This quick recipe by Jamie Oliver is from his book - 30 Minute Meals. I doubled the Veg as I was not making the other components in the book to go alongside the chicken. I also bought two whole chickens and divided them into breasts (bone in), legs (for soup), and carcass with the wings for stock. The recipe all up takes a little over 30 minutes, unless all ingredients prepped prior to assembly, and serves 4 people well or can be divided into meal prep.

This recipe for Bettered Salmon is by Alison Romans - Nothing Fancy - on page 247. Although salmon itself is not cheap, it s a quick and easy main to put together and serve alongside a salad or greens and makes a light healthy meal. Trust the recipe and cooking time, the salmon will cook to perfection and not dry out.

This recipe is found in Alison Roman's - Nothing Fancy - pages 88 - 89. Its a quick, simply recipe to whip up as a side to any main (I serve with chicken mains for lunch or dinner). I have noticed ARs love for the bitter flavor the lemons bring. So I often half the lemons called for in her recipe's. It is an acquired taste.

These Brown-Butter Cookies are a crowd pleaser. The recipe yields enough dough for 22 - 24 cookies depending on your scoop for the dough. I weigh the cookie dough to 40 - 42g per ball. Some may prefer large cookies, but you will need to test the baking time depending on the size of your cookies. I always stay close to the oven as they can quickly turn from under-done, to ready, to overdone. In fact, I find to get the perfect texture (by my cookie standards), I bake at 170°C for 7 mins on no fan, then 3 minutes on low fan assist. Baking on full fan for even the first 7 minutes will give you dryer, higher risen cookies. The brown-butter flavor, chewy texture, and chocolate bites are the perfect combo. You will not be able to stop at one.

This recipe for Sticky Apple Cake is by Alison Roman and published in her weekly newsletter. She also cooks this on her YouTube channel - Home Movies. This is just as quick and easy as the go-to chocolate self-saucing pudding and makes for a delicious after dinner dessert. Paired with vanilla bean ice-cream, this is a new favorite.

This is possibly the simplest recipe you could ever follow! If you have all the ingredients ready to go, you can whip this up in 10 - 15 minutes. Serve over rice with coriander and an extra squeeze of lime. This beats any take out red curry I've ever had!

This is possibly the simplest recipe you could ever follow! If you have all the ingredients ready to go, you can whip this up in 10 - 15 minutes. Serve over rice with coriander and an extra squeeze of lime. This beats any take out red curry I've ever had!

This recipe is found in Alison Romans - Nothing Fancy - on pages 198 - 199.

I have made this with all chicken thighs, or a mix of breasts, legs and thighs. I prefer all dark meat. I've also done this with red chilli paste (in Aus the common brand is Masterfoods - found in the fresh herb section). This creates a very different flavor but still a good amount of heat.

I also make my stock from scratch. Not necessary, but Alison Roman does suggest that if you are to use store bought, try to at least simmer the stock with veggies before using it in your cooking. Homemade chicken stock takes the flavor of any recipe to the next level.

This recipe is found in Alison Romans - Nothing Fancy - on pages 198 - 199.

I have made this with all chicken thighs, or a mix of breasts, legs and thighs. I prefer all dark meat. I've also done this with red chilli paste (in Aus the common brand is Masterfoods - found in the fresh herb section). This creates a very different flavor but still a good amount of heat.

I also make my stock from scratch. Not necessary, but Alison Roman does suggest that if you are to use store bought, try to at least simmer the stock with veggies before using it in your cooking. Homemade chicken stock takes the flavor of any recipe to the next level.

This recipe is found in Alison Romans - Nothing Fancy - on pages 198 - 199.

I have made this with all chicken thighs, or a mix of breasts, legs and thighs. I prefer all dark meat. I've also done this with red chilli paste (in Aus the common brand is Masterfoods - found in the fresh herb section). This creates a very different flavor but still a good amount of heat.

I also make my stock from scratch. Not necessary, but Alison Roman does suggest that if you are to use store bought, try to at least simmer the stock with veggies before using it in your cooking. Homemade chicken stock takes the flavor of any recipe to the next level.

This recipe is found in Alison Romans - Nothing Fancy - on pages 198 - 199.

I have made this with all chicken thighs, or a mix of breasts, legs and thighs. I prefer all dark meat. I've also done this with red chilli paste (in Aus the common brand is Masterfoods - found in the fresh herb section). This creates a very different flavor but still a good amount of heat.

I also make my stock from scratch. Not necessary, but Alison Roman does suggest that if you are to use store bought, try to at least simmer the stock with veggies before using it in your cooking. Homemade chicken stock takes the flavor of any recipe to the next level.

This recipe is taken from Alison Romans - Nothing Fancy - pages 200 - 201. There are quite a few steps to this recipe where I put extra time in and made from scratch. The chicken stock, pie crust, kale massaged with olive oil (reduces the bitterness). These aren't necessary, you can opt for store bought stock and pie crust. However, as always, made from scratch alternatives will elevate the flavour and experience.

This recipe for Plum Browned-Butter Cake is by Alison Roman and in her book - Nothing Fancy - page 300. This dessert is sweet and tarte and goes so well with vanilla bean ice-cream. So easy to come together and can be made ahead of time. Although the recipe calls for 750 g, I found using less (approximately 500 g) worked better as there was less liquid coming out of the fruit to stop the cake cooking through. I have also tried both black and red plums. Black plums have a tartier taste which I prefer.

This recipe for Crispy Chocolate Cake is by Alison Roman and in her book - Nothing Fancy - page 288-289. This cake is slightly sweet and fluffy. It is perfectly airy and subtle enough that you can load your slice up with the hazelnut cream without feeling too bad. I have served the cake with the cream on top, but you can also serve the cake on its own to keep the top crisp and have the cream on the side. I use eating quality chocolate, usually Lindt dark or dark with salted caramel which is always in my pantry for my brown butter cookies.

This Lamb Pie recipe is from the online store for Gewürzhaus. I altered this recipe and made one large pie as I did not have tins for individual pies. Although the entire recipe takes a whole day, a lot of this time is spent patiently waiting. The pay off is well worth is and the pie will serve anywhere from 6-8 people or do well for left over meal prep.

This recipe for Spaghetti Alla Puttanesca is from Jamie Oliver's - 30 Minute Meals. This pasta dish is - just as the book title suggests - quick, easy, filling, and calls for ingredients found in most pantries.

This Keralan Fish Curry recipe is from the online store for Gewürzhaus. This is a cheap recipe to whip up in only 3 main steps in the method below. If your a curry lover and what to try something new, this goes down well and even reheats well for leftovers. The fish maintains its tenderness and if you go for a cheap fish like Basa, there's no overpowering fishy flavor.

This recipe is found in Nigella's book - Cook, Eat, Repeat - on pages 66-69. When it comes time to assemble the burger this is straight forward but also personal preference. Layering the meat with the lettuce, pickles and sauce can be done any which way. I like to use two layers of lettuce as an extra layer between all the ingredients and the bun. This acts as a barrier for the bun to keep it in one piece, but also holds everything together... for a little longer...

This recipe is found in Nigella's book - Cook, Eat, Repeat - on pages 66-69. When it comes time to assemble the burger this is straight forward but also personal preference. Layering the meat with the lettuce, pickles and sauce can be done any which way. I like to use two layers of lettuce as an extra layer between all the ingredients and the bun. This acts as a barrier for the bun to keep it in one piece, but also holds everything together... for a little longer...