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.

A delicious burst of flavours combine to make this a fabulous dish for any occasion.

Prep Time: 15 Minutes  |  Cook Time: 3 hours |  Serves: 6

Ingredients

Method

1. Combine chilli, garlic, lemon juice and zest, rosemary, thyme, fennel, a pinch of salt and pepper and olive oil in a dish large enough to hold the leg of lamb. Add lamb and coat it with the marinade. Cover and refrigerate for at least two hours, turning occasionally to coat with marinade.
2. To make the slow-roasted tomatoes, preheat oven to 220C. Cut tomatoes in half and place them face up in a roasting tin. Sprinkle each tomato with sumac, sea salt and a drizzle of oil. Roast for 15 minutes. Reduce temperature to 130C and roast for a further 1 to 1 ½ hours (depending on size of tomatoes) until they are shrivelled but still juicy. Remove from oven.
3. To cook lamb, heat oven to 200C. Remove lamb from marinade, place in a roasting tin and drizzle coat with the oil. Cook for 35-45 minutes, depending on how well-done you prefer it (a meat thermometer inserted into the thickest part should register 70C).
4. Remove lamb from oven and wrap in foil to rest for 10 minutes.
5. Return tomatoes to oven to heat up for 5 minutes
6. To serve, place salad leaves, roasted tomatoes, roasted capsicum and marinated mushrooms on a serving plate and drizzle with olive oil. Slice lamb and arrange on serving plate.

This potato bake is the perfect week night side dish

Prep Time: 25 Minutes  |  Cook Time: 1:30 Minutes. |  Serves: 6

Ingredients

• 2 tsp olive oil
• 4 bacon rashers chopped
• 1 brown onion chopped
• 1 garlic clove crushed
• 1 1/2 kg potatoes peeled thinly sliced
• 300ml thickened cream
• 1/2 cup milk
• 1 1/2 tsp chicken stock powder
• 1/2 cup tasty cheese grated
• 1 pinch cracked pepper to taste

Method

1. Preheat oven to 200C. Lightly grease an 8-cup capacity baking dish.
2. Heat oil in a large frying pan on high. Saute bacon, onion and garlic for 4-5 minutes until onion is tender and bacon is golden.
3. Layer potatoes and onion mixture alternately in prepared baking dish.
4. In a large jug, whisk together cream, milk and stock powder. Pour over potatoes. Cover with foil. Bake for 1 hour, until potato is tender.
5. Remove foil. Sprinkle with cheese. Bake a further 15 minutes, uncovered, until cheese has melted and is golden.

NOTES

This vegetarian pasta dish gets its rich creaminess from Greek yoghurt. We’ve kept ours simple but you can add extra vegetables or herbs to suit your taste or even chicken, salmon or bacon. It’s an easy midweek hearty meal, and if you increase the quantities you’ll have a delicious lunch for the following day.

Cook Time: 30 Minutes  |  Serves: 4

Ingredients

• 350 g dried or 450 g fresh tagliatelle1 tbsp olive oil
• 1 medium brown onion, peeled and diced
• 3 cloves garlic, peeled and diced
• 400 g button mushrooms, sliced
• 125g baby spinach
• 4 tbsp Greek yoghurt
• Juice of ½ lemon
• Salt
• Freshly ground black pepper

Method

1. Cook pasta according to packet directions. When cooked, drain and set aside.

2. Meanwhile, place a large frying pan over medium heat and add olive oil, onion and garlic and cook for 5-10 minutes or until the onion is golden and softened.

3. Add mushrooms and cook for 5 minutes or until they are soft.

4. Add spinach to pan and cover with a lid so that the spinach wilts. When spinach has wilted, stir through and add pasta, lemon juice and yoghurt and stir to combine. Season to taste and serve immediately with parmesan cheese.

Grilled halloumi cheese is perfect for adding to salads, sandwiches or to simply add extra protein to a vegetarian dish.

Total Cook Time: 10min

Ingredients

225g halloumi cheese

1 tbs olive oil

1 tsp lemon juice

Optional – chopped mint or oregano

Directions

1. Heat a grill pan over medium-high heat or heat a grill to medium heat.
2. Slice the halloumi into 1cm thick strips.
3. Brush the halloumi slices with the olive oil, coating both sides of the cheese.
4. Place the halloumi on the grill pan or grill and cook on each side for 2 to 3 minutes or until grill lines form and the cheese has slightly melted.
5. Once the halloumi has cooked, remove it from the heat and squeeze some lemon juice on it.