Juicy tender mushrooms stuffed with creamy pork filling and served with a rocket, sundried tomato and pinenut salad are the first meal on this week’s menu. Next up is tomato and basil chicken - a comforting dinner with a very moreish side of parmesan crumbed broccoli. Then there's the cheesy prawn filo pies, paired with a fresh salad bursting with end of summer produce. Happy cooking!