Top 100 easy dinner recipes

When you need to feed the family or kids, these are the easy dinner recipes you turn to time and time again. With lots of healthy, quick, vegetarian, chicken, and budget-friendly ideas, there’s something for everyone.

1Australia’s favourite classic zucchini slice recipe

Our most-loved zucchini slice recipe ever While the argument as to what is Australia’s national dish will always rage (is it roast lamb, green chicken curry or a barramundi burger)? One thing is for sure, zucchini slice is hands-down the national food of the home cook. Your lamb, barra and curry may turn up on the menu of a restaurant, but our favourite savoury slice never will. It’s too humble. It just moseys its way into lunch boxes, dinners and even canapes. There’s a reason zucchini slice is taste.com.au’s most popular recipe of all time – it’s simpler than a quiche, tastier than an omelette, and it just works. Why this is our favourite zucchini slice recipe This particular zucchini slice recipe is without doubt the best we’ve tasted (and we’ve tried a lot over the years). Originally submitted by Artarmon Public School in Sydney, it not only has the endorsements of more than 1,000 reviewers, but it’s also been tasted by school kids and the taste team’s tough food critics alike. It manages to pack a big flavour and protein punch with just a handful of ingredients – eggs, zucchini, bacon, cheese and a few other staples – proving it’s totally possible to make a meal that can feed a whole family from pretty much nothing. Key ingredients in zucchini slice: Eggs: zucchini slice is one of those recipes that ticks all the boxes in one go, and thanks to the addition of 5 eggs, you get plenty of protein in this dinner-turned-lunchbox-leftovers slice. Flour: to ensure the zucchini slice isn’t too pancake-like, we use a cup of self-raising flour to create a little height and a satisfying, not-too-dense texture. Zucchini: the namesake vegetable star, zucchini (approximately 4 medium-large zucchinis makes up the 375g) shines in this slice. To make sure your mixture isn’t too wet, try squeezing some of the moisture out of the grated zucchini (you can use a clean cloth, or just your hands to try to remove some of the liquid. A little moisture is welcome in the batter though, so no need to wring it all out. To save time, we use the grating plate on our food processor to grate the zucchini. Onion: while we generally use a brown onion for this recipe, you can certainly substitute for a red onion to bring extra flavour to the zucchini slice. Bacon: the salty deliciousness and colour of bacon plays an important supporting role in zucchini slice. Our Recipes Editor, Sonya Gellert, has also tested the recipe using plant-based ‘bacon’ (sometimes called ‘facon’) and tells us it also works well, if you want to make a vegetarian zucchini slice. Cheddar: grated cheddar cheese makes this slice all the more, well, moreish. For a budget-friendly hack, we buy a block of cheese (which is often more affordable than pre-grated) and grate it ourselves. Vegetable oil: this clever ingredient ensures your slice is one that won’t dry out quickly, and will have a deliciously moist texture. 💡 Tip: How to make the best zucchini slice Want to get the best results from this recipe? When we make this zucchini slice (and between us we must’ve made it hundreds of times) we always ensure we squeeze out the moisture from the zucchini really well to prevent the slice turning out too moist or stodgy. Check out the notes at the bottom of this recipe for more no-fail tips on getting the best results. Want to change up your zucchini slice? Our vegetarian zucchini slice recipe is a great option if you’re going meat-free. We’ve also got plenty of recipe ideas for zucchini slice with a twist to help you experiment with ingredients and flavours. This recipe was originally submitted by Artamon Public School and has now been tried, tested and adapted. Additional recipe notes by Alison Adams – Food Writer and Recipe Tester Make our favourite zucchini slice: full recipe below

2Creamy French onion chicken pasta bake

Everything old is new again, with our re-discovery of the flavour bomb that is French onion soup mix. Although the mix has been around since the 1950’s, it came to recognition when mixed with sour cream to become French onion dip. Since then it’s made its way into other iconic dishes – we’re looking at you apricot chicken and now into this crowd-pleasing pasta bake.  I think of this recipe for creamy French onion chicken bake as one of our “new” classics. Where a few of our favourite recipes have been on our website for years, this is a reasonably new recipe and in a short time has garnered more than 50 favourable reviews, being described as a “new family favourite.” Why we love this French onion bake recipe Let’s face it – it’s a cheesy pasta bake – and we all love that, but our recipe also makes use of pre-prepared ingredients that add so much flavour with very little effort. Not only the packet of French onion soup mix, but we also use supermarket-bought bbq chicken and three cheese mix. We also love that it can be assembled earlier on in the day and cooked just before serving. And, despite being a bake, there’s no turning on the oven, instead a short stint under the grill is all it needs to become bubbly and golden. What you’ll need for our cheesy French onion pasta bake Pasta: We use penne but other short pastas like fusilli, rigatoni or casarecce can be used.  Mushrooms: if your button mushrooms are super small just halve them or keep the whole. You could also use sliced cup mushrooms, but I’d avoid large field mushrooms as they tend to turn the sauce an unpleasant grey colour.  Thyme: Thyme and mushrooms always work well together, but could also use rosemary or a pinch of dry tarragon. Chicken: A supermarket barbecue chicken is loaded with salty spices and a great dinner shortcut ingredients. You could also use chopped pan-fried chicken thigh fillets.  French onion soup mix: If watching your salt intake you can buy a low salt one. Pizza cheese: This handy product combines cheddar, mozzarella and parmesan cheeses that are already grated for you! Parsley: We us continental parsley, but there’s nothing wrong with using curly as we are being a bit retro. Bought barbecue chicken is a great time saver that turns up in many of our favourite recipes, like this chicken and leek pie and quick pesto pasta. It also stars in a warm lentil salad and provides the shortcut for these cheats tostadas, chicken nachos salad and smokey barbecue pizza. Additional recipe notes by Alison Adams – Food Writer and Recipe Tester How to cook our French onion pasta bake: full recipe below

