Cooks Collective

Why order Indian takeaway when you can make this classic favourite at home? Chef Ian’s Easy Tandoori Chicken is a mild, budget-friendly introduction to Indian cooking, with two portions of flavourful chicken for under $10. Marinated overnight and roasted until beautifully crusted, it is served with basmati rice, fresh salad and cooling mint yoghurt.

Turn plain boiled carrots into a glossy, buttery side dish with this simple Vichy Carrots recipe. Chef Ian shows Cooks Collective members how caramelisation, gentle cooking and a few everyday ingredients can completely transform a humble vegetable.

Brussels sprouts have been misunderstood for far too long. Chef Ian shows how steaming them until just tender, then finishing them with foaming butter, lemon, sea salt and pepper, transforms this seasonal vegetable into a fresh, buttery and delicious side dish.

A simple, comforting Cream of Chicken & Vegetable Soup built on good chicken stock and a classic beurre manié thickening method. This Kitchen 101 recipe is a flexible “fridge soup” — use whatever vegetables you have on hand, finish with cream if you wish, and season well for a delicious, nourishing bowl of soup.

This Cream of Cauliflower Soup is a simple Kitchen 101 recipe that turns humble cauliflower into a smooth, comforting bowl of soup. Made in the Ninja pressure cooker with chicken stock, cream, Olsson’s sea salt and Spice Lab Melange of Peppercorns, it is quick, easy and full of gentle flavour. Finished with parmesan and parsley, this is a great beginner-friendly soup recipe with vegetarian and dairy-free options included.

Cauliflower is in season, affordable, and full of potential. This simple cauliflower steak recipe uses Saucy Wench Satay Sauce and Spice Lab Asian Salt & Pepper to turn a humble vegetable into a golden, flavour-packed dish.

A quick, comforting Asian-style chicken and sweetcorn soup using Chef Ian’s Asian Chicken Stock as the flavour base. Simple pantry ingredients, shredded cooked chicken, sweetcorn, egg and spring onion come together in minutes for a nourishing bowl that proves good stock makes all the difference.

Learn how to make a simple Asian-style chicken stock using a chicken frame, vegetable offcuts, ginger, turmeric, lemongrass and star anise. This Cooks Collective Kitchen 101 recipe shows how homemade stock can add real flavour to soups, curries and sauces, without the additives found in many supermarket versions.

This dish works because it gives you the best of two familiar desserts: the warmth and softness of a baked apple, with the golden topping and texture of an apple crumble.

A hearty smoked pork hock and split green pea soup made easier in the Ninja 11-in-1 pressure cooker. This comforting Cooks Collective recipe shows how simple technique, proper seasoning, and pressure cooking can turn a traditional slow-cooked classic into an achievable winter warmer.