We want to share some of our highest rated recipes so you can try cooking them for yourself! Our members have said some lovely, flattering things about these recipes, which we've shared here too. We're blushing!

Baked Stuffed Salmon

"This was an exceptional dish...!! Healthy AND really tasty. Loved it. Thank you! : )" - Alice, Woollarha NSW

"One of the quickest and most delicious meals we've tried - 10 out of 10!" - Dana, Templestowe VIC

"Such great flavours and so yummy, and I was surprised that it was very easy to prepare" - Marita, Hughesdale VIC

What You’ll Need- 1 garlic clove

  • 20g slivered almonds
  • 1 lemon
  • 10g dill
  • 50g baby rocket
  • 2 x 150g salmon fillet, skin on
  • 1 Lebanese cucumber
  • Extra virgin olive oilSalt and pepper

Utensils- Small frypan

  • Grater
  • Oven tray
  • Baking paper
  • 45cm kitchen string

MethodStep 1 Prepare ingredientsPreheat the oven to 200C. Finely chop the garlic. Cook the almonds in a small frypan over medium heat for 2-3 mins until toasted. Zest the lemon. Pick the dill sprigs (discard stems) and finely chop. Coarsely chop two thirds of the rocket and finely chop the remaining. Finely chop the almonds. Step 2 Make stuffingCombine the garlic, almonds, dill, 2 tsp lemon rind, finely chopped rocket, 2 tsp oil and salt and pepper in a bowl. Step 3 Stuff salmonLay the salmon on a lined oven tray, skin-side down and season with salt and pepper. Spoon over the rocket mixture on one fillet, then top with the other fillet, skin-side up. Step 4 Truss salmonTruss the salmon to hold it in place. Drizzle with 2 tsp oil on both sides to coat, then season with salt and pepper. Place on an oven tray lined with baking paper. Step 5 Bake salmonBake the salmon for 10-12 mins until just cooked through. Cooking time will depend on the thickness of the fish fillets. Step 6 Get ready to serveMeanwhile, Cut half of the lemon into wedges. Coarsely chop the cucumber and combine in a bowl with the coarsely chopped rocket, 2 tsp oil and salt and pepper. Squeeze over 1 tbs lemon juice to taste and toss to combine. Serve the salmon with the cucumber salad.## Herb Crusted Beef with Pommes Anna

"Simple flavours but executed well. Produce was really fresh too which helps." - Nicola, Naremburn NSW

"Best piece of beef we've had. Steak was perfect." - Darren, Balmoral NSW

"Wow wow wow!! This needs to be on the list again!! The crunch with the combined flavours and tender steak was perfection" - James, Clayfield QLD

What You’ll Need- 400g desiree potatoes

  • 1 lemon
  • 1 garlic clove
  • 10g parsley
  • 5g chives
  • 250g green beans
  • 2 grass-fed beef rump steaks
  • 20g panko breadcrumbs
  • 20g butter
  • Salt and pepper
  • Olive oil
  • 1 tbs Dijon mustard

Utensils- Small saucepan

  • Oven tray
  • Baking paper
  • Grater
  • Medium frypan
  • Medium saucepan
  • Colander

MethodStep 1 Roast Pommes AnnaPreheat oven to 220C. Melt 20g butter in a small saucepan over low heat. Peel and thinly slice potatoes to 2mm-thick rounds. Combine butter and potato in a bowl and season well with salt and pepper. Line a tray with baking paper (see cooking tip). Arrange 4 potato stacks, then roast for 20-25 mins until golden and cooked through. Step 2 Prepare ingredientsMeanwhile, zest half the lemon. Finely chop the garlic and herbs. Trim the tops from the beans. Line a second oven tray with baking paper. Step 3 Sear steaksHeat 2 tsp oil in a medium frypan over high heat. Season the beef with salt and pepper, then sear for 50 secs each side and remove the pan from the heat. Transfer the steaks from the pan to the prepared oven tray. Step 4 Prepare crust mixtureCombine garlic, herbs, 2 tsp lemon zest and salt and pepper and half of the breadcrumbs in a bowl. Drizzle with 3 tsp oil and toss to combine. Step 5 Prepare beefBring a small saucepan of salted water to the boil for the green beans. Spread 2 tsp Dijon mustard over the surface of each steak, then top each one with half of the crumb mixture allowing some to spill over sides. Bake for 5-10 mins until golden and steak is cooked through. Remove from the oven and set aside to rest for 3 mins. Step 6 Get ready to serveMeanwhile, cook the beans in the pan of boiling water for 3 mins or until tender, then drain and drizzle with 1 tsp oil and season with salt and pepper. Serve the steak with the Pommes Anna and green beans.## Vietnamese Chicken Salad with Vermicelli Noodles

"So light and fresh yet still filled us up. This meal was so simple but something I never would have thought to cook on my own. Loved it :)" - John, Brighton VIC

