Better Homes and Gardens recipes on this week’s show

Clarissa’s serving up some flavour-packed meatballs with a Japanese twist! Tsukune meatballs are a traditional favourite in Japan and they’re easy to make and fun to eat. With chicken and pork mince, white miso paste, soy sauce and sesame, these juicy meatballs are cooked on skewers and brushed with a glossy glaze of soy, mirin, sake, and brown sugar.

Colin’s making some seriously tasty tacos, with a slow-cooked and spicy beef cheek filling that is tender and packed with flavour. Served with a punchy dipping sauce on the side, plus grated cheese, coriander and chilli, these tacos are worth getting messy for.

Colin has set himself the ultimate challenge: to create a vegetarian frittata so good, even he would want to eat it on repeat. Made with sour cream, parmesan cheese, sweet potatoes, red onion, mushrooms, chickpeas & goat’s cheese, this dish is good for you and totally delicious.

Colin’s serving up homemade broth with loads of veggies, plus poached chicken, turmeric and miso paste, with eggs and tofu for added protein.

Clarissa is making a cake… out of sweet potato? With olive, maple syrup and seriously sweet sweet potato, this dessert is delicious, and a little more health conscious than usual.

Colin Fassnidge’s new green couscous gets dinner on the table in just 30 minutes. With sorrel, mint and lots of basil, this recipe uses up all the herbs that you’ve got wilting in the back of the fridge.

Colin is combining lamb mince with chilli, coriander, cumin, and paprika, wrapping it in steamed silver beet leaves and cooking it on the barbie. Served with spiced chickpeas and yoghurt, it’s healthy, delicious and a whole lot of fun to eat.

Clarissa’s coating pork cutlets in a to-die-for sesame seed & panko crumb mix, frying them and serving them alongside a fresh green salad with a ginger-honey-sesame dressing. It takes less than 30 minutes to put this dish together…and a whole lot less time to devour it.

Clarissa’s making a classic Swedish dish: a sandwich cake that’s as impressive as it is delicious. Rye bread is layered with three different fillings: smoked salmon and cream cheese, avocado and cucumber, and boiled egg and mayonnaise. This dish is colourful and filled with fresh flavours – perfect for spring!

With barbecued squid, broad beans straight out of their pods, capers, pine nuts and a zesty lemon dressing, this dish is guaranteed to get you out of your winter meal rut.

Colin’s making crispy potato, bacon & herb rösti and serving it with fried eggs and a fetta, caper & rocket salad. Simple enough for the kids to cook, and delicious enough to eat on repeat.

Colin’s making a cheesecake with cream cheese and condensed milk and smothering it with a to-die-for caramel sauce. Served with a berry salad, this is about as close to heaven as it gets.