“Freeze leftovers for a quick standby meal” - Shannon Bennett.

These individual lamb hotpots are sure to impress at the dinner table.

Give your next roast dinner a Greek twist with these roast potatoes. Recipe by chef Jonathan Barthelmess.

This vegetarian side makes for a great addition to any winter meal.

Lemon makes for a fantastically fragrant addition to this roast chicken recipe.

Step away from the takeaway menus, do yourself a favour, and make these pizzas tonight. You can thank us later.

Some like it hot. Add more chilli sauce if you do, or serve with pickled chillies.

The blue cheese toasts really take this soup to a whole new level.

This is anything but your average veggie bake.

There are two key secrets to great roast potatoes. First: use fresh potatoes. It doesn’t really matter which potatoes you use, as long as they’ve come from the ground in the past week. Don’t be afraid to look your greengrocer in the eye and ask him or her where they came from, and when. If they can’t answer, go elsewhere to buy your fresh produce. The second key is to use duck, goose or chicken fat, says Shannon Bennett.

Packed full of vegetables and also wonderfully warming? Win win.

Serve either as a side or as a meal on its own, this salad is as versatile as it is tasty.

While Indian-inspired, this curried tray bake uses potatoes that originate from Peru and cauliflower that was first cultivated in Cyprus, making this an early fusion dish, says Matt.

No more spuds laden with mayo - this salad lifts the classic potato salad game.

Make and freeze multiple batches of this dough for quick and easy midweek pizza creations.