Stew

This healthy French-style seafood soup by Woman's Day is tasty and refreshing in a rich broth packed with beautiful fish and shellfish, accompanied with homemade garlic bread.

Serve this with plenty of fresh crusty bread for dipping. Change the seafood to a mixture of your choice or simply use a marinara mix. Note

Not suitable to freeze or microwave. Note

Prepare couscous following packet instructions. Ask your butcher to “french” your shanks – this means to trim the bones of all excess fat and tendon. Ras el Hanout, available in supermarkets, means “top of the shop” in Arabic. It is a traditional Moroccan spice mix that can contain up to 30 spices, which are toasted […]

To toast almonds, heat a frying pan over medium heat. Add almonds and cook, stirring often, for 2-3 minutes, or until golden. Note

To reduce the preparation time, use 2 x 400g cans of chickpeas instead. They will only need a few minutes of cooking once added to the heat. Note

Oxtail makes a very rich sauce, so a little goes a long way. This recipe makes enough sauce for 750g of dried fettuccine. Note

To make ahead of time, wrap log of dumpling mix in plastic wrap and keep chilled with chicken mixture. Note

You can use your family's favourite sausages to make this Hungarian-style hearty winter stew. As the meal is made in one pot, there is less washing up afterwards!

Enjoy this classic beef bourguignon recipe with baby onions and mashed potato

To prepare crab, turn on its back and remove tail. Turn crab over and pull back shell. Remove the dead man’s fingers (grey-coloured fibrous tissue), and rinse under cold water to remove the brown meat. Lay on the board and cut into quarters. Remove the nippers and crack shells with the base of a large […]

Beef cheeks are cooked for two hours until tender in a rich red wine stew for a delicious wintery dish

Comfort food doesn't have to mean hours in the kitchen. This classic and cheesy chicken parmigiana recipe with a rich tomato sauce creates a quick family meal that's ready when you are.

The combination of hearty tomato sauce, oozy melted cheese and crumbed chicken is absolutely delicious, especially when baked. Enjoy this delicious dish straight out of the oven for a tasty family dinner.

This is delicious as a meal in itself, or you can serve it as a side dish. Note

Chicken Marylands are whole chicken legs consisting of the thigh and drumstick. They can be replaced by a quartered 1.5kg chicken. For a lighter version, swap red wine with a dry white wine. Note

Invigorate your senses with this flavoursome Moroccan chicken dish. Filled with spices, salty olives and zesty lemon, this is one juicy meal you won't forget any time soon.

Rabbit is not easy to come by; if your local farmers' market doesn't have it you can order on-line from a number of game meat specialists in Australia. It is a tough meat, but turns beautifully tender when slow cooked. You'll be glad you tried it.

Cioppino is an Italian-American fish stew originating in San Francisco's fishing community. It is traditionally made from 'catch of the day' seafood and has become a popular staple at Italian restaurants in the area, and for good reason. It's delicious!

This is a lovely one-pot set and forget meal that will taste even better then next day. Serve on a cold winter's evening with creamy mash and a lovely glass or two of red.

This rich Spanish chicken stew is infused with saffron, a popular spice in Spanish cooking. The best saffron is the most expensive spice in the world as it must be harvested by hand.

There's so much flavour packed into this Portuguese stew.

Succulent and savoury, this Chinese-style braised ox-tail has enough sauce to almost qualify as soup! Serve with a bowl of steamed rice, to soak up all that lovely sauce, and steamed Asian greens.

This delicious pressure-cooker dish makes the most of tender spring lamb, and fresh spring vegetables.

You can quickly peel the capsicum with a vegetable peeler if you don’t like the skin peeling off when it’s cooked. Suitable to freeze at the end of step 2. Pack into freezer-proof containers, leaving 2.5cm (1-inch) space to allow for expansion. Seal, label and freeze for up to 3 months. Sprinkle with oregano after […]

Once fish has cooked and mussels have opened, serve topped with fennel mix and garlic croûtons. Scatter with chopped parsley in place of the fennel fronds if you like.

A hearty stew for cold winter nights.

Warm up on a cold winter's evening with this melt-in-your-mouth stew.

A quick and delicious spicy calamari stew with olives and fresh basil; an exquisite Italian-style midweek dinner.

Ask the butcher to cut the beef shank into 6 equal pieces for you, or you could use 6 x 300g (10 ounce) pieces beef osso buco. Dry red wine can be used instead of port. serving suggestion Serve shanks with risotto, mashed potato or soft polenta. Note

A rich stew of veal with parsley and capers from Australian Women's Weekly.