3Easy fried rice recipe

Fried rice has long been a staple of Aussie takeaway dinners. And, while we might all have our favourite restaurant that makes Chinese fried rice just the way we like it, satisfying fried rice is a dish that’s surprisingly easy to replicate at home. It’s also a great way to use up any freshly cooked rice that’s been leftover from the night before. We’ve been making this particular fried rice recipe for more than 20 years, and it’s the version we keep coming back to again and again. Why? It manages to pack in a lot of flavour for surprisingly little effort, and, if you follow our step-by-step tips, you really can create a DIY fried rice dish to rival your local takeaway joint. What makes this our best fried rice recipe? In this super simple egg fried rice recipe we use pantry and fridge staples, but the beauty of basic fried rice recipes is that you can always adjust the ingredients based on what you happen to have on hand at any given time. The real secret here is to use a large fry pan or wok on a very high heat so the rice is fried and golden, rather than steamed or gluggy. Cooking it this way ensures the fried rice still has bite and absorbs the lovely flavours of the bacon and soy, without resembling a risotto! Easy fried rice: key ingredients White, long grain rice. Your fried rice will turn out best if you use cold, long-grain rice (like jasmine rice). It’s really important to properly cool the rice down so if you’re in a rush and just cooked the rice, spread it thinly on a tray, cover loosely with some cling wrap and pop in the fridge until cool. Soy sauce. We usually use whatever soy sauce is on hand, but of course you can use gluten-free soy sauce (tamari) or low-sodium soy sauce instead and still create a flavourful fried rice. Oil: A good neutral vegetable oil works best for frying, but you can add sesame for added flavour, if you like. Bacon: While we do think the bacon really helps the flavours in this dish, if you don’t have it to hand, we have used ham as an alternative. Peas: frozen peas that have been thawed beforehand works best. Carrot: Adds colour and texture. We prefer grated or very finely julienned in this recipe. Eggs: We form an omelette with the eggs to mix through our fried rice, but you could always create a scrambled eggs texture, if you prefer. Shallots: Don’t be tempted to skip these. They add colour, flavour and texture. If you’ve got a fussy eater in your household, you can dial them back a touch, but they really do help round out the flavours of the dish. Additions: Have some sesame oil and oyster sauce on hand? Brilliant! (We’ve listed vegetable oil here, but sesame oil brings extra flavour to your plate, as does a splash of oyster sauce or fish sauce). A great way to use up leftover veggies and protein, fried rice recipes can be bolstered with plenty of healthy ingredients and can easily be made vegetarian or vegan. You could also jazz things up with kimchi to make a kimchi fried rice. If you’d like to make a low FODMAP version of this fried rice, check out our tips in the Notes section of this recipe. Once you’ve mastered how to cook this simple egg fried rice recipe, why not explore more variations with our easy fried rice recipes collection? And, if you’re after something really lazy, our easy, oven-baked, one-tray fried rice is a great option to try. Additional recipe notes by Alison Adams – Food Writer and Recipe Tester How to make our best easy fried rice: get the full recipe below

4Easy butter chicken recipe

What is it about butter chicken (or murgh makhani in Hindi) that makes it loved by children and adults alike? Butter chicken is like a big hug. A must-order item on an Indian restaurant menu, this home-cooked version has all the same complexity of flavour, yet it’s so simple to make yourself. Tender chicken swims in a tomato sauce flavoured with sweet spices such as cumin, coriander and garam masala, and it’s finished with a generous slug of cream. Why is this our best butter chicken recipe? So what makes our butter chicken recipe such a delicious curry? In any authentic butter chicken, the chicken is left to marinate in a mixture of yoghurt and spices for hours before cooking. The yoghurt makes the chicken super tender, while the spices penetrate it and give it much more depth of flavour. While butter chicken sauce isn’t JUST made from butter, it is made up of a beautiful blend of rich ingredients: the yoghurt from the marinade, stock, tomato and cream. Key ingredients in our butter chicken recipe Yoghurt: Greek-style yoghurt thickens the sauce and adds a creamy lusciousness to the dish (plus a cooling quality and yoghurt tang). Garlic and ginger: this flavourful pairing brings a depth of flavour and a little zing to our butter chicken recipe. Crush the garlic and finely grate the ginger to bring out their flavours. Spices: ground cumin, ground coriander, garam masala and chilli powder come together to create a delicious depth of flavour and bring this well-balanced, mildly spiced sauce to life. Chicken: we use free-range chicken thigh, cut into small pieces to help them cook more evenly (and quickly). Oil and butter: while many traditional Indian recipes use ghee (clarified butter), oil and butter do a good job of recreating the texture of this ingredient. It wouldn’t be butter chicken without its namesake ingredient! Onion: thickly sliced brown onion is an instant flavour-booster in this curry. If you don’t have a brown onion, you could substitute with a red or white onion. Tomato puree: tomato puree (not to be confused with tomato paste) brings added sweetness, richness and colour to the butter chicken. Chicken stock: stock is a must-add ingredient in this recipe, but if you don’t have a chicken stock or chicken-style stock, you can use a vegetable stock instead. In fact, to make this dish vegetarian, all you need to do is use a vegie stock and substitute chicken for paneer or tofu cubes. Cream: thickened cream is what takes this recipe to the next level and gives it the creamy comfort food factor. I recommend serving this version of butter chicken the traditional way with steamed basmati rice and naan bread. If you love chicken curry, you’ll enjoy these 15 comforting chicken curry recipes. Or, try our 50 comforting curry recipe ideas. Additional recipe notes by Sonya Gellert, food writer and recipes editor How to make butter chicken: full recipe below

5Impossible quiche recipe

Don’t let the name deceive you: this ham and cheese quiche recipe is actually incredibly possible to make. Not all quiche recipes are created equal, and this impossible quiche recipe is simple, quick and full of nutritious, everyday ingredients. It may just be the only easy quiche recipe you need in your repertiore. How does an impossible quiche recipe work? What we love about this impossible quiche recipe is that it requires no puff pastry base or pie crust. You simply mix all the ingredients together, pour the egg mixture into the pie dish et voila! A quiche with golden edges forms as if by magic as it bakes. No pie crust required! Making quiche needn’t be hard, when you have a classic easy quiche recipe on hand. While quiche Lorraine might be a go-to for many (and we love a quiche Lorraine too), an impossible quiche recipe is even easier and speedier to make at home. And, while we love a good pie crust, a crustless quiche saves time and money. Win, win. Why is this such an easy crustless quiche recipe? For the fact it needs only 10 minutes to prep and a handful of ingredients, this crustless quiche has easily become one of our favourite easy quiche recipe dinners, a brunch menu go-to, and best lunchbox fillers to make. What’s more, you can make this dish ahead and freeze it for up to 2 months. What’s not to love about an easy quiche recipe with grated cheddar cheese, onion and diced ham? Yum. Serve hot and golden brown, or cooled as a leftover lunch with salad. Cheddar cheese makes a great tasty addition to this crustless quiche recipe, which has received 5 stars from more than 270 home cooks. Minimal prep, 5 stars, on the table in under an hour? That’s what midweek dinner dreams are made of. And, if you like a little extra kick, you can drizzle with hot sauce, sprinkle in green onions or add fresh herbs, Swiss cheese or goat cheese. It really is a great recipe, and incredibly versatile. Bake until golden brown and you have yourself a delicious meal at any time of day. Key impossible pie ingredients Ham: levelling-up the flavour of this very possible pie is chopped ham. If you prefer, you can certainly swap out ham for bacon or pancetta, or even plant-based ‘bacon’. Onion: subtle but mighty, onion turns this humble pie into a magic midweek meal that’s flavourful and delicious. Tasty cheese: the secret star ingredient in this recipe is tasty cheese, which brings its sharp bite to the quiche (that kids and adults will both love at any meal). Eggs: the magic ingredient that makes this pie possible, protein-rich eggs bring our ingredients together and create a lovely light texture when combined with milk. Flour: finally, a little flour makes our quiche more solid and structurally sound, and ties it all together. It’s self-raising flour, which helps our quiche rise and hold its shape. For more quiche inspiration, check out our collection of best-ever quiche recipes, our best quiche Lorraine recipe, and our sweet take on the impossible quiche with this butterscotch version. This was originally a recipe sent in by a taste magazine reader that has now been tried, tested and adapted. Additional recipe notes by Alison Adams – Food Writer and Recipe Tester

