Recipes

It tastes as good as it looks and really is simple to make, thanks to Wattie’s WOK Creations Teriyaki Stir-fry Sauce. Fresh salmon fillets delicately coated with teriyaki sauce and best served with rice and your favourite green veggies.

These yummy burritos make a great week-night dinner for the whole family. Packed full of vege with loads of flavour - these Mexican Steak Burritos will almost guarantee clean plates!

Create an inspiring mid-week meal with this delicious mexican-inspired dish, brought to you by Food In A Minute.

Fill the tart with a single fruit or a combination of whatever is fresh and best on the day.

Use juicy lemons and limes with pristine skins to get the maximum flavour. The syrup will keep for several weeks in the fridge.

You can use fresh or tinned fruit for this slice. If using fresh fruit, ensure it’s perfectly ripe as the cooking time is quite short.

For a gluten-free version, use 100 per cent buckwheat soba noodles. They are more expensive, as regular soba noodles are made with a combination of regular wheat and buckwheat flour.

These moreish little bites with their centre of molten cheese and crispy bacon can be made up well ahead of time then just roasted off when needed. A quick and very popular canapé.

If asparagus isn’t available, top the tasty tart with thinly sliced zucchini or thin stems of broccolini.

The roasting chicken combines with the lentils and kale creating a delicious dish full of good things. A hint of chilli is countered by the creamy ricotta flavoured with garlic and tomato. Cooking it all in the oven frees up your time at the end of a busy day.

A stir fry with the sweet and salty flavour of Hoisin sauce, tender pork and noodles. With the added crunch of cashews, what's not to like!

This is an easy pie to make with lots of flavour. If you are watching the carbs then the crumble pastry top means you can add as little pastry as you like.

Cake Pops are like a cake lollipop, colourful and fun to serve at parties. Save time by using a store-bought cake to make these bright bites.

"This super-delectable sweet-but-tart slice is outrageously popular, especially in cafés around New Zealand. I think it’s because it can all be done in a food processor, so there is no arduous creaming of butter. And it does go to prove that a great recipe never dies – it tastes just as good now as when I first made it."

Not only rich, silky and totally moreish, we decided to gild the lily by topping these puddings with vanilla bean ice cream and a luxurious chocolate fudge sauce.