chicken, delicious vegies and plenty of filling, fibre-filled beans. The fennel adds a nice aniseed flavour, but is not overpowering.

Roasted pumpkin with bacon and fetta from AWW May 2008

You can serve these butterscotch apples on their own, with cream or spooned over a steamed pudding.

If you prefer, wrap this mixture in softened rice paper sheets. Note

With red wine, French bread, onions and gruyere cheese you're already on to a winner, but it's the homemade beef stock that makes this French onion soup one of the best.

Tasty butter chicken just got a whole lot more tender with this melt in the mouth slow-cooker version of this popular curry.

You'll find a version of this popular soup in most Asian cuisines, this one has a Thai accent. A light chicken broth with noodles is like balm for the body and soul.

Makes 2 litres

Borlotti beans are also known as cannellini beans, but they're actually a paler, plumper variety of the humble kidney bean. This tomato and borlotti bean soup makes a nourishing lunch or dinner.

Spicy, fragrant and wonderfully creamy, this beautiful red duck and lychee curry is perfect for a warming family dinner on a cooler evening.

We’ve used penne pasta in this recipe, but feel free to use spaghetti, if you prefer. Stir in ⅓ cup loosely packed fresh basil leaves just before serving, if you like. Note

Recipe is suitable to freeze without the parsley. Thaw overnight in the fridge. Reheat in a saucepan and sprinkle with parsley to serve. Note

Serve with warm naan and yoghurt. Curry can be made 2 days ahead. Curry pastes vary in heat, so adjust amount to suit your taste. Okra, also known as bamia or lady fingers, is a green, ridged, oblong pod with a furry skin. Native to Africa, this vegetable is used in Indian, Middle-Eastern and southern […]

Rich tomato sauce, smoky meat, herbs and cheese ­ the very best of fresh ingredients ­ that’s the Italian way. Put the pot on and let it bubble its way to a delicious infusion of flavours. Note

Verjuice is available in delicatessens and supermarkets; it’s usually found in the vinegar aisle. It’s made from unripe grapes and has a slightly acidic taste. Ask the butcher to cut the rabbit into pieces. Note

Kalonji seeds are also known as nigella or black onion seeds. Tiny, angular seeds, black on the outside and creamy within, with a sharp nutty flavour that can be enhanced by frying briefly in a dry hot pan before use. Kalonji can be found in most Asian and Middle-Eastern food shops. Note

Suitable to freeze at the end of step 2. Note

You can use drained gelatinous noodles instead of the cellophane noodles. Note

To save time, omit step 1 and use bottled massaman curry paste, available from supermarkets. Note

Suitable to freeze at the end of step 3. Note

Thai basil, also known as horapa, is available from greengrocers and Asian supermarkets. To freeze; pack into freezerproof containers, leaving a 2.5cm space to allow for expansion. Seal, label and freeze for up to 3 months. Thaw overnight in the fridge. Reheat in a saucepan or microwave on medium power (50%) until heated through. Note

If japanese curry powder is unavailable, any mild flavoured curry powder can be used. Note

Chilli beans can be served either hot or cold. Store beans, covered, in the refrigerator for up to three days. Keep any leftover bread in the freezer to use at a later date. Note