Dinner

A homemade lasagne is a true labour of love. There are three parts to lasagne making – the bolognese sauce, the béchamel, and the assembling. If you’ve never made one before, I recommend you make the bolognese sauce beforehand (it lasts well in the fridge and freezer), and then on lasagne making day, all you have to do is whip up the béchamel and assemble.

Take a lasagne to someone’s house as part of a celebration lunch or make one to feed a bunch of friends. They’ll love you forever!

Lentils are traditionally eaten on New Year’s Eve because there’s an Italian belief that these pulses bring good fortune and prosperity. They’re also a good source of protein and fibre and make a hearty meat-free dinner option.

I make this pasta dish often – sometimes with the pancetta and sometimes without. Cavolo Nero is my green of choice; however, you can use other greens like spinach or Swiss chard.

This recipe has a number of variations across Middle Eastern cultures, and I enjoy it most with yoghurt and fresh herbs. You can also eat it covered in caramelised or fried onions.

For this recipe, soak your rice for 15-20 minutes before cooking to kick start the absorption process and speed up the cooking process.

You will need a large soup pot for this recipe and a frying pan for onion toppings.

Photo credit to Jess Belnick

This Miso Butter Broccolini recipe is a delightful way to elevate your dinner table with minimal effort and maximum flavour.

Those who crave a quick, flavourful side will love how the savoury miso and buttery notes complement the freshness of broccolini in just 20 minutes.

Pair it with grilled fish, chicken, or a bowl of steamed rice for a complete meal that’s sure to impress.

I enjoy making this recipe because it has a very similar flavour profile to the Black Cod Miso at Nobu but with minimal prep and effort.

This miso salmon recipe is a perfect balance of sweet, savoury, and umami flavours that elevate a simple piece of fish into something restaurant worthy.

The miso marinade not only enhances taste but also helps keep the salmon tender and juicy.

It’s quick and easy to prepare, making it ideal for busy weeknights without compromising on flavour.

Packed with healthy omega-3s and rich nutrients, it’s a nourishing option that feels indulgent.

Whether you’re cooking for yourself or entertaining guests, this dish is sure to impress with minimal effort.

If you’re a mushroom lover or looking to embrace your inner wholefoods earth mama, then this is the recipe for you. Deeply nourishing and delicious, this soup will start your week on the right track. Wild rice, loads of mushrooms, a whole leek, tops and all, plus plenty of ginger, garlic, and chili oil. It’s a bowl of medicine for the soul.

One tray dinners are what we all wish for. This hearty lamb roast is cooked on a bed of lentils, mushrooms, and spinach and makes you feel like you know how to nourish yourself. It’s a well-rounded mix of protein, fibre, vitamins, and antioxidants, plus it’s really delicious and surprisingly simple to pull together.

The base goes into the oven, you sear the lamb, then nestle it on top of the lentils and cook to pink perfection!

This is a one tray roast for 2 people, using a small marinated lamb shoulder around 400-500g, available at supermarkets and butchers. Double the recipe if you’re feeding four.

The big handfuls of spinach mean you don’t need to make salad tonight.

One tray meals are a dream dinner, and my favourite way to eat fish. The base of this recipe is delicious – garlicky white beans, cherry tomatoes and olives.

Topped with gremolata, which is just chopped parsley with lemon and garlic – it’s zesty and bright, and so green that you won’t need to make a salad!

Serve with crusty bread to soak up all the delicious juices.

Did someone say no chopping and only one pan to wash up? You heard right, this One-pan Moroccan-style Chicken just might become your new weekly staple. Orange, currants, cinnamon, and almonds meld with juicy chicken for a perfect weeknight dinner.

Add some greens in the last 5 minutes of cooking for a complete wholesome meal. If you want to add extra elements, you can serve this dish with couscous and a garlicky mint yoghurt.

When you’re craving a big hit of greens, Palak Paneer is the perfect choice. A curry made with spinach simmered in a fragrant blend of spices. We whip this up whenever English spinach is cheap and in season, but feel free to mix it up with other greens like mustard greens, dandelion, kale, or silverbeet.

Paneer is a mild Indian cheese that beautifully absorbs the flavour and spices it is cooked with. It’s widely available at most supermarkets, however you’ll find a softer, creamier version at specialty shops. Serve this wholesome curry with a side of rice or flatbreads and a drizzle of yogurt, and pat yourself on the back for eating so many greens.

Panzanella is a traditional Italian salad made with stale bread, ripe tomatoes, red onions, and basil, all tossed together and dressed with olive oil and vinegar. The bread soaks up the juices from the tomatoes and the dressing, so every mouthful is full of flavor. It’s filling enough to be a meal on its own, or you can make it as a side for a summer BBQ.

This Iranian rice dish can be served as either a main or side depending on what you add to it or serve it with. The method is what we are teaching here and the ingredients can be flexible, but try not to skip the saffron as it is one of the characteristic flavours of pilaf. Saffron lends its singular flavour and beautiful colour to pilafs, but if you don’t have it, add a little ground turmeric instead.

Pipi e Patate is a very loved Southern Italian dish best served hot or cold, often found in my mum’s fridge and best accompanied by Italian crunchy bread. It involves cooking a mix of brown onion, red potatoes, and capsicums in extra virgin olive oil, seasoned with garlic, basil, oregano, salt, and pepper. The potatoes are cut into wedges and cooked with a pinch of salt added at each stage of incorporating vegetables. The dish is simmered until nearly soft, with careful stirring to prevent the potatoes from breaking. After cooking, the lid is removed to reduce the liquid, and oregano is added. Basil can be added before or after cooling, enhancing the flavor of this simple yet delicious Italian recipe.

Pork Adobo is a warm, comforting Filipino dish that’s bursting with rich flavours. Tender chunks of pork are slow-cooked in a savoury blend of soy sauce, tangy vinegar, and aromatic garlic, with a touch of sweetness to balance the flavours.

The potatoes soak up the sauce, making each bite satisfying and hearty. Serve with white rice and enjoy as a filling and delicious dinner. This version is great for beginners, so even if it’s your first time making adobo, don’t hesitate to give it a go.

I’m always looking for simple ways to make mid-week sides more interesting. Adding olives and capsicums in the tray when roasting potatoes adds saltiness and sweetness, making this the perfect side for grilled fish, a steak, or a roast chicken.

Kalamata olives are delicious, but feel free to use other black or green olives. And if you don’t have olives in the fridge, replace them with a few tablespoons of capers or finely chopped preserved lemons.