Chrissie Swan's clever hacks for getting dinner on the table fast

It means you're saving your precious time, money and sanity, and having some fun while you're at it.

With her trademark warmth, humour and relatability, Swan takes us into her kitchen to share her favourite hacks, clever tricks and prep-ahead secrets to stress-free cooking.

1. Heat half the oil in a large frying pan over medium heat. Cook the onion and garlic for seven minutes, stirring, or until softened. Remove the mixture from the pan and set aside to cool.

2. Place the breadcrumbs and milk in a large bowl and set aside for five minutes to soften. Add the cooled onion mixture, along with the mince, parmesan, fennel seeds, oregano and egg. Season with salt and freshly ground black pepper and mix well to combine.

3. Using a 1/4 cup measure, shape the mince mixture into 16 meatballs and refrigerate on a tray for one hour to firm up.

4. Heat the remaining oil in the same frying pan over medium-high heat. Add the meatballs and cook, turning, for four to five minutes until browned all over. Carefully remove from the pan.

5. Add the Napoli sauce to the pan with 125 ml (1/2 cup) of water and bring to the boil. Reduce the heat to low, return the meatballs to the pan, cover with a lid and simmer for 12 to 15 minutes or until the meatballs are cooked through.

6. Divide among bowls and serve with extra parmesan.

Serves: 4

1. Place the carrot, onion, celery and garlic in a food processor and blitz until finely chopped (you might need to do this in batches, depending on the size of the food processor).

2. Heat the oil in a large saucepan over medium heat. Add the chopped veg and cook, stirring occasionally, for seven minutes or until softened.

3. Add the tomato paste and cook for three to four minutes or until it starts to caramelise. Add the wine and let it cook down for about four minutes, stirring regularly.

4. Add the tinned tomatoes, then fill one of the tins with water and add to the pan along with the stock cubes. Throw in the bay leaves and your bouquet "garbage" and bring to the boil. Reduce the heat to low and simmer, stirring regularly, for 15 to 20 minutes, or as long as you can - I like my sauce very thick.

5. Divide among freezer-proof containers and freeze for up to six months.

Makes: 3.5L

1. Take 1/2 cup of the cooled risotto and, with wet hands, form it into a patty shape.

2. Place a mozzarella piece in the centre, then squash another 1/2 cup of risotto on top. Smooth over the joins to seal.

3. Put the flour on a sheet of baking paper, the egg in a shallow bowl and the panko crumbs on another sheet of baking paper.

4. Dredge the patty in the flour, then dip in the egg and finally press into the panko crumbs. Repeat with the remaining patties.

5. Heat 1 to 2cm of oil in a large frying pan over medium-low heat. Cook the patties for six to seven minutes on each side or until golden and the cheese melts inside.

6. Serve with the Napoli sauce and parmesan sprinkled on top.

Note: These patties freeze amazingly well. When you need them, you can zap them in the microwave for a minute so the surprise mozzarella melts, then quickly finish them off in a frying pan.

Makes: 6

Quick carrot pickles

1. Preheat the oven to 150° fan-forced.

2. Place 1/2 tbsp of the sesame oil in a frying pan or a small high-sided baking dish with the teriyaki sauce and salmon, and marinate in the fridge for as long as possible.

3. Place the rice with 375ml (1 1/2 cups) of water in a saucepan over high heat and bring to the boil. Reduce the heat to low and simmer, covered, for 15 minutes. Remove from the heat and let stand, covered, for five minutes. Set aside and keep warm.

4. Place the kale and the remaining sesame oil in a bowl. Season with sea salt flakes and gently massage the oil into the leaves until all the pieces are coated. Lay the kale in a single layer on a baking tray and bake for eight minutes. Rotate the baking tray and cook for an additional two to five minutes until the kale is crisp but not browned. Remove from the oven and allow the kale chips to cool completely on the tray.

5. Increase the oven temperature to 200° fan-forced. Transfer the baking dish with the salmon to the oven and roast for 10 to 12 minutes or until the salmon is just cooked.

6. Meanwhile, make the carrot pickles. Combine the vinegar and sugar in a bowl and stir until the sugar dissolves. Add the carrot and leave to pickle for 10 minutes.

7. Cook the edamame in a saucepan of salted boiling water for four to six minutes or until tender. Drain and set aside.

8. Divide the sushi rice among bowls and top with the salmon and sauce. Serve with edamame, pickled carrot, avocado, kale chips and bagel seasoning.

Serves: 4

1. Wash your coriander well, to remove any sand and grit. Place the leaves, stems and roots in a food processor with the chillies, oil, fish sauce, sugar and garlic and blitz until chopped and well combined. Pour into a container or medium bowl.

2. Cut each chicken thigh fillet into four to five slices, add to the marinade in the bowl and stir to coat. Cover and refrigerate for at least two to three hours - I like to leave it overnight.

3. Heat a large frying pan over medium heat (or a barbecue to medium heat) - not too high or the sugars will burn too much. Cook the chicken for seven to nine minutes, then turn over, until cooked through. Don't move the chicken around, as you want a nice burnished colour.

4. Serve the chicken with rice and a squeeze of lime (if you have one), dollop with a spoonful of yoghurt and scatter with coriander leaves. Other favourite serving suggestions include serving with chargrilled broccolini, sprinkling with crispy-fried shallots and sliced chilli, or serving with bagel seasoning, pickled carrot and edamame.

Serves: 4