1. In a large mixing bowl, combine the smoked salmon, breadcrumbs, red onion, fresh dill, mayonnaise, Dijon mustard, lemon juice, lemon zest, beaten eggs, salt, and pepper. Mix well until all the ingredients are thoroughly combined.
2. Take a handful of the salmon mixture and shape it into a patty, about 3 inches in diameter. Repeat with the remaining mixture to make additional patties.
3. Heat the vegetable oil in a large skillet over medium heat.
4. Carefully place the salmon patties into the skillet and cook for about 3-4 minutes per side, or until they are golden brown and crispy. Flip them gently using a spatula to avoid breaking them.
5. Once cooked, transfer the patties to a plate lined with paper towels to drain any excess oil.
6. Serve the smoked salmon patties warm as a main course or as a delicious addition to salads or sandwiches. You can also serve them with a side of tartar sauce, lemon wedges, or your favorite dipping sauce.

Enjoy your easy and flavorful smoked salmon patties!

1. Preheat your grill to medium-high heat. Ensure that the grates are clean and lightly oiled to prevent sticking.
2. In a small bowl, combine the olive oil, minced garlic, paprika, dried thyme, dried oregano, salt, and black pepper. Stir well to create a marinade.
3. Place the chicken breast fillets in a shallow dish or a resealable plastic bag. Pour the marinade over the chicken, ensuring that both sides are coated evenly. Allow the chicken to marinate for at least 20 minutes, or refrigerate for up to 4 hours for enhanced flavor.
4. Remove the chicken from the marinade and let any excess marinade drip off. Discard the remaining marinade.
5. Place the chicken breast fillets on the preheated grill. Close the lid and cook for approximately 6-8 minutes per side, or until the internal temperature reaches 74°C. Cooking time may vary depending on the thickness of the fillets. Avoid overcooking to maintain juiciness.
6. Once cooked, transfer the chicken to a clean plate and let it rest for a few minutes. This allows the juices to redistribute and ensures a tender, juicy result.
7. Serve the grilled chicken breast fillets with fresh lemon wedges on the side for a refreshing touch. If desired, garnish with chopped fresh parsley for added freshness and presentation.
8. Enjoy your delicious and juicy grilled chicken breast fillets alongside your favorite side dishes, such as grilled vegetables, rice, or a crisp salad.

Note: You can also experiment with additional seasonings and herbs, such as cumin, chili powder, or rosemary, to personalize the flavor of your grilled chicken. Adjust the marinade ingredients accordingly based on your preferences.

1. Preheat your oven to 200°C.
2. Take 4 whole garlic bulbs and remove any loose outer layers, keeping each bulb intact.
3. Place a cast iron skillet over medium heat on the stovetop. Add the olive oil and allow it to heat up.
4. Once the oil is hot, carefully place the 4 whole garlic bulbs, cut side down, into the skillet.
5. Sear the garlic for about 2-3 minutes until the cut sides turn golden brown. This step enhances the flavor of the roasted garlic.
6. Remove the skillet from the heat. Sprinkle salt and pepper over the garlic bulbs, ensuring they are evenly seasoned.
7. Add a few fresh thyme sprigs to the skillet, tucking them around the garlic bulbs.
8. Transfer the skillet with the garlic to the preheated oven.
9. Roast the garlic for approximately 35-40 minutes or until the cloves become soft and tender.
10. Once roasted, carefully remove the skillet from the oven. Let the garlic bulbs cool slightly before handling.
11. To serve, squeeze the roasted garlic cloves out of their skins onto bread, roasted vegetables, or any dish of your choice. The garlic will be incredibly fragrant and infused with the flavors of thyme, olive oil, salt, and pepper.

Roasted garlic with salt, pepper, thyme, and olive oil in a cast iron skillet creates a delightful combination of flavors. It’s perfect for spreading on crusty bread, mixing into sauces, or incorporating into roasted vegetable dishes. Enjoy the aromatic and delicious roasted garlic creation made with 4 whole garlic bulbs!

