Winter

Packed full of goodness, this flavorsome tomato, capsicum and basil soup is beautiful served hot with toasted croutons on a cool Winter's evening.

Pumpkin, red onion and beetroot add a riot of colour to these roast vegetables. Try it also with leek, kumera, chunks of zucchini, capsicum, corn, eggplant or carrots.

This hearty lamb dish is a classic of British and Australian cuisine. Immersed in a delightful red wine and cranberry sauce and placed on a bed of mashed potato this lamb shank dinner is a staple you can't go past.

Wonderfully hearty and warming, this tasty bacon, leek and asparagus risotto is simmered in a fragrant white wine sauce to produce a beautiful dinner dish.

Also known as beef bourguignon, this hearty beef and vegetable casserole recipe was developed in the town of Burgundy, in France. Simmered in a fragrant red wine sauce, it is perfect served on a bed of creamy mash for a warming Winter meal.

A delicious, easy light meal that won't bust your budget, this pea and chorizo soup is excellent as a starter or a meal in its own right

Creamy, warming and packed full off fresh vegetables, this roasted carrot and cumin soup is perfect for a cool Winter's evening. Top with fresh cream and chives and serve with toasted bread to create a winning meal.

Filled with tender chicken and chunky vegetables, this chicken ragout recipe is soup for the soul.

Warming, hearty and packed full of tasty ingredients, this chunky beef, bean and broccoli soup is wonderful for a cool Winter's evening.

This classic winter warmer will fill your home with delicious aromas while it slowly cooks to perfection. Serve on its own, or with crusty bread.

If liked, use 1/2 cup soup mix, rice or pasta instead of barley. Cook rice or pasta for 10-12 minutes until tender. You could also add some chopped potato to soup for the last 20 minutes of cooking. Note

Sliced chicken breast, thigh fillet or mixed chicken pieces can be used, but cooking time must be reduced. Note

For a vegetarian version, make with vegetable stock and omit bacon. Note

If desired, use a sliced leek in place of onions. Use prepared croutons or make simple ones by cubing toast or baking cubes of bread at 180°C for 50-10 minutes, until golden. Note

A simple combination of ingredients makes this a light and refreshing soup that looks stunning.

We take our hats off to this little winner

Filled with smoked pork ribs, barley and vegetables, this barley and smoked pork soup with pasta is a complete meal in a bowl.

This recipe by Australian Table for boldly spiced beef rendang simmered in a rich lemongrass and coconut sauce is definitely worth the effort and makes an amazing midweek meal.

Makes 2 litres If desired, add extra stock to achieve a thinner consistency. Note

You could use chopped chives in place of the parsley. Note

To de-beard, hold mussel in one hand, then use a knife to help grasp beard at top of mussel and pull towards you to remove. Any unopened mussels should not be discarded as they are still fine to eat (despite previous concerns that suggested otherwise). The tendon connecting the shells simply needs to be slit […]

If you do not have an ovenproof saucepan, transfer mixture to a casserole dish before baking. Alternatively, cook in a covered heavy-based saucepan on the stove-top. Coq au Vin Blanc may be cooked 1 day ahead of time, covered and chilled. To reheat, bake in a 180°C oven 20-30 minutes, until heated through. Note

Potato disintegrates on cooking, creating a thick, velvety texture. Note

For an easy, homemade guacamole, mash 1 avocado with 2 tablespoons of lemon or lime juice and season to taste. Note

Thai prawn and pumpkin soup

To french trim a lamb shank, rack or cutlet is to remove excess gristle, fat and meat from the end, exposing the bone. Make a quick gremolata to scatter over cooked lamb shanks by combining chopped parsley, a little chopped garlic and grated or finely chopped lemon rind. Note

To remove whole leaves from cabbage without breaking them, cut from base deep into cabbage, removing core. Carefully pull away leaves to keep them intact. Blanch, cut out thick ribs then fill and roll. If using small cabbage leaves, overlap to enlarge. Note

A traditional Eastern European dish, the combination of tender cabbage leaves wrapped around a fragrant beef filling is utterly moorish. They're so delicious, even the kids won't mind eating their veggies!

Classic and delicious combination of fresh pumpkin, creamy mozzarella and tangy crispy prosciutto topped with crisp sage leaves creates a simple but sophisticated starter or side dish.