6Slow cooker braised steak and onions

Although – like most Australians – I grew up eating many British foods, braised steak with onion wasn’t one of them. So when I was asked to develop a recipe for a slow cooker version, I viewed it as a blank slate. After a bit of research, I realised what a simple affair it was. Basically just steak, onion, stock and Worcestershire sauce. So, I set out to see how I could make this simple comfort dish even easier. Where some recipes dice the beef, I took the word “steak” as literal and cut the beef into thick slices (easier than doing all that chopping). In most original versions, the beef is coated in flour before browning off. I skipped this step, instead thickening the mixture with cornflour at the end. I also decided to slice the garlic rather than finely chopped as when slow cooked garlic loses its intensity, but keeping it in large pieces the flavour kept on giving. I also decided to cook the onions in butter to bring out their sweetness. Why we love this braised beef with onions recipe Our braised beef with onions recipe ticks many boxes: it’s budget and comforting and has minimal prep for maximum flavour. It’s also gluten, egg and dairy free. From the reviews it seems like this recipe is a hit with the kids. This may be because of the lack of veggies, but If you wanted you could slow cook the beef and onions with thick slices of carrots and stir through some peas at the end. What ingredients do I need to make braised steak and onion: Beef: I opted for topside as it’s a cut used in a traditional beef pot roast. I wanted to use a whole piece so I could slice it thickly enough to appear to be a steak, but still become super tender. You could use pieces of chuck steak if you preferred, the flavours will be the same. Onion: I always use brown onions when caramelising. Although some cooks insist on red onions, I find the brown has the right sugar content to allow the onions to get brown and softened just to my liking. Cornflour: Not only does this thicken the sauce, it also gives the whole dish a glossy sheen. Tomato paste: I added this for the extra flavour and also to give the sauce a slightly russet look. Always make sure you cook tomato  paste off for a minute before adding the remaining ingredients as this takes away the slight metallic taste. Worcestershire: Containing the sweet and sour contrast of molasses and tamarind, Worcestershire sauce in a umami flavour bomb. Only a small amount is required to give an amazing depth of flavour. Stock: I always use chicken stock in my recipes whether it be beef or lamb because I believe that it has a superior taste, providing a boost of salt and herbs. Herbs: While the thyme and bay leaves add flavour, the fresh parsley at the end freshens and lifts the dish.  This classic beef and onion recipe just cries out to be served with potatoes, whether a classic mash or a more involved colcannon. You could also serve this braised beef and onion with a cheesy potato bake and it also goes beautifully with cauliflower cheese. You could also spoon the completed dish into a casserole dish and top with these herbed and cheesy dumplings.  Additional recipe notes from Alison Adams, Food Writer and Recipe Tester How to make braised beef: full recipe below

7Curried sausages recipe

Retro is back, baby! At last, I can make my shameful curried sausage love public. Why we love this curried sausages recipe As a meal, curried sausages has enough kick to know you’re alive, but it’s not too spicy for kids, making it an ideal midweek dinner for families – and it’s pretty easy on the budget too! Whether it’s served with creamy mash or fluffy white rice, it’s bound to please everyone at the table. Key ingredients that bring flavour to curried sausages Fruit chutney: the natural sweetness of carrots coupled with the fruity chutney is a perfect match for the piquant curry powder and hearty sausages. (You can use any fruity chutney you like or have open in the fridge). Curry powder: bringing warmth (but not too much heat) to this recipe, curry powder is what gives this dish its distinct flavour (and name!). Beef sausages: you can use any unflavoured sausage you like, but beef sausages are a delicious match for the curry sauce. Chicken stock: a staple ingredient in so many classic dinners, chicken stock brings its brothy flavour to this gravy-like sauce. You can use beef or vegie stock if you don’t have chicken stock. Onion: sausage and onion goes together like bread an butter (and also go really well in bread and butter). The sweet-savoury richness of a brown onion brings added depth to curried sausages, but you can use a red onion if that’s what you have at home. Curried sausages can be served with rice (as a nod to curry) or mashed potato (hello bangers)! My guilty pleasure, however, is serving it with the sausage already cut up, in a bowl, with thick slices of buttered bread, on the couch! Additional recipe notes by Alison Adams – Food Writer and Recipe Tester. How to make the best curried sausages: full recipe below  

