Pork

Use any good quality thick sausages and marinate them for longer if time permits. Note

Use drained canned baby corn. Note

Omit prawns and chicken. Double pork mince and make extra meatballs. Add mixed frozen vegies to hot stock in Step 4 if you like. For a slightly nutty taste, serve hot soup drizzled with sesame oil. Note

Growing up in Italy, Luca Villari’s home was always filled with the delicious aroma of his mother’s cooking. Here he presents one of her classic dishes

Alternatively, you could make a family-size pie using a 22cm pie dish. Top your pie with 1 sheet of thawed puff pastry instead; cooking time will vary. Note

Pork neck is a delicious cut, suitable for slow roasting or bruising. Star anise is available from delis, greengrocers and Asian grocery stores. If unavailable, you can use 1/2 teaspoon ground star anise. You can replace sherry with extra stock if preferred Note

Marmalade can catch to base of pan, so tum pork frequently. Note

You will need to soak skewers in cold water for 20 minutes prior to preparing to prevent scorching. You can use chicken or firm white fish fillets. You need to cook 1 1/2 cups white long-grain rice a day ahead. Note

Use bought green curry paste instead of red. Note

You can buy ribs uncut, with crackling. Steam as directed below.Cool; remove cracking. Cook ribs and crackling on separate trays, basting ribs with sauce until ribs are sticky and crackling is crisp. You can use ketjap manis instead of tamari sauce. Note

Budget tip: Use large leaves; reserve centre of cabbage for stir-fries or salads. You will need 1 large cabbage for this recipe. Rice will be slightly crunchy but will then soften when rolls are baked. Note

Challenge your inner MasterChef with this delicious sweet and sour pork recipe. Marinating the pork in cornflour and soy sauce before cooking gives the meat a velvety texture.

This pork dish is meltingly tender after 90 minutes in the oven. The crisp freshness of the red pepper salsa, scattered over the finished pork, takes this from a good dish to a great one.

Julie Biuso creates a midweek masterpiece for your dinner table

Pork medallions are low in fat but high in protein, vitamins and minerals. Note

Use frozen puff pastry instead of wonton wrappers. Bake in an oven preheated to 220°C (200°C fan-forced) for 10-12 minute or until golden and cooked. Try using chicken or beef mince, if preferred. Note

You cun also use prawns, cooked chicken or beef. Keep rolls covered in the fridge until you’re ready to serve. Note

Try a combination of pork and veal mince. You can use a 22cm springform pan or a large loaf pan. Process 1 slice of day-old white bread to make crumbs. Note

Make ahead: Make filling a day ahead; assemble and cook gyoza just before serving. Note

Remarkably delicious pork katsu is able to satisfy a bunch of cravings in just one bite due to the panko coating on the pork absorbing that sweet and savoury katsu sauce.

Try using your favourite vegetabtes, such as button mushrooms, green onions, cherry tomatoes or eggplant, on the skewers. Note

No passata? Use 400g can diced tomatoes mixed with 1/3 cup tomato paste and 1/3 cup stock. Note

Luca Villari gives you the tools to turn out authentic Italian-style pizza, just like the pros.

Make Satay Chicken; use 400g chicken mince and add 1/4 cup bought satay sauce. Omit parmesan and use sesame seeds to sprinkle. Note

You could use beef or lamb mince instead of pork and veal, if preferred. You will need to process 2 slices of day-old white bread to make bread crumbs for this recipe. You could substitute 1 tablespoon lemon juice in place of the mirin, if preferred. Note

Extra rissoles can be wrapped individually and stored in the freezer for up to 3 months. Toast sesame seeds in a dry frying pan over moderately low heat, 1-2 minutes, or until golden. Store mixed sesame oil in fridge to use in stir-fries, on steamed veggies and in dressings. Note

Use chicken mince instead of pork. To blanch vegetables, place in boiling water; leave for 1 minute, then refresh in cold water. Note

