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A beautiful golden brown ham and cheese quiche that will delight the whole family.

Impossible quiche

ham, chopped

onion,

(180 grams) grated Devondale Tasty Cheese Block (500 grams)

(50 grams) self-raising flour

Salt &

eggs

(375 milliliters) milk

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Jim Lahey's no-knead bread is made from only flour, yeast, salt, and water. It's the fastest, easiest, and best bread you may ever make.

Jim Lahey's No-Knead Bread

bread flour

yeast

salt

water

Cornmeal bran,

In a large bowl, stir together the flour, yeast, and salt. Add the water and mix with a spoon or your hand until you have a shaggy, sticky dough. This should take roughly 30 seconds. You want it to be a little sticky. (Many people who bake this bread find the dough to be sticker than other bread doughs they&#8217;ve worked with.undefinedEven though it&#8217;s not what you&#8217;re accustomed to handling, it&#8217;s perfectly fine.)

Cover the bowl with a plate, towel, or plastic wrap and set it aside to rest at warm room temperature (but not in direct sunlight) for at least 12 hours and preferably about 18 hours. (Ideally, you want the room to be about 72°F. In the dead of winter, when the dough will tend to rise more slowly, as long as 24 hours may be necessary.) You&#8217;ll know the dough is properly fermented and ready because its surface will be dotted with bubbles. This long, slow fermentation is what yields the bread&#8217;s rich flavor.

Generously flour your work surface. Use a bowl scraper or rubber spatula to turn the dough onto the surface in one blob. The dough will cling to the bowl in long, thread-like strands and it will be quite loose and sticky. This is exactly what you want. Do not add more flour. Instead use lightly floured hands to gently and quickly lift the edges of the dough in toward the center, effectively folding the dough over onto itself. Nudge and tuck in the edges of the dough to make it round. That&#8217;s it. Don&#8217;t knead the dough.

Generously coat a cotton towel (not terry cloth) with flour, wheat bran, or cornmeal. Place the dough, seam side down, on the towel and dust the surface with a little more flour, bran, or cornmeal. Cover the dough with another cotton towel and let it rise for about 2 hours. When it&#8217;s ready, the dough will be double in size and will hold the impression of your fingertip when you poke it lightly, making an indentation. If the dough readily springs back when you poke it, let it rise for another 15 minutes.

A half hour before the dough is done with its second rise, preheat the oven to 450°F (232°C). Adjust the oven rack to the lower third position and place a 6- to 8-quart heavy pot and its lid (whether cast iron or enamel, Pyrex or ceramic) in the oven as it heats.

When the dough is done with its second rise, carefully remove the pot from the oven and uncover it. Also, uncover the dough. Lift up the dough and quickly but gently turn it over into the pot, seam side up, being very careful not to touch the pot. The blob of dough may look like a mess, but trust us, everything is O.K. Cover the pot with its lid and bake for 30 minutes.

Remove the lid and bake until the loaf is beautifully browned to a deep chestnut color, 15 to 30 minutes more. Use a heatproof spatula or pot holders to carefully lift the bread out of the pot and place it on a wire rack. Don’t slice or tear into it until it has cooled, which usually takes at least an hour.

Stir parsley pesto through brown rice and top with onions, peppers, courgettes and chunks of halloumi cheese for a filling vegetarian dinner

Herby rice with roasted veg, chickpeas & halloumi

red onions,

peppers, sliced (we used green, red and yellow)

courgettes(about 600 grams),

olive oil

brown basmati rice

parsley

cashew nuts

garlic clove, crushed

can chickpeas, drained and rinsed

halloumi,

Heat oven to 200C/180C fan/gas 6. Put the red onions, peppers and courgettes in a large roasting tin, toss in 2 tbsp oil and season. (You may need to do this in 2 tins.) Pop in the oven and cook for 25 mins until the veg is tender and beginning to turn golden.

Meanwhile, cook the rice following pack instructions. Whizz together the parsley, cashew nuts, remaining oil, the garlic and seasoning to make a pesto. Stir the chickpeas and halloumi into the roasted veg and cook for 10 mins more. Fork the parsley pesto through the rice, spoon over the veg and serve.

Soft, creamy polenta is the perfect side dish - it looks elegant, tastes terrific and is ready in just a few minutes.

Creamy polenta

milliliters (3 cups) cold water

(1 cup) coarse polenta (cornmeal)

milliliters (1/2 cup) thin cream

(1/4 cup) finely grated parmesan

butter

Salt

white pepper

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This great-value family favourite freezes beautifully and is a guaranteed crowd-pleaser

Cottage pie

¼kg beef mince

onions,finely chopped

carrots,chopped

celery sticks,chopped

garlic cloves,finely chopped

tbsp plain flour

tomato purée

large glass red wine(optional)

beef stock

Worcestershire sauce

few thymesprigs

bay leaves

1.8kg potatoes,chopped

milk

strong cheddar,grated

nutmeg

Heat 1 tbsp olive oil in a <a href="http://www.bbcgoodfood.com/content/top-five-saute-pans">large saucepan</a> and fry 1¼ kg beef mince until browned – you may need to do this in batches. Set aside as it browns.

