"A good slow-cooked beef and bean chilli always goes down a storm in my house. Make a big batch of this on Sunday, then freeze any leftovers for another night. It’s brilliant spooned over a baked sweet potato." – Jamie Oliver

The chilli chicken soul bowl that's good for your health and good for the soul.

Sriracha is a chilli sauce from Thailand and gives these wings a real kick.

“Pack the leftovers for tomorrow’s lunch,” says cook and tv personality Hayden Quinn.

It really just doesn't get any better than these dumplings. Recipe by Andrew McConnell, of Melbourne's Ricky & Pinky.

You can’t beat homemade baked beans! This version is nutty and earthy, plus the cannellini beans make for a lovely creamy texture, says Jamie.

Quick to cook and unbelievably tasty to eat, this snapper and broccoli dish will have everyone snapping to attention.

Fregola is a type of pasta from Sardinia, sometimes called Sardinian couscous. It works beautifully in this recipe.

“A beautiful fish dish that’s full of flavour,” says chef Matt Moran.

A savoury pop tart? Put aside your reservations and try this cheesy, chilli packed parcel of tastiness.

"Zucchini goes wonderfully with crab meat, which cooks in the residual heat of the linguine. Serve with parsley and some chilli to give it a little kick." – Jamie Oliver

Hungover? We've got you back, here's our breakfast Quesadilla recipe to the rescue!

"This huevos rancheros recipe is a take on the Mexican dish of eggs and spicy tomato sauce on tortillas. Capsicum gives sweetness, and the chorizo lends a lovely smoky flavour. It’s brilliant for a late brunch. I like to throw in some beans to make it super-hearty and add even more goodness. Try any kind – black, kidney, whatever you have in the pantry." – Jamie Oliver

Charlotte Binns-McDonald creates the ultimate vegetarian slice. Perfect packed for a beach picnic over the warmer months. You'll need a 20cm x 30cm slice pan for this recipe.

The spicy hummus recipe that will give a little zing to any leftover menu.