My no-stress way to cook sirloin steak, with a leek, shallot and mustard cream sauce.

Cauliflower and broccoli baked with bechamel, walnuts, blue cheese, and a breadcrumb topping.

A simple, light vegetarian pasta that is extremely quick to make.

How to butterfly a whole chicken and roast it with Singapore-style spice paste.

Chicken tender burgers on brioche buns served with Sauce Remolade.

Flaky puff pastry with smoked white fish, peas and a classic sofritto, for a comforting, economical midweek meal.

An old-fashioned French way to serve fish with butter, lemon, capers and parsley.

Apple and red cabbage with balsamic and brown sugar make a sweet‑and‑sour side, ideal with pork or other protein.

An easy steak sandwich inspired by a Reuben, using high-quality ingredients.

Prawn and white fish cakes served with fresh vegetables and spicy dipping sauce.

A Portuguese take on classic cottage pie, with chorizo, wine, and spices.

Pan-fried chicken meatballs are combined with a rich tomato sauce. Making a little bit of good quality organic meat go a long way.

A healthy, vibrant mixture of vegetables with sheep’s feta and olive oil, based on dishes found in Crete.

Lamb-stuffed pasta shells with Turkish flavours. Finished with feta, pine nuts, and parsley.

A healthy combination of Japanese flavours in an easy meal.

An easy pork stir-fry perfect for midweek dinners.

These pot pies are flavoured with the classic French combination of chicken, tarragon, and mushrooms.

A light and refreshing vegetarian risotto.

A delicious and healthy seafood stew using NZ green lip mussels and spicy broth.

This vegetarian tart is great for using up leftovers in the fridge and can be made in advance and served at room temperature.