A beautiful orange dressing makes this simple barbecued salad shine by taking it to another level. You can make the dressing ahead for a quick summer dinner.

"A quick, tasty, low-carb midweek meal that still looks impressive." – Lucy Nunes

"With a burrito bowl, you can add as many elements as you want (or have available). We’ve chosen black beans and chicken, but you could go with red kidney beans and beef. So many options!" – Lucy Nunes

“This pasta is one I love to make in spring, giving all the fresh, delicious vibes. I love packing vegies into a dish, and this pasta is a great example of this. Feel free to switch up some of the vegies here for other spring produce you have on hand.” – Tom Walton

“One-tray baking is such a satisfying way to cook. It’s versatile and makes it much more achievable to cook larger amounts to give you leftovers. Use a large baking tray for this recipe, or split over two smaller trays. Feel free to use other vegies you may have on hand, like wedges of cabbage, cauliflower or zucchini, so they aren’t wasted.” – Tom Walton

"I am addicted to this stir fry! Fresh and packed with umami flavours, every mouthful gets better. Feel free to use any noodle you like - a thick, flat rice noodle is also delicious, as is an egg noodle. The most important part of a stir-fry, or any quick recipe, is to have everything prepared and chopped, so once you start cooking, it all comes together seamlessly in a few minutes." – Tom Walton

Fishing for a fast and fresh dinner? Look no further – this salmon pasta is the reel deal.

Top a nourishing bowl of fresh, crisp vegetables with Obento’s addictive soy-ginger poke sauce and the satisfying crunch of panko-coated chicken for an easy midweek fakeaway that’ll go straight into your regular rotation.

On the table within 30 minutes, this wholesome meal will be on repeat in your house. Juicy, caramelised chicken served on a bed of rice that we’ve boosted with tasty greens and extra protein and fibre. 

This dish is also a great way to finish up any packets of frozen seafood you have in the freezer. You can buy a marinara mix or make up your own with your favourite seafood.

Warren Mendes puts a spicy twist on a quick and easy Mexican classic – fish tacos.

"A quick, tasty vegetarian dinner to pop on the table on a busy weeknight. Like all curries, it gets better reheated the next day." – Lucy Nunes

If you're looking for an easy weeknight meal, this turkey stir-fry recipe is a simple and delicious option. Turkey mince is a great lean alternative to beef and pork mince while still being full of juicy flavour. The warm Japanese udon noodles make a delicious, chewy addition and the perfect thing to slurp up all that rich, sticky sauce.

“Bo tai chanh is a super-vibrant and deliciously simple beef salad that’s cooked using the acidity in limes. The meat changes from red to light pink in the fridge as the garlic and fresh lime begin to coat the fillet. Combined with lightly pickled veg and a herbaceous salad, and finished with peanuts and nutty shallots on top of a prawn cracker, it’s a playground of texture and flavour. We usually serve this with different types of prawn crackers or cassava crackers. Grab some salad and place it on the cracker and have a bite.” – Khanh Ong

“Cod is a great fish to use in a traybake because its firm texture means that it doesn’t flake apart when you’re scooping it out. If you keep some frozen fillets in the freezer, then this dish is pretty much a storecupboard dish, too.” – Samuel Goldsmith. From The Tinned Tomatoes Cookbook by Samuel Goldsmith, published by Murdoch Books, $39.99, out now.