Main

Prawn Broth with Prawn and Cauliflower Dumplings

Ingredients 

  • 250g green prawns
  • 1 small onion
  • 1 small carrot
  • 1 bulb of fennel
  • 1/4 cup olive oil
  • 1 clove garlic
  • 2 egg whites
  • 1 ripe tomato
  • 3 stalks parsley
  • 1 bay leaf
  • 2 Star anise
  • 3 peppercorns
  • Finely grated zest of 1/2 an orange
  • 1/2 teaspoon castor sugar
  • Salt
  • Extra virgin olive oil

Dumplings

  • 1 shallot
  • 50g cauliflower
  • 1 clove garlic
  • 1 egg white
  • 70 - 100 ml cream
  • 1/2 teaspoon sea salt

Instructions

Peel prawns, saving meat for dumplings and keeping shells and heads for broth.
To make the broth, peel and roughly dice onion and carrot. Roughly chop the fennel. Heat the olive oil over a moderate flame in a large heavy-based saucepan, then sauté onion until lightly caramelised, stirring regularly.

Whiz fennel, carrot, prawn shells and peeled garlic with egg whites in a food processor for a couple of minutes to form a coarse paste. Roughly chop tomatoes and add to onion with paste. Pour in 1 litre of water, then add herbs, peppercorns, star anise, orange zest and sugar. Bring to a boil, then lower heat and simmer for 30 minutes. Do not stir!

Remove raft and gently ladle broth through a fine meshed strainer lined with muslin (you can use a clean tea-towel), then season to taste with salt.

To make the dumplings:

Trim and finely slice spring onion and break cauliflower into florets 1-2cm pcs. Heat a little prawn broth (or water if you are doing at the same time) and blanch cauliflower for a minute or so until just tender, then remove to drain and cool.

Whiz garlic, egg white and three quarters of the reserved prawn meat in a food processor for several minutes to form a paste, then tip into a bowl and fold in cream (just enough to bind the mix together without making it too wet), salt and spring onion.

Roughly chop remaining prawn meat and add to dumpling mixture with drained cauliflower.
Just before serving bring broth to a boil over a high flame. When hot, ladle a cup of broth into a smaller pan over a low flame.

Using 2 teaspoons, place scoops (quenelles) of the dumpling mixture into the smaller pan. Simmer dumplings gently for 3 minutes until firm and cooked.

Then divide them between warmed bowls using a slotted spoon. Ensure the main broth is boiling before ladling it over the dumplings, then drizzle with a little extra virgin olive oil and serve. Garnish with a freshly chopped chilli and shallot.

Quick fried calarmari with garlic, lemon & parsley

Serves: 2 | Preparation Time: 10 min

Ingredients: 

  • 500 gm baby calamari tubes
  • a slurp of olive oil
  • 1-2 red/green chillies, seeded & finely sliced (optional)
  • 1-2 garlic cloves, finely chopped
  • 1 heaped tbsp butter
  • 1 heaped tbsp chopped fresh parsley
  • juice of ½ lemon
  • sea salt & freshly ground pepper
     

Instructions: 

Clean the calamari and cut it into thin rings.

Then heat the oil to smoking in a wok (or large heavy-bottomed pot).
 
Add the calamari, toss a little and then add the chillies, garlic, butter, parsley, lemon juice and seasonings. Toss for a couple more minutes.
 
Serve straight away.

Mint and Mushroom Stuffed Roast lamb

Serves: 2 | Preparation Time: 20 min

Ingredients

  • ½ boned and butterflied leg of lamb
  • 1 head garlic
  • Olive oil
  • 200g mushrooms, roughly chopped
  • 50g butter
  • 1 red onion
  • 1 bunch English spinach, leaves only
  • ¼ cup mint leaves
  • ½ cup pure cream, plus ½ tbsp
  • 1 tsp hot English mustard
  • 800g chat or nadine potatoes

Instructions

Pre-heat oven to 180°C. Pound lamb with a meat mallet until it is 5mm thick.
 
Finely chop 2 cloves of garlic and reserve. Place remaining head of garlic on oven tray and drizzle with olive oil. Cook in oven for 30 minutes.

