Attached is another good recipe from Mary Berry. Like her others, it is simple to make and produces a flavoursome meal. This one does not include green veggies.
Instead of the Banana shallot, I used French Scallion onions which you can buy from Woolworths (I used 4 as they are very small).
I also added 2 baby red chillies for more spice.
And for the chicken I used a 625g packet of thigh fillets.

CLICK HERE for recipe

Ingredients:
 450g boneless, skinless chicken breast, thinly sliced
 2 tbsp olive oil or sesame oil
 1 red bell pepper, sliced
 1 cup broccoli florets
 1 carrot, julienned
 2 cloves garlic, minced
 1 tsp fresh ginger, grated
 2 green onions, chopped
 2 tbsp soy sauce
 2 tbsp honey
 1½ tbsp sriracha sauce (adjust to heat preference)
 1 tbsp rice vinegar or lime juice
 1 tsp cornstarch + 2 tbsp water (optional, for thickening)
 Toasted sesame seeds, for garnish
 Cooked jasmine rice or noodles, for serving
Directions:
1. Heat oil in a large wok or skillet over medium-high heat.
2. Add sliced chicken and stir-fry for 4–5 minutes, until lightly golden and cooked through.
Remove and set aside.
3. In the same pan, add garlic, ginger, and vegetables. Stir-fry for 3–4 minutes until crisp-
tender.
4. In a small bowl, whisk together soy sauce, honey, sriracha, and rice vinegar.
5. Return chicken to the pan and pour in the sauce mixture. Toss well to coat evenly.
6. If you prefer a thicker glaze, stir in the cornstarch slurry and cook for 1–2 minutes until the
sauce thickens.
7. Sprinkle with sesame seeds and green onions.
8. Serve hot over rice or noodles for a quick, flavour-packed meal.

Another simple recipe supplied by Dave that produces a good result. Only thing I added was to garnish it with fried shallots (available from Asian stores, but we found it in Woolworths - will likely use it on a lot of Asian-style meals). And it reheated very well the next night.
Happy cooking.

CLICK HERE

This recipe is very simple and quick to make. But it produces a nice result. I served it up with some rice.
TIP:  Don't bother frying the cashews and spring onions separately - just throw them in at the end.

CLICK HERE for recipe

Ingredients:
 4 bone-in, skin-on chicken thighs
 450g baby potatoes
 3 tbsp olive oil
 3 tbsp honey
 3 tbsp soy sauce
 4 cloves garlic, minced
 1 tsp paprika
 1 tsp dried thyme
 Salt and pepper, to taste
 Fresh parsley, chopped (for garnish)

Directions:
1. Preheat Oven: Set oven to 200°C.
2. Prepare Marinade: In a bowl, mix honey, soy sauce, garlic, paprika, thyme, 2 tbsp olive oil,
salt, and pepper.
3. Season Chicken: Coat chicken thighs in half the marinade. Let sit for 15 minutes.
4. Toss Potatoes: In a baking dish, toss potatoes with remaining olive oil, salt, and pepper.
Arrange around the edges.
5. Assemble & Bake: Place marinated chicken in the centre of the dish, brushing any extra
marinade on top. Bake for 40-45 minutes, or until chicken is golden and cooked through.
6. Broil for Glaze: For a sticky finish, broil on high for 2-3 minutes.
7. Garnish & Serve: Sprinkle parsley and serve warm
Notes:
1. Can be cooked with regular thigh fillets (no bones).
2. Can use normal potatoes if cut down to baby potato size.
3. Could add extra vegies, eg carrot, broccoli, etc, or
4. Combine with a green bean recipe such as Nagi’s Green Beans in Creamy Parmesan Sauce -
with bacon! Green Beans in Creamy Parmesan Sauce - with bacon! - RecipeTin Eats

