Piri piri prawns
This paste is also excellent to use with chicken, turkey, beef or lamb. Note
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Ploughman’s lunch with beer bread
We used an aged crumbly cheddar chees and shaved corned beef, and served our lunch with ale. Note
Ploughman’s pie
To join trimmed pastry, brush one side with a little water and press other side down. Blind baking: cover pastry with a sheet of baking paper and top with either dried baking beans or rice. This weighs down the pastry base and prevents it from rising. Note
Poached chicken noodle soup
If preferred, omit baby corn and add a 400g can creamed corn. Note
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Pork and brown rice waldorf
You can replace the pork with chicken, beef or duck. Note
Pork and peach stir-fry
Have all ingredients ready before stir-frying, as it’s a very quick process. Vegetables should be tender crisp. Note
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Pork and pear tortilla wraps
Keep patties warm in a slow oven, 150°C. This will also help ensure the patties are cooked all the way through. Note
Pork and fennel pot pies
To decorate, brush pastry with beaten egg and sprinkle with extra fennel seeds before baking. Note
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Pork fried rice
An economical and tasty dinner that uses up leftover cooked rice or pork. This quick and easy pork fried rice is simply delicious with its sweet and sour-flavoured sauce.
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Potato and onion chapatis
These warm Indian flatbreads are wonderful served alongside a curry.
Potato and trout salad with mint dressing
You can also use bintje, kipfler, nadine or pink eye potatoes. Note
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Prawn and tomato pasta salad
To give added flavour and texture, toss in a handful of Ligurian (mini black) olives. Note
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Prawn tortillas with corn salsa
Try adding some sliced mango, a can of mixed beans or a drizzle of sweet chilli sauce. Note
Prosciutto and spinach frittata
To blanch spinach, immerse in simmering water for 30 seconds, remove then place in bowl of chilled water. Drain well. Note
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Prosciutto beef with bearnaise
If prosciutto is unavailable, you can use thin, rindless bacon. Mustard and horseradish both go well with beef. If bearnaise sauce is too thick, gradually whisk in 1-2 tablespoons boiling water until desired consistency is reached. Note
Prosciutto steaks with creamy mushrooms
Tender eye fillet steak wrapped with prosciutto, served with a delicious creamy mushroom sauce, sprinkled with chives and accompanied with mashed potato and a fresh salad.
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Pulled pork rolls
If you don’t like capers, try replacing them with 2 tablespoons of chopped pickled gherkins for tang. Note
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Pumpkin agnolotti
Remove pumpkin seeds easily by scraping them out with a spoon. Note
Pumpkin, chickpea and kale pilaf
If you can’t find kale, use English spinach or rainbow chard. Make your own garlic-infused olive oil by adding 1 crushed garlic clove to 1/4 cup olive oil. Note
Quick bean, chicken and corn burritos
For a fast meal or snack, keep a packet of tortillas in your freezer. Note
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Ratatouille zucchini melts
We used a cheese combination of shredded cheddar, traditional and easy melt mozzarella, and romano. You can find prepared cheese mixes in the supermarket deli aisles. Note
Red capsicum, potato and parsley frittata
Cream may be used in place of milk. Bake or pan-fry the prosciutto for a few minutes until crispy. Note
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Ricotta and bacon pasta bake
Add blanched broccoli florets, asparagus or corn kernels, if desired. Note
Roast chicken and gravy
Wash the chicken before baking and rinse under cold water. Pat dry with paper towel inside and out. Note
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Roast duck rice paper rolls
Rice paper rolls are best eaten within a few hours of preparing. Note
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Roast tomato and chickpea soup with chermoula
Preserved lemon can be replaced with 1 teaspoon grated lemon zest and 1 tablespoon juice. Note
Roast vegetable frittata
With the combination of roast vegetables, basil and eggs, drizzled with balsamic vinegar, this frittata is the perfect dish to whip up for a quick and easy lunch or dinner.
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Roast vegetable frittata
With only 8 ingredients this frittata recipe is ideal to whip up for an easy lunch or dinner. The combination of roast vegetables, feta cheese and eggs is a winner every time!
