This one-pan wonder will be the only weeknight dinner you want to make from now.

“These tacos are a juxtaposition of smoky umami flavours, crunchy vegetables and delicious coconut ‘crema’. The crema is based on a coconut chutney recipe, I don’t like to make it too thin as I don’t want to lose flavour. There will be extra crema – freeze this for another time." – Anjum Anand

“Open the parcels at the table for the fragrant flourish of billowing steam,” says Colin Fassnidge.

This chicken soup packs a punch, and certainly covers your daily greens. You'll need to start this recipe 3 hours ahead.

“The brilliant thing about this recipe is that your oven does all the hard work to make a flavour-packed curry, freeing you to blitz up a bright and zingy sambal.” – Jessica Elliott Dennison. This recipe is an edited extract from Tin Can Magic by Jessica Elliott Dennison (published by Hardie Grant, $24.99).

Coriander lovers, rejoice!

Inspired by stories of eating fish tacos on the Californian coast, Rick Stein comes up with the perfect recipe for summer. This recipe is an edited extract from Rick Stein's new cookbook, The Road to Mexico, Penguin, $49.99.

Add a kick to your summer salad with Mexican style marinades and dressings.

“For many years the beaches on the north coast of Cornwall were patrolled by Australian lifeguards, originally because they had the surf life-saving skills that were unfamiliar to the locals. For me, this meant many summers of friendship with pleasant Australians, all of whom seemed to be sunny and optimistic. Well, you would be, wouldn’t you, with a summer in Cornwall and lots of locals finding you irresistible? One such lifeguard was Rudy, who used to return year after year. Everyone was extremely fond of him – so much so that we filmed a little sequence about a trip he’d made to Ensenada on the Baja California coast, where they made fabulous fish tacos. We cooked some on the beach in Cornwall by the lifeguard hut, and Rudy took Chalky, my Jack Russell, out for a little surfing lesson. Sadly, when back in Australia five years later, Rudy died of cancer and I always thought that one day I’d get to Ensenada, find the tacos and maybe get the film company to show the early film and me standing on the beach with the taco in memory. That’s how it happened, and this is the recipe” - Rick Stein.

Fresh and herby, these mussels pair perfectly with white wine.

“Matt’s never been a fan of pipis. They can be tough and sometimes sandy and not quite fresh enough. But you can get really good pipis now. We ate a plate of these on the beach in Portugal. They’d been cooked over fire in a mixture of oil and butter, which is unusual because they rarely cook with butter. There were also handfuls of torn coriander and some lemon. So simple but so good. If you can’t get pipis, clams will work just as well.”This is an edited extract from Eat at the Bar by Matt McConnell with Jo Gamvros (Hardie Grant Books, RRP $50). Available in stores nationally. Recipe by Matt McConnell and Jo Gamvros.

“The dressing isn’t just limited to this dish but is fantastic in salads and goes well with chicken and prawns” – Mark Labrooy.

Grilled corn on the cob with a hit of citrus makes the perfect side for entertaining.

You'll barely have to lift a finger for these saucy noods.

This recipe has been adapted from my most recent book, The Chef Gets Healthy, and it’s a regular when friends come around because it’s easy and super tasty, says Tobie.