Who doesn't love a gloriously golden chicken schnitzel?

Light, fresh and flavoursome, this salad from Mike McEnearney ticks all the boxes.

"To reduce food waste and recycle vegetables, I like to slice off the core from a fennel bulb about an inch from the bottom. I then place it in a glass with 250ml water and pop it on a sunny windowsill. In a few weeks, roots will start to grow. Once this happens, you can plant it in your garden – in about 8-12 weeks you’ll have enough fennel to make another tart,” says chef Hamish Ingham.

The success of this dish relies on the freshness of the kingfish, says Colin Fassnidge

Here’s an idea: make a double serve of Matt Wilkinson’s salami dip to slather onto pizzas packed with leftover cured meats from party platters.

Cider with pork is a classic combination that works beautifully here.

This easy pulled-pork recipe will become a new family favourite in no time.

This side salad is so good that it may just outshine the mains at your next party. Recipe by Clayton Wells, of Sydney's Automata and A1 Canteen.

This slow-cooked vegetarian recipe is the perfect one-pot winter warmer.

Make the most of the beautiful winter citrus at the moment with this sensational salad. Recipe by Ester chef Mat Lindsay.

What do you get when you mix roast duck and a fresh salad? A midweek meal that's bursting with flavour!

This light and fresh salad makes a welcome addition to any summer get together. Recipe by Andy Emerson and Mitch Orr from ACME restaurant.

The combination of smoky, barbecued quail and a fresh cucumber and fennel salad makes for a midweek meal that's hard to beat.

Not only is this dish easy to cook, but the whole family will love these tasty, packed-with-flavour beef skewers.

Light, slightly bitter and full of flavour, this is one salad made for easy spring lunching.