An easy, mostly hands-off meal that creates minimal dishes and lets us enjoy those flavours of summer a little longer.

Here's a fast and family-friendly meal full of crowd-pleasing flavours that's perfect for weeknights.

A simple, zingy and fresh weeknight dinner for warm evenings. If you grab a store-bought rottiserie chicken, this recipe can be made easily in 15 minutes. Using a good quality fish sauce makes a big difference to the dressing.

This easy tart suits a variety of summer eating opportunities, says Kelly Gibney.

The hardest bit of making this vegan-friendly mousse is waiting for it to set in the fridge. But it's worth the wait.

Warning — these are going to blow your scone-crazy little mind. With a sweet sugar-crunch topping and soft crumb scone loaded with tender orange-kissed dates, how could they not?

This dish combines ‘so hot right now’ gochujang paste with the richness of butter and an egg yolk to create a sticky, delicious sauce that coats each noodle perfectly.

Named after the cracking noise that ensues as you dig a spoon into this pie, and the pop from the sound of the salmon skin crackling in the oven as it bakes, this is a delightful twist on the classic fish pie.

I'm a massive fan of anything parmi, so I thought why not combine both the eggplant and schnitzel version for an easy midweek meal where the oven does most of the work?

Weeknights can be a whirlwind, and that extra step of boiling pasta can feel like a hurdle. So why not simplify? This recipe tosses everything into one pan, saving you time and dishes.

I grew up in a family where bacon and egg pie was synonymous with outdoor eating. On really hot summer evenings we’d often go to the beach to enjoy a swim and my mother always made a wonderful pie with a ‘lumpy’ top where the pastry had settled around the whole yolks.

These ribs, drenched in chilli-honey butter, are finger-lickin' good!

Mum's butter and egg-laden chocolate cake used to be a guaranteed hit at the smoko table or school bake sale, but recipes containing these ingredients no longer appeal to everyone.

These light and fluffy cheese scones will soon replace any old cheese scone recipe that you've been making.

This dish is my comfort food pick whenever we order in Indian - and it's easy to recreate at home.

Al Brown enjoys using his foraged feijoas in this "delicious and very, very humble" cake.

I always don a clean pair of dishwashing gloves to mix this dense Italian festive fruitcake as it's too heavy to mix with a spoon. You can play around with different types of fruit and nuts as long as you keep the quantities constant.

If it’s the first time you are making jam, try making a half quantity, which is easier to manage. Once you get the hang of it, move onto a bigger batch.

Yael Shochat’s Hot Cross Buns

Chef Cameron Petley says this dish has been in his family for as long as he can remember.

This sweet and sticky condiment will soon become indispensable in your pantry. It's great on everything, especially eggs.

Got some leftover cooked vegetables? Repurpose them into this easy no-pastry quiche.

In this recipe, un-dissolved sugar and citrus juice are used to coat the just-cooked muffins and give them a crunchy texture and a lovely tangy citrus flavour.

It's much quicker to make a crumbled topping than to make pastry, and in our house the crumble rates nearly as high as a pie.

Here's a simple way to smoke Kahawai.

This light, lemony cake contains oil rather than butter and is very easy to mix, either in a food processor or in a bowl using a whisk or fork.