8Our favourite lasagne recipe

Fall in love at first bite with our favourite lasagne recipe. With layer upon layer of ground beef mince meat sauce, pasta, and creamy cheesy sauce, this comforting lasagne (or lasagna, for those in the US) is a warm hug on a plate. Originally developed by Sarah Hobbs and re-tested by Alison Adams, this delicious recipe has been absolutely perfected. What’s our secret to our best lasagne recipe? There are many good reasons this particular lasagne recipe has become so beloved. The addition of wine in the meat sauce makes it super flavourful, while the layering of pasta (or ‘lasagna noodles’ for those in the US!) with mozzarella makes for the perfect ‘cheese pull moment’ (watch our video to witness it in action). But if we were to pick one thing that makes this lasagne recipe stand out above all others, it’s the luscious bechamel. A good homemade bechamel base or ‘cheese sauce’ takes time, but it’s worth it for the extra depth of flavour it brings. The best thing about a rich Italian ragu lasagne is that it tastes even better the next day, even when heated in the microwave. This recipe is also freezer-friendly and will keep for up to 3 months in an airtight container. You can wrap individual portions in freezer wrap, ready to take out for a quick and easy dinner-for-one or to create some lunch envy in the workplace. This amazing lasagne recipe, with its rich tomato sauce, is an absolute favourite among the taste.com.au team (hence the name!), but don’t just take my word for it: our members are raving about it too. One reviewer even said she made it for her husband “who grew up eating lasagna his Italian mother cooked him” (no pressure!) and “he thoroughly enjoyed” it.  Fewf (wipes brow). With a 4.5-star rating and multiple rave reviews, it’s safe to say this recipe is now an adopted Aussie classic. Key ingredients in our favourite lasagne Beef mince: it would hardly be a classic family favourite lasagne without a rich, ground beef mince sauce. Beef mince is ideal for bulking up a lasagne and adding protein to the dish. Our Recipes Editor Sonya Gellert has also made this recipe using plant-based mince, and declared it a delicious success. Italian diced tomatoes: a double duty ingredient, Italian diced tomatoes bring both moisture and added flavour to your meat sauce. We love how this simple pantry staple does so much heavy lifting in this recipe. Tomato paste: while we use lots of simple ingredients to bring flavour to this recipe (think onion, garlic, a splash of dry red wine and seasonings), for us tomato paste is a non-negotiable. It’s an instant umami-bomb and a little goes a long way. Fresh lasagne sheets: we think fresh is best when it comes to lasagne sheets, but if you only have dried lasagne sheets, you can pre-cook your pasta sheets to soften them (following packet directions) before cooking. This will ensure your pasta isn’t raw and crunchy. In our recipe notes, we have suggestions for other layers you can use instead of pasta too. Mozzarella: what would a baked lasagne be without the golden brown top and cheesy pull? We use a dry mozzarella (and coarsely grate a block), rather than fresh, wetter mozzarella, to ensure that magic pull moment and a signature, alluring topping. Feeding a crowd? check out the vegetarian lasagne recipe that even meat lovers will swoon over, and our collection of more delicious lasagne recipes. Additional recipe notes by Alison Adams – Food Writer and Recipe Tester How to make our best-ever lasagne: get the full recipe below

9Air fryer chicken rissoles

Crisp on the outside and tender and juicy within, rissoles made in the air fryer are not only lower in fat, they’re absolutely delicious. With (largely) hidden zucchini these chicken-y cheesy flavour bombs are soon to become a family favourite, especially in the warmer months when turning on the stove, even for simple pan-frying seems like too much of an effort.   I’ll be the first to admit I was cynical about air fryers. After seeing so many gadgets come and go (I’ll sell my churros maker to the lowest bidder), what was all the hype? And then I started playing around with it. Not only do they halve cooking times, making them so much more energy efficient than turning on the oven, but I love that they’re a safe way to get kids cooking and reheating their food.  Why we love this rissoles recipe These air fryer chicken rissoles are just so versatile. Serve as we suggest with salad and a honey mustard dressing during summer or with mash and gravy in winter or you could also pop them in burger buns along with some air-fried bacon and aioli and serve with sweet potato chips.  What do you need for air fryer chicken patties? Chicken mince: chicken mince is a low fat, budget-friendly ingredient. Because of its neutral flavour it’s perfect for children’s meals. Check out these family friendly chicken mince recipes here.  Panko: panko breadcrumbs are made from Japanese bread that has been flaked and dried, resulting in large “crumbs”. Not only are they ideal for coating and then frying food, they also make an excellent binder, soaking up the excess liquid to allow the chicken rissoles to become crisp. Parmesan: finely grated parmesan adds a nice salty kick as well as being another binder to hold the air fryer rissoles together.   Green shallots: rather than having to fry off onion to flavour your chicken rissoles, thinly sliced green shallots  add that same oniony hit, but in a milder way.   Zucchini: it’s the grated zucchini that makes these rissoles so tender, as well as adding fibre and antioxidants to this healthy meal. Honey mustard dressing: we make our own quick dressing, but you use a bought one or swap for some caramelised onions or tomato relish. Air fryers certainly make light work of dinners. In fact, you can create a whole balanced dinner in one like our saltimbocca with asparagus or herb-crusted salmon with crisp potatoes. How about cooking up this quiche Lorraine and serving with a green salad or serve this air fryer tofu with sizzling garlic Sikmply heat some microwave rice to keep with the quick and easy theme. The air fryer makes light work of a chicken cordon bleu or serve up our sticky pork belly with sweet potato chips.  Additional recipe notes from Alison Adams, Food Writer and Recipe Tester How to make chicken rissoles: full recipe below

10Delicious Thai beef salad recipe

Thai cuisine is one of contrasts and Thai beef salad is a perfect example. In the dressing alone, sweet meets salty, spicy and sour and in the salad intense chilli meets gentle aromatic herbs and cooling cucumber, all coming together in perfect harmony. Why do we love this Thai beef salad recipe? A much loved and ordered restaurant item, this Thai beef salad recipe brings this heavenly dish into your own home. The secret? While most Thai beef salad recipes just season and grill the meat, this recipe uses the ingenious trick of marinating it in half of the dressing. This not only flavours and tenderises the meat, but the palm sugar in the dressing helps caramelise the surface. Known as yum nua, this Thai beef salad is easy enough to be cooked as a weeknight dinner, but also special enough to be served as part of a Thai banquet. If you’re planning a Thai feast that’s better than take-away, here are our favourite homemade Thai food recipes to try and 15 Thai desserts you’ll want to devour with haste!

11Creamy coconut beef and pumpkin curry

Let the crockpot do all the work with this slow-cooker Indian beef and pumpkin curry. Serve with rice for a super-easy dinner.

12Simple chicken and vegetable stir-fry recipe

There’s nothing we love more than a speedy, easy and healthy dinner, which is why we’re always in the mood for a chicken stir-fry. Whether you’re short on time, looking to empty out the vegetables in your fridge, or you just want to eat cleaner, chicken stir frys are a great all-in-one staple meal that even the kids will love. What makes this such a great easy chicken stir-fry recipe? The best part about stir-fries is that anyone can make them, regardless of cooking abilities. But this chicken stir-fry recipe is one we find ourselves coming back to again and again when we crave a healthy, easy meal during the mid-week dinner rush. Ready in 30 minutes, our easy chicken stir-fry uses a range of colourful vegies, tender chicken breast, and a salty, sweet Asian-inspired sauce. Not to mention it has an 8.4 health star rating, making it great for those following a lower-calorie diet. For more speedy and healthy dinner inspo, try these vegie-filled vegetarian stir-fries, these easy chicken dinners and our top 100 healthy recipes of all time. And, see some delicious stir-fry recipe ideas for varying your dinners, in our recipe notes below. Additional recipe notes from Alison Adams – Recipes Editor and Food Writer

