Better Homes and Gardens recipes on this week’s show

Colin’s adding peanut butter and soy sauce to make a satay version of pork ribs that tastes even better than the one you know and love. Served with roasted sweet potatoes, it’s pure happiness on a plate.

Clarissa’s sharing her secret for making any vegetable taste delicious…and once you’ve tried this dish, you’ll never go back. She’s making an Indonesian-inspired coconut curry loaded with veggies, tofu puffs, and tasty spices. Reaching your five-a-day has never been more delicious.

Clarissa’s sharing her secrets to the juiciest, most tender poached chicken, every time. Topped with a simple four-ingredient ginger sauce you’ll want to put on everything, chicken has never tasted so good.

Pronounced ‘nudie’, Colin’s sharing his take on these light, ricotta-based dumplings which are a little bit like gnocchi but a whole lot more delicious. Paired with a simple brown butter, sage, and pine nut sauce, once you taste these there is no going back.

Colin’s slow-cooking lamb shoulder to create the juiciest and most tender roast you’ve ever had. Paired with a homemade curry sauce which is rich, creamy, and totally addictive, this dish is so much better than what you can get at your local takeaway store.

Clarissa is coating tofu in corn flour and frying it to create crispy nuggets that are full of flavour. Added to a stir fry with leftover veggies and a simple sauce, this dish can be made from start to finish in under 30 minutes, making it perfect for busy weeknights.

Colin’s using nduja and mussels to create his version of surf and turf, with a delicious broth made with cherry tomatoes, tarragon, crème fraiche, and fennel. This is everything you want in a winter dish.

Clarissa’s making Mexican fried eggs, served with a fresh salsa of green chillies, limes and cherry tomatoes. Paired with manchego cheese and toasted sourdough, it’s a delicious meal at any time of the day.

Colin’s cooking his pork belly rottiserie-style over an open flame to really punch up the flavour, but you can cook it on the barbie or in the oven, too.

Colin’s making Indian-style savoury fritters with carrots, cabbage, red onion and kimchi. All mixed together in a batter, fried, then served with a chilli and ginger dipping sauce, it’s a great way to use up all those veggie odds and ends in your fridge.

With Spanish flavours like chorizo and smoked paprika, this ragu is packed full of veggies like capsicum, zucchini and potato. Served with green olives and a loaf of crusty bread, it’s the perfect dish to get you out of that midweek meal rut.

Made with grilled baby eggplant & halloumi, plus loads of fresh veggies, basil, pomegranate and a delicious za’atar dressing, this salad is fancy enough to serve to guests and substantial enough to be a main meal.

Colin’s showing you how to make this deli classic at home, starting off with his homemade corned beef – cooked with wine, garlic and lots of herbs, then covered with a honey glaze. Served on rye bread with pickled cabbage and cucumber, Swiss cheese and a mayo-mustard-horseradish dressing, sandwiches don’t get better than this!

Colin’s making a classic French dish that’s been loved the world over for centuries. Duck legs are flavoured with orange, star anise, cinnamon and nutmeg then slow cooked in duck fat until meltingly tender. Paired with French lentils cooked with garlic, onion and thyme, this old-world classic is still just as impressive today.