Process mushroom in a food processor until finely diced. Heat oil and 20g butter in a frying pan over high heat. Add shallot, 1/2 of the reserved chopped garlic and the mushroom, cook 4-5 minutes or until mushroom has softened. Season to taste and add 1 tbsp of parsley. Set aside to cool.

In a small saucepan of boiling water, blanch the spinach and mint for 30-40 seconds or until spinach has just wilted. Drain and place in iced water to cool.

Drain spinach mixture, squeezing out excess water. Blend in a blender with 2 cloves of the roasted garlic, 20g of butter and ½ cup cream, until smooth.

Place potatoes in a saucepan with cold water. Cook, over medium heat for 12 minutes or until tender. Drain.

Combine mustard with ½ tbsp cream in a small bowl. Spread thin layer of mustard cream on top of lamb, top with even layer of mushroom mixture, roll tightly from long side and tie with kitchen string at 3cm intervals.

Heat oil in a frying pan over high heat. Add lamb, brown evenly on all sides. Place in oven for a further 10-12 minutes or until cooked to your liking. Remove and allow to rest for 10 minutes. Remove string, slice in half.

Heat oil and remaining butter in a frying pan over high heat. Add potatoes, cook 6-8 minutes or until crisp. Add remaining garlic and parsley, cook for a further 2 minutes, season with salt and pepper.

Spoon the spinach and mint puree on a serving plate, top with lamb, place potatoes on the side
 

Recipe courtesy of Master Chef's Justine

 

Pork & Pink Grapefruit

Serves: 2 | Preparation Time: 10 min

Ingredients

  • 1 pork fillet
  • Olive oil
  • 1 tbs honey
  • 2 tbs soy sauce
  • 1 pink grapefruit, peeled, segmented
  • Basil leaves, to garnish

Instructions

Preheat oven to 180°C fan forced.

Rub pork fillet with a little olive oil and season with salt and pepper. Heat a frying pan over medium heat, add pork and cook, turning occasionally until browned all over.

Add honey, soy sauce to the pan and turn to coat the pork. Remove from heat and add grapefruit segments.

Transfer to oven and roast for about 7-10 minutes or until just cooked through. Set aside to rest for 5 minutes before slicing thickly.

Serve pork with grapefruit, pan juices and basil leaves.
 

 

Sweet potato & parsnip cheesy bake

Serves: 4 | Preparation Time: 20 min

Ingredients

  •  700g sweet potato, peeled, thinly sliced
  •  1 large parsnip, peeled, thinly sliced
  •  1 small brown onion, thinly sliced
  •  1 tablespoon fresh thyme leaves
  •  1/2 cup grated tasty cheese
  •  Baby spinach and red onion, to serve
  •  Milk mixture
  •  1/4 cup milk
  •  1/4 cup pure cream
  •  2 garlic cloves, crushed

Instructions 

Preheat oven to 180°C/160°C fan-forced. Lightly grease a 6 cup-capacity baking dish.

To make milk mixture: Combine milk, cream and garlic in a jug. Season with salt and pepper.

Layer one-quarter sweet potato over base of prepared dish. Top with one-third parsnip, onion and thyme. Repeat layers, finishing with sweet potato.

Pour milk mixture over potato mixture. Sprinkle with cheese. Bake for 45 to 50 minutes or until potato is tender and cheese golden. Stand for 5 minutes. Serve.

 

Penne with Mushrooms, Prosciutto, and Mint

Serves: 2 | Preparation Time: 20 min

Ingredients

  • Sea salt
  • 500g Penne pasta
  • 3 Tbsp olive oil
  • 150g oyster mushrooms, sliced or king brown mushrooms, sliced lengthways
  • 2 Clove garlic, thinly sliced
  • Quarter of a Cup chicken stock
  • 1/2 Cup fontina cheese, grated
  • 1.4 Cup chopped mint
  • 2 slices prosciutto, chopped
  • Freshly ground black pepper

Instructions

Bring a large pot of water to boil. Add salt and penne. Cook until al dente. Drain and set aside.

