“There are a few varieties of mapo tofu. This one is a classic Cantonese dish – my Mum’s recipe with pork mince, chilli and ginger – that I’ve adapted to be vegetarian.”

This colourful Khanh salad is packed with classic Vietnamese flavours.

“Nothing screams comfort like a cheesy lasagne, and this one gives you extra ragu for another day. My best tip for less-waste, less-fuss cooking is to make a double batch. You’re going through the process anyway, so put twice as much in the pan.” – Tom Walton

“This recipe combines the delicate silkiness of tofu with a medley of herbs and chillies.” You’ll need a large wok.

“I have avocado on everything. For breakfast, I have avocado, ham and tomato on toast; and a salad of avocado, tomato, cucumber, lettuce, nuts, feta and olives with dinner every night.” – David Allison

This easy summer noodle dish is best topped with a runny sunny side up egg!

This savoury starter swaps out tomato for zucchini for a twist on the Italian classic.

OzHarvest's Jez and Lauren share a smoky Mexican taco mix that uses up leftover pantry and fridge items.

This herby green pasta combines creamy sauce and a delectable crunchy crumb for a delightful textural take on classic Italian food.

“‘Mielie’ is the term South Africans use for corn. White corn is used to make maize meal, but yellow sweetcorn still finds it way into many South African recipes – here it’s perfect for a handheld bite from the braai. Peri peri also has its origins in Southern Africa, where fiery-hot red chillies thrive. Portuguese influence on the food in Mozambique and South Africa inspired the recipe, which eventually spread to the rest of the world.” – Warren Mendes

“Cooking asparagus over live charcoal is fantastic, especially for younger, more tender stalks. You get a juxtaposition of flavours with the sweet asparagus and the char.” – Colin Barker

“This dish really reminds me of my grandma, who loved this salad, and she taught me how to cook.” Recipe by Halima from Free to Feed.

This side dish will take centre stage on your table, with eggplant, feta and cherry tomatoes proving a match match made in food heaven. Add crusty bread so no one misses a morsel.

Quick, easy and oh-so tasty. This mushroom and lentil nachos makes a great weekend dinner the whole family will love to share. Alternatively, whip it up for your next Taco Tuesday, or whenever the appetite for a Mexican feast strikes.

“This is a great side dish to accompany any meal, really, but is also a wonderful sandwich filling (including with the torta di ceci). The key here is to not use any oil or grease at all; you want a dry pan. You’ll dress the eggplant later with oil, and this way, it soaks up less oil and isn’t as heavy. You can make this with zucchini, too.” Begin this recipe at least 4 hours ahead.