Classic comfort food for cold evenings! These pork rissoles are nestled into creamy mash and topped with caramelised apples. Next on the menu are vegetarian pulled jackfruit pies with a crisp green salad. Conclude this week’s cooking with Japanese teriyaki beef bowls. Quick to prepare and easy to customise - yum!

This week’s menu is all about the crowd favourites! Start with popular Japanese-inspired chicken katsu. Beef quesadillas are next on the list, packed with mince, beans and cheese then pan-fried until golden. Finish up the week with a creamy prawn pasta. The silky pesto sauce is just irresistible!

A good burger and fries is one of my favourite meals to indulge in. These lamb and haloumi burgers with kumara fries are sure to go down a treat! Next on the menu is chicken, roasted beetroot and feta salad, with pearl couscous, pinenuts and mint. Yum! Finish the week with vegetarian stuffed butternut. It’s just as good as a meaty version with mince.

First on the menu this week is an easy seafood version of my favourite Indian curry - fish tikka masala on turmeric rice. Then there’s sausage and roast veggie salads with a delicious homemade caramelised onion dressing. Finish off the week with a simple, very family-friendly chicken noodle stir fry.

Roasted tandoori spiced tempeh and chickpeas combine with rice, feta and a tangy, fresh salad in these tempeh fusion bowls. Next up is creamy chicken spaghetti. It looks indulgent but is actually reasonably healthy! The star meal this week is Korean steak tacos - they’re oh so moreish, simple and flavoursome.

Get ready for some easy meals this week! First up are fun, tasty and filling Mexican chicken lettuce wraps. Then there’s the easy potato top pie, with mince, veggies, cheese and moreish potato gems - yum! Finish the week with salmon and cream cheese pizzas, inspired by my recent trip to Golden Bay.

Start the week with a quick and easy Japanese-inspired miso chicken stir fry. Next on the menu is sausage, brie and caramelised leek frittata. It’s just a little gourmet and very filling. Tofu fritters are the final recipe this week, served with quick pickled cucumber, cashews and a sweet chilli yoghurt sauce.

Try a quick and easy budget beef wellington, using a less expensive cut of steak and served deconstructed. Next on the menu is eggplant, bacon and haloumi salad. It’s loaded with delicious ingredients! Finish up the week with vegetarian creamy pumpkin pasta. It has garlic breadcrumbs for added crunch.

Start the week off with salt and pepper fish on roti. It’s a delicious, filling meal. Next up is lamb and pesto pasta - super quick and easy, it’s like a cheats version of lasagne. Mediterranean roast chicken is the final recipe. Using butterflied chicken for quicker cooking, it’s served with roast kumara on a tasty salad.

For a delicious combination of indulgent and healthy, give the chicken, crumbed camembert and grape salad a go. The second meal on this week’s menu is Mexican bolognese - a Mexican twist on an Italian favourite! Finish the week off with a mild and creamy vegetarian Thai yellow curry.