Rocket, pea and scallop fettuccine
If liked, use scallops with roe. You can add a touch of cream to the sauce Accompany with salad and crusty bread. Note
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Saganaki prawns
Ouzo is a traditional Greek liqueur with a strong aniseed flavour. Note
Salad bar
Sprinkle pork with combined green onion, chilli and nuts, if liked. Setting up a serve-yourself salad bar is a good idea for entertaining, as guests can pick and choose to suit their dietary needs or preferences. Note
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Salami and ricotta frittata cups
You can replace tortillas with lebanese bread, gluten-free wraps or doubled-over mountain bread. Try changing the fillings and use ham and mushroom, ricotta and spinach or peas. Note
Salami, sage and parmesan pasta
For a quick tasty meal try this salami and sage pasta mixed together with creamy parmesan. The tomatoes, salami and olives can be saut�ed in a little oil before adding to pasta.
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Salmon cakes
MAKES 8 If preferred, use leftover mashed potato for this dish, or cook 750g potatoes, peeled and cubed, in boiling salted water until tender. Drain and mash. For extra flavour, add a little squeeze of lemon or a dash of tabasco or chilli sauce. Note
Salmon, corn and dill quiche
Blind-bake by lining cases with baking paper and filling with baking weights or dried beans. This prevents pastry puffing up during cooking and helps to keep base crisp. Note
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Salmon nicoise
Packed full of protein and flavour, the combination of tender, flaky salmon and perfectly soft-boiled eggs is beautiful tossed through this fresh garden salad. Enjoy with as a light lunch or dinner.
Salmon tart
Salmon tart makes a great light lunch or dinner party starter. Crisp puff pastry is topped with mozzarella cheese, dill, seasoned flaked salmon filets and scattered with olives and baked until golden.
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Salmon tempura sushi rolls
MAKES 32 Note
Satay chicken
You can use snow peas or sugar snap peas in place of broccolini. Note
Sausage and tomato salad
To make croutons, break day-old bread into bite-sized pieces; bake in a moderate oven, 180°C, 5-10 minutes. Note
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Savoury bread and butter bake
To make ahead, proceed to the end of step 4. Cover and chill overnight. Bake to serve. To roast tomatoes, arrange on an oven tray and drizzle with olive oil. Season to taste and cook in moderate oven, 180°C, 5-10 minutes. Note
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Savoury impossible pie
Impossible pie is not as impossible as the name may suggest! This recipe for savoury impossible pie is super easy to follow, and you�ll love how delicious the pie tastes.
Seafood mac and cheese
You can use ling, blue-eye, trevalla or even salmon. Make sure you remove any bones using tweezers. Note
Seafood risotto
The rich creaminess of flavourful seafood risotto with delicious marinara mix will quickly become a new family favourite. Serve with lemon wedges and parsley garnish.
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Seafood skewers with nam jim
For an authentic Thai flavour, cut leftover green lemongrass stalk into strips and use as skewers. Nam jim sauce is also delicious sewed with grilled chicken, fish or squid. Note
Shredded beef salad
Remember to slice the beef across the grain, and have it slightly frozen for ease of slicing. Note
Singapore noodles with duck
If preferred, you could use other vegetables of choice or use chicken in place of duck. This is a great dish for finishing up any leftovers you may have in the cupboard and fridge. Note
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Slow-roasted tomato and steak rolls
For quality beef, keep an eye out for the Meat Standards Australia (MSA) symbol at participating butchers and supermarkets. Note
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Smoked salmon roulade
If creme fraiche is unavailable, use sour cream. Fold egg-whites in very lightly, to avoid vase of volume. Note
Smoked trout and corn chowder
If using fresh fish, poach the fish fillets in soup until just cooked through. Add some chopped cured bacon for smokiness, if liked. Note
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Snapper with barley and chickpeas
Fresh and crisp pan-fried snapper drizzled with balsamic vinegar makes the perfect light and healthy dinner when paired with a refreshing tomato, barley and chickpea salad.
