Creamy and crispy, this will become a firm family favourite.

Cook Time: 1.5 Hours |  Serves: 6

Ingredients

Method

1. Preheat oven to 200C.
2. Add olive oil tomatoes, garlic, oregano, paprika, chilli and capsicum to a baking dish, season with salt and pepper and stir to combine. Cook for 10 minutes.
3. Slice Lemnos Haloumi Cyprus Style Cheese at half centimetre intervals, taking care to stop about two-thirds of the way through so that the block remains together. Repeat with remaining blocks of cheese.
4. Remove baking dish from oven and stir. Place haloumi into the sauce, season the top with salt and pepper and return to the oven for 45 minutes or until the haloumi has softened and is golden.
5. Serve scattered with lemon zest and parsley.

This is a great alternative to a roast chook. It’s hearty without being heavy; the lemon and herbs create a vibrant freshness that balances the creaminess beautifully.

A large Dutch oven or pot, at least 5 litres capacity is best for this recipe.

Cook Time: 2 Hours |  Serves: 4

Ingredients

Method

1. Pre-heat oven to 220C.
2. Prick the lemon with a knife in several places and insert the lemon into the chicken’s cavity. Place the chicken inside a large Dutch oven or baking dish.
3. Mix the melted butter, garlic powder, paprika, 1 teaspoon salt and ½ teaspoon of pepper and rub the mix all over the chicken. Add the rosemary, garlic and chicken stock to the pot, cover with a lid and roast for 1 hour.
4. Remove from the oven and add the potatoes, cream, oregano, tarragon, and white wine. Gently stir to combine, return to the oven and cook, uncovered, for 45 minutes or until the chicken is cooked.
5. Garnish with parsley and serve.

Full of flavour and fragrance, this Asian-inspired soup will become a firm family favourite

Cook Time: 45 Minutes |  Serves: 4

Ingredients

Method

1. Boil water in the kettle. Place noodles in a bowl and cover with boiling water. Leave to soften, then drain.

2. In a saucepan combine stock and 1 cup of water and bring to the boil. Add ginger, galangal, lemongrass and chicken and reduce heat to a simmer. Simmer until the chicken is cooked. Transfer chicken to chopping board. Using two forks shred chicken meat and set aside. Remove stock mixture from heat and strain through a sieve into a saucepan. Discard solids. Add spring onion, chilli and fish sauce and heat over low heat for 2-3 minutes. Add lime juice and then taste and season with salt if desired.

3. Divide noodles between four bowls, top with shredded chicken and then ladle soup over. Serve topped with fresh coriander.

Get the kids out of the rain and into this kitchen this school holidays.

Prep Time: 25 Minutes  | Cook Time: 20 Minutes |  Makes: 12

Ingredients

Method

1. Preheat oven to 180C/160C fan forced. Line twelve 80ml muffin holes with paper cases.

2. Sift the flour and brown sugar into a bowl. Stir in the Milo. Make a well in the centre. Whisk the milk and eggs together in a jug. Add to the flour mixture with the butter and banana. Fold until just combined.
3. Divide the batter evenly among the prepared muffin holes. Bake for 20 minutes or until the tops spring back when lightly touched. Set aside to cool slightly before transferring to a wire rack to cool completely.

Full of flavour, lamb shanks come from the lower end of the leg and are best slow-cooked to achieve their favoured falling-off-the-bone consistency. These Greek-style lamb shanks are tasty, filling and oh-so-good. Browning the meat guarantees a rich flavour and helps to seal in the juices. In the unlikely event you have leftovers, remove the meat from the bone and store it in an airtight container in the fridge for up to three days or in the freezer for up to one month.  This is a great recipe for your slow cooker or you can cook them in a large ovenproof casserole dish with a tight fitting lid.

Cook Time: 6 Hours |  Serves: 4

Ingredients

Method

1. Heat oil in a frying pan and brown shanks on all sides

2. Transfer shanks to a slow cooker or casserole dish

3. Add onion to frying pan and cook, stirring for 5 minutes.

4. Add coriander seeds and cook for 1 minute.

5. Stir in flour, add the stock, sherry, bay leaves and honey.

6. Season with salt and pepper.

7. Bring to the boil and then pour over lamb shanks.

8. Cover with lid and cook in slow cooker on high for 5 to 6 hours or until the meat is almost falling off the bone. If cooking in a casserole dish, cook at 140C for 5 to 6 hours.

