This salad is served everywhere in local delis in Rome and is known as insalata di ceci e calamari. I could eat it every weekend. Fresh sunflower oil at the right temperature for frying is the key to success, says Shannon.

This quick pasta recipe couldn't be easier, and will transport you to the Amalfi Coast of Italy, where citrus and seafood are staple ingredients.

This recipe tastes even better than it looks. Light, refreshing and comforting all at once.

Salads don't have to be boring - add protein, fruits and nuts and suddenly, salad sounds pretty darn delicious.

The combination of sweet fruit and sharp leaves, along with the contrast in texture between the fruit and the crunchy, punchy salsa, makes this a very unusual salad. There’s enough of a wow factor for it to be a stand-alone starter but it also works well with some simply grilled mackerel or salmon, or leftover cold chicken. Recipe from NOPI by Yotam Ottolenghi and Ramael Scully.

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

Add a fresh citrus note to your succulent lamb with a colourful blood orange hummus.

Worlds collide in this salad, drawing inspiration from Middle Eastern cuisines to create something unlike anything you've tasted before. Recipe by chef Roy Ner.

These cheesy and flavour-packed vegetarian quesadillas are the perfect way to increase your vegie intake.

Paul West says "Roasting a big free-range cook adds to the sense of occasion when entertaining." Butterflying your chicken also increases the surface exposed to direct heat, making sure every member of the family gets a piece of crispy, delicious chicken on their plate!

This crisp, crunchy dish is packed with favourite seasonal ingredients and the charred elements add a lovely complexity.

Nothing says 'wow-factor' quite like this roast rib of beef for dinner.

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

A light salad by UK restaurateurs Katie and Giancarlo Caldesi inspired by a summer spent in Italy while researching their latest book, Sicily: Recipes from an Italian Island.

Skip the canned beetroot and opt for this fresh mix at your next barbecue. This recipe is an extract from our new cookbook delicious. daily (HarperCollins, $45), out October 30.