Cook Time: 1 Hour |  Serves: 4

METHOD

This zesty sauce will take your steak to the next level

Cook Time: 2 Hour (including marinating) |  Serves: 6

Ingredients

Method

1. Start by preparing the steak. Place the steak into a large ziplock bag or a deep casserole dish. Whisk the oil with the Worcestershire sauce, vinegar, garlic, chilli powder and herbs to combine. Pour the mixture over the steak and seal the bag or cover the dish with a lid. Marinate in the fridge for 1 hour.
2. While the steak is marinating make the sauce by whisking the oil with anchovies, garlic, mustard, lemon zest and lemon juice to combine. Stir in the herbs and season with salt and pepper.
3. When the steak is finished marinating, remove it from the marinade and brush off excess. Season with salt and pepper.
4. Cook the steak in a hot grill pan or on the barbecue until it is browned on the outside and is cooked to your liking (about 5 to 7 minutes per side for medium rare).
5. Remove the steak from the grill and let it rest for 15 minutes. Slice the steak and serve immediately with the sauce.

This chicken pie is topped with cheesy herb dumplings for the ultimate in warming comfort food.

Cook Time: 1 Hour |  Serves: 6

Ingredients

Method

1. Mix flour with a pinch of salt and pepper and toss chicken thighs in the flour to coat.
2. Heat oil in an oven-proof casserole dish over medium-high heat and add chicken thighs. Cook for a couple of minutes until beginning to brown.
3. Add onion, bacon, celery, carrot, and garlic and cook for 5 minutes. Add tomato paste, bay leaves, parsley and chicken stock, and bring to a boil. Reduce heat and simmer for 30 minutes.
4. Add mushrooms, cook for a couple of minutes before removing from the heat.
5. Meanwhile make the dumplings by adding flour and a pinch of salt to a large bowl. Use your fingers to rub the butter into the flour to form a crumb consistency.  Stir through the cheddar, chives and milk and knead to form a dough. Roll mixture into golf-ball sized balls.
6. Preheat oven to 180C.
7. Arrange dumplings on top of the chicken. Brush with egg yolk and sprinkle with parmesan. Cook in the oven for 15-20 minutes or until the dumplings are golden brown. Garnish with chopped chives and serve.

A crispy potato galette is dressed with smoked salmon and dill crème fraiche for a fabulously delicious meal.

Cook Time: 1 Hour 30 Minutes |  Serves: 4

Ingredients

Method

1. Preheat oven to 210C.
2. Place peeled and sliced potatoes in a large bowl.
3. In an oven safe frying pan, melt butter over medium heat. Add garlic, salt and pepper and cook for 1 minute. Remove from heat and pour butter and garlic over the potatoes and toss to combine.
4. Start in the centre of the frying pan and arrange potatoes in a spiral, overlapping slices. When the base of the pan is covered, add some of the Parmigiano Reggiano and then repeat the layering until all potatoes and cheese are used.
5. Place pan in the oven and cook until the potatoes are well cooked and golden brown, about 1 hour. Remove from oven and leave to cool for a few minutes before flipping onto a serving plate.
6. Meanwhile make the crème fraiche sauce. Combine crème fraiche, half the shallot, 2 tablespoons of dill and lemon juice in a bowl and whisk to combine.
7. To serve dollop dill crème fraiche over the centre of the galette and top with smoked salmon. Garnish with remaining shallot and dill. Enjoy!

What do you get when you cross a doughnut and a muffin? A Duffin of course. This delicious fusion of baked treats is exactly what you need to make today. To add to the sheer indulgence that is the Duffin, we filled ours with Nutella but if jam is more your, well jam, then feel free to substitute it for the Nutella. And if you prefer your Duffins without filling, that’s ok too.