13Creamy garlic prawns recipe (with video)

You had us at ‘garlic prawns,’ then we read ‘creamy’ (swoon) and, finally, we learnt this recipe takes only 10 minutes to prep and 10 minutes to cook, and we were head over heels. We love learning from our readers and this recipe from Taste reader ‘KRISSSY86’ has become a favourite of ours. Why is this our go-to creamy garlic prawns recipe? When it comes to enticing kitchen aromas, garlic sizzling in a pool of butter is top tier, and these two ingredients form the base of this restaurant-quality, creamy garlic prawns recipe. Then, we elevate matters with a splash of floral white wine and a generous pour of cream. No hard-to-find ingredients are required here – just a handful of chopped, fresh parsley to give the dish a final boost. The ease of this creamy garlic prawns recipe makes it suitable for a midweek meal, served simply with steamed rice. And yet, its elegance steers it into dinner party territory, perhaps tossed with angel hair pasta to create an indulgent entrée. We know how much our home cooks adore our prawn starter recipes. And, just a couple of extra ingredients transforms this culinary concept into a creamy Tuscan garlic prawn recipe. Additional recipe notes by Alison Adams – Food Writer and Recipe Tester.

14San choy bau

San choy bau is a dish embraced by all ages. Sweet, sour and salty flavours meet tender, crispy and crunchy textures all wrapped up like a present! Our san choy bau recipe brings this Chinese restaurant classic into your own home. Umami-rich oyster and soy sauces flavour soft and juicy pork mince and contrast against the tender-crisp pop of bean sprouts and crunch of peanuts. And who doesn’t love having to eat with your fingers! – Alison Adams – Food Writer and Recipe Tester

15Chilli con carne recipe

Wholesome chilli con carne recipe With lean beef mince, red beans and a nice kick of heat, our hearty chilli con carne recipe is a family favourite. Serve with steamed white rice or as a filling for enchiladas or burritos. I’ve been eating what we in Australia know as chilli con carne since childhood. Why not? It’s simple to prepare, low budget and loved by kids and adults alike. It wasn’t until I started researching the history of this beloved chilli recipe that I realised what a controversial dish it is to Americans. I won’t say that vendettas and feuds have been started over what should and shouldn’t go into a bowl of traditional chilli con carne (or chili, for those in the US) but there’s a lot of passionate opinion around the subject. Opening a can of beans: should chilli con carne contain beans? Known as the state dish of Texas, locals are adamant that a proper con carne should contain no tomato and no beans! Instead chunks of beef are simmered in ground smoked chilli with stock. Here in Australia, we’re a bit more relaxed, to us it’s just beef, tomatoes and beans with a hit of chilli in our chilli con carne recipe. Our favourite chilli con carne recipe adds a couple of capsicums for good measure. This versatile chili con carne recipe serves eight, so freeze half for later, ready to be served on baked potatoes, corn chips or rice and topped with pickled jalapenos, shredded cheese and sour cream or rolled in burritos or baked into enchiladas. What is chilli con carne made of? Aussie chilli con carne is made on ground beef mince. We’ve gone with 5-star lean mince, which has helped give our chilli recipe a 8.8 health rating. Rather than using a combination of spices, we’ve used Mexican chilli powder, which is a mix of paprika, chilli, cumin and oregano. Adding the fresh chilli is up to you – add more or omit, it all depends on your heat tolerance. Some like to add extra ground coriander and a topping of fresh coriander too. Capsicum and chilli are from the same family so we’ve added a couple for extra fibre and colour. A traditional Texan chilli uses smoky dried chillies, but we’ve cheated by using smoked bacon. Chilli con carne (or ‘chili con carne’ in the US) was an early invention in what later became known as Tex Mex cuisine, where Mexican flavours were added to dishes that were actually developed in Texas. This includes original Texan nachos that were simply cheese and jalapenos on corn chips, as well as breakfast tacos, fajitas, queso and refried beans. Additional recipe notes by Alison Adams – Food Writer and Recipe Tester.

16One-pan teriyaki beef and rice

This easy beef mince dinner is ready in just 20 minutes and only uses a few ingredients- so it won’t break the bank!

17Our favourite spaghetti carbonara recipe

We throw tradition to the wind with our speedy spaghetti carbonara recipe, with some sneaky shortcuts for time-poor cooks. It may taste exactly like the real deal, but this carbonara sauce has some secrets behind its glossy surface, proving some rules are just begging to be broken. What’s the secret behind this easy spaghetti carbonara recipe? Beloved my many, our easy carbonara recipe is one of Australia’s most popular recipes, and we know exactly why it’s become the stuff of weeknight legend. We do the thing your nonna told you not to: we add cream. And yet, although it breaks from the traditional Italian recipe, it’s all for a delicious reason. We promise. Traditional carbonara recipes require a degree of technique (for example, adding ingredients at just the right temperature and time) and quality (read: expensive) ingredients, which just aren’t ideal for regular weeknights. That’s why we like to add thickened cream to our carbonara recipe with cream. A cheaper supermarket ingredient that ensures a velvety, indulgent sauce that will rival a restaurant-made spaghetti carbonara, a splash of cream means dinner’s ready in 12 minutes! This carbonara recipe is one of the quickest you’ll come across. Here’s to making weeknights simpler (without compromising on flavour). Go on, break the rules. We won’t tell. Key flavourful ingredients in our spaghetti carbonara Pancetta: providing the perfect salty hit for your carbonara dish, pancetta acts as a shortcut to umami deliciousness. If you don’t have pancetta, you can certainly use bacon. For a vegetarian version, you can sprinkle your pasta with ‘bacon bits’ instead, which are generally made from soy-based ingredients (just check the packet!) or use some rinsed capers for a salty addition. Eggs: Not silky carbonara sauce would be complete without eggs, which also bring added protein to your dish. Though this may not be a traditional carbonara, the eggs still play an important role. Thickened cream: our shortcut to getting this meal on the table in next-to-no-time, thickened cream bolsters the sauce and creates a luscious, rich sauce. Parmesan: sharp, tasty parmesan cheese brings extra cheesy goodness to the table. We suggest adding some to the creamy carbonara sauce, and reserving extra to sprinkle on your bowl of pasta at the end (alongside parsley, if you’re using it). Vegetarians can also look for vegetarian-friendly parmesan in supermarkets. Here’s some other old-school favourites we’ve made simpler. More time to spare? Try our slow-cooker carbonara recipe, too! Additional recipe notes by Alison Adams – Food Writer and Recipe Tester How to make our easy spaghetti carbonara: get the full recipe below

