"A frittata is an excellent no-waste dish, as you can use up brilliant ingredients, from cheese to leftover vegies and herbs," says Ronni Kahn, founder of OzHarvest.

Bacon, lettuce and tomato, only made more delicious by the addition of a homemade aioli and caramelised onions.

Take a leaf out of Matt Preston’s book and try your hand at cooking with one of his favourites – silverbeet.

Georgina Esdalie's delicious BLT with falafel-spiced fried green tomato recipe is great for summer celebrations with friends.

"Buy seasonal and local. The produce will be fresher and last longer," says Lisa Margan.

"Here we’ve flipped it on its head so the bread doesn’t just soak up the sardines’ juices but also the juice of the tomatoes and the dressing," says Matt Preston.

Warren Mendes has blessed us with the easiest risotto recipe... ever. No stirring, and as impressive as ever, this risotto is a cold weather favourite.

This makes a meal of robust toast.

“I’ve gone for leeks, capsicum and carrot here, but use whatever you’ve got, just aim for 500g or more," says Jamie.

A quick and easy meal that's budget friendly to boot.

"If a recipe calls for half an onion, don't be scared to use the whole onion if it means you won't leave it in the fridge for a week then just throw it out." – Jo Barrett

Oozy, cheesy, delicious.

Use up those canned tomatoes sitting in your pantry in this comforting and delicious risotto recipe.

A rich lasagne and a hot jaffle sandwich are two of winter’s greatest comforts – so why not create a hybrid of both? This creation came at the behest of many on the delicious. team looking to combine our great love for carbs with that of convenience. Just try and say no to this one...

“Think of your rosti as a base for embellishment. I’ve added poached eggs and spinach here, but get creative and serve it with whatever you’ve got," says Jamie Oliver.