My Kitchen Rules contestants Luke and Scott are on a mission to get Australia eating healthier, fresh food. Their crispy skin Barramundi with a pink grapefruit and fennel salad and dill aioli recipe is the easy to make and delicious to eat.

It’s time to stir things up a bit! This creamy classic with a double dose of mushrooms is just the ticket for Saturday evenings in.

This light, layered, vegie-packed pasta dish will please your tastebuds while leaving your stomach entirely satisfied. You could even sneak in a dessert!

Get the whole family eating more healthily, too. The kids will love these fritters and, once you get the hang of making them, you can sneak in all sorts of vegetables – there are so many options!

Give your grilled fish a taste of North Africa with tasty chermoula, then simply top with a salad including corn, capsicum, chilli and coriander. Thought eating healthily would be hard work? With this, it’s anything but!

It’s surf ’n’ turf with a twist! Flavoursome chorizo and garlicky barbecued squid pair with low-fat, filling chickpeas to make a hearty salad. This one’s got it all!

A traditional Italian dish, Caprese salad usually contains just three ingredients – mozzarella, tomato and basil. Here, we’ve added ham to make it a more substantial main. Just toss together, dress and serve!

More substantial than your average salad, this colourful dish has bulk in the form of penne pasta and juicy prawns, plus fresh asparagus and a nice kick from the Asian-style dressing. It’s the perfect midweek meal!

Calling all self-confessed carnivores! Don’t be afraid of meatless main meals – they’re delicious when prepared well. Curries are a great way to start exploring vegetarian recipes; the flavours are so deep and intense, you won’t miss the meat.

Arancini, traditionally fried, we’ve upped the health quotient by baking these instead. Still full of flavour, the cheesy, rice-filled mouthfuls make ideal snacks or appetisers.

Lasagne with ricotta, yum! The great thing about using ricotta instead of a creamy white sauce between the layers here is that the meal immediately becomes healthier. The other great thing? It’s so much easier to prepare. Double hurrah!

Colin Fassnidge's lamb back strap with colcannon, fresh tomatoes, sorrel and basil will be a winner at your next dinner party.

Mick and Matt from My Kitchen Rules 2013 cook up this delicious duck feast that you can easily re-create in your kitchen.