18Curtis Stone’s stir-fried rice noodles with chicken and vegetables

Curtis Stone hit the nail on the head when he developed this quick and easy stir-fry featuring slippery rice noodles, tender chicken and vegetables all coated in a umami-rich sauce. Perfect for a weeknight dinner, this dinner ticks all the boxes for speed, nutrition and taste. This recipe is on high rotation at my place as it is so versatile. Noodles are always a favourite with kids and this recipe is a fun way of getting their vegetable intake up. On its own you’ll only get a very mild heat, but feel free to serve with sliced fresh chillies or chilli crunch on the side to spice things up a bit.  Why we love this one-wok wonder Using chicken mince and cheap-as-chips rice noodles, this stir-fry is really friendly on the budget – even more so if you just use whatever you have lying around in the crisper drawer and perhaps a bit of leftover roast meat. Super easy, this recipe requires little chopping (often the bane of a tired cook). You can even buy shredded carrots and sliced mushrooms to make life even easier and using the ready chopped garlic and chilli sauce gives a deep flavourful hit. You can easily play around with this noodle stir-fry to adapt to different dietary requirements. Omit the meat and use tofu for a vegetarian option (you can stir through a whisked egg at the end of cooking for extra protein). This dish can also be made gluten free (read more below). What you’ll need to make this family friendly stir-fry recipe Oyster Sauce: made from dried oysters, soy sauce and sugar, oyster sauce packs a mighty punch, adding an amazing umami element to stir-fries, marinades and glazes. Soy sauce: make sure you use light soy sauce as dark is used more for colour and is a bit overwhelming. Chilli garlic sauce: although optional, I recommend you always have a jar of the chilli garlic sauce in the fridge. Medium in heat, it works as both condiment as well as added to stir-fries. Pad Thai noodles: these versatile noodles can be served cold in a salad or warm as in this stir-fry recipe. Chicken mince: so much easier to cook than strips which can tend to overcook. You can swap for pork mince if preferred.  Mushrooms: we just use cup mushrooms, but buttons or a mixture of shiitake, enoki and oyster can be used. Avoid large field mushrooms as they tend to make the stir fry look a bit grey. Instead they are best stuffed or used as an alternative to meat in a burger, or simple top with a dab of garlic butter and cooked in the air fryer.   Carrot: we say to cut the carrot into matchsticks, but I opt for the easier option of coarsely grating them (sshhhh).  Onions: we use sliced brown onion in our chicken stir-fry as a flavour base and then thinly sliced green onion for a fresh oniony hit at the end. Introduction and recipe notes by Alison Adams.

19Our best ever spaghetti bolognese recipe

Spaghetti bolognese, or spag bol, as it’s affectionately known in Australia, is what most of us would consider to be the quintessential Italian meal. However, In Italy, the thick, slow-cooked Bolognese sauce is usually served with flat pasta or in a lasagne. This spaghetti bolognese recipe really is a great recipe. It’s absolutely delicious, and here’s why we love it so. Why is this our favourite spaghetti bolognese recipe? Our version starts with a soffritto mix of finely chopped onion, celery and carrot (plus garlic) and is flavoured further by diced tomatoes, oregano and nutmeg. This particular spaghetti bolognese recipe is diabetes-friendly, making it suitable for everyone’s dinner. It’s easy to make spaghetti bolognese at home on any night of the week, and you can freeze the ground beef meat mixture for future use. You’ll thank yourself later! Our best spaghetti bolognese recipe (and yes, that’s a big call) is one kids will love, adults will crave and ticks the nutritional boxes! If this classic spaghetti bolognese is a favourite in your home, you’re bound to adore our easy spaghetti bolognese bake, this 5-ingredient bolognese rice bake (a total midweek saviour!), our cheesy spaghetti bolognese pie, our garlic bread spaghetti carbonara, and this collection of budget-friendly pasta recipes.

20Slow cooker honey mustard chicken

Make sure you have some crusty bread on hand to mop up the sauce on this easy peasy chicken dinner.

21Beef nachos recipe

Our favourite nachos recipe Nachos are one of the best comfort foods out there – the crunch of the corn chips, scooping up fragrant and flavourful ground beef and salsa, and who could forget about delicious, stringy pulls of cheese! It’s so tempting to just order from one of the many Mexican chains out there, but the cost per serve and delivery fees motivate me to make my own. Lucky for you, with this easy beef nacho recipe, you’ll be able to use a bunch of on-hand ingredients to make it and there’s only three steps before you can enjoy a big bowl for dinner! How do you serve nachos? Finish off your beef nachos with salsa, avocado, sour cream and coriander for the ultimate dinner winner. Of course, you can add heat with some jalapeños too. Put the tray of nachos on a heatproof board or trivet on your table and watch eyes light up at the ultimate share dish arriving. Key ingredients in beef nachos Beef mince: ground beef mince is not only a budget-friendly way to put a hearty meal on the table, but it takes on all the flavours and spices in this recipe to create a crave-worthy nachos topping. You can of course use other types of mince, if you prefer, and even a plant-based mince if you wish to make vegetarian nachos. Beans: we use kidney beans to bulk up this nachos dish, but you can also use black beans if that’s what’s in the pantry. Chilli powder and taco seasoning: this hard-working duo brings our ground beef mince mixture to life but, if you’re not into spice, you can omit the chilli powder. Need more chilli? Adjust to your tastes! Tomato paste: for a savoury flavour bomb, tomato paste is the answer. If you don’t have tomato paste, you can add a splash of passata (but it won’t have quite the same concentrated strength of flavour). Toppings: we love the combination of grated cheese, sour cream, salsa and fresh coriander, but you can play around with toppings (and add hot sauce, if you wish), based on your preferences. Corn chips: nachos wouldn’t be complete without their bed of corn chips, but if you have any leftover meat sauce mixture, you can add it to taco shells, tortillas, or even pile it on toast. Taste.com.au is home to many enticing nacho recipes. Try our tray-bake nachos, easy tuna nachos, these loaded nacho fries for a fun twist, or our outrageous cheeseburger nachos. There are plenty of veggie versions too if ground beef isn’t your style. Just don’t forget the guac! Additional recipe notes by Alison Adams – Food Writer and Recipe Tester How to make our beef nachos: full recipe below

22French-style chicken and potatoes

Take your tastebuds on a trip to France with this delicious and easy French-style creamy chicken and potato bake.

