Recipes

Slow-cooked Greek-style Lamb Shanks

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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

4 lamb shanks
1 tbs olive oil
1 onion large thinly sliced
4 tsp coriander seeds crushed
2 tbs plain flour
600 ml chicken stock (liquid)
150 ml dry sherry
4 bay leaves
2 tsp honey
1 pinch salt

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 Chicken Thighs

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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

6 bone-in chicken thighs, skin-on
1 tsp dried oregano
2 cloves garlic, minced
1 lemon, zested and thinly sliced
2 tbsp olive oil
400g tin artichoke hearts, drained
400g tin cannellini beans, drained
400g tin borlotti beans, drained
1 tsp paprika
½ cup chicken stock
150 g feta, crumbled
½ cup flat leaf parsley leaves, roughly chopped
Table salt and freshly ground black pepper

 

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.

Roasted Brussel Sprouts With Garlic

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

Cook Time: 45 Minutes |  Serves: 4

Ingredients

500g brussels sprouts
4 to 6 tablespoons extra virgin olive oil, to coat bottom of pan
5 cloves garlic, peeled
1 tablespoon balsamic vinegar
1/4 cup grated parmesan cheese
Salt and pepper to taste

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.

Lemon Caper Salmon

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An elegant and easy to make entree

Prep Time: 15 Minutes |  Serves: 8

Ingredients

1 shallot, finely diced
Juice of 1 lemon
400 g Skinless and boneless salmon fillet
200 g smoked salmon
2 tbsp chopped dill
2 tbsp capers, rinsed and drained
1 tbsp Dijon mustard
1 tbsp crème fraîche
1 tbsp olive oil
Salt and freshly ground black pepper
Melba toast, crackers or toasted sourdough to serve
1 lemon, cut into wedges to serve

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.

Roasted Hasselback Potatoes

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Up your Roast game with these garlicky hasselback roasties!

Prep Time: 15 Minutes |  Serves: 12

Ingredients


24 (about 6kg) desiree potatoes, peeled, halved
2 tbsp olive oil
2 garlic cloves, crushed
2 tbsp coarsely chopped fresh rosemary
Salt & freshly ground black pepper

 

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

You can make this recipe up to 1 1/2 hours before serving the main.

Pea Soup with Crispy Pancetta and Parmesan

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

Cook Time: 45 Minutes |  Serves: 4

Ingredients


For the Soup
2 tbsp olive oil
1 large brown onion, roughly chopped
2 cloves garlic, sliced
1 celery stick, roughly chopped
2 medium potatoes, peeled and roughly chopped
1 tbsp fresh mint leaves, chopped
1 tsp fresh thyme leaves, chopped
1 tbsp fresh basil leaves, chopped
500 g frozen peas, thawed
Salt and freshly ground black pepper


Toppings
2 cups grated parmesan
8 slices pancetta
Mint and basil leaves

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.

Leg of Lamb with Sumac Roasted Tomato Salad

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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

  • 2 garlic cloves, chopped
  • 1 small chilli, deseeded and finely chopped
  • 2 sprigs rosemary
  • 4 sprigs thyme
  • ½ tsp fennel seeds, crushed
  • Zest and juice of 1 small lemon
  • 1 ½  kg boneless leg of lamb
  • 6 tbsp olive oil
  • Salt and pepper

For the Sumac Roasted Tomato Salad

  • 500g vine ripened tomatoes
  • 1 ½ tbsp sumac
  • Olive oil
  • Sea salt

To serve

  • 80g mixed salad leaves
  • 80g marinated mushrooms (from the Deli), drained
  • 2 roasted capsicums (from the Deli), drained

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.

Potato, bacon, onion & garlic bake

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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

Try adding a touch of water to the onion as it’s sauteing as it tends to soften onions quicker and gives the onion a sweetness to them that is so divine.

You can use light/low fat versions of the cream and milk.

Creamy Tagliatelle with Mushrooms

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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.

Ultimate Beef Burger

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You can enjoy these ultimate beef burgers straight away or make and freeze them for sunny days when you want to fire up the barbecue.