In the same pot, heat olive oil over high heat. Add mushrooms, seasoned with salt and cook, stirring constantly, until mushrooms stop giving off liquid and start to brown, about 10 minutes. Turn heat to medium-high and add garlic. Cook, stirring, until fragrant, about 2 minutes.

Stir in chicken stock and penne and cook until stock is absorbed. Stir in cheese until melted and coating the pasta. Take off heat and stir in mint.

Serve immediately, topped with prosciutto and pepper.

 

King Fish with Sweet Orange Soy

Serves: 4 | Preparation Time: 10 min

Ingredients

  • 1.5kg whole Kingfish
  • 2 oranges zest and juice
  • 200ml good soy sauce
  • 2 cloves of garlic
  • 1 tbsp honey
  • 1 star anise

Instructions

Preheat your oven to 180 degrees.

Score your fish diagonally at 40mm interval on both sides.

Remove the zest from both oranges before squeezing out the juice.

Roughly cut up the remaining orange.Place the fish in a baking tray and stuff the remaining orange into the fishes cavity.

Add all the other ingredients to the tray rubbing the zest into the skin with a little salt and pepper.

Cover with foil and bake for about 25 minutes or until flesh comes away easily from the spine of the fish.

Serve with jasmine rice and drizzle with tray juices.

 

Lamb shanks with beans and herbs

Serves: 4 | Preparation Time: 30 min

Ingredients

  • 4 large French-trimmed lamb shanks
  • 1/4 cup plain flour
  • 2 tablespoons olive oil
  • 1 large brown onion, finely chopped
  • 3 garlic cloves, crushed
  • 2 x 400g cans Italian diced tomatoes
  • 1 lemon, finely grated rind and 1/4 cup lemon juice
  • 1/2 cup white wine
  • 6 sprigs fresh thyme rosemary, oregano or parsley are all great.
  • 400g can cannellini beans, drained and rinsed
  • 400g sugar snap peas, to serve

Instructions

Preheat the oven to 200°C. Lightly coat the lamb shanks with flour. Heat the oil in a large heavy-based casserole dish over a medium high heat.
 
Add 2 shanks at a time and cook for 4-5 minutes until well browned on all sides. Transfer to a plate. Cook the remaining shanks and transfer to plate. Reduce heat to medium.
 
Add the onion to the pan and cook for 3-4 minutes or until soft. Stir in the garlic and cook for a further minute. Add the tomatoes, lemon rind, lemon juice and white wine to the pan. Stir until well combined.
 
Return the shanks to the pan and bring to the boil. Add the thyme sprigs. Cover with a tight-fitting lid and place in oven. Bake for 1 hour.
 
Remove the casserole from the oven. Add the beans and stir until well combined. Cover and return to the oven for a further 30 minutes or until the meat is very tender.
 
Meanwhile, bring a saucepan of water to the boil. Add the sugar snap peas and cook for 1-2 minutes or until bright green in colour and just tender. Drain.

 

Singapore Noodles

Serves: 6 | Preparation Time: 45 min

Ingredients

  • 300g peeled green prawns
  • 300g chicken breast fillets, thinly sliced
  • 1 tbs Chinese rice wine
  • 60ml (1/4 cup) light soy sauce
  • 1 tbs grated fresh ginger
  • 250g dried rice vermicelli noodles
  • 60ml (1/4 cup) vegetable oil
  • 1 tbs curry powder
  • 1 red capsicum, halved, deseeded, thinly sliced
  • 6 green shallots, ends trimmed, thinly sliced diagonally
  • 60ml (1/4 cup) chicken stock
  • Fresh coriander sprigs, to serve

Instructions

Place the prawns, chicken, Chinese rice wine, 1 tablespoon of soy sauce and 2 teaspoons of ginger in a shallow glass or ceramic bowl. Stir until well combined. Cover with plastic wrap and place in the fridge for 30 minutes to marinate.

Meanwhile, place the noodles in a large heatproof bowl. Cover with boiling water and set aside for 5 minutes to soften. Drain.

