Dinner

If you haven’t baked fish or rice before, you don’t know what you’re missing! This impressive one-tray barramundi and coconut rice is surprisingly simple to make. The fish is lightly spiced, the rice is creamy, and the salsa is zesty and bright, making a perfectly balanced flavour sensation. Because everything cooks together in one tray in the oven, it feels really fuss-free. No pots, no frying, no massive clean-up.

And if we haven’t convinced you yet, nutritionally speaking, this meal makes a nicely balanced plate. Lean protein, omega 3’s, rice cooked in a healthy fat, plus a boost of vitamin C from the limes. We’ve used barramundi fillets in this version, but you can use any firm white fish that takes your fancy. And if the pineapple salsa isn’t your thing, try this with a simple cucumber salad or a spicy tomato salsa.

This sheet pan meal recipe is the epitome of a quick midweek dinner. It is all cooked on one sheet pan (yay for less washing up) and the addition of dukkah is what elevates it to tasting far more fancy than you would anticipate ever eating at home on a weeknight.

The dukkah crusted salmon is sitting on a little raft of purple and white sweet potato which cooks first and then when you add the salmon you also throw asparagus and lemon on the pan to bake – it couldn’t be easier.

This 5 ingredient baked dukkah salmon is the perfect dish when you’ve had a big day and don’t really feel like cooking – it is part of why it has made it into our regular repertoire of weeknight dishes.

Pasta with pesto, potatoes, and green beans is a simple dish from the Ligurian coast of Italy. Resourceful Italian cooks often stretched their pantry by pairing vegetables with pasta, creating seasonal meals that were economical but so delicious. Here, humble ingredients— potatoes, basil and green beans—are turned into a hearty but fresh pasta. It’s my go-to for a vegetarian dinner, perfect for busy weeknights and even quicker if you’ve prepared the pesto in advance!

Beef and broccoli is an excellent pairing for a quick, healthy dinner—packed with iron, protein and a big boost of vitamin C. The beef velveting technique, inspired by traditional Chinese methods, ensures melt-in-your-mouth tenderness.

Here we’ve used Chinese broccoli and broccolini, though a whole head of regular broccoli would work just as well. Cut the florets into long thin pieces, leaving the stems intact.

It’s a simple and quick dinner that comes together in just 30 minutes. Serve with steamed rice, a sprinkling of sesame seeds and go to bed knowing you’ve nourished your body well.

This is our version of a classic Shepherd’s Pie, but with a bit of a Clove twist. The base is our popular Less-Meat Bolognese – made with less meat but loads of mushrooms and added lentils. The pie is topped with crunchy golden potato slices, making it feel a bit more special occasion than a traditional layer of mash. If you’re feeling old-school though, use this base and make a yummy parmesan mash instead!

This simple beef stew is a nod to a Hungarian Goulash. Its deep, earthy red colour comes from a perfect combination of paprika, tomato paste, and slow-cooked capsicum. It’s savoury and hearty, with tender melt-in-your-mouth beef and velvety carrots. Eating this dish feels like wrapping yourself in cashmere.

Traditionally, goulash is served in bowls with crusty bread on the side, making it more like a soup than a casserole paired with mash. In this recipe, we top it off with lots of fresh dill and dollops of sour cream.

Its flavour is even better the next day, so add this recipe to your Sunday cooking list and nourish your soul later in the week.

Who doesn’t love a meatball? This is the dinner to make when you want to show someone how much you love them or when you know you need some self-care. Hearty, saucy, old-school nourishment that feels like it’s doing your soul good.

There are two tricks to making the best meatballs in town: to keep the meatballs fluffy and light, don’t over-mix when combining the ingredients, and to stop your meatballs from falling apart when frying, make sure you refrigerate them for at least 30 minutes beforehand. You could make them the day before if it’s easier.

These meatballs are bigger than usual, and rather than serve them with pasta, we suggest serving them with crusty bread, or a side of polenta or mash.

Who doesn’t love a meatball? This is the dinner to make when you want to show someone how much you love them or when you know you need some self-care. Hearty, saucy, old-school nourishment that feels like it’s doing your soul good.

There are two tricks to making the best meatballs in town: to keep the meatballs fluffy and light, don’t over-mix when combining the ingredients, and to stop your meatballs from falling apart when frying, make sure you refrigerate them for at least 30 minutes beforehand. You could make them the day before if it’s easier.

These meatballs are bigger than usual, and rather than serve them with pasta, we suggest serving them with crusty bread, or a side of polenta or mash.

If you’re looking for an easy-to-make salad for a shared feast, this simple brown rice salad is your answer. Earthy and nutty with pops of sweetness from red grapes and pickled red onions, it’s the perfect accompaniment for roasted meats, or to take to a BBQ or picnic.