Cook Time: 30 Minutes

Ingredients

  • 1kg good-quality beef mince
  • 1 small onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 tsp Dijon mustard
  • 1 tbsp Worcestershire sauce
  • Small handful chopped fresh flatleaf parsley
  • 1 large dill pickle gherkin, finely chopped
  • 1 large free-range egg yolk

To serve

  • 1 tbsp canola or vegetable oil
  • 200g good melting cheese, such as Cheddar or Gruyère sliced
  • 8 burger buns
  • 4 tbsp mayonnaise
  • 2 tsp Dijon mustard
  • Tomato and red onion, sliced
  • Lettuce leaves
  • Dill pickles sliced (optional)

Method

  1. Place all the ingredients for the burgers in a large bowl. Season and mix well. Cover and chill in the fridge for 1 hour.
  2. Using wet hands, shape the mixture into 8 burgers. If you want to cook them straight away skip to step 4.
  3. If you are freezing them; place flat between sheets of baking paper in a rigid freezerproof container. Freeze for up to 3 months. When ready to use, defrost the burgers completely in the fridge; this will take 3-4 hours.
  4. Heat a griddle pan or barbecue to hot. Brush both sides of the burgers with oil and cook for 3-4 minutes each side or until well browned and cooked.
  5. Meanwhile, preheat the grill to medium hot. Top each burger with a slice of cheese and grill for 2 minutes until bubbling. Toast the burger buns until lightly golden.
  6. Mix the mayonnaise with the mustard and spread over the base of each bun. Add some tomato, lettuce and avocado slices, then the burger, red onion slices and the other half of the bun.
  7. Serve with a small bowl of ketchup and fries, if you like.

Baked Sweet Potato Fries

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Delicious Baked Sweet Potato Fries! These are a healthier alternative to the deep fried original. They have a tempting, lightly browned, sweet and salty flavor, and they are easy to make. They’ll be a sure hit with the whole family!

Total Cook Time: 30 minutes

Here’s what you’ll need to make homemade sweet potato fries:

  • 1kg sweet potatoes (use orange variety) peeled and sliced into 1/2-inch thick sticks
  • 1 tbsp cornstarch
  • 1 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 2 1/2 Tbsp olive oil

How to Make Sweet Potato Fries

  1. Heat oven and prepare baking sheets: Preheat oven to 200 degrees. Grease two 45cm by 30cm baking sheets with non-stick cooking spray, set aside.
  2. Mix seasonings: In a small mixing bowl whisk together cornstarch, salt, pepper, paprika and garlic powder.
  3. Add sweet potatoes to bowl: Place sliced sweet potatoes in a large mixing bowl.
  4. Toss them with oil then seasonings: Toss sweet potatoes with olive oil then pour cornstarch mixture over sweet potatoes and toss to evenly coat.
  5. Spread onto baking sheets: Divide sweet potatoes among the two baking sheets, then spread out evenly.
  6. Bake in preheated oven 15 minutes, then remove from oven and turn fries to opposite side.
  7. Turn fries, continue to bake through: Return to oven (preferably on opposite rack the were on prior) and bake until until fries are golden brown in spots, about 10 minutes longer.
  8. Serve right away with desired dipping sauce.

 

Note about Time to Bake Sweet Potato Fries

  • Usually sweet potato fries need to bake at 400 degrees for about 25 minutes in total (turning around halfway). But keep in mind each oven varies. 
  • You may find it works better to do only 10 minutes per the two sides if your oven browns very well or bakes hot.

 

Do you have to peel sweet potatoes?

  • For every application, you don’t have to peel sweet potatoes but here I highly recommend peeling sweet potatoes for fries.
  • The skins can be somewhat tough and unpleasant to chew.

Grilled Halloumi

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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.

Macadamia Crusted Barramundi with Pineapple Slaw Salad

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Crunchy and sweet, the tropical flavours will be sure to please everyone in the family. Serve this Macadamia Crusted Barramundi with Pineapple Slaw over coconut rice or solo. It’s a quick and satisfying meal that’s a breeze to make on a week night.

How long will it take?

40 minutes

What’s the serving size?

Serves 4

What do I need?

500g Barramundi fillets
1 cup macadamia nuts, finely chopped
1/2 cup panko breadcrumbs
1/4 teaspoon cayenne pepper
1 egg
2 tablespoons unsweetened coconut milk
2 tablespoons olive oil
1 lime
Salt and pepper, to taste

For the Slaw

2 cups green cabbage, shredded
1 carrot, grated or cut into fine matchsticks
1 cup canned or fresh pineapple, drained and diced
¼ cup spring onions, diced
1 handful chopped coriander, stems removed
3 tablespoons rice wine vinegar
1 tablespoon sesame oil
1 tablespoon soy sauce

How do I make it?