Marinate pork for longer if time permits. Note

Use a vegetable peeler to peel cucumber into long thin ribbons. Note

Use sliced boned pork shoulder chops instead of pork fillet, if liked. You can use any green vegetable, such as broccoli or sliced zucchini, instead of beans. Try adding a dash of sherry. You’ll need to cook about 1 cup rice to make 3 cups cooked. Note

Four can use just pork mince. Note

For vegetarian, replace sausages with 400g can drained rinsed chickpeas and 200g fried tofu. Note

You’ll need 2 slices of day-old white bread to make 1 cup breadcrumbs. Note

Replace tarragon with fresh parsley. Don’t overcook pork or it will be tough. The syrup mixture caramelises very quickly, so wait until the end of cooking to pour over pork. Note

Flatbread suitable to freeze. Butter mixture suitable to microwave. Note

Mexican food is hot, hot, hot! Surrender to its exotic flavours – sweet, sharp, smoky, hot, fragrant and fruity, sometimes all together on the one plate

Deal with the dinner rush with this tasty and filling meal from Sophie Gray

Indian rissoles and rice, served with veges and a rich curry sauce, brought to you by recipes+

Have all ingredients prepared before you start cooking. Gluten-free: Use rice noodles instead of hokkien. Note

Before baking pasties, brush the tops with a little whisked egg to produce a golden glaze. Make ahead: Cook pork mixture a day ahead. Cover, then refrigerate. Note

For extra crunch, toast coconut before adding to cucumber. Vegetarian: Use firm tofu instead of pork. Swap Malaysian curry paste for Thai red, green or yellow curry paste – or even your favourite Indian curry paste. Swap Chinese broccoli for snow peas. Price will vary. You can also add drained canned pineapple pieces. Note

Make ahead: Prepare rissoles a day ahead. Cover, then refrigerate. Kumara is orange sweet potato. Note

Use a mandolin to slice the cabbage and apple thinly. If you don’t want to barbecue, you can pan-fry the sausages. Boil, steam or microwave potatoes until tender, then toss into salad with walnuts. Note

You can make your own san choy bow sauce by mixing 2 tablespoons soy sauce with 2 tablespoons oyster sauce. You can use beef or chicken mince instead of pork mince. Make ahead: Cook mince mixture a day ahead. Cover, then refrigerate. Note

Accompany this beautifully flavoured Spanish sausage hotpot with bread and enjoy this delicious dish for a comforting and easy weeknight family meal during the cold winter months

Kecap manis is an Indonesian sweet soy sauce. If it’s unavailable, mix 2 tablespoons soy sauce with 1 tablespoon brown sugar. Note

Try hokkien noodles instead of egg noodles; prepare as packet directs. Have everything ready, then cook just before serving. Note

You’ll find coleslaw mix in the fresh produce section. Note

Buy unwashed potatoes; they’re much cheaper and mash well. Use thawed and well-drained frozen spinach instead of baby spinach. Use lamb or beef steaks. Price will vary. Note

We used thin pork steaks (sold as ‘uncrumbed pork schnitzels’), available in packets at most supermarkets or your butcher. Make sure your frying pan has a flameproof handle; if it doesn’t, wrap handle in several layers of foil to protect it from the heat. Note

Buy pork already diced. Note

Replace pork with halved chicken breast fillets. No pears? Use apple instead. Use bought crumbed schnitzels. Note

You can use any type of canned beans. Balsamic vinegar also works well in this recipe. Note

Replace pork with chicken or beef stir-fry strips. Add a thinly sliced fresh long red chili to the pan in Step 2. Use any Thai curry paste you like. Note

Use pork leg steaks instead of diced pork. Note

Preheating the wok prevents the pork stewing in its own juices. Reheat between each batch. You’ll need 1 cup of jasmine rice to make 3 cups of cooked rice. Use leftover coconut cream in curries. Note