Heat 1 tablespoon of oil in a wok over high heat. Add half the prawn mixture and stir-fry for 1-2 minutes or until just cooked through. Transfer to a plate. Repeat with the remaining prawn mixture. Use paper towel to wipe the wok clean.

Heat the remaining oil in the wok over high heat. Add the curry powder and stir-fry for 30 seconds or until aromatic. Add the capsicum, half the shallot and the remaining ginger, and stir-fry for 1 minute or until the shallot softens.

Add the prawn mixture, stock and remaining soy sauce. Taste and season with sugar, salt and pepper. Add the noodles and toss until coated and heated through. Sprinkle with fresh coriander and remaining shallot to serve.

 

Vietnamese Lemongrass Chicken

Serves: 2 | Preparation Time: 25 min

Ingredients

  • 2 tablespoons light olive oil
  • 500g chicken breast fillets, sliced
  • 1 stalks lemongrass, finely chopped
  • 1 red chilli, chopped
  • 2 teaspoons chopped ginger or half a tsp powdered.
  • 2 cloves garlic, chopped
  • 1 tablespoon palm or brown sugar
  • 2 tablespoons fish sauce

Instructions

Heat oil in a wok or frying pan. Add chicken, in batches, and cook until browned. Remove and set aside.

Add lemongrass, chilli, ginger and garlic to the pan. Cook for 1 minute. Add sugar and allow to melt. Return chicken to the pan and toss to coat with the sugar. Add fish sauce and simmer for a minute until reduced.

Serve immediately with rice.

 

Pineapple and pork tacos with avocado cream

Serves: 4 | Preparation Time: 15 min

Ingredients

Pork & Pineapple

  • 2 teaspoons sugar
  • 2 teaspoons ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground red pepper
  • 1/4 teaspoon salt
  • 12 ounces pork tenderloin, trimmed and cut into 1/2" cubes
  • 1 tablespoon olive oil
  • 1/4 fresh pineapple, cored and sliced crosswise
  • 2 tablespoons chopped fresh coriander
  • 12 corn tortillas, warmed.

Avocado cream

  • 1 avocado, mashed
  • 2 tablespoons fat-free sour cream
  • 2 tablespoons freshly squeezed lime juice
  • salt and pepper to season

Instructions 

To prepare the pork and pineapple: In a cup, mix the sugar, cumin, coriander, cinnamon, pepper, and salt. Mix half of the spices with the pork, then toss with the oil. Mix the remaining spices with the pineapple. Let stand at room temperature for 15 minutes while preparing the avocado cream.
 
Whisk the avocado with the sour cream, lime/lemon juice, and salt in a small bowl. Press a piece of plastic wrap directly onto the surface to keep the cream fresh looking.
 
Coat a large nonstick pan with olive oil spray. Warm over medium-high heat for 2 minutes. Add the pork and cook, turning once or twice, for 8 minutes or until browned and cooked through. Add the coriander and toss to combine. Transfer to a clean plate and cover loosely to keep warm.
 
Add the pineapple to the pan and cook, turning once or twice, for 3 to 4 minutes or until golden. Remove from the heat.
 
To assemble each serving, place 3 tortillas on a plate. Divide 1/4 of the pork and pineapple between each tortilla. Top with the cream and roll up.

 

Lamb & Apricot Tangine

Serves: 4 | Preparation Time: 20 min

Ingredients 

  • 2 tbs olive oil
  • 8 lamb neck chops
  • 1 large onion, halved and sliced lengthways
  • 2 cloves garlic, crushed
  • 2 tsp freshly grated ginger
  • 1 tbs sweet paprika
  • 2 tsp ground cumin
  • 1 cup (250 ml) vegetable stock
  • 1/2 cinnamon stick
  • 3/4 cup (140g) dried apricots or 4-5 fresh apricots
  • 1/2 cup (100g) pitted prunes
  • 2 tbs toasted slivered almonds
  • Steamed couscous, to serve

Instructions 

Preheat oven to 160°C. Heat olive oil in a flameproof casserole dish and brown chops on both sides. Remove and set aside. Add onion to pan and cook over medium heat for 5 minutes, until soft. Add garlic, ginger, paprika and cumin, and cook for 1 minute.

