"This is one of my favourite summer salads – colourful, textural and with such complex, vibrant flavours. It's a dish I could easily eat once a week." – Luke Nguyen. This recipe is by Luke Nguyen.

"A quick, tasty, low-carb midweek meal that still looks impressive." – Lucy Nunes

Plate up a winner winner chicken dinner with this grilled za'atar salad, then stretch out any leftovers by adding cooked pasta or grains for a healthy lunch the next day.

“I love the way the Thai flavours marry with the smoky rich kingfish in this dish. They complement each other beautifully.” – Adam D'Sylva

“One-tray baking is such a satisfying way to cook. It’s versatile and makes it much more achievable to cook larger amounts to give you leftovers. Use a large baking tray for this recipe, or split over two smaller trays. Feel free to use other vegies you may have on hand, like wedges of cabbage, cauliflower or zucchini, so they aren’t wasted.” – Tom Walton

Spice up your weeknight chook with this ras el hanout chicken dish.

"The trick with cauliflower rice is to take your time. Make it in small batches using the pulse button on your food processor to control the texture, so you don’t end up with mush." – Lucy Nunes

“Bo tai chanh is a super-vibrant and deliciously simple beef salad that’s cooked using the acidity in limes. The meat changes from red to light pink in the fridge as the garlic and fresh lime begin to coat the fillet. Combined with lightly pickled veg and a herbaceous salad, and finished with peanuts and nutty shallots on top of a prawn cracker, it’s a playground of texture and flavour. We usually serve this with different types of prawn crackers or cassava crackers. Grab some salad and place it on the cracker and have a bite.” – Khanh Ong

"This salad screams long, lazy lunches in the sunny south of France. Don’t forget a good baguette and a chilled bottle of rosé." – Lucy Nunes

Miso-glazed salmon is the perfect addition to this spin on san choy bow.

These fast skewers are KBBQ on a stick.

Enjoy the refreshing flavours of this spicy, baked cauliflower salad, perfect for easy weekend entertaining.

Warren Mendes ramps up a classic flavour combo – lemon and calamari – in this easy barbecue dish.

“Nem nuóng is the Vietnamese answer to a sausage sizzle. It’s found at many barbecues and street fairs. The meatballs are usually moulded around skewers or lemongrass. This version is served as a DIY lettuce wrap. The umami meatballs are complemented by vibrant, fresh herbs, with a nod to summer from the mangoes that go so well with the flavour-packed dipping sauce.” – Khanh Ong

This deceptively simple-looking frittata packs a punch of flavour, with caramelised onion, garlic and a sprinkle of za’atar. It’s high in protein, thanks to the cottage cheese, parmesan and pulses. Enjoy as is, or dress it up with a few salad leaves, soft goat’s cheese or roasted vegies for a light meal.