• Grilled steak and asparagus with parmesan tomatoes

    Grilled steak and asparagus with parmesan tomatoes
    ImageBy Curtis StoneAbstract I’ve been asked a million times how do you cook the perfect steak. Here's I've cooked a big rib-eye, but these tips will work no matter what steak you cook.  Take your steak out of the fridge about an hour or so before you cook it. Letting that steak to come closer to room temperature means it’s going cook more evenly. Season it before you put it into the pan and preheat your pan properly. And after you've cooked it, it's important to rest the steak.
  • Baked gnocchi

    Baked gnocchi
    ImageBy Donal SkehanAbstract This dish is comfort food in an instant! Fresh gnocchi is a great ingredient to make use of and freezes quite well if you fancy stocking up.  Ready-grated mozzarella is a handy fridge standby ingredient – perfect for scattering over bakes like this.
  • Donal's easy vegetarian laksa

    Donal's easy vegetarian laksa
    ImageBy Donal SkehanAbstract Laksa is a noodle soup popular across south-east Asia and rightly so – it’s an all-encompassing soup with a whole host of textures and flavours. Look for reduced fat coconut milk with the highest number of coconut solids to give the right depth of flavour and sweetness. If you can’t get hold of laksa paste use Thai red curry paste instead.
  • Bay blossom ice-cream

    Bay blossom ice-cream
    ImageBy Analiese GregoryAbstract I have what I think must be a century-old bay tree, which grows near my cottage. It’s the biggest bay tree I’ve ever seen – and for a few short weeks in spring, it is covered in a profusion of blossoms. I wanted to capture the taste of spring – and so this recipe was born. 
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  • Roast cauliflower platter with tahini yoghurt

    Roast cauliflower platter with tahini yoghurt
    ImageBy Donal SkehanAbstract A light supper that can be made with any roast vegetable really, but I do like the idea of a chunky cauliflower steak. The tahini sauce keeps in the fridge for several days.  Tahini yoghurt is something I make regularly and keep in the fridge for a couple of days – drizzled over barbecued meat or a rich tagine it adds a tart, nutty flavour.
  • Brown sugar-cured hot smoked trout

    Brown sugar-cured hot smoked trout
    ImageBy Analiese GregoryAbstract As a fourteen-year-old interested in cooking, I smoked out many hotel rooms and set off countless fire alarms trying to smoke fish for my family. This is the method I use now. Once you get a feel for cooking the fish, it becomes a truly enjoyable thing to make. 
  • Super veggie dhal

    Super veggie dhal
    ImageBy Donal SkehanAbstract This is a veg-pumped version of my favourite dhal recipe. I use cauliflower and sweet potato to make this a filling meal, but eggplant, broccoli or butternut could all be added or substituted here. Quick cook tip: if you don’t have the time or inclination to prep the vegetables, most supermarkets now stock pre-prepared packets that can be used here for your convenience.
  • Tres leches cake

    Tres leches cake
    ImageBy Anna OlsonAbstract This Latin American cake is a moist and simple cake that must be served in the pan. A sponge cake is soaked with a sweet milky mixture and the chilled cake is topped with whipped cream. There are many versions but one rule must stand – there must be at least three types of milk in the recipe to earn its name!
     
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  • Spicy grilled potato skins

    Spicy grilled potato skins
    ImageBy Rob RainfordAbstract Use your hands and dig in to these crisped-up potato skins filled with all the good stuff. 
  • Sticky chicken with sesame and coriander salad

    Sticky chicken with sesame and coriander salad
    ImageBy Donal SkehanAbstract Sticky chicken and a vibrant, fresh, tasty salad – sounds like my kind of dinner! You can use chicken thighs instead of legs and the marinade also works wonderfully with a whole chicken – you could even brush it onto steaks or tofu.
  • Soy sauce and butter pasta

    Soy sauce and butter pasta
    ImageBy Donal SkehanAbstract Meet your new late-night supper fix, guaranteed to upset all of Asia and Italy at the same time! Despite what you might think, soy sauce and butter result in an unctuous, rich and salty sauce to be slathered on al dente linguine.  To add more creaminess, stir grated Parmesan cheese through the cooked pasta. Don’t skimp on the mushrooms here as they complete the dish.
  • Scallops with garlic butter and champ