Pour in stock, stirring and scraping the bottom of the pan. Add cinnamon stick. Return chops to pan, and cover tightly with a lid.

Bake for 1 hour, then add apricots and prunes. Bake for a further 30 minutes. Serve sprinkled with almonds and with couscous on the side to soak up the juices.

 

Quick Mustard Chicken

Serves: 4 | Preparation Time: 30 min

Ingredients 

  • A few sprigs of fresh rosemary
  • 4 x 180g chicken breasts, skin on
  • 4 teaspoons Colman’smustard powder
  • 1 large leek
  • 4 cloves of garlic
  • White wine
  • 75ml single cream 
  • 1 heaped teaspoon wholegrain mustard
  • 200g  greens; cabbage, baby bok choy or similar
  • 1 x 150g bag of baby spinach
  • 1 lemon

Instructions 

CHICKEN
 
Turn the heat under the frying pan up to medium. Pick and finely chop the leaves from the rosemary sprigs and sprinkle them into the pack of chicken. Sprinkle 1 teaspoon of mustard powder over each breast, then season and drizzle some olive oil over the chicken and into the frying pan.
 
Massage and rub these flavours all over the meat. Put the chicken breasts in the pan, skin side down. Wash your hands well. Use a fish slice to press down on the chicken to help it cook. It should take around 18 minutes in total.
 
Quickly trim the leek and halve lengthways. Wash them under the cold tap, then finely slice them and add to one side of the chicken pan.
 
Crush 4 unpeeled cloves of garlic into the pan of chicken. Flip the chicken breasts skin side up, then press down on them again. Stir the leeks and add a good swig of white wine.
 
Check the chicken is cooked through, then pour 75ml of cream into the frying pan. Cover the pan with tin foil. 
 
Turn the heat off. Transfer the chicken breasts to a board and slice into uneven pieces. Stir 1 heaped teaspoon of whole grain mustard into the sauce, then taste and adjust the seasoning if necessary.
 
Spoon the sauce on to a platter and put the sliced chicken on top. Drizzle over some extra
virgin olive oil and take straight to the table.
 
GREENS

Finely slice the stalks so they cook quickly. Wash the leaves. Put the stalks into the saucepan, cover with boiling water, add a good pinch of salt and put the lid on.
 
Add the green leaves to the saucepan. Add another splash of boiled water if needed.
 
Empty the bag of spinach into a colander and pour the greens and the boiling water over the spinach. Add a lug of olive oil to the empty saucepan, squeeze in the juice of 1 lemon, then return all the drained greens to the pan and use tongs to toss and dress in the flavours.
 
Season to taste, then take straight to the table

 

End of the week pizza pockets

Serves: 4 | Preparation Time: 20 min

Ingredients 

  • 2 sheets (25cm) ready-rolled frozen puff pastry
  • 1/4 cup (60ml) tomato pizza sauce (please make your own...)
  • 1/2 cup (55g) coarsely grated mozzarella

This is a guide but use anything you have left over...

  • 50g shaved ham, coarsely chopped
  • 4 salami slices, coarsely chopped
  • 1/4 cup (40g) pitted kalamata olives, thinly sliced
  • 1/2 green capsicum, seeded, finely chopped
  • 40g button mushrooms, thinly sliced
  • 1 egg, lightly whisked

Instructions 

Preheat oven to 220°C.

Line an oven tray with baking paper. Place a pastry sheet on the tray.

Spread the pizza sauce evenly over the pastry, leaving a 2cm border. Sprinkle with the cheese.

Continue layering with the ham, salami, olives, capsicum and mushrooms.
 
Place remaining pastry sheet over the filling to enclose. Press the edges together to seal.

Brush the pastry lightly with egg. Bake in preheated oven for 15 minutes or until the pastry is puffed and golden.

Remove from oven; cut into quarters to serve.

Serve immediately.

