A light entree of smoked salmon, panko-coated asparagus and creme fraiche is the perfect palate cleansing course for your Valentine menu.

For the busy cook, microwaving is the best way to get ahead. Chef Matt Wilkinson's roasted sweet potatoes are the perfect combination of sweet, savory and spicy.

"I understand that this might be a tough sell. But bear with me because it’s miraculous," says Hugh Fearnley-Whittingstall. "There’s nothing humble about this soup’s rich, creamy flavour – it tastes, remarkably, like mushrooms. And if it seems just a little too pared-back, it’s very easy to jazz it up with some nice finishing touches (see below). Make sure the potatoes are well scrubbed before you peel them so the peels are very clean." This recipe is an extract from Love Your Leftovers (Bloomsbury, $45) by Hugh Fearnley Whittingstall.

This recipe plays on the flavours of that retro favourite, cauliflower mac ‘n‘ cheese, with an elegant Spanish twist – golden roasted cauliflower topped with salty, herby crumbs and slivers of manchego cheese.

Jill Dupleix's oven-baked potatoes are loaded with wine – just as you should be when you eat them.

Embrace the seasonal change with produce in its prime, says Silvia Colloca.

A salad with substance- like Tobie's chicken and asparagus combination - is the perfect meal for two.

A superfood side dish of carrots spiced with nutmeg, pomegranate molasses, pumpkin and chia seed and served with rocket and feta.

Middle Eastern cuisine hits all the right notes with this healthy couscous side.

Serve creamy hollandaise sauce with tender asparagus spears for an impressive starter in minutes.

Beautiful baby leeks should be treated carefully, with a simple oregano salsa to really play up their sweet flavour.

This relaxed summer side is the perfect compliment to any Christmas main.

Sweet baby capsicum with tangy goat's cheese and nutty pesto - we love this simple dish.

All the elements in this dish work together to create a delicious gourmet meal - perfect for summer entertaining.

"I love carrots! The combination of frying and baking brings out the best flavour of root vegetables. Give your carrots a good sniff before buying – if they smell sweet and earthy, they’re good to go." - Matt Wilkinson