"Everything was great. Fresh ingredients and easy to prepare. Love the taste. So refreshing and appetising." - Mary, Padstow NSW

"This tasted delicious. We have been to Vietnam and love Vietnamese food. This really tasted like a meal you would buy at an authentic Vietnamese restaurant." - Eric, Clontarf QLD

"Absolutely lovely! I could happily make and eat this every week! Keeping the poaching broth as a drink on the side is also genius." - Chris, Rose Bay NSW

What You’ll Need- 2 free-range chicken breast fillets

  • 10g chicken stock powder (use 2 tsp)
  • 1 star anise
  • 1 carrot
  • 1 Lebanese cucumber
  • 100g cos lettuce leaves
  • 20g mint
  • 20g coriander
  • 1 long red chilli
  • 1 lime
  • Fish sauce / sesame oil
  • 100g vermicelli noodles
  • 20g roasted peanuts
  • 1 tbs caster sugar

Utensils- Medium saucepan

  • Asian shredder (optional)
  • Kettle
  • Grater
  • Colander

MethodStep 1 Poach chickenPlace the chicken in a medium saucepan with 2 tsp stock powder, star anise and 500ml (2 cups) water and bring to the boil. Step 2 Cool chickenReduce the heat to low and simmer for 6-8 mins, turning chicken breasts halfway through, until cooked through. Transfer the chicken to a plate to cool (reserve stock - see cooking tip). Step 3 Prepare ingredientsMeanwhile, using an Asian shredder, julienne the carrot and thinly slice the cucumber on the diagonal. Thickly shred the lettuce leaves. Pick the mint leaves and coriander sprigs (discard stems). Thinly shred the chilli (discard seeds for less heat if you like). Step 4 Make dressingBring a kettle to the boil for the noodles. Zest and juice the lime into a bowl. Stir in the dressing mix and 1 tbs sugar. Step 5 Prepare noodlesPlace the vermicelli noodles in a heatproof bowl and cover with boiling water. Stand for 2-3 mins until tender, then drain and refresh under cold water. Drain well and cut with scissors. Step 6 Get ready to serveShred the chicken and toss with the noodles, vegetables, herbs and dressing. Sprinkle over the peanuts and chilli.Cooking Tip: Serve the stock as an accompaniment to the salad or keep to make a soup. Store in the fridge for up to 3 days or freeze.## Family Dishes Our Customers Loved

These recipes feed 2 adults and 2 children - so divide ingredients by 3 to feed 2 adults. ## Salmon Nicoise Salad

"I love the cooking time that was about 30 mins - a very quick meal!" - Matt, Frankston VIC

"I love it that it only involved oven baking & boiling. So minimal cleaning involve!" - Nick, Carlton VIC

"Easy for my 16 yr old daughter to make."- Naomi, Blacktown NSW

What You’ll Need - 600g baby chat potatoes

  • 300g green beans
  • 250g cherry tomatoes
  • 10g dill
  • 1 shallot
  • 400g Salmon fillets
  • 45g Sicilian olives
  • Salt
  • 2 eggs
  • 60ml (1/4 cup) olive oil
  • 2 tbs Dijon mustard
  • 2 tbs white wine vinegar

Utensils- Medium saucepan

  • Colander
  • Small saucepan
  • Slotted spoon
  • Oven tray
  • Baking paper

MethodStep 1Boil potatoes Preheat oven to 200C. Halve any large potatoes, then place in a medium saucepan. Cover with cold water, season with salt and bring to the boil. Cook the potatoes for 8-10 mins until tender. Drain. Step 2 Cook eggs and beansMeanwhile, place 2 eggs in a small saucepan and cover with water. Bring to the boil and cook for 3-4 mins (for a soft centre) or 6 mins (for hardboiled). Use a slotted spoon to transfer to a bowl of cold water to cool. Trim the beans and halve on the diagonal. Cook in the same boiling water for 2 mins or until just tender. Drain. Refresh under cold water. Step 3 Prep salad ingredients Halve the tomatoes. Pick the dill sprigs and discard the stems. Thinly slice the shallot (you will need 1/4 cup) and place in a large bowl with the capers, tomatoes and dill. Step 4 Bake salmonSeason the salmon fillet with salt. Place on a lined oven tray and drizzle with 1 tbs oil. Bake for 6-8 mins until fish flakes easily. Step 5 Flake fishFlake the salmon. Peel and quarter the eggs. Whisk 2 tbs Dijon mustard, 2 tbs oil, 2 tbs white wine vinegar and a little salt in a bowl until combined. Step 6 Assemble saladAdd the potatoes, beans, olives and egg to the dressing and toss gently to combine. Top with the flaked salmon and serve. ## Baked Ricotta with Mediterranean Roast Vegetables

"Amazing!! This is so delicious. Even my 11 month old loved it!" - Maria, Chifley ACT

"I'd never baked ricotta before and I'll do this again. It was delicious." - Caroline, Macquarie Park NSW

