“This dish is inspired by a salad my Mum makes at Christmas. It’s the perfect side for rich roasted meats, as well as fresh seafood.” – Tom Gorringe

"A super-bright herb gremolata instantly finishes up this comforting risoni-and-meatball number," says Dominic Smith.

These teriyaki chicken wings may be the ultimate share plate, but we think that's the last thing you'll want to do once you have a bite. Crunch through a crispy exterior lathered in sweet teriyaki sauce that drips into to a soft, tender chicken centre. It's impossible to stop at one wing – we've tried. This easy chicken wing recipe will be one you'll keep returning to, and your friends will thank you for it.

Comforting pasta dishes don't get much better than this stuffed shell pasta bake. Inspired by classic Italian flavours of creamy ricotta and salty salami, this easy weeknight dish is perfect for families, or those looking for delicious leftovers to enjoy the next day. Recipe note: You’ll need a 2.25L baking dish.

“Pici are thick, hand-rolled noodles typical of southern Tuscany, made from just flour and water (no eggs) – a sign of its peasant origins. It’s often served with a simple tomato sauce, but I love this thrifty use of simple pantry ingredients that result in a dish that packs a punch in terms of flavour – the mark of ingenious Tuscan cooking.” – Emiko Davies. You'll need to start this recipe 4 hours ahead.

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.

"Crescentina is a traditional Italian flatbread from the Emilia-Romagna region. A beloved street-food snack, it’s enjoyed with a variety of savoury fillings." – Tom Tilbury You’ll need a 7.5cm round cookie cutter for this recipe. This recipe is by Tom Tilbury.

"With cannelloni, it’s very important to let the pasta dry for several hours at least, but ideally overnight. This enables it to keep its shape and integrity once it’s filled." - Andreas Papadakis Recipe note: Begin this recipe at least 4-5 hours ahead. You can make Andreas Papadakis' master pasta dough from his recipe here, and his Napoli tomato sauce recipe here. This is an edited extract from Tipo 00: The Pasta Cookbook by Andreas Papadakis, published by Murdoch Books, AUD$49.99, available July 30, 2024.

“This is a bit of a one-bowl wonder that’s really satisfying. Make it easier by using frozen beans.” – Paul Farag

“This is a play on thit kho (braised pork with eggs), with ginger and anise, which are my favourite fragrances from pho. I cook it in memory of my mother. This is a ‘finger licking’ quick and easy dish, so it’s perfect for single parents and even young people to make.” Recipe by Anh from Free to Feed.

“I love Vegemite – it’s so quintessentially Australian. I use it a lot when I’m making stews, broths… anything that requires a little extra fun, a little extra depth of flavour. It’s an umami bomb!” – Khanh Ong

A no-fuss dinner that can double as lunch the next day.

"This recipe is a true classic of the peasant tradition, a hearty dish rich in flavours that’s especially appreciated during the colder months." – Luca Muscato and Marco Salzano If you'd like to make your own passata, follow the recipe here provided by Luca Muscato and Marco Salzano. This recipe is by Luca Muscato and Marco Salzano.

This succulent pork katsudon makes the most of your leftover loaf of bread in the most delicious way. In this classic Japanese recipe, juicy pork cutlets are covered in a flavoursome breadcrumb mix and fried until golden and crunchy. Place on a bed of fluffy, white rice and add a chilli wombok salad for a little kick, and you've got yourself the ultimate weeknight dinner.

"A staple that can be eaten on its own or with meats or vegetables. We always have leftovers to mix with any new meals. This rice dish will have crispy bits on the bottom, like a paella. You can use the Afghan-inspired spice blend to add warmth, depth and complexity to other dishes, too. Adjust the spices and seasonings according to your taste preferences to make it your own." - Roya Moeen Recipe note: Begin this recipe a day ahead.