Quick & Easy

You can use regular tomatoes, chopped, instead of baby rama and teardrop tomatoes. Cool pasta slightly before adding pesto, as heat can discolour the pesto. Note

You could use sun-dried tomato tapenade in place of the pesto, if preferred. Note

For better nutrition, use traditional rolled oats instead of instant. Use any variety of berry. You can use pie apples instead of pears. Make ahead, then enjoy either at room temperature or reheated in the oven at 180°C/160°C fan forced for 10 minutes or until warm. Note

Use regular tomatoes to save money. Serve salad with vegetarian sausages or burgers. Bocconcini is a fresh Italian cheese available from the deli and refrigeration aisle. Note

You can use frozen chopped rhubarb instead of fresh. Replace rhubarb with frozen raspberries or blueberries. Rosewater Syrup: Makes 2/3 cup You can find rosewater in the baking aisle of the supermarket. Try using orange blossom water instead of rosewater; add to taste. Note

You can use drained, chopped canned pears instead of strawberries. Add chopped roasted hazelnuts to provide a little crunch. Note

Vegetarian: Try cooked soy bacon rashers instead of bacon. You can use 2 large cans of potato instead of frozen potato; drain well. Note

To make wholemeal self-raising flour, sift together 2 teaspoons baking powder and 1 cup wholemeal plain flour; return husks to the mixture. Buttermilk is in the dairy section. Note

Try using aioli instead of mayonnaise. You can add Asian salad mix for extra vegetables. Note

To melt chocolote in the microwave, place in a microwave-safe bowl; microwave on High (100%) in 30-second bursts, stirring, until melted and smooth. Note

You can use crepes from the chilled section. Try using pears instead of apples. Note

Serve with barbecued lamb, chicken or as a topping for frittata. Try a mixture of red and yellow tomatoes. Note

Brown sugar will darken the colour of your chutney. For a lighter colour, use white sugar. Look for firm fruit with no soft patches for this recipe. Note

Risoni is rice-shaped pasta; for a slightly cheaper option, use macaroni. For best results, make just before serving. Note

Replace crushed chocolate bar with 1/3 cup dark or milk chocolate chips. For best results, be sure to use good-quality vanilla ice-cream. Note

Mini loaf trays are available from most supermarkets, homeware or kitchen outlets. You can make this in a 12-hole (1/3 cup) muffin tray. For a quick treat, use leftover glaze to ice bought biscuits. Note

No need to peel mushrooms; many nutrients are in the skin. Note

Makes 30 cookies You can freeze raw cookie dough. Thaw in fridge. Bake as recipe directs. Lemon Icing: Makes about 3/4 cup You can tint icing with food colouring. Note

Budget tip: To turn into a main course, serve as a side with fish, meat or chicken. Make dip in a 4-cup serving bowl. Note

Deep fried mixed vegetables in a chickpea flour batter are coated with a selection of spices to create scrumptious classic Indian finger food that is impossible to resist

You can replace the rice wine with dry sherry. Substitute 1 1/2 tablespoons black bean sauce for the fermented black beans. To make green onion curls, place thinly sliced onion in iced water. Note

Increase your vegetable intake with this simple, hearty soup.

Make ahead: Prepare gremolata up to a day ahead. Store in the fridge. Rub hazelnuts in a tea-towel to remove skin before chopping. Note

You could use lime zest and juice instead of lemon. Note

Use leftover peach syrup in smoothies and fruit safaris. You can use filo pastry; cooking time will vary. Add on orange liqueur, juice or essence to the cream. Note

You can substitute regular puff pastry and use white sugar or brown sugar instead of demerara. Add finely chopped pistachios to filling. Once thawed, uncooked pastry cannot be refrozen. Note

To make your own almond meal, process whole blanched almonds until finely ground. Note

Freeze logs for up to 2 months. Thaw in fridge, then proceed as recipe directs. Rainbow choc chips are in the baking aisle. Note

A delicious, easy dinner that will be popular with all the family.

This cake is made in 5 minutes in your food processor – it’s that easy.

This stew is even better made ahead. If you have smoked paprika in the pantry, add a teaspoon to the pot.

Served with warm bread, this is a delicious, healthy dinner.

Turn The Tables - Make magic out of your pantry staples and transform the classics. Embrace what’s in your cupboards – that tin of beans or soup can be added to a classic recipe and, with a few twists, you can create amazing new menus.

Not suitable to freeze or microwave. Note

This is a super way of using up leftover rice.

These individual pizzas are a delightful way of enjoying vegetables.

This can be made up to two days before you want to use it – enabling the flavours to develop further. Enjoy your leftovers with a poached egg on toast for breakfast or as a toasted sandwich filling for a quick lunch option.

Who said a fish finger sandwich had to be boring? This makes a delicious light dinner and is a great way to serve a fresh catch of fish.