"Delicious!" - Guiseppe, Doncaster East VIC

What You’ll Need- 2 red capsicums

  • 500g eggplant
  • 540g zucchini
  • 250g cherry tomatoes
  • 1 lemon
  • 5g oregano
  • 10g basil
  • 50g parmesan
  • 500g ricotta
  • 40g panko breadcrumbs
  • Olive oil
  • Salt and pepper
  • 2 eggs
  • 1 tbs white wine vinegar
  • 1 tsp sugar

Utensils- Oven tray

  • Baking paper
  • Grater
  • 20cm round ovenproof pan
  • Small saucepan

MethodStep 1 Prepare vegetablesPreheat oven to 220C. Line 2 oven trays with baking paper. Cut the capsicum into thick slices removing seeds and membranes. Cut eggplant into wedges Thickly slice the zucchini. Place on prepared trays and drizzle with 11/2 tbs oil and season with salt. Roast for 25 mins, adding the cherry tomatoes for the last 5 mins. Step 2 Prepare ingredientsFinely grate the rind and juice the lemon into a separate bowl (you’ll need 2 tbs). Pick the oregano and basil leaves, reserving some oregano leaves to garnish and finely chop herbs. Grate the parmesan. Step 3 Prepare panLightly spray or brush a large sheet of baking paper with oil. Line the base and sides of a 20cm ovenproof pan or round springform pan (size can vary slightly) with oiled baking paper. Step 4 Flavour ricottaPlace the ricotta, parmesan, lemon rind, 2 tbs lemon juice, oregano, basil, breadcrumbs and 2 eggs in a large bowl. Season with salt and stir until well combined. Step 5 Make tomato reductionRemove the cherry tomatoes from the roasting tray and place in a small saucepan with the pan juices over medium heat. Add 1 tbs vinegar (see cooking tip) and 1 tsp sugar. Simmer for 5 mins or until thickened. Step 6 Bake ricottaSpoon the ricotta mixture into the lined tin smoothing over the surface. Bake for 12 mins or until the ricotta is golden and set. Serve baked ricotta with tomatoes piled on top and roasted vegetables to the side. Scatter with reserved oregano leaves.## Chorizo Chicken Kiev with Spinach Mash

"I poured the butter garlic and chorizo over the top with the tomatoes and it was DIVINE!" - James, Fairlight NSW

"The whole household loved it. My 7 year old helps me cook every Marley Spoon night. And it has made our dinners new again and something to look forward to. Thank you." - Kylie, Palmerston ACT

"SO YUM!!! Was an absolute hit! Thank you" - Michael, Red Hill ACT

What You’ll Need- 120g chorizo

  • 2 garlic cloves
  • 10g parsley
  • 75g panko breadcrumbs
  • 800g potatoes
  • 4 free-range chicken breast fillets
  • 200g green beans
  • 250g cherry tomatoes
  • 50g baby spinach leaves
  • 70ml olive oil
  • 35g (1/4 cup) plain flour
  • 1 egg
  • 50g butter
  • Salt
  • 60ml (1/4 cup) milk

Utensils- Oven tray

  • Baking paper
  • Large frypan
  • Slotted spoon
  • Medium saucepan
  • Colander
  • Potato masher

MethodStep 1 Cook chorizoPreheat oven to 180C. Line a large oven tray with baking paper. Very finely chop the chorizo. Heat 1 tbs oil in a large frypan over medium heat. Cook the chorizo for 3 mins or until browned. Remove from pan with a slotted spoon and set aside to cool. Step 2 Prepare ingredientsFinely chop the garlic. Pick the parsley leaves and finely chop with some of the stems Place 1/4 cup flour on a plate. Whisk 1 egg in a shallow dish. Place the breadcrumbs in another shallow dish. Peel and cut the potatoes into 4cm pieces. Slice a pocket into the side of each chicken breast fillet. Step 3 Coat chickenSoften 30g butter and mix with the cooked chorizo, garlic, parsley and 1/2 tsp salt. Spoon the mixture into the chicken pockets. Press edges of pocket together to seal. Coat the chicken in flour, then egg and finally in breadcrumbs. Trim the beans. Step 4 Cook chickenHeat 2 tbs oil in same frypan over medium-high heat. Cook the chicken for 2-3 mins each side until browned all over. Step 5 Roast vegetablesMeanwhile, place the potatoes in a medium saucepan and season with salt. Bring to the boil and cook for 15 mins or until tender. Transfer the chicken to the prepared tray and add 1/2 (reserving remaining half for another use)the cherry tomatoes and green beans. Drizzle the vegetables with a little oil. Roast for 15 mins or until the chicken is cooked and the tomatoes have softened. Step 6 Make mashDrain the potatoes and return to the pan. Place over low heat for 1-2 mins to dry out. Add 20g butter and 60ml (1/4 cup) milk and mash well. Stir the spinach into the mash and season with salt. Serve the chicken with the beans and mash. Spoon the tomatoes over the mash.