This dinner combines roasted veggies, a creamy sauce and juicy salmon fillets all in one pan, a simple baking tray. Play around with the veggies, using more onions or fennel if you don’t have any leeks. Swap potatoes for sweet potatoes or parsnips. Throw in some Brussel sprouts… So many combinations can work to put your own name to this dish.

This is our pasta take on a spanakopita – lemon, salty feta and fresh baby spinach. And it’s ready to serve in under 30 minutes.  You’ll need a large high-sided non-stick frypan for this recipe.

Slow-roasted tomato soup is comfort in a bowl—rich, velvety, and full of depth. Unlike quick stovetop versions, this soup builds flavour slowly. Roasting brings out the best in ripe tomatoes, while a touch of smoked paprika and chilli adds a delicate smoky spicy backbone.

“I just love my rice cooker and its set-and-forget mindset. It makes the best steamed rice, but you can also jazz it up in so many ways. Here, we’ve added some turmeric, cardamom and cinnamon, which will give your kitchen a beautiful aroma while it steams. Finish with some toasted crunchy almonds and warm sultanas, and you have yourself a beautiful fragrant rice – the perfect accompaniment to juicy, smoky chicken and spinach raita. Frozen chopped spinach is a great product to keep on hand in your freezer. Thaw the spinach on the kitchen bench before starting to cook, or quickly pop it in the microwave.”  – Lucy Nunes 

Aromatic spices meet tender turkey mince and crisp vegetables in flavour-packed stiry-fry. Quick and easy to prepare, this dish is perfect for a delicious weeknight meal, served with steamed jasmine rice and a squeeze of lime.

When cold weather hits, there's nothing more comforting than juicy, pull-apart strands of slow-cooked lamb shank. Here, the succulent meat is paired with silky beads of barley in a hearty vegetable broth, packed with rich flavour and texture. Butter some crusty bread for dipping and you have the perfect weekend meal. Recipe note: You’ll need a large ovenproof stockpot or saucepan with a lid.

This isn’t your average quiche. Thin, vibrant strips of zucchini and savoury ham are coiled into an eye-catching spiral, guaranteeing the perfect ratio of vegetables, meat and cheesy filling in every single bite. With a pop of fresh mint to cut through the richness and a perfectly crisp blind-baked pastry base, it’s a fantastic centrepiece for picnics, light dinners or entertaining friends. You’ll need a 24cm (base measurement) x 3cm-high loose-based fluted tart pan for this recipe.

This dish combines comforting saucy risoni and tender chicken with a crispy golden skin. Toasting the risoni gives it a nutty flavour and a chewy texture. It’s well worth the extra step.  You’ll need a deep, flameproof 3L-capacity baking dish for this recipe (or see recipe notes).

“A stunningly fragrant one-pot meal, this chicken and rice dish came from Yotam Ottolenghi and Sami Tamimi’s smash hit, Jerusalem: A Cookbook. Spiced with cinnamon, cardamom and whole cloves, its aromatic earthiness is balanced by plenty of herbs – dill, parsley and coriander – for freshness and tang. And caramelised onions and dried barberries (or currants) contribute a gentle sweetness. This is dinner party food that is at once elegant and supremely comforting.” - Julia Moskin, The New York Times

Bangers and mash but make it soup! In this easy recipe, a nostalgic dinner is transformed into a rich and creamy soup, perfect for a cosy winter's night.

Think outside the square and add beautiful summer apricots to your savoury dishes. Here we’ve made a quick hot and sweet apricot salsa to go with simple barbecued pork chops and smashed potatoes for a stress-free dinner

"This is a labour of love, but the time spent on preparation and cooking is well worth it. Like most braises or stews, it’s a dish that tastes even better the next day. It’s my go-to when entertaining over the winter months at the farm." - Matt Moran Recipe note: Begin this recipe a day ahead. You’ll need a large, deep 3L ovenproof frypan.

You’ll only need 30 minutes for this wholesome salmon dinner that’s packed with protein, healthy fats, fibre and loads of flavour. We jazzed up the rice, adding herbs, some quinoa and baby spinach, and added a fiery green salsa to give it some kick. The zucchini is simply tossed in lime juice to soften and give this bowl a fresh touch. 

A traditional Hainanese chicken involves poaching a whole chicken, but this can seem daunting or time-consuming. Or perhaps you simply have a family where all members prefer white chicken meat! We’ve got you covered with this cheat’s version. We’ve kept all the flavour, used cheeky duck fat for a rich aromatic rice cooked in the stock and, as a bonus, you’ll have plenty of chicken leftover for salads and sandwiches.

On the table in 30 minutes, this dish will soon be on repeat at your house. It’s easy, super tasty, filling and fresh… and makes the most of summer’s bountiful zucchini crop.