A hearty dish you'll be making all winter long.

This Moroccan roast chicken recipe is filled with eggplant, apricots and pistachios.

A vibrant, herby salad that'll add greenery to your plate.

“Use mushrooms instead of fish and add them at the same time as the radishes” - Jo Pratt. This is an edited extract from The Flexible Pescatarian by Jo Pratt with photography by Susan Bell. Quarto UK, $39.99.

Full of aromatic spices, this curry is definitely one you'll be making again and again.

Marrakesh proves magical for MasterChef winner Diana Chan as she discovers the romance of the old city and the joys of cooking in a tagine.

Chermoula is classically served with couscous and chickpeas. You can make it in advance and store in the refrigerator for up to five days, says Hetty. Recipe by Hetty McKinnon and Jodi Moreno.

Kids and adults alike will love this sticky honey glaze.

Pearl couscous replaces rice in this dish for an interesting twist on a Spanish classic, says Matt.

This Middle Eastern vegetarian dish is a hit at any party. Recipe by Roy Ner of Sydney's Nour restaurant.

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

Bursting with flavours, textures and colour, this is one salad to add to your repertoire. This recipe is an extract from Salads and Pickles: Vegetables with more taste and less waste, by Alex Elliot-Howery and Sabine Spindler of Cornersmith (Murdoch Books), $39.99.

“Add some spice to a family favourite” - Hayden Quinn.

There is nothing more comforting than a Sunday roast in a toasty warm dining room with your loved ones. Jason Atherton gives a stealthily healthy version of this classic dish with a cauliflower couscous - making for a lighter variation your family will love.

The buttermilk marinade in this recipe tenderizes chicken and adds a tangy taste to the meal.