tahchin-e-esfenaj. It is very nearly the same as my Ir Dish, but with that hard persian rice bottom that I love so much - so almost same ingredients, but method diff. Just diff enough to be interesting.
Moussaka, based on this recipe: http://www.taste.com.au/recipes/15432/moussaka, but with 500g lamb mince not 1kg beef, and substituting 1/2 tin lentils and grated zucchini and carrot for half the tomatoes. Juicy and succulent: just remember to bake the eggplant until melts...
Moroccan Lamb Tagine, from this recipe: http://www.bbc.co.uk/food/recipes/moroccanlambtagine_6696 I couldn't find lamb stock anywhere and couldn't be bothered making it so used vegetable stock instead. It's quite spicy as it's cooking but the intensity mellows over the hours. Grating onions is exactly as unpleasant as it sounds.
Seafood Chowder based on the recipe here: http://www.bestrecipes.com.au/recipe/seafood-chowder-L8630.html. I used 800g of marinara mix from the seafood counter at the supermarket and added an extra potato and some cabbage, and next time might put some corn in also. Serve with fresh crusty baguette and lashings of (even more) butter. Makes 5 generous serves.
Beef and Guinness Pie. I used Tuatara "London Stout" rather than guinness, and substituted a can of lentils for 500g of steak, and added mushrooms because I like mushrooms. Next time I'll try adding some chopped winter vegetables like parsnips and carrots.
Vietnamese Rice Paper Rolls: serves 8. (A mashup of these two: http://www.healthyfood.co.nz/recipes/2008/january/vietnamese-rice-paper-rolls# and http://allrecipes.com.au/recipe/2472/print-friendly.aspx)