Recipe

My method for roasted chickpeas three ways, with the technique that stops them going soft in the lunchbox. Sea salt,...

A make-ahead chia pudding with rhubarb, built for chaotic mornings and fussy eaters. High-fibre, ready the night before, doubles for...

A chickpea and roast capsicum salad with proper blistered capsicum, crisped chickpeas and a sharp dressing. No soggy shortcuts. Serves...

My kale chips with sea salt recipe, tested through three trays of soggy failures until I worked out the trick...

Dave Forsythe's prawn and zucchini skewers: a properly hot chargrill, simple marinade, no soggy seafood. Aussie summer cooking done right.

A make-ahead quinoa breakfast bowl with roasted plums, real ingredients and proper fibre. Cooked once, eaten all week. Doubles well...

Dave Forsythe's shaved fennel and orange salad is crunchy, bright and no mucking about. A proper vegetable-forward lunch, ready in...

Dave Forsythe's steamed snapper with lemongrass, ginger and chilli. A proper Australian seafood technique, no shortcuts, ready in half an...

A recipe for seeded crackers with dukkah that hold up in a lunchbox all week, from Mei Lin's Sydney balcony...

Dave Forsythe's slow-braised lamb with white beans: lean shoulder, big veg, proper flavour. A Sunday cook worth the four hours.