“I present my new last meal: it’s my gluten-free, meat-free, cruelty-free, dairy-free, sugar-free (and easily garlic- and onion-free for the FODMAPers out there) Last Supper that’s still tasty enough to share with all you fellow sinners. And if this is the manna they serve in heaven I’d be quite happy – assuming I could get some nutritional yeast on the side” – Matt Preston.

“This vegetarian stew has a long history, with distinct nods to the Moorish culture.” This is an edited extract from Andalusia by José Pizarro with photography by Emma Lee (Hardie Grant, $49.99).

“Mini boneless lamb roasts, weighing about 400g each would work here, too, although they take a little longer to cook” – Emma Knowles.

“To me and many other parents, mince is the most delicious and versatile meat, perfect for meatballs, bolognese, burgers and in this simple dish. Add spinach or broccoli to the pan with the egg if you like” – Pete Evans. This is an edited extract from ‘Easy Keto’ by Pete Evans, Published by Plum, RRP $24.99, Photography by William Meppem.

This mighty little muffin is packed with enough nutrients to be a meal on its own.

“This comes from Seville. We ate it the first time in Macarena, north of the city. Some of the places look a little scary to walk into, but there was this smell coming out of one of them, punchy and heady. We went in and they only had a couple of things so we ordered the chickpeas with spinach. Straight after, we walked to the market, bought the spices, dried chickpeas and a big bag of spinach leaves, and cooked it straight away. We wrote the recipe down and it has been on our menu since.” This is an edited extract from Eat at the Bar by Matt McConnell with Jo Gamvros (Hardie Grant Books, RRP $50). Available in stores nationally. Recipe by Matt McConnell and Jo Gamvros. Spiced chickpeas and spinach

“Spinach would also work well on these quick, tasty tarts” – Matt Moran. Vegetable tarts

“This simple one-pot recipe is great for when you’re hungry but time-poor” – Peter Kuruvita. This is an edited extract from Lands of the Curry Leaf by Peter Kuruvita and photography by Alan Benson (Murdoch Books, $49.99). Spinach rice

“Along with the Katsu Sando, this is our most popular brunch item. It might seem like an odd choice to start the day, but if you think of these wontons as plated yum cha then it makes a lot more sense!” – Ben Sears, Paper Bird, Sydney. Crab and spinach wontons with ginger, black vinegar and hazelnut

“At Australian urban markets and street fairs, the scent of sizzling gozleme, a traditional Turkish street food. These addictive flatbreads are filled with cheese and spinach (or meat), sealed and then cooked over a griddle. My gozleme recipe is made with an extremely simple yoghurt dough, which can be used as a blank canvas for any number of fillings. Melty cheeses with a green leafy veg work well, as do pan-fried mushrooms with a fresh soft cheese such as ricotta or chevre. If you’re after a hearty dessert, fill gozleme with Nutella and banana or sautéed apples with salted caramel. I like to cook gozleme on the barbecue, but I’ve also made them in a sandwich press, on a stove-top griddle, or in a frypan. I love to serve them with lots of lemon juice” – Hetty McKinnon. Haloumi, kale and mint gozleme

“While writing this cookbook I quizzed my Swedish friends and family for their favourite Swedish foods. This recipe was one I loved for its simplicity and comfort” – Rachel Khoo. Stewed spinach eggs.

A mouth-puckering salty, sour Greek-inspired cold salad to serve as a side for seafood or lamb, or simply as a light meal on its own. Spinach, olive and feta salad with oregano salsa verde

You had us at roasted bacon. Roasted bacon with buttered peas and spinach

Prepare your own vegetarian dumpling feast with these flavour-packed wontons. Baby spinach and garlic chive dumplings

Ricotta and spinach is such a classic combination that you can’t go wrong with this comforting midweek meal. To make dinner even easier, why not make the filling ahead to save time. Ricotta and spinach cannelloni with tomato sugo