Ingredients:
 450g penne or rigatoni pasta
 700g boneless, skinless chicken breasts, cubed
 2 tablespoons Cajun seasoning
 Salt and pepper, to taste
 2 tablespoons olive oil
 3 tablespoons butter
 5 cloves garlic, minced
 1 ½ cups heavy cream
 1 cup chicken broth
 1 ½ cups shredded mozzarella cheese
 1 cup grated Parmesan cheese
 1 teaspoon smoked paprika
 1/2 teaspoon crushed red pepper flakes (optional)
 1 tablespoon chopped parsley (for garnish)

Directions:
1. Preheat oven to 375°F (190°C). Grease a large baking dish.
2. Cook pasta in salted boiling water until just al dente. Drain and set aside.
3. Season cubed chicken with Cajun seasoning, salt, and pepper. In a large skillet, heat olive oil
over medium-high heat and sear chicken until golden and fully cooked, about 6–8 minutes.
Remove and set aside.
4. In the same skillet, reduce heat to medium. Add butter and garlic, sauté for 1 minute until
fragrant.
5. Pour in heavy cream and chicken broth, stir well, then bring to a gentle simmer. Add
smoked paprika and crushed red pepper flakes if using.
6. Stir in mozzarella and Parmesan cheese, and cook until melted and creamy.
7. Add cooked pasta and chicken to the sauce. Toss to coat everything evenly.
8. Transfer the mixture to the prepared baking dish. Top with extra cheese if desired.
9. Bake uncovered for 20 minutes or until golden and bubbly.
10. Garnish with chopped parsley before serving.

2 tablespoons olive oil

• 4 boneless, skinless chicken thighs (or breasts), cut into bite-size pieces

• Salt and pepper to taste

• 4 slices bacon, chopped

• 300g mushrooms (sliced)

• 3 cloves garlic, minced

• 1/2 teaspoon smoked paprika

• 1 tablespoon Dijon mustard

• 1 tablespoon honey

• 2 cups chicken broth

• 1 cup heavy cream

• 300g penne or pasta of choice

• 1/2 cup grated Parmesan cheese

• 1 teaspoon Italian seasoning

• 2 cups baby spinach (optional)

• Fresh parsley, chopped (for garnish)

Directions:

1. Heat olive oil in a large deep skillet over medium heat. Season chicken with salt and pepper, then add to skillet and cook until golden brown and cooked through, about 6–7 minutes. Remove and set aside.

2. In the same skillet, cook chopped bacon until crispy. Remove with a slotted spoon and set aside, leaving about 1 tablespoon of the bacon fat in the pan.

3. Cook the mushrooms and set aside.

4. Add minced garlic and smoked paprika to the skillet and sauté for 30 seconds.

5. Stir in Dijon mustard and honey, mixing well to create a flavourful base.

6. Pour in chicken broth and heavy cream. Bring to a simmer.

7. Add uncooked pasta and stir to combine. Reduce heat to medium-low, cover, and simmer for about 12–14 minutes, stirring occasionally, until pasta is tender (or cook pasta separately and then combine all ingredients).

8. Return chicken and bacon to the skillet. Stir in Parmesan cheese, Italian seasoning, and baby spinach (if using). Cook for 2–3 more minutes, until spinach wilts and sauce thickens.

9. Adjust salt and pepper to taste. Garnish with chopped parsley and serve hot.

This is good! And easy.... I use frozen prawn gyoza

CLICK HERE for recipe

Another Nagi recipe submitted by Dave:

This is the best spaghetti that I've ever tasted.  Nagi's recipe produces a mountain of food so it's great for visiting family. Slightly complicated but worth the effort. Bev's recommendation is to use pizza cheese instead of mozzarella but I couldn't fault it.  Just add greens or your favourite salad.

CLICK HERE for recipe

This produces a good result. 1.2kg of chicken is great for a family gathering (especially packed out with large potatoes), but I used 800g and we'll get 3 meals each out of it.

Easy to prepare, I marinated the chicken for the whole day (did it after brekky).  

