Main course
Raid the pantry for these creamy braised beans with lamb meatballs
This cosy bowl of beans and balls is the perfect cold weather antidote.
- 30 mins - 1 hr
- Jessica Brook
Adam Liaw’s salt and pepper chicken noodles
If you don’t feel comfortable making noodles in a wok, a deep casserole dish works just as well.
- 30 mins - 1 hr
- Adam Liaw
Steaks with potatoes roasted in red wine, garlic and sumac
Roasting potatoes in red wine and garlic turns a simple midweek steak dinner into a restaurant-worthy meal.
- 30 mins - 1 hr
- Jessica Brook
Adam Liaw’s smoked salmon and avocado salad
A really good smoked salmon salad is a great recipe to have in your back pocket.
- < 30 mins
- Adam Liaw
Adam Liaw’s Swedish prawn rolls
Prawn salad (skagenröra) is everywhere in Sweden. It also makes a fabulous filling for a decadent prawn roll that’s more affordable than a lobster one.
- < 30 mins
- Adam Liaw
From humble pie to showstopper: How to make this famous Melbourne dish at home
Block out the afternoon to make this indulgent British beef pie, richly flavoured with bone marrow and Guinness.
- 2 hrs +
- Leon Smith
Mustard-glazed pork pot roast with apples and carrots
Bring back the retro pot roast starting with this simple pork loin recipe.
- 1-2 hrs
- Danielle Alvarez
This Friday night fakeaway is a vegetarian take on a Japanese favourite
A mushroom-packed version of Japan’s favourite savoury pancake.
- 30 mins - 1 hr
- Jessica Brook
Rosheen Kaul’s bone broth hotpot
This is the ultimate communal dining experience: a simmering broth that grows more delicious and complex with every ingredient you add.
- < 30 mins
- Rosheen Kaul
Neil Perry’s classic baked moussaka
Think of this as a kind of Greek lasagne, only with meltingly soft slices of eggplant replacing the pasta sheets.
- 30 mins - 1 hr
- Neil Perry
Original URL: https://www.theage.com.au/goodfood/topic/main-course-l8i