Serve this colourful one-pot meal with plenty of bread to mop up the delicious juices. Or spoon it into large hollowed-out rolls. You can also make it with lean pork.
Vinegar gives this salad its acidic punch, while lemon juice and zest add hits of brightness.
Mild ricotta cheese, lemon, nutmeg and piquant chilies make a zesty, creamy sauce for seafood pasta.
Scented with lemon, orange and cinnamon, this rich tart is best cut into thin little pieces.
If cutlets are unavailable, slice boneless skinless chicken breasts in half horizontally almost but not all the way through. Open out, place between plastic wrap and flatten until 1/2 inch (1 cm) thick.
A quick herby sauce transforms ordinary pan-fried fish into something summery. Serve with steamed asparagus and lightly buttered brown rice for a simple, fresh meal.
Grilling a whole fish is easy – just remember to grease the grill (not the fish) so the skin doesn't stick to it. Any leftover flavoured butter keeps well for up to a week.
Using a food processor ensures that these cakes come together in minutes – perfect for even your busiest weeknight. If you bake some crisp oven fries as a side dish, you may want to double the dip.
We love the slightly smoky flavour of grilled artichokes. Be sure to boil them for 10 minutes before putting them on the barbecue to ensure they cook all the way through without burning.
