Method

1. Heat the oil in a frying pan over medium-high heat. Add onion and garlic. Cook, stirring, for 3 minutes or until onion has softened. Add mince. Cook, stirring with a wooden spoon to break up mince, for 8 to 10 minutes or until browned and cooked through.

2. Add carrot. Cook, stirring for 5 minutes or until carrot starts to soften. Add flour. Cook, stirring, for 1 minute. Stir in stock. Bring to the boil. Reduce heat to medium-low. Simmer, stirring occasionally, for 10 minutes or until sauce thickens slightly.

3. Meanwhile, place rice in a saucepan or rice cooker. Follow packet instructions to cook the rice.

4. Add leafy greens peas, soy sauce and oyster sauce. Cook, stirring occasionally, for 3 minutes or until leafy greens are just wilted and peas are tender. Add rice and stir through.

5. Serve in bowls or serve in iceberg lettuce leaves.

* This recipe uses any leafy greens that are in season. We recommend trying spinach, silver beet or kale. Visit the Eat Well Tasmania website to find out what is in season.

Method:

1. Cook rice as per packet instructions

2. Fry onions, garlic in fry pan until soft then add mixed vegetables and soy sauce

3. Stir rice through fried mixture

4. Add optional cooked chicken, ham, chopped omelette and sesame oil if desired.

Recipe notes:

• Use any combination of vegetables: whatever you have available to you is great. If you are using fresh vegetables, try to cut them into roughly the same sized pieces so they will cook at the same pace

Method:

1. Place the lamb in a large bowl. Add the olive oil, vinegar, oregano, lemon zest/juice and garlic. Mix together so that the lamb is completely coated, then leave to marinate in the fridge for at least an hour (overnight if possible).

2. Heat a large frying pan and add oil. Add the lamb and cook for 10-12 minutes. Remove lamb from the heat once cooked.

3. Serve the flatbreads with lamb, lettuce, tomato and cucumber and drizzle with yogurt.

Method:

1.Heat the oil in a large frying pan over medium heat. Add onion, ginger and garlic. Cook for 5 minutes or until softened. Stir in garam masala paste and cook for 1 minute or until aromatic.

2.Pour tomatoes and evaporated milk into pan and stir to combine. Bring to the boil, reduce heat and simmer for 3 minutes. Add chickpeas and cook for 5 minutes or until heated through and thickened.

3. Cook the rice according to packet instructions.

4. Serve the curry with cooked rice, topped with coriander leaves.

Method:

1. Heat the oil in a large pan, then add the onions and a pinch of salt. Cook for 15-20 minutes until soft and golden.
2. Add the paste and capsicum and cook for 5 minutes more.
3. Add the chicken and stir to coat the pieces in the paste. Cook for 2 minutes.
4. Add the chopped tomatoes, tomato paste and water. Cover with a lid and gently simmer for 15 minutes, stirring occasionally, until the chicken is cooked through.
5. Prepare the rice according to packet instructions.
6. Remove the lid of the curry and stir through the mango chutney and yogurt.
7. Serve the curry with rice and garnish with coriander leaves.

Method:

1. Preheat the oven to 180 degrees Celsius.
2. Warm the oil in a large frypan over medium heat. Add the onion and capsicum. Stir gently for about 4 to 6 minutes, or until they start to soften.
3. Add the garlic, tomato paste, cumin and paprika. Cook, stirring constantly, until fragrant.
4. Pour in the crushed tomatoes and add the parsley. Stir and let the mixture come to a simmer. Reduce the heat and let simmer for 5 minutes.
5. Transfer the tomato mixture into one or more large baking dishes (depending on the number of serves you are making). Use the back of a spoon to make a well and crack the egg directly into it. Repeat with the remaining eggs.
6. Place the baking dish in the oven and bake for 8 to 12 minutes. Remove from oven when the egg whites are white, and the yolks have risen.
7. Top with the crumbled feta and serve in bowls with crusty bread.

Method:

1. In a small bowl, mix the oil and garlic.
2. In a large bowl, combine the leafy greens, tomato, red onion and basil leaves.
3. Drizzle the oil mixture and balsamic vinegar over the greens and gently mix to combine.
4. Pile the greens onto bread slices and serve.

* This recipe uses any leafy greens that are in season. We recommend trying spinach, silver beet or kale. Visit the Eat Well Tasmania website to find out what is in season.

Method:

1. Heat oil in a large pot over medium heat.
2. Add the onion and garlic and cook until the onions are transparent and fragrant.
3. Add the mince and cook until browned, using a wooden spoon to break up any lumps.
4. Add the crushed tomatoes, tomato paste, grated vegetables, water and oregano. If you are adding beef stock and/or pepper, add them now.
5. Bring to the boil, then reduce the heat and simmer for at least 10 minutes or until the mixture thickens. The longer you leave the sauce to simmer, the better the flavour will be.
6. Cook the pasta according to packet instructions.
7. Serve the Bolognese sauce with pasta, sprinkled with cheese and parsley.

Method:

1. Heat the oil in a pan over medium heat.
2. Add the garlic and onion. Cook, stirring, until the onions are transparent and fragrant.
3. Add the mince to the pan and cook until browned, using a wooden spoon to stir and break up any lumps.
4. Add the carrot, seasoning mix and water and stir to coat the meat. Continue to cook, stirring, until the mixture thickens.
5. Serve the taco shells by adding a spoon of mince and topping with lettuce, tomato and cheese.

Method:

• Fill a pan with enough water to fully submerge all the chicken breast, with enough room that there will be around 5 centimetres of water above them.
• Bring the water in the saucepan to the boil, then carefully add the chicken breast to the water. Place a lid on the pan. As soon as the water in the saucepan comes to the boil again, immediately remove it from the heat. Leave the lid on the pan and the chicken breast in the water for 20 minutes.
• Prepare the vermicelli noodles according to packet instructions.
• In a large bowl, combine the noodles, cabbage, carrot, snow peas and mint.
• Once the chicken has rested for at least 20 minutes, drain the water. Check that the internal temperature has reached 75 degrees Celsius. Allow to cool enough to handle, and then shred using forks or your hands.
• Add the chicken to the salad bowl.
• Whisk the dressing ingredients together in a jug. Taste test and add additional ingredients if needed. Use water as needed to thin out the dressing.
• Add half the dressing to the salad, then mix well. Drizzle with the remaining dressing to serve.

Recipe notes:

• If you have other vegetables available, they can be used in this recipe (eg cucumber, capsicum, celery, coriander)