Cook zucchini, carrot, onion and tomato into a tangy refrigerator relish. This measured batch is for chilled storage only; it is not a tested pantry canning recipe.

Bake portobello mushrooms filled with spinach, cream cheese, walnuts and Parmesan. Cook the spinach filling first, then roast until the mushrooms are tender. Follow each step.

Roast prime rib with garlic, rosemary, mustard and lemon. Use an oven thermometer instead of a fixed cooking time, then rest the beef before carving. Follow each step.

Bake beef empanadas with a cumin and paprika filling in ready-made pastry discs. Cool the filling before sealing, brush with egg and bake until golden. Follow each step.

Bake barbecue pork ribs until tender, then brush with a sticky ketchup, honey and apricot glaze. Use a covered low oven cook and finish hot for browned edges. Follow each step.

Make pork vindaloo with vinegar, garlic, cumin, coriander and turmeric. Marinate the pork, brown onions and simmer gently until tender in a tangy spiced sauce. Follow each step.

Cook shrimp scampi linguine in a quick garlic, lemon, white wine and butter sauce. Reserve pasta water to make the sauce glossy and serve the pasta hot. Follow each step.

Make chicken mulligatawny soup with tender chicken, rice, curry spices and lemon. This measured version balances the heat and simmers the rice until soft. Serve hot.