Put the other 2 tbsp olive oil into the pan, add 2 finely chopped onions, 3 chopped carrots and 3 chopped celery sticks and cook on a gentle heat until soft, about 20 mins.

Add 2 finely chopped garlic cloves, 3 tbsp plain flour and 1 tbsp tomato purée, increase the heat and cook for a few mins, then return the beef to the pan.

Pour over a large glass of red wine, if using, and boil to reduce it slightly before adding the 850ml beef stock, 4 tbsp Worcestershire sauce, a few thyme sprigs and 2 bay leaves.

Bring to a simmer and cook, uncovered, for 45 mins. By this time the gravy should be thick and coating the meat. Check after about 30 mins – if a lot of liquid remains, increase the heat slightly to reduce the gravy a little. Season well, then discard the bay leaves and thyme stalks.

Meanwhile, make the mash. In a large saucepan, cover the 1.8kg potatoes which you've peeled and chopped, in salted cold water, bring to the boil and simmer until tender.

<a href="https://www.bbcgoodfood.com/content/test-five-best-colanders">Drain</a> well, then allow to <a href="https://www.bbcgoodfood.com/review/best-steamers">steam-dry</a> for a few mins. Mash well with the 225ml milk, 25g butter, and three-quarters of the 200g strong cheddar cheese, then season with freshly grated nutmeg and some salt and pepper.

Spoon the meat into 2 <a href="https://www.bbcgoodfood.com/review/test-best-casserole-dishes">ovenproof dishes</a>. Pipe or spoon on the mash to cover. Sprinkle on the remaining cheese.

If eating straight away, heat oven to 220C/200C fan/gas 7 and cook for 25-30 mins, or until the topping is golden.

If you want to use a slow cooker, brown your mince in batches then tip into your slow cooker and stir in the vegetables, flour, purée, wine, stock, Worcestershire sauce and herbs with some seasoning. Cover and cook on High for 4-5 hours. Make the mash following the previous steps, and then oven cook in the same way to finish.

Use up leftover chicken in this rustic soup with garlic yogurt. Best served with cheese scones

Chicken soup

onions,chopped

tbsp thyme leaves,roughly chopped

chicken stock

leftover roast chicken,shredded

frozen peas

tbsp Greek yogurt

garlic clove,crushed

lemon juice

cheese scone,to serve (see tips below)

Heat the olive oil in a large heavy-based pan. Add the onions, carrots and thyme leaves, then gently fry for 15 mins.

Stir in 1.4l chicken stock, bring to a boil, cover, then simmer for 10 mins.

Add the leftover roast chicken, remove half the mixture, then purée with a stick blender. Tip back into the pan with the rest of the soup, the peas and seasoning, then simmer for 5 mins until hot through.

Mix the Greek yogurt, garlic and lemon juice together. Ladle the soup into bowls, swirl in the garlic yogurt, then serve.

If you want to use a slow cooker, gently fry the onions, carrots and thyme leaves for 15 mins, then tip them into the slow cooker with 1 litre stock. If you're using a chicken carcass, add it now. Cover and cook for 2-3 hours on High until the veg is tender. If you used a carcass, remove it now, shredding any remaining chicken from the bones. Stir back into the soup, or add the leftover roast chicken and frozen peas. Cook for 30 mins more. Remove half the mixture and purée with a stick blender, then serve as above.

Stuffed Bell Pepper Casserole

yellow onion

white rice (uncooked)

beef

garlic

green bell peppers

tomato paste

1- 14.5 ounce can petite diced tomatoes (drain excess liquid)

mozzarella cheese

pepper

This easy hack for 25¢ ramen packages is the perfect Japanese comfort food.

15 Minute Spicy Ramen

broth (like chicken or vegetable broth)

water (or additional cup broth)

ginger

garlic (peeled and smashed)

miso paste

sambal oelek

soy sauce

sesame oil

rice wine vinegar (dash)

blocks ramen or servings fresh ramen

soft-boiled eggs (sliced in half)

scallions (thinly sliced)

black sesame seeds

nori (thinly sliced)

chicken

Cook your eggs now, or make them ahead of time and refrigerate until ready to use. (See notes.)

Combine broth, ginger, garlic, miso, sambal oelek, soy sauce, sesame oil, and vinegar in a saucepan. Bring everything to a boil. Reduce heat to let simmer and cook 10 minutes. Spoon out the ginger and garlic slices.