You can add 1 teaspoon sugar to pasta sauce as it cooks to reduce the acidity of the tomatoes, and a pinch of ground chilli for extra heat. To speed things up, use bought fresh or frozen meatballs. Price will vary. Note

We used a sweet and sour sauce that contains no vegetables; you can find it in the sauce aisle of the supermarket. You’ll need to cook about 1 cup long-grain rice. You can use pork butterfly steaks, pork chops or chicken breast fillets in this recipe. Note

Use pork mince instead of leg steaks. Make ahead: You can make salsa a day ahead. Cover, then refrigerate. Note

Risoni is small rice-shaped pasta. You can use any small pasta shape; cooking time may vary. Use bought crumbed chicken or beef schnitzel; cooking time and price will vary. Note

We used a fresh stir-fry vegetable mix of broccoli, red cabbage, carrot, zucchini, snow peas, onion and red capsicum. You can choose any vegetable mix. Note

Make salad just before serving. Note

Gow gee wrappers are with the refrigerated or frozen foods section of supermarkets. Note

Served on a bed of steamed rice, this delicious sweet and sour pork is the perfect quick midweek meal. To get a crisp coating on the pork, coat it in cornflour just before frying.

Pulled pork takes time to prepare due to the long, slow cooking process. So while the grill is crowded with sausages and steaks, use the oven to prepare this.

You can prepare silverbeet leaves up to 1 day ahead. Store in an airtight container in the fridge. Bring to room temperature 10 minutes before filling. You’ll need 3/4 cup long-grain white rice to make 2 cups cooked. For a vegetarian option, omit mince and replace with 2 x 400g cans rinsed brown lentils. Note

Packed full of delicious flavours and the goodness of beans, this hearty bolognese sauce is beautiful served over freshly cooked pasta.

Ketjap manis is Indonesian sweet soy sauce. Fried onions are in the Asian food aisle. Note

Buy pork from the deli counter. Use crusty rolls for best results. Note

Make ahead. Cook dhal the day before, keep, covered, in the fridge. To remove any impurities in peas, rinse under cold running water until water runs clear. Note

This baked pork meatballs in tomato sauce recipe is the perfect family meal!

Traditionally made in China with local sausage and sweet potatoes, we found kumara and spicy pork sausage from the supermarket worked a treat.

Low carb: Omit noodles. Add 2 large peeled carrots, cut into matchsticks, in Step 3 with onion. Swap pork rashers for chicken thigh fillets, beef rump steak or uncooked peeled prawns. Cooking time and price will vary. Note

Panko are dried japanese breadcrumbs; they’re available from the asian food aisle and asian grocery stores. If unavailable, use packaged dried breadcrumbs, colour and texture will vary. Note

Rolled and tied pork shoulder is in the refrigerated butchery section at most supermarkets. You can also use pork scotch fillet. Price will vary. Note

Cover wonton wrappers with a damp tea-towel to prevent drying out. Use Chinese cabbage (wombok) instead of regular cabbage. Ketjap manis is an Indonesian sweet soy sauce available in the Asian food section. You can use 1 1/2 tablespoons soy sauce combined with 1 teaspoon brown sugar instead. Note

Prepare skewers a day ahead; cook just before serving. Note

Honey mustard pork, honey recipe, brought to you by recipes+

Serve with steamed greens or buttered peas. You can replace brie with fresh ricotta. Use pork leg steaks or medallions instead of cutlets. Cooking time will vary. Note

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

You’ll need 1/2 slice of white day-old bread to make 1/3 cup breadcrumbs. Make ahead Cook meatballs a day ahead. Store, covered, in the fridge. Use chicken sausages instead of pork. Pan-fry meatballs if you like. Cooking time will vary. Note

Ready in less than 15 minutes, create authentic tasting nasi goreng with this quick yet satisfying recipe, yielding rich flavours with a seasoning paste using a sweet soy sauce.

The classic Italian tomato and meat pasta sauce is loved by all, and recreated by many. This is one of our favourite bolognese recipes.