I used orange and yellow capsicums (those little ones you can get in a packet).

Added a few chilli flakes boiling it down to thicken but no other changes.

I wouldn't add beans or any other greens - don't reckon they'd work with the flavours.

Jamaican Chicken.pdf

This makes for a quick and easy pizza for lunch. 

- we used lamb mince which was a bit harder to spread, so maybe add some olive oil.

- Middle Eastern (Harissa) flavouring is readily available in the supermarkets for the Lebanese flavouring.

- turning it over to fry the other side is the biggest challenge!

Click here to go to the recipe

Dave recommends this one: "Another cracking result from Nagi.  We used brown sugar where brown sugar/honey are the options.  We ate it with Nagi's coleslaw recipe.  Fantastic!"

Click Here for recipe.

Coleslaw to go with them Click Here

Ingredients:

4 boneless, skinless chicken breasts

4 slices bacon, chopped

1 cup mushrooms, sliced

1 tablespoon olive oil

1 can (14 oz) coconut milk

1 tablespoon lime juice

1 teaspoon lime zest

2 cloves garlic, minced

1 teaspoon ginger, grated

1 tablespoon curry powder

1/2 teaspoon turmeric powder

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

Directions:

In a large skillet, cook the chopped bacon over medium heat until crispy. Remove and set aside, leaving the bacon drippings in the skillet.

Season the chicken breasts with salt and pepper. In the same skillet, add olive oil and sear the chicken breasts for 5-7 minutes per side, or until golden brown and cooked through. Remove the chicken and set aside.

In the same skillet, add the sliced mushrooms and sauté for 3-4 minutes until tender and slightly browned. Add the garlic and ginger, cooking for another minute until fragrant.

Pour in the coconut milk, lime juice, and lime zest, and stir in the curry powder and turmeric. Let the mixture simmer for 5 minutes until it thickens slightly.

Return the chicken to the skillet, spooning some of the sauce over the top. Allow it to simmer for an additional 5 minutes, letting the flavors meld together.

Add the crispy bacon back into the skillet and stir to combine.

Serve the coconut lime chicken curry with a sprinkle of fresh cilantro on top.

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes

Kcal: 480 kcal | Servings: 4 servings

This is an excellent recipe for something simple and quick.  The key is to use a high-quality steak meat, we used rib-eye and the result was sensational.  You could use a lower quality beef by "velveting" the meat with bi-carb soda.

It would not be hard to add a few greens (beans, broccoli, etc) into the stir fry or as an accompanying side dish.

CLICK HERE for recipe

This is a fairly simple recipe that is quick to cook but produces good results.

Dave's tips are:

• as with all RecipeTin recipes, make sure all ingredients are ready to go - once you start the stir-fry, it's all action.
• don't be afraid to add a couple of kaffir lime leaves
• I didn't have a red cayenne pepper, so I used two birdseye red chillies, leaving the seeds in. This was spicy but not too hot.
• it is easy to burn the cashews so be very vigilant, reduce the heat to below medium if they are starting to brown too quickly. Keep turning them over with a slotted spoon.

CLICK HERE for recipe.

This is a great way to serve up green beans with your favourite red or white meat (that doesn't demand rice or noodles).  I recommend it with a good steak that is cooked just how you like it.

Tip: Be sure to add extra cooking time to the beans if you prefer them to be less crunchy, say, 7-8 minutes

Add your favourite wine and you'll beat any restaurant!

CLICK HERE for recipe

Dave has just purchased Nagi's Tonight book. He recommends this one: CLICK HERE for the YouTube link

Another one from Nagi Maehashi, CLICK HERE for the recipe. Quick and easy to make and oh so delicious. 

This is a recipe from Nagi Maehashi (Recipe-tin Eats). CLICK HERE for recipe.

I didn't have sufficient Parmesan so I just used grated Mozzarella.

