Potato

We’ve used oil as well as butter – the oil cooks the potatoes while butter adds a nutty flavour. In France, potatoes are often pan-fried in duck or goose fat for their taste. Lard could also be used. Note

These are a great lower-fat alternative to deep-fried chips. For added flavour, before baking toss wedges with freshly chopped herbs, rind and juice of 1 lemon and a grinding of pepper, or 2 teaspoons cajun or mexican seasoning mix. Note

This rich beef casserole dish is a perfectly comforting and hearty meal for cold winter nights. The addition of potatoes means it’s a complete meal, serve some green beans or any of your favourite green vegetables on the side. What cut of beef should be used for this dish? Chuck, braising and stewing beef all […]

Packed full of flavour, this Swedish potato gratin is the ultimate comfort food for the whole family. Serve on it's own straight from the oven, or enjoy as a side dish with your favorite roast meat.

In these enlightened times we feast in all manner of ways on the 25th. But the traditional New Zealand Christmas dinner of a perfectly glazed ham, carrots, spuds and peas followed by a berry-packed and boozily indulgent trifle is still incredibly hard to beat. Sophie Gray aces a classic

Add a dash of pizazz to your table with this colourful, fresh and healthy layered vegie dish.

Julie Biuso adds a dash of pizazz to vegetable sides, ensuring your summer dining table is alive with colourful, fresh and healthy flavours. Imaginative vegetable sides can turn a meal into a fabulous feast. We’re not talking plain boiled carrots – we’re talking flavour, colour and attitude. Bring in ginger, spices and chilli for a little zing; nuts for the crunch factor; edible flower petals for colour; then yellow and red capsicum to contrast with the green vegetables.

This salmon patties recipe is the perfect blend of salmon and mashed potato. An easy go-to dish that is delicious when served with fresh salad and lemon wedges.

Slow-cooking a shoulder of lamb makes the meat so tender that it virtually falls from the bone in large pieces. the juices from the lamb also impart a delicious flavour to the potato. Lamb shoulder is particularly sweet and moist, and is an economical cut. To prevent the garlic burning, leave it unpeeled. After roasting, […]

Scrub kipflers clean with a brush and rinse before cooking. You’ll save time and effort peeling them, and gain extra texture, flavour and vitamins. Note

Not suitable to freeze. Kumara suitable to microwave. Note

Not suitable to freeze. Not suitable to microwave. Note

Suitable to freeze. Not suitable to microwave. Note

Not suitable to freeze or microwave. Note

Suitable to freeze (without mustard, cream, peas and parsley). Not suitable to microwave. Note

Lamb goulash with crunchy croutons is a great winter warmer meal.

Fresh oregano leaves add their unmistakeable flavour to this succulent lamb stew served on a bed of pillowy gnocchi. A classic winter warmer if we've ever seen one!

Togarashi is sansho pepper seasoning available from Japanese grocers. Note

Not suitable to freeze or microwave. Note

Not suitable to freeze. Potatoes and peas suitable to microwave. You will need about 350g whole broad bean pods for this recipe, or use frozen broad beans. Note

Not suitable to freeze. Note

Try to spinach soup topped with cream and crispy bacon or prosciutto. Note

To butterfly chicken, cut through breastbone and flatten, skin side up. Or ask your butcher to butterfly the chicken for you. Note

The fresh, zesty herb dressing gives this simple potato salad a kick. Adding the salmon flakes and boiled eggs turns it into a hearty summer meal or great pot luck salad.

Clams are sweet and succulent little morsels, not strong like oysters or chewy like mussels. Give them a Spanish flavour with sizzled bacon, smoked paprika and a splash of wine, then ladle the lot over baby steamed potatoes and strew with rocket. Perfect change-of-season fare.

New Zealand has great avocados and freshly smoked fish is easy to find – combine them on crispy potato cakes for a winner to serve with drinks.

This is a rich and succulent chicken curry. The chicken is moist and collapses when it is ready, falling off the bones into tender morsels.

This fish curry is even better if made 2–3 hours ahead, as it develops more flavour: make the coconut gravy, add potatoes and beans, turn off the heat and cover with a lid. Reheat gently, add fish and cook through.

This side salad is made spectacular by adding a little twist to the vegetables. Try pickling for a new depth of flavour.

This carrot and potato fritters recipe creates a delicious vegetarian meal or snack.

The Italian word ‘Arrabbiata’ means “angry” and describes a dish with a tomato sauce spiked with chilli. It’s typically used on pasta, but also pairs well with poultry. If you have more time, use large chicken marylands. Note

If time allows, try to assemble this potato salad a few hours before serving it, to give the flavours time to develop. Note

3 of 5-a-day, next day’s lunch The cooking liquid from this dish makes tasty stock for soups and stews. Store in the fridge for up to 3-4 clays, or freeze for up to 3 months. Note

You could use skim milk and light cheddar in this recipe, if you like, and still achieve irresistibly creamy results. Note

You can make the gnocchi several hours in advance. Place on a tray lined with baking paper and cook just before serving. Note

Celebrating Orthodox Good Friday or just looking for a hearty dinner dish? Try this glorious fish, tomato and olive stew.

Fontina is a firm, mildly flavoured cow’s milk cheese that melts beautifully. Note

Kumara and coriander soup

This Spanish-style tortilla is made using fridge and pantry staples and is a great lunchbox addition.

You can begin making this dish up to 8 hours ahead. Cool the boiled and flattened potatoes completely, place on prepared pan, cover and refrigerate. Then all you have to do is season them, coat with oil and bake. Note

The addition of creme fraiche has a slight tang to these fluffy potatoes.

Parsnip is the ultimate winter vegetable – its flavour doesn’t fully develop until it feels the chill in its roots. We've created a warming, flavourful dish with mashed parsnip and salty chorizo.

This beef bourguignon recipe is full of flavour and cabernet melot - the ultimate winter dish!

You could use any firm fleshed white fish for this recipe, such as cod or haddock. Note

You can use any firm white fish fillet of your choice. Note

We used sweet potato in our Dauphinoise, but you can substitute with a potato like Desiree, Maris Piper or king Edward if you like. Just make sure it’s a good-quality floury spud. Note