Recipes

This colourful winter pasta makes use of seasonal pumpkin, but you could use other root vegetables such as potato, kumara or parsnip. It’s also a perfect way to use up leftover roasted vegetables.

Janene's version of the New York classic stays true to the sweet and tangy flavours of the original. It’s an easy dish to prepare ahead of time – simply marinate the meat and let the flavours infuse, then pop it...

This is a great, simple, heart-warming dinner with a flavourful broth. Feel free to use less or more chilli to suit your taste. We used udon noodles but soba and ramen noodles will work really well too.

This western style take on the celebratory Korean beef stew (galbi jjim) browns the beef before slow cooking, but traditionally the beef pieces are first put into a pot with cold water, brought up to the boil and simmered a...

Lightly spiced this dhal is pure comfort food, especially with the added vegetables to the mix to bulk up the goodness. It is easily adaptable to what you have to hand. Red lentils have a fast cooking time, but you...

Citrus fruits feature strongly in Sicilian cuisine. This beautiful cake is an excellent keeper thanks to the puréed whole orange in the mix. To make a dairy-free cake, use a delicate flavoured olive oil in place of the butter. Cake...

This Japanese-inspired coleslaw is wonderfully crunchy, with the nutty flavour of sesame and a little richness from Japan’s favourite mayo, Kewpie. It’s excellent on its own or stuffed into burgers. It also makes a great topper for a plate of...

Full-flavoured and colourful, this easy all-in-one baked chicken is bound to become a favourite. Adjust the sambal oelek for your level of spiciness. All it needs is a side of greens alongside for a complete meal.

If you’ve got time to pop on a slow roast this is well worth the wait. The meat should pull apart into shreds with a couple of forks while also achieving the ultimate in crispy crackling.