Better Homes and Gardens recipes on this week’s show

Gochujang is a Korean chilli paste, and it is what makes Clarissa’s chicken wings so sticky, sweet and spicy. With all that flavour packed into one single ingredient, you can imagine how delicious the whole dish will be! 

We all know how much Colin loves a roast chook, and using inventive methods to cook them – who could forget his famous chicken in bread recipe? This time, Colin is using chains to create his chicken on the campfire.

Colin’s combining all of spring’s best flavours in one tasty tart. He’s topping a puff pastry base with a mixture of ricotta, herb and lemon and then adding loads of zucchini on top – although you can use whatever spring veggies you like the most.

Clarissa’s sharing a cookie recipe you’ll go nuts for. Made with only a few pantry ingredients, these easy cookies take 20 minutes to bake and make the perfect afternoon treat.

Colin’s making his smashed beef pitas, which are a perfect dinner whether your exploring Australia or cooking a meal at home for the family.

Nothing says ‘spring’ quite like a plate of well-cooked lamb chops, and this week, Colin’s sharing his favourite recipe. Served with slow-cooked spring veggies – like eggplant, capsicum, tomatoes – plus chickpeas, white anchovies and fetta, it’s the perfect way to celebrate the start of the warmer weather.

Colin’s taking the standard crumbed pork cutlet up a notch. Along with the breadcrumbs, he’s adding pine nuts, mint sage, rocket and parmesan to the crust, and the result is cheesy, crunchy and packed full of flavour. Served with a wilted rocket and onion salad, pork cutlets have never tasted so good.

Clarissa’s sharing a mouthwatering recipe that’s been passed down from her mum. ‘Otak Otak’ literally means ‘brain brain’, but if the name sounds strange, this appetiser is anything but! These spicy fish cakes are made with a chilli, ginger and lemongrass paste, which is mixed with coconut cream, rice and fish and then wrapped in banana leaves and steamed.

Everyone loves a good risotto, but if you’re not careful, it can turn into a gluey mess. So this week, Colin’s replacing risotto rice with pearl barley. And not only is it a whole lot easier to cook, it adds a nice nutty flavour to your dish, too.

With all the flavours you love about the classic Thai soup, like lemongrass, coriander, chilli and, of course, tom yum paste, this noodle dish comes together in around 30 minutes. Served with prawns, pork and loads of veggies, it’s the perfect mid-week meal to feed a hungry family.

Colin’s serving up a salad which is so much more than just a few leaves on a plate. It all starts with halloumi, which is simmered in honey, chilli, orange and lemon juice and is packed full of flavour.

Clarissa’s sharing her nasi goreng recipe, and it’s got everything you love about this iconic dish and more. With spicy chicken, fried rice, fresh veggies and topped with a fried egg, this dish is a must in your repertoire.

This week, Colin’s cooking up one of his favourite winter warmers: Prawn shell bisque. Whether you’re looking to impress at dinner or treat yourself to a gourmet indulgence, these noodles deliver in no time.