An easy no-brainer for using up leftovers.

Full of fresh, flavourful herbs, this fast fusilli recipe will be a guaranteed crowd pleaser.

"Australia’s rugged bush and the hot hills of Greece are united in their love of lamb. In fact, the story behind that jumbuck in Waltzing Matilda and the creation of Greece’s kleftiko lamb are bizarrely similar – both are hymns to sheep-stealing. Perhaps here we’d call it ‘Klepto Lamb’. This dish is an homage to both traditions, but asks: ‘If we can have mint sauce with lamb, why can’t we use other herbs?"  – Matt Preston

This fresh and herb-scented salmon dish will soon become a family favourite. Recipe by chef Scott Pickett, from Estelle Bistro, Saint Crispin, ESP and Pickett's Deli & Rotisserie.

A piquant herb oil ties together all the ingredients here, says Hayden.

This fantastic fish dish also works well with ocean trout.

Creamy, spicy and filled with flavourful herbs, this dip really has it all. This recipe is an extract from our new cookbook delicious. daily (HarperCollins, $45), out October 30.

Make and freeze multiple batches of this dough for quick and easy midweek pizza creations.

Bursting with flavours, this is anything but your average roast chook.

Garlic bread will never disappear from menus – thankfully! But have a go at reworking the classic with fresh herbs. This recipe is an extract from our new cookbook delicious. daily (HarperCollins, $45), out October 30.

Wrap shredded lamb and couscous in pita bread for tomorrow’s lunch box, says Shannon Bennett.

You can prepare this in under 30 minutes.

A vegetarian curry that'll please everyone, including the meat-eaters.

Enjoy these classic flavours from Italy in this easy go-to midweek meal.

Try adding some crisp bacon or smoked salmon to this recipe, or serve just as is for a terrific vegetarian dinner. This recipe is by Nadine Levy Redzepi.