Roast dinner

Use a combination of ricotta and spreadable cream cheese. Note

Prepare dip a day ahead. Note

Make a quick pasta salad; cook 600g fusilli pasta as packet directs. Refresh under cold running water, then toss with 2 grated carrots, 1/2 cup finely chopped flat-leaf parsley and 1/2 cup bought French-style dressing. Try breakfast marmalade instead of conserve. Note

Use bought hummus. Store any leftover tahini in the fridge to add nutty flavour to dips. Note

Deal with the dinner rush with this tasty and filling meal from Sophie Gray

Mexican food is hot, hot, hot! Surrender to its exotic flavours – sweet, sharp, smoky, hot, fragrant and fruity, sometimes all together on the one plate

Mexican food is hot, hot, hot! Surrender to its exotic flavours – sweet, sharp, smoky, hot, fragrant and fruity, sometimes all together on the one plate

Julie Biuso shares her crafty, clever ways to turn out fabulous meals night after night

Use an all-purpose potato, such as desiree. Use pork forequarter chops instead. Price and cooking time will vary. You can use kumara (orange sweet potato) instead of pumpkin. Price will vary. Note

No large baking tray? Use 2 trays, swapping halfway through cooking. Low fat: Remove skin from chicken. Note

We used basa fillets. You can also use barramundi or ling. Price will vary. Use sliced zucchini instead of fennel. Note

Replace red capsicum with green capsicum. Make ahead: Prepare salad ingredients ahead, then assemble just before serving. You can use any pumpkin variety you like. Try white wine vinegar instead of white balsamic. Note

Replace trussed cherry tomatoes with regular cherry tomatoes. Scatter over some fresh basil leaves. Note

Cook 8 drumsticks and keep leftovers for next day’s lunch. Use smaller drumsticks; reduce cooking time to 20 minutes. Note

You’ll need a 1-litre (4-cup) resealable heatproof glass jar for cherries. To sterilise jar: Wash in hot soapy water; rinse in hot water. Dry in a slow oven. Fill while hot. Pickle cherries for 1 week before using to allow flavour to develop. Note

Whether you’re relaxing at the bach or pottering around at home on your holidays, this summer recipe from Julie Biuso is designed to be light on effort and big on taste

You’ll find drumettes and wingettes at the deli or meat counters in the supermarket Marinate chicken up to a day ahead. Cook chicken on a shallow baking tray to catch cooking juices. You can swap blue cheese for 90g cream cheese. Note

Use chicken breast on the bone instead of drumsticks. The cooking time will vary. Note

Light, crispy and wonderfully moorish, enjoy these tasty homemade kumara chips as a healthier version of the once-naughty snack.

Use yellow capsicum instead of red; chopped regular roma tomato instead of mini. Note

Rolled and tied pork shoulder is in the refrigerated butchery section at most supermarkets. You can also use pork scotch fillet. Price will vary. Note

You can also use kumara, swede, carrot or parsnip in this recipe. Note

To butterfly chicken using kitchen scissors, cut each side of backbone; discard. Flatten chicken. Note

Use baby spinach leaves or fresh herbs instead of rocket. Use any type of canned beans in this recipe. Note

Honey mustard pork, honey recipe, brought to you by recipes+

Use chicken breast instead of duck. Cooking time will vary. No star anise? Use a cinnamon stick instead. Note

1/2 teaspoon ground turmeric can be used instead of saffron. Note

Kumara is orange sweet potato. You can use any small pasta shape. Save time: Use bought char-grilled vegetables from the deli counter. Note

Replace kumara with pumpkin. Add a thinly sliced fresh long red chilli. Note

Choose fruit that’s free from bruising, with firm smooth skin and is brightly coloured for its variety. Store for up to 4 days in the crisper of your fridge. Core apples, then use as required. To prevent browning if cutting before use, place in a bowl of water with fresh lemon juice, then chill. Leave […]

You’ll need 1/2 slice of white day-old bread to make 1/3 cup breadcrumbs. Make ahead Cook meatballs a day ahead. Store, covered, in the fridge. Use chicken sausages instead of pork. Pan-fry meatballs if you like. Cooking time will vary. Note

Prepare all vegetables a day ahead. Coat with sugar and herbs before baking. To reduce staining other vegetables with beetroot, leave a little of the stem on when trimming. Use rosemary, thyme or sage instead of lemon thyme. You can also use green capsicum, parsnip or potato. Note

