• Recipe collection
• Meal prep

Five crowd-pleasing dishes to cook this weekend (and eat next week)

Packed with soft herbs and seasonal greens, try these slightly lighter and brighter takes on comfort food faves such as stew and bolognese.

• Recipe collection
• Baking

20 ways to make the most of berry cheap strawberries and blueberries

Pick up some punnets and pile as many bargain berries into (and onto) these baked goods until they are full to bursting.

• Baking

Mark the change of season with RecipeTin Eats’ spring fling asparagus quiche

Spread a picnic rug or set up an outdoor table and celebrate spring with this gorgeous asparagus and bacon quiche.

• 1-2 hrs
• RecipeTin Eats

• Quick & easy

Easy to make, even easier to eat: RecipeTin Eats’ strawberry cheesecake sundae pots

It’s creamy, dreamy and looks a million dollars. But best of all, it can be made ahead, then assembled at the last minute.

• < 30 mins
• RecipeTin Eats

• Meat

Parsley and coriander lamb chops recipe

We love lamb chops. The high fat content in the lamb takes on the flavours of the zesty lamb marinade paste beautifully, heightened again when the chops are charred on the barbecue. If you're looking for a quick meal, this one takes 15 minutes to prepare, and it works for a few mouths or many – just increase the number of chops and add a green salad.

• < 30 mins
• Darren Robertson and Mark LaBrooy

• Cake

Chocolate fondant cake with Grand Marnier poached oranges

Here's an ultra rich and gooey dessert perfect for winter. With fondants, timing is important, so they need to be served shortly after cooking. The whole point is a soft, runny, warm centre! You will need to refrigerate the mixture before baking.

• 30 mins - 1 hr
• Neil Perry

• Savoury pies & tarts

Beef pie recipe: Beef chuck and pea pies

Pair this delicious homemade beef pie (with a touch of spring) with a seasonal salad and you have the makings of a great family dinner.

• 2 hrs +
• Neil Perry

• Poultry

Classic roast chicken with buttered vegetables recipe

There are few dishes more fundamental than a good roast chicken, the basics of which follow two important principles. The first is to never overcook it. Chicken is full of flavour but it has a reputation for being dry because we're terrified of under-cooking it, so we go way too far the other way. If you have to make a trade-off between crispy-brown skin and succulent, tender chicken, go for tender every time.

• 1-2 hrs
• Adam Liaw

• Salad

Asparagus recipe: Asparagus and hazelnut salad with creamy dressing

I love this time of year, with asparagus coming into season. It's perfect in salads, sauteed or as a side dish. You can even chuck it on the barbie for a few minutes. If even that seems too much like hard work, don't forget it's a perfect vegetable to eat raw. Try pairing this asparagus number with a homemade beef pie.

• < 30 mins
• Neil Perry

• Poultry

Coconut, chicken and bunya bunya nut salad

It's a little-known fact that the Attica figurehead started out with dreams of emulating David Thompson's Thai-inspired cuisine. He decided he didn't want to be pigeon-holed to one cuisine, and today his dishes are a little bit harder to pin down.

• < 30 mins
• Ben Shewry