Whether you’re trying to stick to New Year’s resolutions or just need something light after some seasonal excess, we’ve got you covered with these easy recipes.

Rib-eye with tomato pesto butter and herb salad

INGREDIENTS:

2 x 400g rib-eye steaks – at room temperature

100ml extra virgin olive oil

50g unsalted butter – chopped, softened

30g store-bought tomato pesto

1 garlic clove – crushed

Juice of 1 lemon

30g pecorino – coarsely shaved

1/2 bunch mint – leaves picked

1/4 bunch chervil – leaves picked

1 avocado – halved

1 bunch mixed radishes – thinly sliced

400g can chickpeas – rinsed, drained

METHOD:

1. Drizzle steaks with 2 tbs oil and season.
2. Combine butter and pesto in a bowl.
3. Heat a chargrill pan to high heat. Cook steaks for 6-7 minutes each side for medium-rare, or until cooked to your liking.
4. Top with butter mixture in the last 3 minutes of cooking.
5. Transfer to a plate, drizzle with pan juices and rest, loosely covered with foil, for 10 minutes.
6. Meanwhile, combine garlic, lemon juice and remaining 1/4 cup (60 ml) oil in a bowl.
7. Toss pecorino, mint, chervil, avocado, radish and chickpeas in a bowl with dressing. Season and serve with steak.

Honey and miso baked salmon with broccolini and coriander

INGREDIENTS:

1 tbs sesame oil

1/3 cup (129g) runny honey

15g ginger – finely grated

3 garlic cloves – finely chopped

150g white (shiro) miso

2 1/2 tbs cooking sake

2 cups (500ml) massel vegetable liquid stock

2 tbs lemon juice

2 brunches broccolini – trimmed

4 x 250g skinless salmon fillets – pin boned

1/4 bunch coriander – finely chopped

1 long red chilli – finely chopped

2 tsp each white and black sesame seeds

Steamed white rice – to serve

METHOD:

1. Preheat oven to 220ºC
2. Heat a large non-stick oven-proof frypan over medium-high heat. Add sesame oil, honey, ginger and garlic. Cook, stirring, for 1-2 minutes until fragrant. Stir in miso, sake, stock and lemon juice. Bring to a boil.
3. Turn off the heat and add the broccolini followed by the salmon. Turn salmon to coat in miso sauce. Make sure salmon is flat upside down.
4. Transfer to the oven and bake for 12-15 minutes until starting to caramelise and cooked to your liking.
5. Scatter over coriander, chilli and sesame seeds. Serve with rice.

Super quick zucchini and haloumi fritters

INGREDIENTS:

5 or 650g zucchini – coarsely grated

100g smoked ham – torn into pieces

250g haloumi – coarsely grated

(100g) self-raising flour

50g plain flour

2 eggs – lightly beaten

1/2 cup chopped dill

Pinch of dried chilli flakes – plus extra to serve

1 tbs extra virgin olive oil

1 bunch radishes – very thinly sliced

180g podded brain beans – blanched, refreshed, skins removed

200g snow pea shoots

GREEN DRESSING

1/2 bunch each mint, dill, parsley and tarragon – leaves picked

Juice of 1/2 a lemon

120g sour cream

140g thick Greek-style yoghurt

METHOD:

1. Place zucchini in a colander set over a bowl and stir through 1 tsp salt. Set aside for 15 minutes, then squeeze to remove excess liquid. Combine with ham, haloumi, flours, egg, dill and chilli in a bowl.
2. Heat 5mm oil in a large non-stick frypan over medium heat. In batches, spoon 1/4 cup zucchini mixture per fritter into pan.
3. Flatten slightly with a spatula. Cook for 3-4 minutes each side until golden, drain on paper towel. Keep warm. Repeat with remaining mixture.
4. For the dressing, place all ingredients in a food processor, season and whiz until smooth.
5. Toss radish, broad beans, pea shoots and remaining 1 tbs olive oil in a bow. Serve fritters hot with dressing and salad.