Nutty, delicious and packed full of goodies.

Tender and fragrant, these lamb racks with garlic, sage and red onion make a fabulous main dish for a dinner party. The rule of thumb is one rack per adult guest.

Salt and Sichuan pepper seasoning does wonderful things to the rich, dark taste of duck. If cooked cucumber is just not your thing, use zucchini instead of the lebanese cucumber.

Blue-eye fish gets a fresh new taste with this Cajun rub, the spice is perfect paired with a roasted corn salsa.

Baking the kumara and honey soy pork in the same dish helps ensure that the pork fillets stay juicy, and allows all the flavours of the dish to intermingle and intensify.

Rare roast beef makes a wonderful salad, especially paired with peppery rocket and red onions. A mustard and buttermilk dressing adds a delightful piquant finish to this salad.

Delicious Thai chicken with a peanut crust and a light cucumber and herb salad. This makes an excellent light dinner on a hot day, or a main for lunch with friends.

Vongole (clams) will need to soak in salted water for 30 minutes before starting this recipe. Fast-cooking clams are packed with a good dose of iron, B vitamins and the mineral chronium, which the body needs to regulate blood glucose levels. Note

This deliciously tender roast goose recipe is stuffed with a pisatchio and fig stuffing, perfectly balancing sweet and nutty. It's the perfect meal for a special occasion like Christmas.

You will need about 2 limes for this recipe. Note

Delicious roast chicken, just like your grandmother used to make it.

This delicious cranberry and pistachio stuffed pork is tender on the inside, crispy on the outside, creating the perfect balance of flavours and textures for a roast dinner or Christmas lunch.

To test if turkey is cooked, insert a skewer sideways into the thickest part of the thigh then remove and press flesh to release the juices. If the juice runs clear, the turkey is cooked. Alternatively, insert a meat thermometer into the thickest part of the thigh, without touching bone; it should reach 90°C. This […]

Don’t over stuff the chickens as this will affect the cooking time. Note

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

You can use apple puree instead of the apple sauce in this recipe. Note

This recipe is not suitable to freeze. Note

Make double the herb rub mixture, toss half the quantity through steamed couscous and serve with the lam Note

Meat & three veg

You will need to buy about 1.7kg fresh broad beans in the pod to yield 3 cups, or you can use frozen broad beans. You can cook baby potatoes with the chicken. If you prefer, you can use a 1.5kg whole chicken chopped into pieces. The low-fat dieting era popularised chicken fillets, because the dark […]

Ask the butcher to score the pork skin for you. Note

Nana's roast chicken simply doesn't stand up to this spice-packed Middle-Eastern roast with a creamy feta sauce.

Roast lamb with tomato and potatoes

A delicious French-style roast leg of lamb in a tomato stew with rosemary and white beans.

A delicious salad full of crispy roast kumara and crunchy and balanced with fresh pear and cranberries.

The secret for making perfect roast potatoes? Use olive oil instead of other oils or butter because it tolerates high oven temperatures better and gives a delicious taste to the potatoes.

Recipe is based on a traditional lamb roast recipe from northern India. Note

Saffron is obtained from the stigmas of the saffron crocus and it is famously the most expensive spice in the world. Note

Juniper berries are the dried fruit of the juniper shrub, an evergreen from the Northern Hemisphere, and are found in specialty herb or health food shops. Note

Sick of grandma's roast? Try this exquisite Moroccan roast chicken with olives and preserved lemon.

Pears, parsnips and red onion have a natural sweetness that is enhanced on roasting. This sweet flavour balances beautifully with pork’s creamy, fatty texture making it the perfect pairing. It’s the same reason apple works so well as an accompaniment with pork in all its forms. Note

Tender pork loin stuffed with capsicum and ciabatta crumb and served with a rosemary gravy.

Swiss brown mushrooms, also known as roman or cremini, are light-to darkbrown in colour with a full bodied flavour. Store on a tray in a single layer, covered with damp, absorbent paper and keep where cool air can circulate around them. Note

Not suitable to freeze. You can also marinate the lamb in a large resealable plastic bag. Quince paste can be warmed in a microwave-safe jug in a microwave oven. Quince paste is available from delicatessens and most major supermarkets. 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

Pork neck is a moist, tasty cut which pot-roasts really well. This is an easy way to cook; make sure the pan you use has a heavy base for even cooking and a tight-fitting lid. Note

This is a delicious and budget-friendly family meal; substitute lamb or chicken sausages to suit your family’s tastes.

Peri-peri (piri-piri) is a hot Portuguese sauce made of chilli, garlic, ginger, oil and herbs, and is available from supermarkets. You can also use pontiac potatoes for this recipe. Note

Crispy and flavour-packed roasted garlic, lemon and oregano chicken and potato wedges.

The day before you plan to cook the pork, unwrap it, pat dry with paper towel and leave uncovered in the fridge. Doing this will dry the skin out a little which will assist with crackling. Note

Ask your butcher to score the rind, 1cm apart, across the pork in the same direction as you will slice, to make carving easier. Note

Slow cooker: suitable to the end of step 2. Pressure cooker: suitable to the end of step 2. Not suitable to freeze. Note

Tender roast lamb with a fragrant herb rub and burghul salad.

Garlic is easy to roast and has a more mellow taste than it does raw or fried. Make it and freeze it by the tablespoon wrapped tightly in plastic wrap. Roasted garlic beaten with softened butter adds a whole new dimension of flavour to mashed potato or steamed corn cobs. Note