23Our go-to classic minestrone soup recipe (with video)

Most of the classic Italian dishes are steeped in frugality. Known as cucina povera – meaning ‘peasant food’ or ‘poor kitchen’ – with this style of cooking nothing is wasted. Stale bread turns up in a panzanella, leftover cooked pasta is used in a frittata, and those jars or cans of tuna, capers and anchovies can be used to make a classic puttanesca sauce. This classic minestrone soup recipe is one for the ages. It’s comforting, warming, full of healthy ingredients and is hearty enough to feed a crowd.  What is minestrone? Minestrone soup is another fine example of this practical form of cooking. Laying somewhere between a soup and a stew, minestrone is more of a guide than a recipe. Always nourishing and simple to prepare, it opens itself to using whatever you have in the pantry or crisper drawer (see more about this below). Whatever you use, minestrone is a hearty, homey, bowl of goodness that costs next to nothing and is all cooked in the one pot.   Why we love this minestrone soup recipe Our minestrone is also low in fat and high in fibre, making it nutritious as well as highly delicious and is ideal for dinners or a weekend lunch served with some crusty bread. Key ingredients in our minestrone recipe: Bacon: bacon rashers add a salty, umami kick to minestrone, which can of course be omitted if you wish to make a meat-free soup. Carrots, celery and potato: these common crisper leftovers make a flavourful and health-giving addition to minestrone.  Garlic: it would hardly be a hearty Italian soup recipe without the addition of garlic! Stock: we use beef stock for a rich depth of flavour, but you can use a vegetable stock if you prefer. Canned chopped tomatoes: finely chopped canned tomatoes bring a sweet richness to the soup-meets-stew.  Kidney beans: we love how many budget-friendly canned ingredients can bolster this recipe. We use kidney beans but you could use cannellini beans, if you prefer.  Pasta: we use a small shell pasta to bulk up this recipe, but any small pasta shapes you have in the pantry will work well here. Parsley: we use continental parsley, but this soup is great for using up fresh herbs, so feel free to get creative with what you have on hand. Love a bulked-up, budget-friendly minestrone soup recipe? Try this vegetarian minestrone soup, our meatball minestrone soup recipe, this spring-inspired green minestrone with whipped lemon fetta and this cheesy, garlic-bread-topped version. Additional recipe notes by Alison Adams – Food Writer and Recipe Tester How to make minestrone: full recipe below

24Classic shepherd’s pie recipe

A classic British and Irish dish that’s loved the world over, shepherd’s pie is the ultimate comfort food. What’s in a shepherd’s pie? Made with lamb mince, a rich gravy and buttery, creamy mashed potatoes, this recipe has all the elements for a perfect slow Sunday dinner and is on the table in just over an hour. Key ingredients in our classic shepherd’s pie: Vegies: you certainly get your fill of vegetables with this shepherd’s pie recipe, with frozen peas, carrot and celery (and an onion) dappled throughout. You can, of course, substitute for any vegies taking up space in your crisper, but we find these work best. Lamb mince: a flavourful ground lamb mince meat mixture makes this pie one you’ll want to make a double batch of. It’s rich, savoury and includes some clever flavour-boosting additions (see the next key ingredients) plus stock. Worcestershire sauce: we love the addition of Worcestershire sauce as it brings a deep umami flavour and a sweet, tangy and spicy punch all at once. Bay leaf: the unassuming bay leaf is a small but mighty ingredient that further bolsters the flavour of the meat mixture. Tomato paste: when it comes to tomato paste, a little goes a long way to bring a sweet, umami-rich flavour and round-out the mince mixture. Potato: the star of the show, the buttery, golden-brown potato topping on this shepherd’s pie sees desiree potatoes combined with butter and milk for a creamy, crispy-topped finish. You can use any milk you like, but we use full cream. And, we find desiree potatoes are the best-in-show when it comes to creamy mash. The whole family is destined to be delighted by this classic and, dare we say, best shepherds pie recipe with its potato topping. This golden brown mash-topped dish is nearly impossible to resist. And, if you love a warming comfort dish, you’ll love our variations on this classic recipe, too. Try our beef shepherd’s pie, a vegetarian shepherd’s pie (that’s actually vegan too), our much-loved easy shepherd’s pie, and these individual pies. How to make classic shepherd’s pie: full recipe below

25Beef stroganoff recipe

I think of beef stroganoff as having the warm comforting taste of a slow-cooked stew with the cooking style of a stir-fry. In this beef stroganoff recipe, thinly sliced beef is sauteed until just sealed, but still rare (and never chewy!) Out of the pan it goes then in goes the onion and mushrooms, cooked until just tender. Why is this the best beef stroganoff recipe? In this version, the beef stroganoff sauce flavours are built up with some clever key ingredients. Although many stroganoff recipes use sour cream, we use creme fraiche for richness (see below for more details). Paprika is also the star of this recipe. Its mellow capisum flavour adds a touch of sweetness. The result? Beefy, creamy deliciousness in only 25 minutes.   Key beef stroganoff ingredients Tomato paste: tomato paste is one of those hard-working ingredients where a little goes a long way to adding a salty-sweet umami richness to a dish, and beef stroganoff is all the better for a couple of tablespoons of the good stuff. Mustard: another cook’s essential, mustard adds additional depth of flavour to our stroganoff sauce. Crème fraîche: velvety, creamy and tangy, crème fraîche works wonderfully in this beef stroganoff recipe (but you can use sour cream, if you prefer). Paprika: harking back to the original recipe, paprika brings its sweet-savoury vibrancy to this recipe. What do you serve with beef stroganoff? Beef stroganoff was originally served with roast potatoes or mashed potatoes, but you can also serve beef stroganoff with buttery pasta or egg noodles, ready to soak up the gorgeous creamy sauce. Is time on your side? Why not try our slow cooker beef stroganoff so you can set and forget and it’ll be ready in time for dinner (our slow cooker beef stroganoff is one of our most popular beef stroganoff recipes). There are also plenty more beef stroganoff recipes to choose from, including healthy versions, our enticing stroganoff rissoles and even a beef strog cob loaf! Additional recipe notes by Alison Adams – Food Writer and Recipe Tester How to make beef stroganoff: full recipe below  