Combine cabbage, carrot, pineapple, spring onion, coriander, rice wine vinegar, sesame oil, and soy sauce in a large bowl and set aside. Let flavours combine for about 20 minutes.

Preheat the oven to 200C. Use paper towel to pat each barramundi fillet very dry.

In a food processor, chop macadamia nuts until the consistency of bread crumbs. Mix together nuts, panko and cayenne pepper. In a separate small bowl whisk egg with coconut milk. Season both sides of the barramundi fillets with salt and pepper.

Fill the bottom of an ovenproof frying pan with the olive oil and place on stovetop over med-high heat. Once the oil is heated up, dip fish in egg mixture then coat both sides with panko nut mixture. Place fish in hot pan and cook 3 minutes on each side.

Squeeze lime over the fillets and place cast frying pan in the oven and bake for another 10 minutes or until firm.

Once fish fillets are finished baking, plate the meal by adding a cup or two of the pineapple slaw salad to a plate and top with the macadamia crusted fish. Enjoy!

Recipe and image from Fresh Mommy Blog.

Lobster with Chilli Butter

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Summer, West Australia and Lobster are an awesome combination. The subtle flavours of chilli, parsley and garlic are the perfect additions to fresh West Australian Lobsters.

How long will it take?

10 Minutes

What’s the serving size?

Serves 2

What do I need?

1 cooked crayfish
30ml olive oil
Lemon wedges to serve

For the Chilli Butter

150g unsalted butter, softened
2tbsp finely chopped flat-leaf parsley
1 red chilli, seeds removed, finely chopped
2 cloves garlic, crushed
Zest of one lemon

How do I make it?

Cut crayfish in half and remove stomach sac and intestinal vein.

Place crayfish halves, flesh-side up on a lined baking tray drizzled with olive oil.

In a bowl, add all Chilli Butter ingredients and mix to combine.

Spread crayfish flesh with the Chilli Butter. Cook under a grill for 5-6 minutes or until the crayfish starts to char.

Serve hot with lemon wedges.

 

Strawberry, Pistachio and White Chocolate Biscuits

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These beautiful biscuits are just the thing for a Mother’s Day high tea, or they also make a stunning homemade gift.

How long will it take?

2 hours

What’s the serving size?

Makes about 40 biscuits

What do I need?

230g unsalted butter
1 cup caster sugar
40ml milk
1 large free range egg, lightly beaten
½ tsp vanilla extract
3 cups plain flour
½ tsp baking powder
¼ tsp salt

To decorate

170g white cooking chocolate, melted
½ cup freeze-dried strawberries, chopped
½ cup crushed pistachios
½ cup candied citrus, diced

How do I make it?

  1. Use an electric mixer to cream together butter and sugar until pale. Slowly add milk, egg and vanilla and mix well.
  2. In a separate bowl sift together flour, baking powder and salt.
  3. Add flour mix to butter mixture and mix until a soft dough forms.
  4. Gently knead the dough on a floured surface until smooth. Cut dough into two discs, wrap in clingfilm and refrigerate for 1 hour.
  5. Lightly flour a clean surface. Roll out 1 disc of dough to ½ centimetre thickness. Use a 7-centimetre round cookie cutter to cut out biscuits.
  6. Place biscuits on a baking tray lined with baking paper, leaving a couple of centimetres between them. Bake for 10 minutes or until the biscuits just start to brown at the edges.
  7. Remove from oven and transfer to a rack to cool.
  8. Repeat process for remaining dough or you can freeze dough to use later if desired.
  9. Once biscuits have cooled completely, melt chocolate. Dip the top of each biscuit into the melted chocolate, allow the excess to drip back into the bowl. While the chocolate is still soft, top each biscuit with a sprinkle of freeze-dried strawberries, crushed pistachios, and candied citrus.
  10. Set biscuits aside in a cool place to allow the chocolate to set fully before serving.

