Zucchini

If you have the time, drain the ricotta through cheesecloth to prevent the bake being too wet. If the bake is set but the top isn’t quite golden, pop it under a hot grill for a minute or so to give it a bit more colour. For the meat-lovers in your household, you can add […]

Burrata is a cow’s milk mozzarella and is available from selected delicatessens. Note

Budget beef rump steak is a less expensive alternative to regular ramp steak. Note

No flameproof pan? Cover handle with foil to prevent it burning under the grill. Note

Using a vegetable peeler, slice zucchini lengthwise into long ribbons. Stack on a chopping board and slice lengthwise. Note

Cut any leftover ginger into 2cm lengths; freeze in an airtight container. Chill leftover oyster sauce to use later in stir-fries. Note

You can add 2 teaspoons finely grated lemon zest instead of capers. Note

Check pastry packaging as some brands may contain animal products. Note

This recipe replaces 1/2 cup of flour with polenta. You will need about 1 large zucchini. Note

Zucchini is also delicious at room temperature for a picnic or barbecue. Use the scooped out zucchini flesh in savoury muffins or frittatas. Note

Replace oregano with 2 tablespoons caster sugar then use dough for sweet pies. Note

Try using your favourite vegetabtes, such as button mushrooms, green onions, cherry tomatoes or eggplant, on the skewers. 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

Sprinkle naan with caraway seeds or cumin, if liked. Note

Ratatouille is a staple of vegetarian cooking and now, in a a tart, it's even better.

Ensure the springform pan has a tight seal or egg might seep during cooking. You can cook the tart in a 22cm round cake pan instead. 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.

Use 2 medium regular tomatoes instead of cherry tomatoes. For a meaty version, add shredded barbecue chicken. Note

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

Use a combination of ricotta and spreadable cream cheese. Note

You will need about 1/3 cup raw long-grain rice for this recipe. You can use brown rice instead of white, if you like. Make sure you preheat the oven to the correct temperature to prevent soggy pastry. For a vegetarian version, omit the chorizo and add chopped firm tofu. Note

Cover frying pan handle with foil while under oven-grill to prevent burning. Note

Suitable to freeze. Not suitable to microwave. This savoury loaf would be ideal for a picnic. Note

A quick meal or snack doesn’t get any easier than these vege-packed fritters

Use pumpkin instead of kumara (orange sweet potato) and ham or bacon instead of salmon. Cooking time will vary. Note

This sauce goes well with any long pasta. You can use basil or chives instead of parsley. Replace tuna with canned salmon. Use a vegetable peeler to cut zucchini into thin slices. Try yellow zucchini instead of squash. This recipe is best made close to serving time. Note

Use uncooked peeled prawns instead of fish if preferred. We used basa fillets; try borramundi, ling or perch. Vegetarian: Replace fish with 400g sliced firm tofu. Note

For extra colour and flavour, add small pieces of roast pumpkin or kumara (orange sweet potato). To make a delicious quiche, blind bake a shortcrust pastry shell made from a frozen (thawed) shortcrust pastry sheet, then pour in frittata mixture; bake. Note

Use a vegetable peeler to cut zucchini into long thin ribbons. Note

You’ll need to cook 1 cup basmati rice to get 2 cups cooked. Note

Serve with toasted sourdough. Note

Replace asparagus with 150g green beans. You’ll find pearl barley in the canned soup aisle. Note

Transfer cooked rosti to warm oven while you are making the next batch. Note

To prevent bamboo skewers scorching during cooking, soak them in cold water for 20 minutes before adding food. You’ll need 12 skewers. When char-grilling, preheat pan to smoking hot. Add chicken; turn when it no longer sticks to pan. Reduce fat and use cooking oil spray rather than brushing food with oil. Because curries contain […]

If self-raising flour is unavailable, use 1 cup plain flour mixed with 2 teaspoons baking powder. For a vegetarian option, omit bacon and add 100g crumbled feta with the cheddar cheese. Note

If bites burst during cooking, tum oven temperature to a lower heat; cook until golden. You’ll need 1/4 small barbecued chicken, skin and bones removed. Note

Use a vegetable peeler to shave zucchini into long, thin ribbons, or coarsely grate. Add walnuts just before serving, to give salad a nutty crunch. To transport: Carry salad and dressing separately in airtight containers. Cover and keep chilled. Place walnuts in a small, resealable food storage bag, then transport separately. Toss together just before […]

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

Panko are Japanese dried breadcrumbs. They’re available from the Asian food aisle of supermarkets and Asian groceries. If unavailable, you can use packaged dried breadcrumbs. Colour and texture will vary. Note

Use a vegetable peeler to shoe zucchini into long thin ribbons. Note

Use a small paring knife or tweezers to remove bones from salmon. Note

The cake is ready when a skewer inserted into its centre comes out clean and dry. Note

Prepare crispy prosciutto by cooking in a dry frying pan for 2-3 minutes, until crisp. Or arrange on an oven tray and bake in a moderate oven, 180°C for 5-10 minutes. Note

This Italian dish is quick to whip up but with proscuitto, zucchini cheese and pasta you'll be savouring every mouthful.

Impress your friends and family with this fragrant and creamy green chicken curry recipe that really packs a flavour punch and works a treat when served with steamed rice.

Parsley can be used as an alternative to thyme. Note

This vegetable and feta mixture is also delicious tossed through prepared couscous. Note

Beef mince may also be used. Note

Any sausage or salami of your choice can be used. Note

For a southern Asian taste, add ground turmeric and coriander. Yoghurt can be used for the sour cream. Note

You’ll need about 2 zucchinis and 1 carrot for this recipe. Pepitas are edible pumpkin seeds with hulls removed, commonly used in Mexican cooking. They are available salted, roasted or raw. Note

Then making the stacks, use the larger slices at the base and the smaller ones at the tap. Note

To prepare couscous, combine 1 cup couscous with 1 cup boiling water. Set aside 5 minutes. Fluff with a fork to separate the grains. Note

Chicken zucchini risotto

Roast hazelnuts in a moderate oven, 180°C. for 4-5 minutes. Skin can be removed, if necessary. Note

This recipe traditionally uses marrows. These are light green, smooth-skinned. slender squash very similar to zucchini and will take about 15 minutes longer to cook. Note

These are best made and served immediately. Note

Turn this into a salad: Omit the rolls and toss sliced lamb, potatoes, zucchini and spinach together. Accompany with hummus and yoghurt. Note

When leaving the dough to rise in a warm place, make sure it’s not too hot or it will kill the yeast – don’t put the bowl on a hotplate or in the oven. Also, an environment that is too cold will retard its growth. Note

Canned tomatoes can be used in place of fresh. Note

Use any leftover potato to create these tuna and zucchini patties, fried to perfecttion and served with green beans and lemon wedges.