The best thing is, this salad can be doubled or tripled very easily and made in advance. Just add the herbs and toasted seeds and nuts before serving.

These butter beans saganaki are the kind of comfort food that feels hearty but still fresh and wholesome. Creamy butter beans are simmered in a rich, garlicky tomato sauce, then finished with salty feta, a hit of chilli, and plenty of fresh herbs. It’s a Greek-inspired dish (kind of like prawns saganaki) that’s simple to make but packed with flavour—perfect for scooping up with crusty bread or serving over rice. Whether you’re after a meat-free main or a side dish that steals the show, this one is a keeper.

This easy weeknight dinner is sure to become a favourite. It’s all the creamy, cheesy goodness of classic mac and cheese with the added bonus of a nutritious, whole head of cauliflower.

What sets this recipe apart is the herby panko crumb topping, offering a crunch that elevates every bite. Paired with a leafy green salad, it makes for a delicious and satisfying vegetarian dinner — perfect for cozying up to on any evening. Leftovers? They’re an amazing lunch treat.

Chicken biryani is a traditional Indian dish where heavily spiced marinated chicken is layered with partially cooked rice and fried onions. It is then cooked over low heat, so everything steams together in an aromatic one-pot wonderland. It’s rich, fragrant, and moreish, and you’ll impress yourself once you’ve made it!

This is definitely not a fully traditional recipe—it’s our take on a really clever way of cooking chicken and rice. We’ve used a curry powder mix that has a base of turmeric, coriander, fenugreek, black pepper, and chilli powder, and added garam masala, so you only have to open two spice jars.

To make things really easy, in the last 5 minutes of cooking, we put green beans on top of the rice to steam. Serve this with mint yogurt and give yourself a round of applause! 👏👏👏

Cacciatore means ‘hunter’ in Italian and this dish is traditionally made using rabbit (which are often hunted), but I prefer using chicken. I love this one-pot dish as once the frying is done, you just put it in the oven or leave it on the stovetop to do its magic.

This really is a home-cooked meal, as it is rarely served in restaurants. I serve this with couscous or mashed potatoes and always have plenty of bread available to mop up the sauce.

If you’re looking for more family-friendly, veg-heavy recipes, these are a staple in my house for dinner. While the frozen pea is not a traditional addition to falafel, these are crunchy and green, and they’ll disappear as soon as they hit the table. The beauty of falafels is that you use chickpeas that are soaked but not cooked, making things much quicker.

Serve with hummus, flatbreads, a pickle, and a simple tomato salad. Then eat the leftovers for lunch the next day.

I love versatile recipes that you can learn by heart and cook on repeat. This spiced, tomato, chickpea stew can be served with flatbreads and yoghurt, or with rice and grilled veggies. It’s great as part of a shared meal with lamb skewers and a Greek-style salad or piled on toast with a fried egg. It’s a good budget-friendly recipe that lasts well in the fridge and will keep you nourished throughout the week.

This roasted sweet potato and chorizo dish is a perfect balance of smoky, sweet, and herby flavours. The caramelised edges of the sweet potatoes pair beautifully with the spiced, crispy chorizo, while a punchy chimichurri sauce brings freshness and a little zing. It’s hearty enough to be a main but also works as a standout side for grilled meats or a BBQ spread. Simple, bold, and packed with flavour—this one’s a guaranteed crowd-pleaser.

This One-Pot Vegan Coconut Pumpkin Soup is rich, dairy-free, and packed with flavour. With just one pot and minimal effort, it’s the perfect go-to for a warm and wholesome meal.

Autumn is here, and what better way to embrace the changing seasons than with a warm bowl of this soup? This easy, healthy, and dairy-free recipe is the perfect way to welcome the transition out of Summer. Plus, it’s a breeze to make, requiring just one pot and minimal effort.

I’m all about minimising cleanup and maximising convenience – by skipping the need to roast the pumpkin beforehand, I’ve simplified the process without sacrificing any of the rich, comforting taste.

Make a batch and enjoy it throughout the week for lunch or dinner. It’s versatile and light enough not to weigh you down. Prepare, sauté, simmer, blend, and serve with your choice of garnishes. Deliciously simple!

A rich and creamy carbonara—without the dairy! This lighter take on the classic uses silky coconut cream and high-protein pasta for a satisfying, nourishing meal that doesn’t feel heavy. My Coconut Cream Carbonara recipe with Bacon, Mushroom and Peas is a lighter and dairy-free alternative. So whether you’re following a dairy-free lifestyle or simply looking to switch up your pasta game, this recipe is a must-try. The additions of zest and juice of a lemon and a small pinch of nutmeg bring freshness and complexity, balancing the richness of the coconut cream and the savoury notes of the bacon and mushrooms. The dish can also be made vegan-friendly by omitting the bacon and egg yolk, and instead adding a sprinkle of nutritional yeast for added depth of flavour.