1. Preheat oven to 150°C
2. Pat dry pork leg, and brush 1 tsp of vinegar over the skin. Rub salt and pepper all over the pork.
3. Place it on a baking rack in a baking tray, and bake in the oven for 1.5 hours.
4. Take the pork leg out of the oven, brush it with 2 tbsp of oil.
5. Turn up the heat to 250°C and bake the pork leg for another 25 mins, until the skin is puffy and looks crackled.
6. When it is out of the oven, cover with foil and rest for 10 mins.
7. Stir the rest of the vinegar, chill, honey, brown sugar and garlic together in a small saucepan, bring it to a boil and serve with the cooked pork.

1. Cook the linguini according to the package instructions in a large pot of salted boiling water until al dente.
2. While the pasta cooks, heat the olive oil in a large skillet over medium-high heat.
3. Add the garlic, onion, and chilli to the skillet and cook until softened, about 3-4 minutes.
4. Add the prawns to the skillet and cook for 2-3 minutes, until they turn pink.
5. Add the paprika to the skillet and stir well to combine.
6. Pour in the chopped tomatoes and white wine and stir to combine.
7. Add salt and pepper to the skillet and stir again.
8. Simmer the sauce for 5-10 minutes, until it has thickened slightly.
9. Drain the cooked linguini and add it to the skillet with the sauce.
10. Toss the pasta and sauce together until the pasta is well coated with the sauce.
11. Sprinkle fresh parsley over the top of the pasta and serve hot.

1. Preheat the oven to 180°C.
2. In a small bowl, mix together the chopped garlic, rosemary leaves, and olive oil to make a paste.
3. Season the lamb with salt and pepper on all sides.
4. Rub the garlic and rosemary paste all over the lamb, making sure to cover the entire surface.
5. Place the lamb in a roasting pan and roast for about 1 1/2 to 2 hours, or until the internal temperature reaches 60°C for medium-rare or 70°C for medium.
6. Remove the lamb from the oven and let it rest for 10-15 minutes before carving.
7. Slice the lamb and serve with your favorite sides.

Enjoy your delicious Roasted Boneless Leg of Lamb with rosemary!

1. Separate beef into 4 equal portions. Use hands to lightly form into patties the size of your buns (mine are about 10 cm) – don’t press hard, light fingers = soft juicy patties (see video for how I do this).
2. Season generously with salt and pepper on both sides. Make a dent on one side (stop burger from become dome shape and shrinking when cooking).
3. Heat 1 tbsp oil in a heavy based skillet or BBQ over high heat. Add onion and cook until wilted and caramelised. Season with salt and pepper, then remove.
4. Heat 1 tbsp oil until smoking. Add patties and cook for 2 minutes until deep golden with a great crust. Do not press! Flip carefully, cook for 1 minute then top with cheese (if using). Cover with lid and cook for further 1 minute until cheese is melted.
5. Meanwhile, toast the cut side of the buns lightly.
6. To serve: Spread base of buns with sauce / condiment of choice. Top with lettuce then tomato, then hamburger patty. Pile over onions, sliced pickles, then more sauce/condiments. Top with lid of bun. Serve immediately.

1. Place the chocolate and orange juice in a microwave safe bowl and microwave in 30 second increments on high, stirring until chocolate has melted. Add the cinnamon and orange zest and mix to combine. Set aside until ready to use.
2. Cut hot cross buns into half, toast in the toaster or the oven.
3. Place a scoop of vanilla ice cream in between the buns.
4. Drizzle orange chocolate sauce on top of the hot cross bun sandwiches.

1. Preheat the oven to 190C.
2. Rinse and scrub beetroots, and place in a baking tray with ½ cup of water and cover with foil and bake for 40-50 minutes until tender.
3. Peel beetroot when cool, and cut into wedges, season and add red wine vinegar and a drizzle of olive oil.
4. In a medium saucepan over high heat, add a drizzle of olive oil and red onion, cook for 2-3 minutes then add the lentils and 2 tablespoons of water. Add the beetroot leaves and spinach and cook until wilted. Remove from heat.
5. To assemble, place lentils and greens on a serving plate, scatter beetroot wedges and dressing all over, and top with crumbled goats cheese.