My Market Kitchen

Khanh Ong and Elena Duggan get together to prepare Mexi brownies, sesame beef vermicelli salad, and an omelette.

The crew prepares chilaquiles, crispy fish tortillas, and a pesto buddha bowl, which Elena says she makes regularly for lunch.

Elena and Khanh show how to create delicious and healthy red berry bliss bars, pan-seared duck, and a mouth-watering chickpea and vegetable curry.

Elena and Khanh share their recipes for a hearty pea and ham soup and a delicious peanut caramel chocolate tart.

Elena and Khanh prepare some citrus and garlic roasted olives, chicken fajita bowls, and some Spanish meatballs, also known as albondigas.

Khanh and Elena share how they make Thai green curry paste from scratch, then put it to use in an eggplant and prawn green curry.

The chefs prepare some bircher muesli, made with apple juice, a skillet hotcake, and coconut mussel noodles.

Elena and Khanh share their recipes for baked vanilla cheesecake, Mexican shaking beef, and chilli penne arrabiata.

Khanh shares an easy recipe for crispy fried chicken ribs and gluten free banana bread; Elena prepares a super salad.

Elena and Khanh share how they put together a fig and haloumi salad; a fruit, beets and radish salad; and they cook up some cheeseburger spring rolls.

Elena and Khanh prepare a no-fuss lamb stew, raspberry and coconut ice cream, and a healthy blat bowl.

Khanh and Elena share how to make fish patties, onion zucchini bhaji, and Elena's take on a Persian love cake mixed with a pumpkin spice latte.

Elena creates a parmesan soup, with Adam Walls providing the perfect wine pairing. Also, Khanh makes a roasted veggie hummus, along with a raspberry and matcha raw slice.

Elena and Khanh share some of their favourite recipes, including Khanh's simple charred octopus, and Elena's take on bread.

Elena and Khanh prepare a menu featuring Elvis quesadillas, seared salmon sushi rolls, and classic baked beans.

Elena and Khanh produce a fresh menu featuring game-changing granola, sticky lemongrass chicken wings, and a buckwheat cherry herb bowl.

Elena and Khanh create a spaghetti bolognese, some udon noodles, and a spiced butter-roasted cauliflower.

Elena and Khanh create a ginger and lemongrass beef salad, roast chicken with caramelised figs, and caramelised onion sausage rolls.

Khanh and Elena's recipes feature Normandy-style mussels and potatoes, coconut rough tart, and melon prosciutto salad.

Elena and Khanh create a niçoise salad, sweet and sticky roast pork, and a beetroot relish that is perfect for burgers.

Elena and Khanh's colourful menu consists of triple banana pancakes, chicken salad wraps, and Swedish meatballs.

Khanh and Elena's menu features roasted root veggies and bean salad, shakshuka, and chocolate chewy spice cookies.

Elena and Khanh share how to make a warm green salad, honey mustard-roasted potatoes, and a Swedish cake known as kladdkaka.

Elena and Khanh share recipes for a sticky date pudding, an end-of-week soup, and a sweet and sticky seafood salad.

Elena and Khanh cook up a rosemary, pine nut and olive oil cake, some baked brie, and pulled pork fusilli with spicy tomato sauce.

The team demonstrate the recipes for a chicken and mushroom miso tray bake, naughty crispy potatoes, and Indonesian barbecue beef ribs.

Khanh and Elena share recipes for smashed peas on toast, a lamb shank and vegetable stew, and cherry and coconut slice.

Elena and Khanh share some simple favourites, including harissa carrot cakes, a chopped salad, and a fennel and whisky pork chop.

Elena and Khanh make some guacamole with lime and chilli cheesy chips, chicken tagine, and cook some pipis.

Elena and Khanh prepare barbecued Mediterranean lamb and vegetables, bánh xèo, and matcha pistachio bliss balls.

Khanh demonstrates his recipe for Mediterranean squid salad; Elena is joined by Nicolette Stathopoulos, who whips up loukoumades.

Elena and Khanh demonstrate their recipes for cinnamon roasted pumpkin, cheat's prawn curry, and pineapple fried rice.

Khanh and Elena's menu features veggie slices, kingfish song with tamarind dressing, and Asian chicken slaw with crispy noodles.

Elena and Khanh shares their recipe for braised beef short ribs, baked salmon nicoise salad, and Vietnamese lemongrass chicken vermicelli bowl.

