Dressings do not have to always be drizzled over the top. With this recipe, spoon the silky smooth dressing onto your plate first and then load up with all the green goodness.

This different take on “fish & chips” is ideal for your next dinner party. Sardines are rich in omega-3 fatty acids, vitamins and minerals and low in heavy metals, making them one of the best fish options to eat.

These curried scallops, served in their shells, are perfect as an appetiser or a dish for your next seafood feast. I use Tasmanian scallops, but you can use Australian scallops to ensure freshness and flavour.

Twice-cooked fruit crumble with soft pears, golden oat topping and tangy raspberry coulis — perfect for dessert or breakfast.

This flavour-packed chilli bowl uses pantry spices, fresh ingredients and sweet potato chips, with heat levels you can customise.

Fresh, Mexican-inspired spinach tortillas loaded with spicy turkey balls and vibrant salsa for a wholesome, flavour-packed meal.

A fresh, flavour-packed prawn enchilada recipe with homemade tortillas, zesty spices and a golden cheesy finish.

Black bean hummus can be prepared using canned black beans. Alternatively, dried black beans can be cooked by simmering them in water for 40-50 minutes. Cooked black beans can be frozen and used for other dishes when needed. The potato chips can be reheated the following day and this adds an extra crispiness … that’s if you haven’t devoured them all!

Traditional Sfeeha calls for using minced lamb, but substituting with cooked lentils gives the textual taste of meat and makes for a great vegetarian alternative. The spices can be adjusted to your liking.

This gluten-free version swaps out the bulgur for the brown Jasmine rice, which gives it that chewy texture among the freshness of the other ingredients. The labneh tops it all off with its creaminess — a perfect pairing.

This is the perfect brunch to cook when you have leftover mashed potato for a fulfilling meal to last you into the afternoon. These waffles are an ideal replacement for bread, especially if you are gluten intolerant.

These scrolls are made using a scone mixture, so there is no need to use yeast or wait for the mixture to rise. The scrolls are packed with delicious berries and make enough to serve the whole family, perfect for a weekend brunch.