26One-pot Italian chicken

I grew up on creamy dishes, with them being served probably twice a week. Whether it be stroganoff or a chicken casserole, they nestled in nicely with the spaghetti bolognaise and a roast. It seems that many of you, like me, continue this tradition, with comfort dishes — especially bakes — being very popular, so I’m sure you’ll love this one.  When I was asked to write a recipe for a one-pot Italian, my mind immediately went to Northern Italy, known for its cream, cheese and butter. I’d also long been thinking about how sun-dried tomatoes had dropped out a bit in cooking of late, so they had to go in as well as the royalty of Italian herbs, basil.    What I didn’t realise is that I’d developed a recipe uncannily similar to the future “marry me chicken”. I swear I did this one first! Why we love this creamy one-pot Italian chicken recipe This family-friendly one-pot chicken recipe is an all year rounder. Rich and creamy it hits the spot in the cooler months and with the summery tastes of tomatoes and basil it is sunny enough for the warmer times, especially if served with a crisp green salad.   Ready in under half an hour, our creamy chicken recipe is bang on for both ease and taste. It’s also versatile. Slice the chicken and toss with just-cooked pasta and a smattering of parmesan cheese for the perfect midweek dinner. For a change, you could also swap the chicken out and use pan-fried thick pork chops instead. What do you need to make this one pot Italian chicken? Oil and butter: oil provides the medium for cooking the chicken with butter adding a good hit of flavour. Because we’re adding the butter, standard olive oil is fine. It doesn’t have to be a fruity extra virgin one. Chicken: chicken breasts are a great canvas for cooking. Take the suggestions from a few of our readers and slice them in half horizontally for even quicker cooking.  Sun-dried tomatoes: a means of preserving summer’s tomato bounty, they have an intensely tomato taste. They are quite chewy as well which is why we slice them.  Wine: because we’re using cream, we use white wine as the red gives an odd purple flavour. You don’t have to add it if you don’t want to – instead you can just deglaze the pan with water. Cream: I use thickened cream a lot in cooking as it simmers down to good consistency more quickly than pure cream. You could also use cream for cooking, which is more resistant to curdling.  Stock: using just half a cup of chicken stock adds a bit more depth of flavour. It also means the sauce can simmer and absorb flavours for just a bit longer without the sauce becoming too thick. Spinach: baby spinach leaves cook quickly. Just stir them through the sauce until just wilted to retain colour and freshness.  Basil: I’ve gone in hard with the basil, using a full cup. When buying, give the bunch a sniff. It should smell sweet and not of aniseed.  Bread: choose a crusty woodfired bread and although it uses another pan I love drizzling slices of crusty bread with olive oil and char-grilling until golden. 💡 Tip: Swap the thickened cream for cooking cream if you are making this recipe in advance, as it’s less likely to split when reheating. Additional recipe notes by Alison Adams – Food Writer and Recipe Tester

27Classic beef burger recipe

When done right, a beef burger is food for the soul, but so often the burger you order can be a massive disappointment: dense bread with a dry patty, limp lettuce and not nearly enough sauce. Take all the guesswork out of the equation and start making your own burgers at home. This is our fail-proof beef burger recipe With this foolproof recipe we give you all the tips and tricks to creating mouth-wateringly good beef burgers every time. Lightly toasted buns are spread with piquant American mustard that anchors the lettuce and tomato, ready to be topped with a perfectly seasoned, juicy beef patty, covered with tangy cheddar cheese. The genius trick in this beef burger recipe is that the onion is grated, rather than chopped, before being added to the mince. The juice from the onion both seasons the mince while adding moisture. This prevents the burger drying out. Perfect for a weeknight dinner or weekend barbecue, this basic beef burger recipe proves that true greatness often lies in simplicity. Want a beef burger but want to make it a little bit healthier? Our low-fat healthier cheeseburger has less fat and more fibre than the regular version, but it’s still big on flavour. We’ve also got loads more burger recipe ideas, so you can find the burger for you – whether it’s gourmet or basic, and for meat lovers or vegetarians. Additional recipe notes by Alison Adams – Food Writer and Recipe Tester

28Creamy chicken pesto pasta recipe

I love it when I have recipes in my repertoire that are easy enough for a mid-week meal, yet I can also serve it to guests (they don’t have to know it’s easy, right?). This is one of my favourites. Why I’m always making this creamy chicken pesto pasta recipe First thing to love about this creamy chicken pesto pasta recipe is that it’s made in only one pan! The pasta is cooked, drained and then it goes straight back into the pot. In go the remaining ingredients and voila! Dinner is on the table. Another thing to love is that it uses ready-made supermarket ingredients; a roasted chicken, sun-dried tomatoes and bought pesto, yet when it’s all tossed together it tastes restaurant quality. 💡 Tips: adapt this recipe to your dietary requirements This is a really versatile recipe. You can double the pesto and get rid of the cream or serve it without the chicken for a hearty vegetarian main. If you want to go all-out and roast your own chicken, then go for it! I’ve  recommended my favourite roast chicken recipe in the notes section below the recipe. Key ingredients in our creamy chicken pesto pasta: Penne pasta: penne is the ideal shape for holding the creamy sauce, but you can of course choose another type of pasta that you happen to have in the pantry. Creamy pesto pasta sauce works well with most pasta shapes. Light cream: we use light cream to make this pasta all the more luscious, but you can omit the cream and double the pesto if you don’t fancy using cream. Basil pesto: we take a welcomed shortcut by using store-bought pesto, but you can make your own fresh pesto if you’re feeling ambitious or have basil to use up. Green onions: green onions go into the pasta and form a garnish, too. If you don’t have green onions, you could substitute for chives instead. Shredded roast chicken: we use skinless shredded roast chicken, but you can certainly omit the chicken to make a vegetarian version. Sun-dried tomatoes: those little flavour bombs have made a major comeback and bring their umami-rich sweetness to the fore. Parmesan cheese: finely grated parmesan adds its delicious salty, cheesy profile to the plate. Additional recipe notes by Alison Adams, Food Writer and Recipe Tester How to make easy creamy chicken pesto pasta: get the full recipe below  

29Air fryer roast pork belly

You’ve not had roast pork until you’ve had roast pork from an air fryer. it’s prepped in 5 minutes and on the table in an hour – and that crackling is something else! What’s the best way to cook pork belly in an air fryer? The trick is to use two different cooking times. Firstly, start high to get that crackling nice and crisp – just how pork crackling should be! Then cook it lower so the pork retains its juiciness without the meat drying out. What we’re aiming for here is dry crackling skin, but perfectly moist pork meat underneath. There’s no need to boil or par-boil your pork first before adding it to the air fryer with this method, making it quicker and easier (and one of my favourite new ways to cook pork belly). Once you’ve mastered this recipe and you want to try new flavour combos, I highly recommend trying Matt Preston’s air fryer pork belly bites with spiced, sticky dipping sauce. If you’ve not yet jumped on the air fryer bandwagon and this recipe has whet your appetite, check out Taste Test Kitchen’s pick of the best air fryers to buy in Australia.

30Zucchini fritters

Zucchini fritters are a delicious and easy way to use up your summer squash excess. These crispy fritters are a perfect side dish, appetiser, or even a light lunch. The shredded zucchini soaks up the herbs and spices to give you a bite