Elena and Khanh share their recipes including Cuban mojo chicken, apple and honey tea cakes, and chicken yaki udon.

Elena and Khanh share their recipe for black rice tarts with yuzu and black sesame, salmon with tahini three ways, and lentil and chicken salad.

Khanh and Elena demonstrate their recipes for paella, bánh tôm, and eggy bread with saffron poached pears.

Khanh and Elena prepare Indonesian vegetarian skewers, one-pan Greek chicken, and Mexican rainbow salad.

Elena and Khanh return to the kitchen to share their recipes, including beef pie, pork and prawn rice paper rolls, and kale caesar salad.

Elena and Khanh share their recipes for yoghurt and strawberry bread, grilled chicken tikka, and lemon yoghurt cake.

Elena and Khanh share their recipes for red duck curry, alcoholic kombucha poached pears, and red curry paste.

Elena and Khanh share their recipes for tomato, onion and seed breads, coconut salmon ceviche, and braised five spice pork belly.

Elena and Khanh share their recipe for kale salad, honey chicken and witlof bake, and yoghurt, raspberry and almond cakes.

Elena and Khanh share their recipes for apple crumble pie, dill and lemon fish parcels, and lamb tzatziki wrap.

Karen Chan joins Elena to cook up a serving of classic nasi goreng; Khanh makes a rhubarb and ginger crumble.

Elena and Khanh demonstrate their recipes for turkey, cranberry, and provolone pockets; yoghurt and pistachio cheesecake; and crab with indigenous greens.

Elena and Khanh shares their recipe for steak and potatoes; honey and cranberry nut bars; and soy and chilli sticky pork ribs.

Elena and Khanh share their recipes for sweet chilli sauce, cumin and coriander crusted lamb, and tamagoyaki.

Elena and Khanh create delicious dishes, including a Thai salmon red curry, grilled prawns with compound butter, and a tiramisu bread and butter pudding.

Khanh and Elena share their recipes for sweet cherry clafoutis, chilli tuna pasta bake, and whole crispy snapper.

Elena and Khanh return to the kitchen to share their recipes for Thai laksa, honey soy lamb roast, and chia jam.

Elena and Khanh share their recipes for grilled peaches with yoghurt, a sausage and egg breakfast wrap, and chicken and sweet corn egg drop soup.

Khanh heads to his restaurant, The George on Collins, to make tuna, mango and pineapple ceviche, while Elena shares how to make homemade XO sauce.

Elena and Khanh share recipes for crunchy seed crackers, charred corn on the cob, and a sweet and spicy summer salad.

Elena cooks up a roasted lamb rack with sprouts and potatoes, and an octopus and citrus salad, while Khanh makes olive and ricotta puffs to go with some red wine.

Elena and Khanh share recipes for oyakodon, fairy bread cake, and chicken biryani. They are only using fresh ingredients.

Elena and Khanh share recipes for roasted lamb zucchini boats, vegan pomelo salad, and pomegranate lamb skewers.

Chef Kinsan joins Elena in the kitchen to make a traditional Japanese salmon flake onigiri. Plus, Khanh makes some walnut stuffed figs with cheat's salted caramel.

Elena and Khanh share their recipes for manchego with honey butter, controversial pizza, and vegan san choy bow.

Elena and Khanh share their recipes for toasty roasty red salad, Vietnamese rice paper pizza, and beef, beans, and broccoli.

Elena and Khanh share their recipes for gluten-free focaccia, Thai-style pumpkin soup, and fried crispy eggplant.

The team whip up roasted rainbow trout with green mash, fried cauliflower with Brussel sprouts, and churrasco beef skewers.

Elena and Khanh share their recipes for barbecue prawns with fennel and orange salad, yoghurt panna cotta with fig brûlée, and balsamic roasted onions.

Elena and Khanh prepare a twice-baked cheese soufflé, smokey sriracha noodles, and nashi fruit and green papaya salad.

Khahn and Elena create a delicious oysters three ways platter, pork and vegetable ramen, and classic chocolate brownies.

Elena and Khanh share their recipes for vegan mince sweet potato subs, a crepe cake with lemon yoghurt cream, and dill and turmeric fish.

Khanh and Elena share their recipes for fruit crumble, ginger caramel rockling with pork belly, and prawn saganaki.

Elena prepares yakitori and malabi; Khanh puts together lamb vermicelli salad; Joel makes eggs Florentine.