    Scallops with garlic butter and champ
    ImageBy Donal SkehanAbstract For first-time cooks, scallops might be slightly daunting but buy them prepared for you and they are a fantastic addition to any quick-cook dinner.  Add steamed shredded savoy cabbage to the mash here to turn champ into another traditional Irish dish; colcannon. The pancetta can be swapped for slices of streaky bacon or even diced chorizo.
  • Sliced lamb steaks with flatbreads

    Sliced lamb steaks with flatbreads
    ImageBy Donal Skehan
  • Sticky maple apple pork with broccolini

    Sticky maple apple pork with broccolini
    ImageBy Donal SkehanAbstract A really fast feast: thin pieces of pork cook quickly in a hot pan, and the maple syrup creates a georgeous sticky glaze. 
  • Chorizo, fennel and tomato fish stew

    Chorizo, fennel  and tomato fish stew
    ImageBy Donal SkehanAbstract Bold flavours like chorizo and fennel provide hearty results in this easy-to-make stew. If you can’t get your hands on saffron, the mayo can be pumped up with some chopped parsley and a squeeze of lemon juice. Try to track down good quality fish stock to use for this recipe – a stock cube will suffice but stock can also often be found in liquid form in the chilled section of the supermarket as well as in packets that will keep in your store cupboard.
  • Vietnamese caramel salmon with bok choy

    Vietnamese caramel salmon with bok choy
    ImageBy Donal SkehanAbstract This is a brilliantly simple south-east Asian recipe, which is traditionally cooked in a clay pot and served, still sizzling, straight to the table. In Vietnam this is often made with catfish but it’s quite delicious with salmon. The sticky and sweet caramel sauce is infused with wonderful aromas from the ginger and coriander. Serve the salmon as it is here or with warm rice and a generous spoonful of the aromatic sauce.
  • Balsamic pork with sage and apples

    Balsamic pork with sage and apples
    ImageBy Donal SkehanAbstract Pork, sage and apples are a combination made in heaven and the sticky glaze provided by balsamic vinegar and honey takes it to the next level. A prepared pack of spring greens provides the veggie offering but if you’d prefer to use one less pan, simply wilt baby spinach leaves in with the pork towards the end of the cooking time.
  • Pearà

    Pearà
    ImageBy Guy GrossiAbstract This Veronese sauce is made with bone-marrow, breadcrumbs, chicken stock, and plenty of black pepper. It's typically served with bollito misto, a selection of mixed boiled meats.
  • Chanukah’s New Potato Latke

    Potato Baji Latkes for Chanukah
    This gorgeously spiced up golden fried ‘baji’ version of potato latkes (from Now for Something Sweet) will really shake up your Chanukah!
    Chanukah, sometimes called the ‘festival of light’, starts – way earlier than usual – on the 28th November this year.
    It commemorates the miracle of the oil back in the time of the destruction of the first temple (around 165 BCE) when there was only enough of the ritual oil to light the sacred
  • Salted caramel layer cake

    Salted caramel layer cake
    ImageBy Anna OlsonAbstract If you need a birthday cake for someone who loves caramel, then look no further.  A moist, brown sugar cake is layered with a crisp cookie crumble, caramel sauce and a brown sugar-spiked cream cheese buttercream to make this cake over-the-top, yet not overly sweet. 
  • Persimmons and stracciatella

    Persimmons and stracciatella
    ImageBy Anna UgarteAbstract This is a very easy but fun dessert. It suits me because it’s hardly sweet, and you can pick everything up so easily.
  • Roasted strawberries with ice-cream and almonds

    Roasted strawberries with ice-cream and almonds
    ImageBy TInsae ElsdonAbstract Easy to make and guaranteed to satisfy.
  • Baked apples with almond crumble

