• The joy of six ingredients

Sticky gochujang barbecue chicken

Served hot from the grill with slaw and brioche rolls, this is the ultimate eat-with-your-hands meal.

• < 30 mins
• Katrina Meynink

• The joy of six ingredients

Barbecued halloumi with dukkah, honey and pomegranate

Served piping hot with that satisfying squeak, barbecued halloumi is the definition of low-effort, high-reward cooking.

• < 30 mins
• Katrina Meynink

• Recipe collection
• Best of

From juicy steaks to festive bakes: The 20 most popular recipes of November

There was truly something for everyone this month: sweet tooths, health nuts, bakers and fakeawayers. Dive on in, they’re all great for December, too.

• Midweek dinner

Chicken and chorizo espetada

Portuguese-inspired chicken and chorizo skewers star in this dish, which is served with lemon-tomato rice and peri-peri aioli.

• < 30 mins
• Jessica Brook

• Summer barbecue

Sichuan-style cumin and lamb skewers

Budget-friendly lamb leg transforms into succulent, completely delicious skewers thanks to the classic bicarbonate soda tenderising trick.

• 30 mins - 1 hr
• Katrina Meynink

• Summer barbecue

Chermoula mushroom skewers

Marinated in punchy chermoula, these vegan mushroom skewers are a vegetarian barbecue hero. Use the leftover marinade as a zesty dressing.

• < 30 mins
• Katrina Meynink

• Summer seafood

Prawn and chorizo skewers with quick mojo verde

A quick, zingy mojo verde gives these juicy skewers of prawns and spicy, fresh pork chorizo a flavour jolt.

• < 30 mins
• Katrina Meynink

• Vegetarian

Paneer skewers with coconut-tomato sambal and toasted roti

Full of bold, Indian-inspired flavours, this vegetarian dish is perfect for a relaxed, hands-on meal.

• < 30 mins
• Jessica Brook

• Fakeaway

Chicken tikka skewers with crunchy coconut potatoes is dinner on a stick

Charry chicken meets spice-speckled spuds in this weeknight winner, which proves that everything tastes more delicious when eaten on a stick.

• < 30 mins
• Jessica Brook

• Quick & easy

Next-level midweek steak: The umami secret is in the dressing

Roasting tomatoes with anchovies and garlic adds big flavours to this satisfying steak dish, served with cheesy toast and bitter leaves.

• < 30 mins
• Jessica Brook