An easy vegetarian dish with bold Thai flavours.

Quick and easy, Matt Moran's stuffed mushrooms can be on the table in under half an hour.

Use up that stale bread in the most delicious way possible. Recipe by Giuseppe Palmieri. This is an extract from the upcoming book, Bread is Gold, by Massimo Bottura and friends (Phaidon, $55), available nationally November 24.

These sweet baby capsicums stuffed with aromatic rice make the perfect starter.

Belly up to a bowl of crackers and dig into this sweet, rich mushroom dip.

Up your vegetable intake and the comfort this winter with this vegetarian moussaka.

For this recipe, I find the bigger the mushrooms the better, as they will hold their moisture well when grilling, says Mike.

This recipe sees fresh field mushrooms being stuffed with cheese and breadcrumbs.

An earthy and satisfying dish, and so easy to prepare.

Use up those canned tomatoes sitting in your pantry in this comforting and delicious risotto recipe.

This simple pasta sauce can easily be doubled to feed a bigger crowd.

Not only is this fresh and vibrant salad tasty, it's also a great way to use up old bread. Recipe by the team at Sydney's Cornersmith cafe.

Heirloom tomato varieties (grown from seed passed down for hundreds of years) come in many colours, shapes and sizes, making them ideal ingredients for a vibrant salad.

Flat mushrooms have an intense, robust flavour and a dense, meaty texture. They pair well with prosciutto and cheese in these gourmet burgers.

These pies (pronounced “ke-nish”) are a Jewish snack filled with mashed potato. This version adds mushies and cheese.