Stay warm this winter with a delicious, hearty beef and mushroom pie topped with fluffy potato.

Kaffir lime leaves are sold fresh, dried or frozen. The dried leaves are less potent so double the number called for in a recipe if you substitute them for fresh leaves. Note

You can replace orzo with risoni if you like. Orzo, like risoni, absorbs cooking liquid. If the sauce is too thick, stir in a little extra water. If you make this dish in advance, you will need to add some water or stock when reheating. Note

This mouth-watering dish uses preserved lemons, a prominent ingredient in North African cooking. The flavour is salty, unique and perfumed.

A colourful lamb stew packed full of big flavours.

Ossobuco is a Milanese speciality of cross-cut veal shanks braised with vegetables, white wine and broth.

Served over crispy grilled polenta, this rich beef ragu is comforting and perfect for the cooler weather.

Rich and full of flavour veal with eggplant, olives and capers from Australian Women's Weekly.

Served with pistachio yoghurt, this Moroccan-inspired lamb shoulder is melt-in-your-mouth delicious.

A luxurious smokey and spicy roast chicken with chorizo & chickpea stew.

The secret to good rabbit casserole is long and slow cooking. You may be able to source it from your local farmers' market, otherwise you can order on-line from a number of game meat specialists in Australia.

A fragrant and herbaceous vegetable tagine with olive & parsley couscous from Australian Women's Weekly.

A hearty and healthy classic minestrone complete with carrot, zucchini, pasta and ham hock.

Soft and tender braised duck ragu with pappardelle from Australian Women's Weekly,

Tender and flavoursome braised borlotti beans with tomato and garlic from Australian Women's Weekly.

Topped with sliced green olives and fresh parsley, this Spanish-inspired stew is absolutely delicious served with wood-fired bread.

Combine all of the best jewels of the sea in this hearty Italian stew. Serve with loads of crusty buttered bread to mop up all of those delicious juices.

A hearty and spicy green chilli stew from Australian Women's Weekly.

Get out the pressure cooker and make this exquisite dish in no time.

The literal translation of "pot on the fire" refers to the way this old standard was originally cooked, in a huge cast-iron pot directly in the fireplace. Any combination of vegetables and meat can be used, and the French versions are as numerous as there are regions of the country.

A traditional Sunday lunch for many Italian families - this ragu is a flavour-filled delight.

Spicy chorizo and chickpeas in a sweet white wine sauce from Australian Women's Weekly.

Slow-cooked, tender pieces of beef and fried eggplant pair beautifully in this spiced Moroccan stew.

This Greek-style veal dish with olives can be made in no time at all in a pressure cooker.

Check with the butcher to make sure the tripe has been cleaned and blanched. We suggest you blanch the tripe again ­(see first step) ­before cutting it into pieces. You might have to order the tripe from the butcher in advance. Note

You can use any similar-sized chicken pieces, such as drumsticks or a whole chicken, cut into pieces. The pancetta, stock and olives are already quite salty, so you should not need to add extra salt to this dish. Note

There are as many versions of minestrone as there are regions in Italy, but this version simplifies the process with no loss of goodness or flavour.

Beef and mushroom make a delicious pair in this herby, slow-cooked stew.

Served with grilled pita bread, this beautiful slow-cooked lamb stew is just what you need on a cold day.

If you have an electric pressure cooker you won’t need to reduce the heat to stabilise pressure, your cooker will automatically stabilise itself. Always check the manufacturer’s instructions before using. This recipe is suitable to freeze. Quick release method: Each time the lid is removed from the cooker, the pressure must be released quickly first. […]

Smoky and delicious baked chorizo and chickpea stew from Australian Women's Weekly.

A north African stew of white bean and lentil tagine from Australian Women's Weekly.

If you have an electric pressure cooker you won’t need to reduce the heat to stabilise pressure, your cooker will automatically stabilise itself. Always check with the manufacturer’s instructions before using. Recipe suitable to freeze. Feijoada is traditionally a Portuguese dish made with red kidney beans. Its name comes from “feijõa”, Portuguese for beans. Imported […]

The piece of blade steak is also known as a “bolar of blade”, or just “bolar blade”; it is a shoulder cut. Beef silverside or rolled brisket are also suitable to use. Serve with spinach mash and steamed green beans. Not suitable to freeze. Note

Barley is a wonderful, healthy and tasty way to thicken a delicious soup or stew such as this one.