"Wrapping your fish and veg in a neat foil package captures maximum flavour for minimum effort. We’ve used salmon, but any firm fish fillet will work," says Hot Potato founder Shannon Harley.

"You can make your own pasta or substitute store-bought thicker spaghetti, if you’re running short of time." - Paola Bacchia This is an edited extract from Adriatico by Paola Bacchia, published by Smith Street Books, AUD$55.00, available now.

This quick chicken recipe is the perfect midweek dinner for the whole family to enjoy. Juicy thigh cutlets are seasoned and seared until crispy, before being baked with silverbeet, white beans, herbs and silverbeet. If you're looking for a fast and simple one-tray chicken bake, this is it.

"My mother and my zia (aunt) always have a knack for making a simple side dish that’s impressive enough to overshadow the main. This is a fabulous addition to any roasted or grilled meat dish." - Kate Zoeller This recipe is by Kate Zoeller, head chef at Genovese Coffee House

Think chicken breast is boring? Think again. Colin Fassnidge turns what's generally thought of as a 'boring' piece of chicken into a parmigiana/pizza-style one-pan meal. Be sure to serve with plenty of toasted bread to scoop up all those delectable pan flavours.

"The marshy waters that run through the lowlands of Emilia-Romagna could be called ‘acque di mezzo’ (waters that lie between land and sea). They are home to varieties of seafood that can tolerate lower salt levels, such as squid, eel and mullet. "In his online recipe booklet Ricette di Cucina delle ‘Acque di Mezzo’, Sandro Bignami describes some of the dishes of the lowlands, combining elements of the land and the sea. This recipe is taken from the book, slightly tweaked. It’s one of those one-pot dishes that make cooking for a group so easy. Pancetta, onions and butter are slowly braised to make a well-seasoned base for baby potatoes and bites of tender fish. Serve from the pan at the table, adding a good sprinkling of parsley and spring onion at the end. If you cannot find mullet, trevally or snapper makes a good substitute." – Paola Bacchia This is an edited extract from Adriatico by Paola Bacchia, published by Smith Street Books, AUD$55.00, available now.

“In Solignano al Rubicone in Emilia–Romagna, you’ll find a rather interesting sheep’s or cow’s milk cheese called ‘formaggio di fossa’ – literally, ‘cheese of the pit’. The cheese is wrapped in cloth and buried in a straw-lined rocky pit, typically of volcanic ash, three to four metres deep and matured for months, allowing it to develop a distinctive woody taste. It is crumbly, pungent and quite intense. I love it! "In Italy, I added formaggio di fossa to a ricotta and spinach gnocchi to great success. Once home, I wanted to recreate the flavour and texture. After much testing, I found the combination of ricotta, parmesan and creamy Danish feta to work really well. The gnocchi are cooked twice: first gently in boiling water, then tossed in breadcrumbs and gently doused in a pan with melted butter, making the dish quite rich." – Paola Bacchia This is an edited extract from Adriatico by Paola Bacchia, published by Smith Street Books, AUD$55.00, available now.

"Plump Lebanese zucchini are filled with a mixture of rice, herbs, tomatoes and dry spices. Everything is braised gently in the oven till it breaks apart with a spoon. Greek yoghurt is a lovely optional addition to plating this dish, to round out the mouthful and provide some fat and acidity.” – Ozge Kalvo

Short on time and energy? This easy one-pot salmon recipe is your midweek miracle. Ready in under an hour, this simple meal perfectly balances light and aromatic flavours with hearty textures, creating the ultimate all-in-one dish. Flake off chunks of oily salmon that simmer in the salty broth and scoop up a serve of earthy lentils and peas on the way. Hearty, warming and incredibly delicious, this fast weeknight dinner is one to keep up your sleeves.

This fresh and nourishing chicken dish brings the zing with lemon, while garlic, leek and artichoke hearts add an irresistibly moreish flavour. Healthy greens round out the perfect midweek meal.

It wouldn't be an Australian Christmas without seafood, and Mark LaBrooy's grilled barramundi recipe is an absolute must. The delicate flavour of the white fish are elegantly lifted with an expert mix of vibrant ingredients to make the ultimate fresh and vibrant main dish. Expect sharp, sweet, spiced flavours of harissa, pomegranate, pickled jalapeno's and a sumac yoghurt to drizzle.

"Healthy wholemeal pasta is the star of this show, packing an extra bite and soaking up any flavour it’s paired with." - Dominic Smith

These homemade kebabs make the perfect quick summer meal. Packed with bright Mediterranean flavours, fire up the barbecue for a simple weeknight meal or double the recipe for effortless summer entertaining. You’ll need 6-8 metal or wooden skewers for this recipe. If using wooden skewers, soak in water for 30 minutes before using, to stop them from burning.   

"This dish is quick to put together, and you can adapt it with seasonal vegies. I love to dissolve a spoonful of harissa into the ladle of broth before pouring it over my plate." - Lucy Nunes

"This is a dish that captures the essence of simple Greek cooking - the kind of meal you might enjoy at a seaside taverna. It’s all about letting the ingredients shine, with a drizzle of olive oil and a squeeze of lemon to bring everything together." - Dominic Smith