Thank you so much for joining our Q&A on cooking and nutrition, and for everyone who sent in a question.

And of course, a massive thank you to the ABC's  Patricia Karvelas, renowned health expert Sandro Demaio, and special guests Nat's What I Reckon and Alice Zaslavsky for their insights.

We couldn't get to every single submission, but we hope you gained some tips and tricks along the way.

That's a wrap on the third of four sessions we're running as part of the ABC's Your Move project.

Join us again tomorrow at 11:30am AEDT as another panel of experts tackle all your questions and concerns about alcohol.

In the meantime, complete the ABC Your Move Health Quiz if you haven't already using the link below. 

If you've ever managed to bugger up toast (guilty as charged), this is probably a conversation you've had with yourself at one time or another.

But according to Alice Zaslavsky, the kitchen should be a place where failure is not only welcomed, but encouraged.

Unfortunately this is the final question we have time for today, but we'll leave you with this sage advice:

Alice: We have so many pressures in our lives and so many goals that we feel like we need to get exactly right, otherwise we're a failure. And the kitchen should be a place where failure is not only welcomed, but encouraged, because that's how you learn.

Obviously you don't want to burn your kitchen down or cut a finger off, but when it comes to all these expectations that we set on ourselves for perfection, if you are cooking from that place where you're afraid of setting a foot wrong, that's probably where you are going to overthink something. 

And so it's about letting loose and setting yourself free and knowing that everything can be fixed as well.  For example, if you're worried about burning stuff, you control the heat, so don't crank the oven so high. 

And if you know you're the sort of person that is doing a million things at once and worried that you're going to forget and burn something, set yourself up to win. Get yourself a little kitchen timer with a little alarm. That's what they do in professional kitchens and put it next to the stove and set it to five minute increments.

We've already got enough places in our lives where we need to live up to expectations — so why make the kitchen another one?

Alice: So it's just about kind of realising and recognising that no one is born knowing how to cook and being a perfect cook in the kitchen. Even professional chefs still make mistakes. 

So we've got enough places in our lives where we feel like we need to stack up or live up to expectations. It would really behoove you to not make the kitchen another one of those places because actually there's nobody who is judging you in that place even. I have had like Michelin star chefs come for dinner and I've learned that I could make a cheese sandwich and they will just be happy that somebody has cooked for them.

Does food taste better when you swear at it?

You all know who we're directing this one to...

Nat's What I Reckon: No, but it makes life easier sometimes.

Speaking of swearing, one of our audience members wants to know how they can hide veges in meals without their kids noticing.

Patricia Karvelas: Fine grate everything. Grate carrot and zucchini.

I'd also like to contribute my own — it starts with bread and ends with devon.

It sounds like the audience might have some better suggestions, though. I'll let you decide:

Rachel: I never really grew out of disliking vegies but make myself eat them, but my hubby is even worse than me. My current go to side dish is zucchini fritters - 2 grated zucchini, salted & left to drain in sieve over sink then wrung out in tea towel, then I often add other vegies I've put through food processor, last night it was silverbeet & red cabbage. Then half block of feta cheese, garlic & onion powder & herbs to taste (usually I use dried parsley, dill & a small amount of mint, but u could also use oregano etc), & then mix in 2-3 eggs to bind, & u need a bit of flour to make not too wet (I use green banana flour but normal would be fine). Then generously spray olive oil on hot fry pan & spoon & flatten mixture into fritters & cook on each side until done! It's a bit of work but I make a few at once so I end up with enough to freeze for a few meals.

Dan: Easy replacement for jar sauce pasta! 500g of beef mince 1 brown onion 2-3 cloves of diced garlic 1 zucchini (grated) 1 carrot (grated) Balsamic vinegar to taste Can of tomato soup Tbsp tomato paste Can diced tomatoes Cook onion and garlic until soft. Add carrot and zucchini and add a dash of balsamic vinegar. Add beef mince and cook until brown. Add diced tomatoes, tomato paste, and tomato soup and bring to boil. Allow to simmer for 20-30 on a low heat and stir regularly. Easy prep and can be served with whatever pasta you prefer and always good with sour dough garlic bread!

Catherine: A simple meat casserole with vegies... Brown 750g mince, add onion and a tin of tomato soup, add mixed vegies as you wish Thinly slice some peeled potatoes Layer a casserole dish with meat mixture - potatoes - meat... until you've filled the dish, adding dollops of butter to top layer of potatoes Microwave on Medium High for 25 minutes - and you have Meal In A Dish!

Carol: When i make Mash, I make extra and crumb the leftovers to make Tuna or just plain potato croquettes.

And we couldn't leave out this gem... I'm with you, Ben — say no to shape purists!

Ben: Pesto is super easy and delish, with next to no cooking. Apologies to all those with Italian ancestry who this might offend: * 1/2 cup olive oil * 2 Tbsp parmesan * 1 bunch basil * 1-2 cloves of garlic * Pasta in the shape you like most (out of the way shape purists) 1. Put the pasta on to cook 2. Throw everything else in the food processor 3. Drain the pasta 4. Mix in the sauce 5. Eat

Here's Patricia Karvelas: 

Patricia: I don't bake so no, but can you send me a sourdough?  Thanks in advance...

Beans, beans, the musical fruit...

Any tips for eating on a budget?

Patricia: I think beans – kidney beans, black beans, lentils, canned tuna, can al be made into delicious meals that are cheap and nutricous. Just find the right spice shop to make it all taste good.

For those that aren't a fan of tuna...

I think tinned fish is the devil, what other convenient protein options are there? (please don't say tinned chicken)

Patricia: Tofu tofu tofu

Who’s coming to your ideal dinner party, and what’s on the menu?

Thanks for your question! Here's Alice Zaslavsky:

Alice: My favourite kinds of dinner parties are actually not about the food at all. I like to think of the food at the dinner party, as the accoutrement around the conversation. 

It helps to give people little nibbles. But it's more about being there at the table together, connecting as a community and sharing ideas as much as the plates.

And while we're talking dinner parties...

Who’s the one chef or person you would want to cook you a meal?

Here's Patricia Karvelas:

Patricia: Kylie Kwong obviously — and I would eat 300 duck pancakes.

What's your cheat meal?

We've put this one to Patricia Karvelas and Sandro Demaio:

Patricia: Scrambled eggs. I will not accept that it’s just for breakfast! It’s a quick dinner too. And kidney beans cooked with passata sauce on the side.

Sandro: Pasta e piselli – a simple, peasant dish from southern Italy that is just frozen peas, parsley, onion, pasta and olive oil. So good.

Now is your chance to send it in — the best part is, I can't cook to save my life, so I'll never know if it's edible or not!

Thanks to audience member Anna Rex for this one:

I have a fish dish recipe. 

Lightly pantry 500g of monkfish in olive oil and seasoning such as Harris Farm fish seasoning! 

Add garlic. Scatter half a shredded cabbage over the top. 

Pour on a touch of oyster sauce, and some Japanese pickled ginger juice. 

When cabbage looks cooked, add a bag of konjac rice . 

Serve immediately and sprinkle Japanese pickled ginger over the top. Voilà! Bon appétit

Vegetables you hated as a kid that you've come to love?

Here's Sandro Demaio and Patricia Karvelas:

Sandro: That’s an easy one. I never liked eggplant but I’ve come around!

Patricia: Cauliflower

Here's Patricia Karvelas:

Patricia: Any herb shop that specialises in mixing herbs will do this, Google one locally. We also buy a butter chicken mix and there are a zillion others. All I then need to do is choose a protein and chuck it into the slow cooker.