    Baked apples with almond crumble
    ImageBy Adam LiawAbstract These simple crumbles are crafted using a cored apple as a base, building the nutty, spiced crumble atop.
  • Grilled haloumi, watermelon and mint salad

    Grilled haloumi, watermelon and mint salad
    ImageBy Guy TurlandAbstract A fresh combination of juicy watermelon and tomato, warm haloumi and tangy pomegranate seeds, topped with a homemade pistachio dukkah.
  • Haloumi za'atar chips with pomegranate molasses

    Haloumi za'atar chips with pomegranate molasses
    ImageBy Lina JebeileAbstract This sweet and tangy grilled haloumi on a bed of fresh rocket leaves makes a perfect simple side dish.
  • Lemon pepper haloumi pasta

    Lemon pepper haloumi pasta
    ImageBy Adam LiawAbstract In such a simple pasta dish, the haloumi is grated over the top for that salty kick coupling beautifully with the zesty lemon and spicy pepper.
  • Custard chiffon cake

    Custard chiffon cake
    ImageBy Merelyn ChalmbersAbstract My mother Yolan Frank was a Hungarian holocaust survivor who settled in Perth. She became the chiffon queen of her community selling out at every charity bake sale. I grew up sitting on the laminate benchtop of my parent’s humble kitchen, eating slices of her ‘yellow cake’ and absorbing her amazing baking skills by osmosis. It’s hard to believe this cake has become the poster child of Monday Morning Cooking Club. You’ll need a high-
  • Puftaloons with jam and cream

    Puftaloons with jam and cream
    ImageBy Adam LiawAbstract These classic Australian pan-fried scones are easy and fast. Perfect for arvo tea with a hot cuppa.
  • Duck noodles with red cabbage and kale

    Duck noodles with red cabbage and kale
    ImageBy Adam LiawAbstract One of the easiest things to do is buy a pre-cooked duck to shred up and use the meat in fresh dishes like this hokkein noodle and red cabbage dinner.
  • Anchovy, chilli and broccoli spaghetti

    Anchovy, chilli and broccoli spaghetti
    ImageBy Jacqui ChallinorAbstract This is my go-to pasta dish when I can’t be bothered to cook, minimal mess, minimal effort but full of flavour and some green stuff in there too!
  • Charred fish with nam jim dressing

    Charred fish with nam jim dressing
    ImageBy Donal SkehanAbstract Nam jim is a tongue-tingling dipping sauce used in Thai cuisine, which is often served with grilled seafood. It provides that perfect balance of Thai flavours – sweet, sour, salty and spicy – that elevate any dish it’s served with. Although most Thai recipes begin with a paste, the fish in this dish needs a dry spice rub to get that charred exterior. You can find good-quality Thai spice blends (a fiery mix of chilli powder, ginger, star anise, coria
  • Fresh pasta with lemon, prawns and chilli

    Fresh pasta with lemon, prawns and chilli
    ImageBy Donal SkehanAbstract If you're looking for that weeknight pasta fix, this chilli and prawn pasta takes only minutes. 
  • Crispy Sichuan chicken salad

    Crispy Sichuan chicken salad
    ImageBy Donal SkehanAbstract The pep and spice of Sichuan peppercorns should never be underestimated! They add a wonderful numbing fuzz to these crispy chicken pieces for a speedy chicken salad with a difference.
  • Garlic and rosemary chicken with gnocchi

    Garlic and rosemary chicken with gnocchi
    ImageBy Donal SkehanAbstract This chicken dish is a favourite: simple flavours, a handful of ingredients and a superb, fuss-free meal in under half an hour.
  • White chocolate and berry bake

    White chocolate and berry bake
    ImageBy Donal SkehanAbstract This festive dessert will cause you no stress - and it has just four ingredients. 
  • Strawberry and jalapeno ribs

    Strawberry and jalapeno ribs
    ImageBy Rob RainfordAbstract These have a touch of strawberry jam because I'm a crazy kind of guy! 
  • Flaky pastries with piloncillo (coyotas)