Grilled BBQ Corn Ribs

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Grilled BBQ Corn Ribs, the ultimate side dish or a delicious entree. 🤤🌽

Total Cook Time: 55min | Makes 4 to 6

Ingredients

BBQ Seasoning Blend:
2 tbsp chili powder
1 tsp smoked paprika
1 tsp packed light brown sugar
1/4 tsp cayenne pepper
salt

BBQ Sauce:

1 cup tomato sauce
1 cup apple cider vinegar
1/4 cup yellow mustard
3 tbsp packed light brown sugar
1/2 tsp hot sauce
salt

Corn Ribs:

4 ears corn, shucked
Canola or vegetable oil, for the grill grates
1 scallion, thinly sliced

Directions

1. For the BBQ seasoning blend: Stir to combine the chili powder, smoked paprika, brown sugar, cayenne pepper and 1 teaspoon salt in a small bowl.

2. For the BBQ sauce: Whisk together the ketchup, apple cider vinegar, mustard, brown sugar, hot sauce, 1 teaspoon salt and 1 tablespoon of the BBQ seasoning blend in a small saucepan over medium-high heat. Bring to a boil, then reduce the heat to medium and simmer until the sauce has reduced and thickened, 10 to 12 minutes.

3. For the corn ribs: Using a large chef’s knife and a large steady cutting board, cut off the ends of the corn cobs to make them flat. Using your hands, break the cobs in half crosswise. Stand a cob on one flat end and carefully and slowly cut down through the core, rocking the knife back and forth if necessary, to split the cob in half lengthwise. Repeat with all the cobs. Lay a split corn cob on its flat side on the cutting board and cut lengthwise through the cob, pressing down and rocking the knife back and forth if necessary, to make 2 long corn ribs. Repeat with the remaining cob halves. (You should have 32 ribs total.) Place on a rimmed baking sheet and set aside.

4. Prepare a grill for medium-high heat and lightly oil the grates. Sprinkle the corn ribs with 1 tablespoon of the seasoning blend. Brush the ribs with 1/2 cup BBQ sauce.

5. Place the corn, cut-side down, on the grill and close the lid. Cook until the cut edges are beginning to char and caramelize, about 8 minutes. Flip the ribs to the second cut side, close the grill lid and cook until the edges are caramelized and the corn kernels are crisp-tender, another 6 to 8 minutes.

6. Transfer the corn to a platter. Brush with more sauce and season with a pinch of the BBQ seasoning blend (reserve the remaining blend for another use). Sprinkle with the scallions and serve with the remaining BBQ sauce.

Homemade Fruity Muesli Bars

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Enlist your kids to help you make these delicious fruit-filled muesli bars

How long will it take?

40 minutes

What’s the serving size?

Makes approx 10 – 12 bars

What do I need?

  • 180g unsalted butter

  • 1/3 cup golden syrup

  • 1 ½ cups rolled oats

  • ¾ cup self-raising flour

  • ¾ cup brown sugar

  • ¾ cup shredded coconut

  • ¾ cup sultanas or raisins

  • ¾ cup dried apricots, chopped

  • ¾ cup dried apples, chopped

  • ¾ cup dried currants

How do I make it?

  • Preheat oven to 180C.
  • Grease and line a 20 cm x 30 cm slice tin.
  • Add butter and golden syrup to a small saucepan. Heat, stirring over a gentle heat until the butter has melted.
  • Combine remaining ingredients in a bowl and mix to combine. Pour butter mixture into the bowl and mix to combine all ingredients.
  • Press mixture into the slice tin and cook for 20 to 25 minutes, or golden brown. Remove from oven, allow to cool and then slice into bars to serve.

Herby spaghetti and meatballs

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This delightful dish will bring you a taste of Italy on a plate

How long will it take?

45 minutes

What’s the serving size?

Serves 4-6

What do I need?

  • 1 ½ cups fresh white breadcrumbs½ cup milk
  • 500g beef mince
  • 500g pork mince
  • 2 eggs
  • 3 cloves garlic, crushed
  • ½ cup sage leaves, finely chopped
  • Sea salt
  • Cracked black pepper
  • 2 tbsp extra virgin olive oil
  • 1 brown onion, finely chopped
  • 3 cloves garlic, extra, crushed
  • 2 tbsp tomato paste
  • 2 tbsp balsamic vinegar
  • 1 cup beef stock
  • 2 X 400g cans chopped tomatoes
  • ¼ cup thyme leaves, chopped
  • 500g spaghetti
  • 1 cup basil leaves
  • Finely grated parmesan to serve

How do I make it?