9. Transfer lamb to a serving bowl, cover and keep hot.

10. Carefully pour the contents of the slow cooker or casserole dish into a saucepan and boil rapidly to reduce the liquid by half.

11. Remove bay leaves and spoon the sauce over the lamb shanks to serve.

Mediterranean flavours abound in this simple one-pan dish using budget-friendly chicken thighs. Serve with crusty bread, to dip in the flavourful sauce on your plate.

Cook Time: 1 Hour |  Serves: 4-6

Ingredients

Method

1. Combine chicken thighs, oregano, garlic, lemon zest and the oil in a large bowl. Add ½ teaspoon of salt and ¼ teaspoon of pepper and toss to coat thoroughly with mixture.

2. Heat a large heavy-based frying pan or casserole dish over medium-high heat. Place the chicken skin-side down in the pan and cook until dark golden brown and crispy, about 8 minutes. Turn and cook for a further 4 minutes. Remove from pan and set aside.

3. Reduce heat to medium, add artichoke hearts, both types of beans and lemon slices to the pan. Season with a generous pinch of  salt and pepper and sprinkle over paprika. Stir and cook for 3 minutes before adding chicken stock. Add 75 grams of the feta and then return chicken to the pan, skin side up. Reduce heat to medium-low and cook, covered, for a further 10 minutes or until the chicken is cooked through.

4. Remove from heat and sprinkle remaining feta and parsley over the top before serving.

These sweet caramelised brussel sprouts will be your new go-to-recipe!

Cook Time: 45 Minutes |  Serves: 4

Ingredients

Method

1. Heat oven to 200 degrees. Trim bottom of brussels sprouts, and slice each in half top to bottom. Heat oil in cast-iron pan over medium-high heat until it shimmers; put sprouts cut side down in one layer in pan. Put in garlic, and sprinkle with salt and pepper.
2. Cook, undisturbed, until sprouts begin to brown on bottom, and transfer to oven. Roast, shaking pan every 5 minutes, until sprouts are quite brown and tender, about 10 to 20 minutes.
3. Taste, and add more salt and pepper if necessary. Stir in balsamic vinegar, sprinkle on parmesan cheese and serve hot or warm.

An elegant and easy to make entree

Prep Time: 15 Minutes |  Serves: 8

Ingredients

Method

1. Add finely diced shallot to lemon juice and set aside.

2. Chop salmon fillet and smoked salmon into a fine dice and place in a bowl. Add dill, capers, mustard, crème fraiche and olive oil to a bowl and stir to combine. Add lemon juice and shallot to bowl and fold through salmon mixture. Taste and season if desired.

3. Serve atop crackers, melba toast or toasted sourdough bread with a lemon wedge on the side.

Up your Roast game with these garlicky hasselback roasties!

Prep Time: 15 Minutes |  Serves: 12

Ingredients

Method

1. Preheat oven to 200°C. Place 1 potato, cut-side down, on a board and make thin, evenly spaced cuts at 5mm intervals, about two-thirds of the way through. Place in a bowl. Repeat with remaining potatoes. Add oil
2. Place in a roasting pan. Bake in oven, turning occasionally, for 1 hour or until golden brown and crisp. Transfer to a serving bowl to serve.

RECIPE NOTES

Take the chill off a winter’s day with this vibrant soup.

Cook Time: 45 Minutes |  Serves: 4

Ingredients

Method

1. Preheat oven to 200C.
2. On a tray lined with baking paper, sprinkle grated parmesan into four rough circles about 8 centimetres wide. Cook in the oven until the cheese melts and turns golden, about 5 minutes. Remove from the oven and shape by bending the cheese over a rolling pin. Set aside to cool.
3. Prepare pancetta by adding slices to a lined baking tray. Cook for 15 minutes or until the pancetta is crisp. Remove from oven and set aside.
4. Meanwhile, heat olive oil in a medium sized saucepan. Add onion, garlic, celery, potatoes, mint, thyme and basil, and sauté for about 5 minutes.  Cover with 1 litre of water and bring to a simmer. Reduce heat and gently simmer for 20 minutes or until the vegetables have all softened.
5. Add peas to the saucepan and bring back to the boil. Remove from heat and blend with a stick blender. Taste and season.
6. Add the soup to serving bowls and top with Parmesan tuille, pancetta, and herbs to garnish.