    Flaky pastries with piloncillo (coyotas)
    ImageBy Pati JinichAbstract This light, flaky, sugary pastry - two discs of dough, filled with brown sugar - is a favourite in the north-eastern Mexican state of Sonora. 
  • Rosemary lamb steak with quick bean stew

    Rosemary lamb steak with quick bean stew
    ImageBy Donal SkehanAbstract This aromatic bean stew enriched with cherry tomatoes and spinach and served with lamb is genuinely only minutes to make.
  • Tomato, spinach and chickpea angel hair soup

    Tomato, spinach and chickpea angel hair soup
    ImageBy Donal SkehanAbstract This is a 15-minute meal that will satisfy all your needs. It's super simple to make, and it's seriously delicious. 
  • Spicy peanut butter noodles

    Spicy peanut butter noodles
    ImageBy Donal SkehanAbstract Lots of different noodles would no doubt be delicious coated in this nutty sauce, but I do love those packets of thick udon noodles which just need a quick blast in a pot of boiling water.
  • One pan chicken cacciatore

    ImageBy Donal SkehanAbstract My main aim with this recipe is to show you that you can create deep, delicious stew-like flavours in just 20 minutes.  Chicken cacciatore is essentially an Italian hunter's stew, and normally it would be cooked low and slow. But, when you are stuck for time, low and slow doesn't really work. So we're going quick and fast and we're still going to deliver on flavour.
  • Vietnamese beef noodle salad

    Vietnamese beef noodle salad
    ImageBy Donal SkehanAbstract This simple beef noodle dish can be made quickly and should evoke the taste and smell of Vietnam’s busiest street food alleys.
  • Tortellini spring drop soup

    Tortellini spring drop soup
    ImageBy Donal SkehanAbstract A meal in minutes: The real trick of this easy spring soup is the addition of store-bought tortellini, which get dropped into the soup just before it’s ready to serve.
  • Pork and fennel ragu with pasta

    Pork and fennel ragu with pasta
    ImageBy Donal SkehanAbstract With a few key ingredients, like good pork sausages, passata and frozen spinach, you can make a great meal very easily. 
  • Shredded duck and orange salad

    Shredded duck and orange salad
    ImageBy Donal SkehanAbstract If you’ve ever spotted packets of pre-cooked duck in the supermarket, this is the salad to make use of them. Crisped up in the oven and shredded, the duck makes the perfect ingredient for a sophisticated salad. 
  • Silken tofu and maple crepes

    Silken tofu and maple crepes
    ImageBy Farah CeljoAbstract I call these 'choose your own adventure' pancakes. Flour or nut meal, sugar or maple syrup, vanilla for flavour or rum for a spike, one thing's for sure, there's always whipped silken tofu. If you have less tofu handy, then combine what you do with half or one whole overripe banana.
  • Quick chocolate mousse

    Quick chocolate mousse
    ImageBy Farah CeljoAbstract Whether you're entertaining for four or stocking up for one, this easy dessert will quickly become your dessert calling card.  If you have less tofu handy, then combine what you do have with a quarter or half an overripe avocado.
  • Flattened spiced chicken thighs with creamed corn

    Flattened spiced chicken thighs with creamed corn
    ImageBy Donal SkehanAbstract A meal using only a few ingredients, most of which you probably already have in your kitchen. You can use a bought Cajun spice, or make up a mix at home if you have a well-stocked store cupboard. 
  • Tomato and ricotta puff pastry tarts

    Tomato and ricotta puff pastry tarts
    ImageBy Donal SkehanAbstract Take a sheet of store-bought puff pastry and pile it high with lots of delicious summer ingredients and, hey presto, you get these beautiful tomato tarts!  This is a perfect example of a cheat ingredient meal – ordinarily puff pastry can be complicated to make from scratch. Here you get all the best bits of a homemade tart in a fraction of the time. Change up the topping depending on what’s in season.
  • Cacio e pepe potatoes

    Cacio e pepe potatoes
    ImageBy Farah CeljoAbstract Cheesy, peppery potatoes: what's not to love? Be sure to use a small baking dish to keep the potatoes compact and lush while the tops crisp up. 

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