This rich beef casserole dish is a perfectly comforting and hearty meal for cold winter nights. The addition of potatoes means it’s a complete meal, serve some green beans or any of your favourite green vegetables on the side. What cut of beef should be used for this dish? Chuck, braising and stewing beef all […]

Trim about 5cm from the ends of the spinach stalks and throw them away. Check before adding any salt, as smoked chicken can be quite salty already. Note

Chilli con carne mixture suitable to freeze. Not suitable to microwave. Note

Suitable to freeze. Not suitable to microwave. Note

A hearty bacon, lentil and vegetable soup recipe, brought to you by Australian Women's Weekly. Red lentils add a satisfying texture to this tasy vegetable soup.

Not suitable to freeze or microwave. Note

You can use any combination of mushrooms totaling 900g. Note

Suitable to freeze (without mustard, cream, peas and parsley). Not suitable to microwave. Note

Fresh oregano leaves add their unmistakeable flavour to this succulent lamb stew served on a bed of pillowy gnocchi. A classic winter warmer if we've ever seen one!

Not suitable to freeze. Suitable to microwave. Note

You could serve lamb tagine with cous cous or mashed potato. Note

Are you familiar with the adage ‘the way to a man’s heart is through his stomach’? Well, Nana knows the truth of it. Grandad has always been a man of simple tastes. He likes to start a meal with a full plate and finish with a full stomach. As long as the plate is warm and the food hot, not tepid or too “mucked about with”, he is content, with a farmer’s respect for good, fresh food. So it was with trepidation I cooked for him that first time at my parents’ house. Him on his best behaviour, nervously sipping at his beer, while Dad gave him the once-over. I made a chicken cobbler – I barely ate a bite, though it was savoury and delicious with a fluffy, light crust. Later, walking out to the gate, he proposed, citing my dimples and my dinner as qualities “a man’d be a damn fool to pass up”.

This dish is nothing short of spectacular. Plump roast chicken with crispy skin, redolent of garlic and herbs, and juicy, fall-off-the-bone flesh, with a crisp, colourful salad of just-picked leaves tossed with a tangy dressing.

You could use skim milk and light cheddar in this recipe, if you like, and still achieve irresistibly creamy results. Note

Celebrating Orthodox Good Friday or just looking for a hearty dinner dish? Try this glorious fish, tomato and olive stew.

Kumara and coriander soup

The easiest way to remove the zest from the fruit is by using a vegetable peeler. Note

Parsnip is the ultimate winter vegetable – its flavour doesn’t fully develop until it feels the chill in its roots. Sarah Bowman takes this cold-weather denizen and creates a warming, flavourful meal

Big-flavoured, soul-satisfying food has been the basis of European country cooking for generations. Here, Julie Biuso’s rustic recipe continue the tradition. When the mercury drops there’s nowhere better than the sanctuary of a warm kitchen with pots and pans bubbling away on the stovetop, emitting tempting wafts of spices and herbs, garlic, red wine and onions. But don’t have a fit when you see the cooking times of these dishes and think that there’s not enough hours in a day to make them. Most of the preparation times are short and they just cook along happily while you do other things. Even better, prepare or part-prepare them the day before serving.

This beef bourguignon recipe is full of flavour and cabernet melot - the ultimate winter dish!

Simple and delicious, the classic Italian flavours of chicken cacciatore create a winner at any dinner table, especially with the added nutty crunch of gremolata crumbs.

Make the day before to allow flavours to mature. Note

There are few things more delicious that crispy skinned chicken, especially when it's perfectly spiced. This paprika blend is beautiful paired with crunchy golden roast potatoes for a warming dinner.

This is the perfect soup to get you through those cold winter nights

Broth can be prepared a day ahead. Keep, covered, in the fridge. Remove fat from surface before reheating. Note

You can use boned and rolled lamb leg instead, cost will vary. Note

Make the most of a roast; add lashings of garlic, handfuls of herbs, a soupçon of wine, and some cream, et voilà!

Luca Villari guarantees it will be you when you wrap your laughing gear around this tantalising pastry creation

Classic and cheesy chicken parmigiana doesn�t have to take hours in the kitchen. This chicken parmigiana with a rich tomato sauce and crisp salad creates a quick and tasty family meal.

Use char-grilled capsicum strips to line pan instead of bacon. Note

Use any combination of vegetables. Find chicken meatballs in the fresh poultry section in supermarkets. Note

Omit prawns and chicken. Double pork mince and make extra meatballs. Add mixed frozen vegies to hot stock in Step 4 if you like. For a slightly nutty taste, serve hot soup drizzled with sesame oil. Note