Slice eggplant just before cooking or it will oxidize and go brown. Note

For a less smoky taste, replace half the smoked paprika with mild paprika. Note

Replace feta with fresh ricotta. Use 200g sliced cabanossi instead of cooking sausages. Note

If necessary, you can double the number of spatchcocks used, without increasing the marinade. Parboil chunks of potatoes, drain and toss in oil and seasonings. Char-grill for 4-5 minutes, turning, until golden and cooked through. Note

Lamb fillets can be used in place of back straps. Note

To prepare your own char-grilled eggplant, brush slices with oil and char-grill for 2-3 minutes each side until tender. To char-grill capsicum, cut into four, remove all the seeds, and char-grill skin side down until blackened and tender. Place pieces in a seated plastic bag for 5 minutes. You should then be able to easily […]

Palm sugar is made from the sap of the sugar palm tree. Sold in hard large or small discs, it can be found in the Asian section of most supermarkets. It unavailable, substitute brown sugar. Note

makes 12 Note

If preferred, sear the chicken on both sides then place on a baking tray and bake at 180°C for 10-15 minutes to cook through. Note

Sealing the steaks first, for 2-3 minutes on each side, keeps juices in, and resting the meat lets them be reabsorbed. Note

Use bread rolls, if preferred. This can also be prepared with crumbed chicken schnitzels, but it would be best to pan fry these in a little olive oil. Note

If liked add some crumbled feta to the salad. Patties can also be cooked in a frying pan on medium. Note

These chargrilled lamb kebabs are perfect for summer barbecues. With grape tomatoes and onion this is the perfect recipe to keep up your sleeve. Serve kebabs on a bed of herbed couscous.

These lamb kebabs are great for the barbecue. Keep this tasty and easy spiced lamb kebabs recipe with herbed couscous up your sleeve for when friends or family pop around.

Parsley can be used as an alternative to thyme. Note

Toast almonds by tossing in a dry frying pan on high heat until golden. Note

Lamb can be replaced with chicken. Add crumbled feta cheese to the salad if desired. Note

Larger ribs may need to finish cooking in a moderate oven, 180°C. Note

Kumara could be used in place of pumpkin, if preferred. Note

If preferred use sliced chicken thigh fillets or breast fillets. Note

These tasty tuna and pineapple kebabs are easy to make and packed full of flavour. Pop them on the barbie for your next Summer BBQ to give your friends and family something different to nibble on.

Bread flour and 00 flour (high-gluten flours) are both suitable. They’ re found in the baking section of large supermarkets. Note

Do not over-fill squid hoods or they will split during cooking. Leave about 1cm at the top to easily secure each hood with a toothpick. Note

The longer the turkey is marinated, the better the flavour will be. Note

Cajun seasoning is quite spicy, so go easy. Add sliced tomato and lettuce leaves tn the burgers, if liked. A little sweet chilli sauce is a nice addition. Note

To make your own pesto, process leaves of 1 bunch each parsley and mint, 1/2 cup slivered almonds, 1/2 cup olive oil, 1/4 cup lemon juice and 1 clove garlic to form a paste. Season to taste. Note

The size of your barbecue will determine how many quesadillas can be cooked at the same time. Note

If preferred, these may be cooked in a preheated oven, at 180°C, for 15-20 minutes. Note

A combination of prawns and scallops is also delicious. Don’t overcook shellfish as it becomes tough and dry. Note

Cook rolls following packet instructions. If preferred, use other rolls of choice. Note

To make these in the oven, spread in a single layer on an oven tray and bake at 200°C 25-30 minutes. Turn after 20 minutes and baste with marinade. Note

Soak skewers in water for 20 minutes before using, or use metal ones. Note

Make this into a tasty salad by tossing the cooked prawns through a mix of salad leaves, along with a 100g packet of cooked vermicelli rice noodles. Freeze prawn heads and shells to make stock for risotto or paella. Note

Turn this into a salad: Omit the rolls and toss sliced lamb, potatoes, zucchini and spinach together. Accompany with hummus and yoghurt. Note

Brush sourdough slices with olive oil and char-grill each side until golden. Note

Don’t have the heat up too high as the hotcakes will brown on the outside but will be uncooked in the middle. Note

It is important not to overcook the prawns as they will become tough. Try this with pieces of squid or mixed seafood skewers. An aioli would make a delicious dipping sauce. You will need 18 bamboo skewers, soaked in cold water, for this recipe. Note

These spicy fish tortillas by Woman's Day hit the spot � they�re quick and easy to cook and they appeal to everyone from teens to grandparents as they're simply delicious!

To ensure the best flavour and texture, tuna should be cooked until still pink in the centre. If preferred, swordfish can be used in place of tuna. Note

Hearty and scrumptious steak sandwiches with toasted ciabatta perfect for a Saturday night in. Serve with caramelised onions, fried egg, beetroot, tasty cheese and tomato sauce.

Healthy eating is easy with this Asian-inspired beef salad that�s bursting with fresh Thai flavours. Seared and marinated beef is served on a bed of crisp lettuce and cucumber.

If necessary, you can use toothpicks to secure the eggplant rolls – but remember to remove them before serving. Note

If the octopuses are large, cut them into segments. Octopus is cooked when flesh is opaque and tender. Note

Make spicy fried rice using cooked rice, chilli, ginger, peas, cabbage, carrot, eschalots, eggs, soy, fish sauce and lime. Note

A nourishing and fresh beef salad with chargrilled capsicum. The beautiful textures in this salad are complemented with a tasty paprika mayonnaise.

These easy skewers are perfect for your next BBQ!

It’s a good idea to score to score any thick section of meat to allow more marinade to be absorbed. Baste occasionally during marinating. Note

Spatchcocks can be replaced with a 1.3kg butterflied chicken. If doing so, increase cooking time by 8-10 minutes on each side. Note

Soak skewers in warm water for at least 15 minutes before threading, to help prevent scorching during cooking. Note

Chill jelly mixture for 30 minutes before filling moulds, stirring every 10 minutes as it starts to thicken. This will prevent the mixture from separating. Note

Marinating the squid and prawns in lemon juice will cause them to start cooking, so only do this at the last minute. Note