If you've got the time, toast the quinoa in a little grapeseed oil until it's golden brown before adding the water - it adds a great nutty flavour that works well with the asparagus.
Lamb rump with almond, sour currant and cauliflower rice
We've lightened things up here by using cauliflower rice instead of basmati. The currants soaked in vinegar are the ideal foil to the richness of the lamb.
Mussels with lap cheong and wood-ear mushrooms
Chinese sausage, Shaoxing wine and black vinegar add amazing flavour, while a fragrant ginger and chilli bean paste takes the dish to another level. Lay on some steamed rice to mop up the juices.
Pork schnitzel with parsnip mash
Swapping flour for hazelnut meal adds a great nuttiness that complements the flavours in this dish nicely.
Fennel and leek soup with four spice
Serve this simple soup just with bread or toast or add a seafood element by placing thinly sliced sashimi-grade scallops or fish in the serving bowls before ladling in the hot soup.
Gnudi with brown butter
These ricotta and spinach dumplings are surprisingly quick to make. We've laced them with dill, but marjoram also works well, as does some crumbled feta for a spanakopita-inspired twist.
Miso-caramel apples with macadamia crumble
Put miso's salty notes to work in a simple dessert that can be whipped up any night of the week.
Rosemary, mustard and brandy chicken with buttered carrot
A modern take on the classic French chicken chasseur.
Italian sloppy Joes
Italian sloppy Joes recipe - Heat olive oil in a large saucepan over high heat, add onion and chopped garlic and sauté until golden (2-3 minutes). Add beef and brown well, breaking up lumps with a wooden spoon
Sausage, cavolo nero and chickpea minestrone
Minestrone needn't take hours of your time to prepare. This version uses a few tasty shortcuts to cut the cooking time but not the flavour.