Add dried noodles and cook until soft. Divide noodles evenly between two bowls. Cover with broth and top with halved eggs, scallions, black sesame seeds or togarashi, and nori.

A twist on macaroni cheese, with added veg and a crunchy topping of bread and nuts - make in batches and freeze

Cheese & Spinach Penne With Walnut Crumble

pack penne

leeks,

plain flour

tsp ready-made English mustard

grating nutmeg

pack mature cheddar, grated

French bread, diced

walnut piece

bag spinach

Cheese & spinach penne with walnut crumble

If you are eating one of the pasta bakes now, heat oven to 190C/170C fan/ gas 5. Boil the pasta with the leeks for 10 mins, then drain.

Meanwhile, put the butter, flour, mustard, nutmeg and milk in a large pan with some seasoning. Gently heat, stirring all the time, until bubbling and thickened, then cook for 2 mins more, stirring frequently. Remove from the heat and stir in two-thirds of the cheese. Toss the remaining cheese with the bread and walnuts.

Cook the spinach in the microwave, or pour a kettle of boiling water over it to wilt, then squeeze out the excess water. Stir into the sauce with the pasta, leeks and some seasoning. If necessary, add a little extra milk to loosen. Divide between 2 ovenproof dishes and scatter the bread mixture on top. If eating straight away, bake for 40 mins until golden, or cool to freeze.

The cheesy sauce on this potato bake has impressed many a Taste.com.au member. Try it tonight and tell us what you think!

Cheesy Potato Bake

Devondale Tasty Cheese Block (500 grams)

1.2kg Sebago potatoes, peeled, thinly sliced

Cheesy potato bake

Blend your storecupboard pulses with cumin, turmeric and garlic to create this robust soup with crispy pancetta topping

Lentil & Bacon Soup

onion,diced

pancetta cubes

carrot(about 120 grams), finely diced

tsp cumin

turmeric

chilli,sliced

stock cubes

red lentils,rinsed

Lentil & bacon soup

Heat the olive oil in a large saucepan. Add the onion, 1 pack of pancetta and the carrot. Cook on a low to medium heat for 10 minutes until the onions are soft.

Add the cumin, turmeric, garlic and chilli and cook for a further 1 – 2 minutes until the aromas are released.

Pour in 1.25 litres of boiling water, crumble in the stock cubes and add the lentils. Bring to a simmer and cook for 20 mins, stirring occasionally to ensure the lentils aren’t sticking.

Meanwhile, fry the remaining lardons in a small frying pan for about 10 minutes until crispy. You don’t need to add any oil as plenty will run from the pancetta.

Serve the soup with a sprinkle of crispy lardons on top.

This spin on Italian 'melanzane alla Parmigiana' is quick to prepare and makes a deliciously creamy, veggie bake

Aubergine rolls with spinach & ricotta

aubergines,

spinach

tub ricotta

jar tomato sauce

tbsp fresh breadcrumb

tbsp parmesan(or vegetarian alternative)

Heat oven to 220C/200C fan/gas 7. Brush both sides of the aubergine slices with oil, then lay on a large baking sheet. Bake for 15-20 mins until tender, turning once.

Meanwhile, put the spinach in a large colander and pour over a kettle of boiling water to wilt. Cool, then squeeze out the excess water, so that it is dry. Mix with the ricotta, nutmeg and plenty of seasoning.

Dollop a spoonful of the cheesy spinach mix in the centre of each aubergine slice, fold over to make a parcel and lay, sealed-side down, in an ovenproof dish. Pour over tomato sauce, sprinkle with breadcrumbs and cheese, and bake for 20-25 mins until golden and piping hot.

This budget-friendly weeknight winner is made from just 5-ingredients.

Sticky Sausages recipe

sausages

ginger marmalade

tbs wholegrain mustard

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More lentils, less mince is the key to this low-cost family meal

Lentil & lamb moussaka

onion, chopped

aubergine, diced

lean minced lamb

can lentilin water, drained

can chopped tomato

cooked potato, diced

oregano

cinnamon

vegetable stock

tub Greek yogurt

egg, beaten

Heat the oil in a large frying pan. Add the onion and cook for 3 mins until starting to colour and soften. Add the garlic, aubergine and lamb, then cook for 5-10 mins until the mince is brown and the aubergine is softened.

Stir in the lentils, tomatoes, potatoes, oregano, cinnamon, some seasoning and the stock. Increase the heat and simmer for 10-15 mins until the mixture thickens.

Heat grill to high. Transfer the lentil and lamb mix to an ovenproof dish. Mix the Greek yogurt with the beaten egg, then pour on top of the lentil and lamb mix. Grill for 5 mins until the top is bubbling and golden.

This budget-friendly steamed pudding is best served warm with a dollop of cream.

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