We’ve taken this Scottish classic of minced beef and mashed potato and turned it into a handsome pie, perfect for cooler nights. 

This easy recipe is perfect for a cold winter’s day when you feel like lasagne but don’t feel like waiting. On the table in 35 minutes, it’s super-comforting, with silky sheets of pasta, tasty meatballs and gooey melted cheese.

Shop smart and choose clever supermarket products to achieve delicious, healthy meals that are on the table in under 30 minutes. Here we’ve grabbed some instant grains, a barbecue chook and some pre-made coleslaw, which leaves you plenty of time to cook the perfect soft-yolk eggs and put together an amazing parsley dressing.

“Baeckeoffe is one of those dishes that never fails – generous, comforting and built to share. It comes from the Alsace region of France, where families would take their pots to the local baker to cook slowly in the falling heat of the bread oven. It’s a simple idea, but a beautiful one. The filling is everything – layers of pork, lamb and beef, slowly cooking down with potatoes, aromatics and white wine until it all melts together. It’s not a heavy stew; more a deeply flavoured broth with tender meat and soft vegetables that have taken on everything around them. Sealed with dough, it holds all that in until the very end.” – Mike McEnearney

Packed with green vegies, this hearty chicken soup has added quinoa, ginger and lemon to nourish and warm you from the inside out

This creamy vegetarian pasta dish is on the table in under 30 minutes. It’s loaded with vegies, and it’s all done in one large pan. Cheers to your midweek saviour! (Plus, any leftovers are perfect for the next day’s lunch box).

A whole world of flavours combine in this hearty but wholesome seafood main from chef and restaurateur Adam D’Sylva. A side of ocean trout is slathered in a deeply spiced creamy marinade, before being baked to tender perfection. To cut through the richness of the spiced fish, it’s paired with a crisp, refreshing slaw of shredded wombok, betel leaves and fresh herbs, all tied together by a sweet, tangy and spicy nuoc cham dressing. You’ll need to start this recipe a day ahead.

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.

“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

"I grew up in the south of the US, and although we ate more Latin American-style foods, being Cuban, we certainly learned to appreciate classic Southern foods, like biscuits and gravy, chicken fried steak and chicken and dumplings. This is a simple soup, made luscious with a splash of cream and easy little scoop-and-drop dumplings, which cook right in the soup. It’s the best comfort food I can think of." - Danielle Alvarez Recipe note: You’ll need a large cast-iron saucepan with a lid.

This is not your traditional wrap. Juicy roasted vegies, large flakes of salmon, fresh herbs and a tangy tahini and garlic yoghurt sauce, all wrapped in warm flatbread… This is a fun, delicious, healthy and easy midweek dinner.

"Cream of zucchini soup is one of my favourite ways to make something simple feel really luxurious." – Dominic Smith

With buttery flaky golden cornbreads on top, this easy one-pan Mexican dish is comfort food at its best. We’ve added chopped pickled jalapenos to the cornbread for a quick flavour hit, but you can leave them out, or serve alongside.

“I love serving this straight from the tray, still warm, with all the caramelised edges and sticky bits intact. It feels honest that way. If not, use a wide platter and let it spread out a bit – this isn’t something you stack or tidy up too much. Once it’s out, that’s where the fun starts. Spoon over the yoghurt, scatter the herbs and seeds, and let it fall where it wants. A bit like a Jackson Pollock – loose, instinctive, no overthinking. You’ve got sweetness from the veg, spice through the yoghurt, crunch from the seeds – it all finds its balance. For a vegan version, it’s delish with coconut yoghurt.” – Mike McEnearney

Perfect for easy entertaining or a cosy night in, this one-pot wonder is lighter than the classic paella, but just as satisfying. You’ll need a large, deep, heavy-based frypan.