"A frittata is an excellent no-waste dish, as you can use up brilliant ingredients, from cheese to leftover vegies and herbs," says Ronni Kahn, founder of OzHarvest.

This French salad recipe makes the most of in season produce, and is a perfectly balanced light meal or side.

You could also use kale or cavolo nero in place of the silverbeet.

"A risotto is the ultimate one-pan wonder," says Hayden Quinn.

“In line with a general feeling that salades composées are an important part of a French restaurant menu, I came up with this recipe. It’s a mélange of the kind of things I like to find in a salad” - Rick Stein. This is an edited extract from Rick Stein’s Secret France by Rick Stein with photography by James Murphy (BBC Books, $49.99).

Best served straight from the oven. This is an edited extract from Outdoor Cooking: River Cottage Handbook No.17 by Gill Meller. (Bloomsbury Publishing, $35). Out August 5, 2019

Beetroot puree teams with goat's cheese in a salad that will ensure you never reach for tinned beetroot again.

Tasty flavours await inside this turnover omelette.

“Smuggle vegetables into the lunchbox with this frittata packed with broccolini, peas and zucchini, and rounded off with goat’s cheese” – Silvia Colloca. You'll need a 24cm non-stick ovenproof frypan.

Keep it fresh and light with the side salads this Christmas.

This crunchy, colourful dish serves six as a side and pairs perfectly with red meat.

“This salad is great on its own or equally as good served with your favourite protein” - Colin Fassnidge.

More than a snack, this is a quick and delicious light meal, says Colin Fassnidge.

Sounds like a winning combination to us! Recipe by Hetty McKinnon and Jodi Moreno.

This vegetarian pizza is a guaranteed crowd pleaser.