  1. Place the breadcrumbs and milk in a large bowl and mix well to combine. Set aside for 5 minutes or until the milk is absorbed. Add the beef and pork mince, eggs, garlic, sage, salt and pepper and mix well to combine. Using wet hands, roll tablespoons of the mixture into balls.
  2. Heat 1 tablespoon of the oil in a deep, large frying pan over high heat. Cook the meatballs in batches, turning frequently, for 4–5 minutes or until browned. Remove from the pan and set aside. Reduce the heat to medium, add the remaining oil, onion and garlic to the pan and cook for 5–7 minutes or until lightly golden. Add the tomato paste and balsamic vinegar, stir to combine and cook for 1 minute. Add the stock, tomatoes, thyme, salt and pepper, stir to combine and bring to the boil. Add the meatballs and simmer for 15–20 minutes or until the sauce is reduced and the meatballs are cooked through.
  3. While the meatballs are cooking, place the spaghetti in a large saucepan of salted boiling water and cook for 8–10 minutes or until al dente. Drain and serve the spaghetti topped with the meatballs, basil leaves and parmesan.

Recipe from Donna Hay

Crusted Lamb Roast with Hasselback Potatoes

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Bursting with flavour and ideal for your Easter Sunday lunch

How long will it take?

1 hour 50 minutes

What’s the serving size?

Serves 6

What do I need?

  •   25g anchovy fillets in oil, drained
  • 1 bunch flat leaf parsley
  • Juice of 1 lemon
  • 1 tbsp olive oil
  • 2 cloves garlic
  • For the lamb
  • 1.5kg boneless leg of lamb
  • 1kg potatoes
  • 6 cloves garlic
  • ½ bunch fresh rosemary
  • 3 tbsp olive oil
  • Zest of 1 lemon – use a vegetable peeler to remove in long strips
  • Salt and pepper

How do I make it?

  1. Preheat oven to 200C.
  2. Prepare crust by adding all crust ingredients to a food processor and blitzing to a coarse paste.
  3. Place the lamb in a large roasting dish (you will need one big enough for the lamb and potatoes) and spoon over the paste. Use your hands or the back of a spoon to ensure it is spread evenly over the lamb.
  4. Peel potatoes and then cut in 2 millimetre slices but don’t cut all the way to the bottom – you should only cut about two-thirds of the way through. Place the potatoes around the lamb in the roasting dish. Add the rosemary, garlic and lemon zest.
  5. Drizzle olive oil over the lamb and potatoes and season with salt and pepper. Cook for 45 to 50 minutes and then check lamb. If the crust is becoming too dark, cover the dish with foil and return to the oven. Allow to cook for a further 15 to 20 minutes and then remove from the oven and rest for 10 to 15 minutes. To serve, carve lamb and serve with potatoes and fresh seasonal vegetables.

Roasted Pumpkin and Thyme Soup with Gruyere Cheese

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Rich and creamy, this soup is a bowl full of comfort on a cold winter’s day.

How long will it take?

1 ½ hours

What’s the serving size?

Serves 6-8

What do I need?

  • 2.25kg pumpkin
  • 3 tbsp olive oil
  • 70g butter
  • 2 medium onions, chopped
  • Leaves from 6 sprigs of thyme, plus extra for garnish
  • 1.75 litres light chicken or vegetable stock
  • 300ml double or single cream
  • 150g Gruyere cheese, coarsely grated
  • Salt and freshly ground black pepper
  • Le Creuset Cast Iron Signature Round Casserole 24cm

How do I make it?

  1. Preheat oven to 200C.
  2. Peel pumpkin, scoop away fibres and seeds and cut the flesh into chunky pieces. Put them in a large roasting tin with the olive oil and some seasoning and toss together well. Spread in an even layer and roast for 30 – 40 minutes until tender.
  3. Meanwhile, melt the butter in the casserole and add the onions, half the thyme leaves and some seasoning. Cover and cook gently for about 10 minutes until the onion is very soft but not browned. Add roasted pumpkin to the pan with the stock, cover and simmer gently for 20 minutes.
  4. Leave the soup to cool slightly then blend in a food processor or liquidiser with the rest of the thyme leaves, until smooth. Return the casserole to a medium-low heat and bring back to a gentle simmer. Stir in 200ml of the cream and adjust the seasoning to taste.
  5. Ladle the soup into warmed bowls and swirl in the remaining cream. Pile some of the grated cheese into the centre, scatter with the extra thyme leaves and serve.

Recipe courtesy of Le Creuset ANZ