Cook Time: 45 Minutes |  Makes: 12

Ingredients

Method

1. Preheat oven to 180C.
2. Grease and line a 12 hole muffin tin with muffin cases.
3. Combine all the Duffin dry ingredients in a large bowl and lightly whisk to aerate. Whisk together the eggs, milk and melted butter and add to the dry ingredients. Stir until just combined.
4. Half fill each muffin case with batter, use a spoon to create a well in the centre of each as you go. Top with a teaspoon of Nutella or jam and cover with remaining mixture, ensuring that the Nutella or jam is covered.
5. Bake for 20 minutes, or until golden and firm.
6. Mix sugar and cinnamon together in a shallow dish. While the duffins are still warm, lightly brush the tops with melted butter and dip them in the sugar mixture.  Set aside on a rack to cool slightly. They are best eaten on the day, however leftovers are also great lightly warmed.

This rump steak recipe is sure to become a family favourite.

Cook Time: 1 Hour |  Serves: 4

Ingredients

Method

1. Preheat oven to 200C for the potatoes.
2. Line a baking tray with baking paper.
3. Combine melted butter, parsley, garlic, parmesan, salt and pepper in a small bowl.
4. Use a knife to cut potatoes into slices about 1 centimetre thick. Trim the sides off the potatoes so that you end up with a square shape. Carefully cut slits into the potato being careful not to cut all the way through to the bottom. Rotate potato 90 degrees and repeat so that you end up with a waffle pattern. Repeat with remaining potato slices.
5. Place potato slices onto the baking tray and brush with the butter and parsley mixture. Flip to butter the other side. Bake in the oven for 20 minutes, then brush all over with more butter. Return to oven for a further 20 minutes and cook until golden brown and crisp.
6. While potatoes are cooking, prepare the steaks and chimichurri.
7. Season steaks with a splash of olive oil and a pinch of salt and pepper.
8. Add parsley, coriander, chilli, garlic, paprika, salt, pepper, olive oil and lime juice to a food processor and blend until well combined.
9. Heat a grill plate over high heat and add steaks. Cook to your liking and then remove from heat and leave to rest for at least 5 minutes.
10. Serve steaks with chimichurri sauce and waffle cut potatoes.

Say “hello” to the ultimate lamb roast. Full of flavour thanks to an herby marinade and a quintessentially Greek stuffing, it is served with a zingy lemon anchovy mayonnaise that brings another element of taste to this divine dish.

Cook Time: 2 Hours + Marinating Time |  Serves: 6

Ingredients

Method

1. In a small bowl, combine garlic, lemon juice, oregano and 1 tbsp of olive oil. Rub all over the lamb. Cover and refrigerate for at least 2 hours. Remove lamb from the fridge 30 minutes before cooking.
2. Make stuffing by mixing feta, pistachios and olives in a bowl. Use a sharp paring knife to cut into the thickest part of the lamb, making a pocket for the stuffing. Fill the pocket with stuffing and tie kitchen twine tightly around the lamb to close the pocket.
3. Preheat oven to 220C.
4. Lay the lemon slices in the center of a roasting pan and place the lamb on top. Drizzle with remaining olive oil and season with salt and pepper. Place in the oven and cook for 20 minutes. Reduce heat to 190C and cook for 60 minutes, basting the lamb a couple of times throughout. Remove from the oven, cover with foil and leave to rest for 20 minutes before carving. While lamb rests, mix the mayonnaise, garlic, anchovy, mustard, and lemon zest and juice. Serve lemon anchovy mayonnaise with the sliced lamb.

We all know that breakfast is the most important meal of the day but when faced with the choice between an extra 20 minutes in bed or starting our day right, many of us choose to snooze! Well now you can enjoy the extra sleep and breakfast too with our clever hack that will have creamy, tasty scrambled eggs cooked in 15 seconds.  The trick to fast scrambled eggs is cornflour.  Our recipe below serves one:

Serves: 1

Ingredients

Method

Crack 3 eggs into a medium bowl. Then in a separate bowl whisk together the milk and cornflour until it is lump free. Add milk and cornflour mix to eggs and beat until smooth. Season with salt. Heat a non-stick fry-pan over high heat until hot, then add the butter. When butter is melted and bubbly add the beaten eggs. Wait for 3 seconds without stirring anything, until the edges of the eggs start to bubble up and then remove the pan from the heat and start stirring the eggs, making one full circle per second. Stir for 15 seconds and then transfer to a plate and enjoy.