This is a pretty simple recipe that produces a superb result. Here are my tips:

- be sure to fry the ginger properly, or you'll get a strong ginger flavor

- consider adding some Kaffir lime leaves and serve with a slice of lemon

Click here for the recipe

This latest recipe was submitted by Paul.  He says " Last night I cooked one of the nicest dishes that I've had in a while - Char Siu Pork (Chinese BBQ Pork). Easy as.....

I bought a pork shoulder on Saturday, used half for S&S pork and the other half for this (as well as a big slab of crackling).

I marinated for 48 hours (which is the trick!) and cooked in the air fryer - superb!"

                                         Click here to access the recipe.

This is another recipe from the Woolworths Fresh Ideas magazine. It states only 5 minutes prep time but that is a long way quicker than what it typically takes. A few tips:

- use only half the vermicelli noodles

- add extra lemon zest and juice

- cut the bak choy into slightly smaller portions than those shown in the photo in the receipe

Click here to access the recipe.

This is another Coles recipe. It requires 1kg of chicken thigh fillets, so it makes for a very large meal! Click here for the recipe

The Creamy Chicken and Rice recipe is from the Campbell's range of simple, quick and easy recipes.  It is tasty enough (mostly coming from the leek), but it is better if a few mushrooms are added.  I would also recommend adding a bit of additional flavoring, such Thai Green Curry or something else that you prefer.

Recipe Here

From a Coles Magazine June 2023: Click Here

If this is not the best Spag Bol you've ever tasted! CLICK HERE for recipe.

Hint: Use 1/2 beef mince and 1/2 pork mince. The longer you cook it, the better it is!

A summer recipe (while there's still some summer left) from Dave. Click Here

Tips:

- Don't overdo the dill (it has a strong flavour)

- Consider having the salad as a side to your favourite grilled fish.

- Wash it down with your favourite white wine.

Another one compliments of Dave. Click here

Tips:

- consider adding kaffir lime leaves

- cook beans for 7 - 8 minutes unless you like them very crunchy

- add extra chilli, salt and pepper to taste

Another of Dave's favourites. Click Here

Tips:

• garnish with parsley if you don't like coriander 
• extracting the mince from the sausage is a bit tricky, either squeeze carefully, not breaking the skin, or cut the skin lengthways down the sausage and unwrap.

Recommended by Dave. Click here for recipe.

Tips:

• use chicken stock instead of water
• look at other brown rice options if you can't get the one recommended
• I found I needed extra cooking time after adding the rice and vegies.

A favoured cocktail by many coffee drinkers. Click here (Note that you will be asked to verify that you are >18).

Tip: Vary the amount of sugar syrup to your personal taste. And if you have your own coffee machine, make your own Expresso.

Another one from Dave. Click here for recipe.

Tip: you can enhance the flavour by adding some teriyaki sauce when cooking the chicken.

This one from Dave (from Woolworths). Click here for recipe.

Tips:

• consider adding a chilli for a bit more spice.
• consider adding Karifurore Cauliflower to the broccolini (it's available from Aldi).
• consider adding some MISO Sweet & Sticky Teriyaki glaze/marinade/drizzle (available from Woolworths) for some extra teriyaki flavour.

Another one from Dave. He says "This is a nice simple recipe from a Woolworth's magazine - the meatballs could be pork, veal or beef."  Click here for recipe.

A Negroni is an Italian cocktail, one part gin, one part Campari, one part vermouth garnished with orange peel. Click here for ingredients and video

Here is a Justine Schofield recipe recommended by Dave. He says it is quick and easy to make and tastes great.

A couple of tips:

• the eggs can be cooked, broken up, and just added to the meal at the end - just like you'd do making a fried rice.
• use a microwave jasmine rice packs from the supermarkets - just 90seconds in the microwave.
• consider adding the sauce to the main dish at the last minute to heat it up.
• I use a veal/pork mix of mince (from Aldi) for the meat.

 Click here for ingredients and method

OR Click here for video