"From start to finish, this bolognese is made in one roasting pan – the pasta cooks directly in the sauce. It may seem counterintuitive to chop dried manicotti or cannelloni, but there is a method to the madness: it’s nearly impossible to break the dried pasta in half exactly, so you end up with some shards, which become lovely and crisp, and some tubes, which hold the sauce very nicely. The kick and thick consistency of the Tunisian harissa brand Le Phare du Cap Bon is especially nice, but any kind will work – just note that the spice level and texture of the final dish will reflect the harissa you choose. Sprinkle this dish with additional cheese before serving, if you’d like." - Yotam Ottolenghi.

“We take dishes that we think are delicious and transform them into pie form. We come up with a brand new pie every week. We love pies. We live and breathe the pie life! One idea that Scott had been flirting with, but wasn’t sure about, was a pie inspired by the McDonald’s Big Mac. Was it a betrayal of his fine-dining culinary roots and aspirations? Or was it just a bloody good idea? We launched the Big Thief Burger Pie as our pie of the week. It. Went. Bonkers.” – Aaron Donato and Scott Blomfield from Pie Thief, Vic

We've given the classic sauso roll a lamb and rosemary update.

Darren Robertson puts a spicy bean twist on a classic comfort food. Eat one potato for dinner and keep the other for tomorrow's lunch.

"Austin has its fair share of barbecue, but it can be really hard to find great Asian food, which is so plentiful in Australia. I developed this recipe as a way to get a small fix of those flavours until I can next make it home." - Jess Pryles This recipe is by Jess Pryles

Jessica Brook shares her Italian meatball recipe, sure to satisfy any belly.

Big, bright, bold flavours in no time flat. Make the meatballs ahead of time for a quick and satisfying midweek meal.

Weeknight dinner has never been easier thanks to this basil stir-fry recipe.

You will need a cooking thermometer for this recipe. This is an edited extract from the e-book One Leaf At A Time by Kirsten Jenkins, $10, available at kirstenjenkins.com.au

A simple flatbread and lamb mince goes a long way with this flavourful kofta recipe.

If you're looking for an easy weeknight meal, this turkey stir-fry recipe is a simple and delicious option. Turkey mince is a great lean alternative to beef and pork mince while still being full of juicy flavour. The warm Japanese udon noodles make a delicious, chewy addition and the perfect thing to slurp up all that rich, sticky sauce.

"Lasagne is without doubt the heavyweight champion of Italian food," says Matt Preston. Begin this recipe 4 hours ahead.

"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

"The reason we chose this dish is because it highlights seasonal produce and very much is the style of food we like to cook and, more importantly, eat!" – Connor Black and Gary Doyle.

This hearty dish is inspired by moussaka, but simpler to prepare. Everything is baked in one roasting pan, with the different elements added in stages. The topping cuts wonderfully through the richness of the eggplant and lamb. You’ll need a a 34cm x 26cm roasting pan for this recipe.