In her vegetarian twist on shepherd’s pie, the cookbook author makes the most of winter vegetables – and leftover potato mash.

Let the oven do the heavy lifting in this sweet and creamy winter warmer – then blitz the roast veg and choose your own garnish

You should store mushrooms in the fridge door, says the cookbook author – and fry them with potatoes, dill and plenty of butter

The cookbook author scores, salts and stuffs the eggplants with a cheesy and herby breadcrumb mix. The result? A soft and saucy vegetarian midweeker

In this quick and easy midweek recipe, the cookbook author goes big on flavour – with minimal washing up

It really is easy to crumb flathead from scratch, the cookbook author says – especially with some judicious use of Kewpie mayonnaise. But, at a pinch, frozen fishfingers will do

If you’ve ever been cursed with a soggy stir-fry, the cookbook author advocates a blanch-and-batch approach that works wonders in her easy vegan spring-summer recipe

In this springtime recipe, the cookbook author combines flame-kissed vegetables in a dish that’s somewhere between a dip, chowder and smooth creamed corn

Riffing on her mother’s recipe for kotletki, the cookbook author adds panko crumbs and finely chopped veg for fluffy, crunchy patties

Many things we’ve been taught about cooking mushrooms are wrong, says the cookbook author, who advocates the wet-fry technique for tastier results

It’s hands-on, versatile and tastes as good as it looks. For an easy school holiday cooking project for children of all ages, pizza is perfect

Many recipes call for only the white parts of the leek, but the leaves have a cabbagey flavour that’s just tops, says the cookbook author

Yesterday’s rice or potatoes are tonight’s speedy dinner, says the cookbook author. She shares how leftover rice and potatoes can turn into a biryani-like wonder

Cabbage might seem like a never-ending veggie, but cookbook author Alice Zaslavsky knows how to make the most of the affordable winter staple

Winter stew recipes don’t require meat. In her fortnightly food column, cook and author Alice Zaslavsky shares her slow-and-steady method with vegetables

The cook and author shares her technique for cooking through underground vegetables – and a recipe for a tian gratin

In her fortnightly food column, cook and author Alice Zaslavsky shares her hacks for the often-overlooked kitchen utensil – with a speedy midweek recipe to match

In her fortnightly food column, cook and author Alice Zaslavsky shares a speedy midweek chicken dinner