Samantha Coutts shows us how to weave good-for-you flours into everyday bakes.

It's easy being green with these simple lemon and pecorino topped spinach gnocchi.

The wild mushrooms in this dish work perfectly with the soft parsnip puree and the dukkah adds a lovely crunch.

This recipe sneaks in extra veg to give everyday comfort food a boost.

Making risotto is known to cause fear at the mere mention of it. Silvia Colloca helps turn you into an expert.

The whole family will love this quick and easy vegetarian version of spaghetti bolognese.

The freshness of peas makes these felafels the ultimate spring dish.

There’s something almost primeval about the contrast of virginal cheese, crunchy, fractious toast and decadent ‘agrodolce’ (sweet-and-sour) onions. It’s like innocence and evil battling on the same plank of toast. I’ve been making these onions for years – probably inspired by a recipe from The River Cafe. The bruschetta itself – its pairing of soft and creamy with tart and sweet – comes from a more recent inspiration at Sydney’s Cafe Sopra.

If you're stuck for inspiration, try this easy pasta dish that you can put together with just a few ingredients.

This wild mushroom spaghetti by Shannon Bennett is a quick and easy midweek recipe guaranteed to please the entire family.

These light, fluffy versions of gnocchi are made with ricotta instead of potato.

Using Afghan bread as a base, this recipe beats pizza delivery, on speed and taste. There's a sneaky serve of vege, too.

This dish is inspired by an Afghani yoghurt soup. The rich tang of the yoghurt plays against the sweetness of the braised onions.

A verdant green, deeply flavourful olive oil is the inspiration for David Prior's quick bruschetta, in which a classic combination of pecorino and fava or broad bean is made richer with fragrant rosemary.

Traditional Asian flavours collide in this delicious dish of mixed mushrooms, wheat noodles and stunning tea-marbled eggs, all drizzled with a zingy ginger dressing.