Cruise through the mellow months with this easy autumnal vegetable meal by Julie Biuso

Alexa Johnston reintroduces an innovative tin-filler from 1950s New Zealand

Alexa Johnston reintroduces an innovative tin-filler from 1950s New Zealand

Intensify the flavour of your meat dish with this tasty bean salad and crisp kumara wedges. This nutritious and delicious meal is perfect for a mid-week dinner for the whole family.

This cake looks as good as it tastes, with the aroma of cinnamon, ginger and nutmeg.

Cruise through the mellow months with this easy autumnal vegetable meal by Julie Biuso

Intensify the flavour of your meat with these simple marinades and accompaniments by Sarah Bowman

Intensify the flavour of your meat with these simple marinades and accompaniments by Sarah Bowman

These delicious Asian inspired chicken wok omelettes are perfect for a protein packed breakfast, lunch or dinner. It's quick to make and full of goodness to charge for the day ahead.

This a versatile pie – you can change the vegetables as you wish. Just remember that adding more leafy greens will make the mixture moist.

Save time; Buy a square sponge cake. Note

You can use any plain un-iced cake for crumbs. Ice cream balls must be frozen solid before you fry them or ice-cream will leak into hot oil and splatter. Note

Butter chicken is a wonderfully delicious mild and creamy dish that is without a doubt a huge family favourite. Serve with poppadoms to help bring the taste of India into your home!

Budget tip: Omit chicken. Boil 5 eggs. Peel and quarter; toss through salad. You can use pork instead of chicken, cooking time and nutrition counts will vary. Note

Use peas or chopped green beans instead of broad beans. You can replace fresh broad beans with 2 cups frozen broad beans – thaw beans and peel off outer shell before cooking. Note

Use leftover dip on sandwiches, jacket potatoes or pizzas. You can use pink salmon instead; add some fresh dill. Note

You can fill hollowed-out centres of 8 par-baked rolls instead of muffins Note

You can use flattered chicken thigh fillets instead of lamb leg steaks; cooking time will vary. Select firm eggplant with smooth, glossy skin. Note

Select firm mushrooms and store in a brown paper bag in the fridge. Note

Process 2 slices of white bread for 1 cup of crumbs. Note

Instead of turkey, you can use 2 x 250g chicken breast fillets. Cut in half horizontally to make 4 pieces. Omit chilli and serve drizzled with plum sauce. Note

These quick and tasty bolognese melts are full of flavour. Topped with oozy melted cheese, they are great as a quick lunch or after school treat for the kids.

Buy chicken rissoles from butchers and poultry shops. Note

Use writing icing that sets hard; it’s available from the cake decorating aisle of supermarkets. Note

Fish sauce is salty; taste before adding extra salt. Note

Flavourful oven baked stuffed tomatoes with basmati rice and lamb mince make the perfect zesty addition to any fish or grilled meat dish, or eaten on their own for a delicious lunch.

You can use any low-fat cheese. Note

Classic Indian finger food that no one can resist! Crisp and golden mixed vegetable bites cooked with a selection of spices in a chickpea flour batter which are deep fried.

Leftover fritters are perfect for school lunches. To tempt young children to eat these vegie-rich fritters, make them small-bite size. Look for baked rather than fried 2-minute noodles. Note

This hearty dish travels well for luncnboxes and picnics. You can make frittata up to 2 days ahead. Try using sauteed capsicum, cooked pumpkin or potato as variations. Note

When egg begins to set, use a wooden spoon to move it gently towards centre of pan. Note

You can make pancakes ahead. Freeze between sheets of plastic food wrap. Freeze will need about 100g kumara. Note

Read labels to see if curry paste contains shrimp paste. Peanut butter contains mostly mono- and polyunsaturated fats. Note

Pho is Vietnamese soup. Use Vietnamese mint and Thai basil if available. Make ahead Cook stock mixture the day before; keep, covered, in the fridge. Note

You will need to cook about 1/3 cup raw rice. Note

Make your own dressing by whisking oil with vinegar, crushed garlic and a little mustard, or simply dress the salad with lemon juice. Note

Use chicken mince instead of pork. To blanch vegetables, place in boiling water; leave for 1 minute, then refresh in cold water. Note

Try using balti or rogan josh curry paste instead of karma. You can also use pumpkin instead of kumara if you like. Note

Use sliced boned pork shoulder chops instead of pork fillet, if liked. You can use any green vegetable, such as broccoli or sliced zucchini, instead of beans. Try adding a dash of sherry. You’ll need to cook about 1 cup rice to make 3 cups cooked. Note

For vegetarian, replace sausages with 400g can drained rinsed chickpeas and 200g fried tofu. Note

Use a combination of ricotta and spreadable cream cheese. Note

The tangy citrus filling paired with pillows of soft fluffy meringue and a crispy biscuit base are a guaranteed hit no matter where you take this incredibly delicious pie.

To crush sweets, place in a plastic food storage bag then pound with a rolling pin. Makes 25 Note

You can also add chopped nuts, such as walnuts or pecans. Store in an airtight container for up to four days. Note