Use 1 tablespoon chopped flat-leaf parsley instead of dill. Note

Use a baking tray that has a shallow rim to catch any juice from the tomatoes. Note

You can add a few sprigs of thyme to potatoes before baking. Note

This recipe uses Jap pumpkin, but, you could use butternut, Kent or blue, if preferred. Note

Always wash leeks well between the layers to remove any grit. If preferred, use a selection of chicken pieces and remove skin. Note

Heat vinegar and honey in the microwave on high (100%) power 10-15 seconds to combine. To roast tomatoes, drizzle with a little olive oil and place in the oven with pork. Note

Wash the chicken before baking by rinsing under cold running water. Pat dry with paper towel inside and out. Note

Remember, the ham is already cooked you are simply adding flavour by glazing it. serve warm or cold. Note

Onion, swede or sweet potato may be added to this mixture. Note

If time permits, marinate chicken overnight. Honey can be used in place of maple syrup. Note

If you don’t have passata, combine 2 tablespoons of tomato paste with 1/3 cup water. Deglaze pan by adding remaining jam and 1/2 cup stock. Simmer until thickened. Serve over lamb. Note

Lamb racks cook quickly so 25-30 minutes will cook the meat to medium. If you prefer meat to be well done, continue cooking for a further 10-15 minutes. Note

Add some green beans or asparagus, if desired. Note

Roast meat should be rested to let juices settle and to keep meat moist. Note

A dish like this cries out for a glass of red wine.

It is important to rest meat before carving, to allow juices to settle. Note

Ask your butcher to score the rind for you – ensure you work the oil and salt into the cuts to help produce a great crackling. Note

As a guide, cook turkey for 15-20 minutes per 500g (including stuffing weight) plus 20 minutes, until juices run clear when tested. Add chipolatas to pan for the last 20 minutes, or pan-fry just before serving. Note

For extra fibre and colour, don’t peel the pears in this recipe. Note

Bush spice blend is a mixture of herbs, bush spices and seasonings available in jars from the herb and spice section of supermarkets. Note

If liked, retain celery leaves and fry for 30 seconds to use as a garnish. Note

This turkey thigh roast comes boned and trussed. To stuff it, you need to remove the string and unroll it. Note

This gorgeous sweet glazed ham will be the centrepiece of your festive table.

Cooking time for lamb is 50-60 minutes per kg. Note

Use other thick white fish such as snapper or ocean perch. Note

Prepare the couscous following the directions on the packet – then add some chopped parsley and tomato and mix with a splash of olive oil and red-wine vinegar. Note

To test when a roast is done, use tongs to gently squeeze. Rare is very soft, medium-rare is soft, medium is soft but springy, medium-well is firm and well-done is very firm. Note

Instead of using gelatine, you can substitute Jamsetta, available from supermarkets. It is powdered pectin and will allow the sauce to form a light gel. Note

Baby beets are a delicious addition to this salad. Note

To test it the turkey is cooked, pierce it through the thickest part of its thigh. If the juices run clear, the turkey is ready. Any leftover stuffing can be wrapped in foil and baked with the turkey for the lust half-hour of cooking time. Note

To make gravy, place baking dish on stove top with pan juices. Add 2 tablespoons plain flour, stirring on medium heat until bubbling. Gradually mix in 1 cup chicken stock and 1/2 cup port, stirring until mixture boils and thickens. Season and simmer for 3 minutes. Note

Plan ahead and whip up this super quick and easy roasted vegetable fritatta for dinner on a busy weeknight. This fritatta is also great cold, so tuck any extras into lunchboxes.

Roast a few cloves of unpeeled garlic with tomatoes. Remove skins, mash and add to pasta for extra flavour. Note

As a guide for cooking fish, allow 10 minutes cooking for each 2cm “depth” of fish – this is the width of the fish at its widest point. Note

Add some red wine to the pan juices. Bring to the boil. Boil until reduced and thickened. Serve as a sauce over the beef. Spread beef with mustard or horseradish before sprinkling with herbs and seasonings, if desired. Note

If preferred, omit honey and oil and serve untoasted. Note

A turkey buffe is a turkey with the legs removed. It takes a shorter time to cook than a whole turkey and has white meat only If preferred, use a boned turkey buffe only (without chicken and duck), and follow the same instructions for stuffing and baking. Your butcher can bone and butterfly the meat […]

These Vienna almonds are caramelised to perfection with a sweet hint of vanilla. As beautiful as they are delicious, they are perfect to entertain with and make great table decorations.