 

Cured flounder with Spanish onion

Serves: 4-6 | Preparation Time: 15 min

Ingredients 

  • 4 flounder or sole fillets
  • 2 tablespoons Lemon Juice
  • 2 tablespoons white wine vinegar
  • 2 teaspoons Salt
  • 2 teaspoons Sugar
  • 1 small Spanish Onion
  • ¼ teaspoon Cayenne pepper
  • 2 ripe Tomatoes blanched
  • Extra Virgin Olive Oil
  • Parsley
  • Cracked Black pepper

Instructions 

Lay fish flat down in a bowl as evenly as possible.
 
Into a second bowl add lemon juice, white wine vinegar, salt and sugar.
 
Slice onion into rings – not too thick and add onion to marinade and leave for a few minutes.
 
Sprinkle fish with cayenne pepper then lay onions over fish.
 
Slice tomatoes and dip them in marinade and place them on top, pour liquid over fish then cover.
 
Refrigerate for 24 hours.
 
Remove from fridge at least an hour before serving to allow flavours to come out.
 
To serve, place two fillets with some onion and tomato on a plate, and finish with chopped parsley, oil, salt and pepper.
 
Great served with some crusty bread.

Jerusalem Artichoke, Pea & Ham Pie

Serves: 8-10 | Preparation Time: 20 min

Ingredients

  • 1 1/2 cups (225g) plain flour
  • 50g butter, chopped
  • 5 eggs
  • 1/4 cup (60ml) ice cold water
  • 300g Jerusalem artichokes
  • 150g kaiser fleisch, diced (Kaiserfleisch is a German Ham made only from the eye of the pork loin)
  • 1 large onion, thinly sliced
  • 3/4 cup grated vintage cheddar cheese
  • 1 1/2 cups peas
  • 3/4 cup (180ml) cream
  • 2 tsp fresh thyme leaves
  • Sea salt & freshly ground pepper

Instructions 

Preheat oven to 220°C. Grease a 20cm spring form cake pan. Place flour and butter in a food processor. Pulse until combined. Add 1 egg and cold water and pulse.

Tip dough onto a lightly floured surface and roll into a round large enough to line base and sides of pan. Line pan with pastry and trim edges. Prick sides and base all over and freeze for 20 mins. Bake pastry blind for 15 mins.

Remove paper and weights, and bake for a further 10 mins and then cool. Reduce oven temperature to 170°C.

Peel artichokes and steam or boil for 10 mins. Slice thickly and cool.

Cook kaiser fleisch in a large non-stick pan, over medium heat. Remove from pan, leaving 1 tbs of fat in pan, and drain. Add onion to pan and cook over medium heat.

Layer cheese, Jerusalem artichoke slices, peas, onion and then kaiser fleisch into pastry shell. Whisk remaining eggs, cream, thyme, salt and pepper in a bowl or jug until well combined and pour over ingredients in tart shell. Bake for 50 mins.

Allow to stand for at least 10 mins before cutting into wedges and serving.

Brown Rice Risotto with Lamb

Serves: 8 | Preparation Time: 30 min

Ingredients

  • 1kg (boneless) lamb shoulder roast
  • 1 tbsp vegetable oil
  • 2 1/2 cups hot-style vegetable juice
  • 1 cup brown rice
  • 1 tsp curry powder
  • 1 tsp ground cumin
  • 1/4 tsp salt
  • 2 medium carrots, chopped
  • 3/4 cup chopped green capsicum

Instructions 

Trim fat from meat. If necessary, cut meat to fit into a slow cooker (or baking dish with lid). Coat an unheated large nonstick pan with vegetable oil.
 
Preheat the pan over medium heat. Cook meat until browned, turning to brown evenly. Drain off fat. In the slow cooker/ dish, combine vegetable juice, uncooked brown rice, curry powder  and cumin, and salt. Top with carrots. Place meat on carrots.
 
Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4-1/2 hours. In a dish set to 150°C and leave to cook for 4-5 hrs. Check regularly as it may need topping up with water.
 
Add the capsicum to the slow cooker. Cover and let stand for 5 to 10 minutes or until capsicum is tender. 

 

Lamb & turnip curry

Serves: 4-5 | Preparation Time: 45 min

Ingredients 

  • 400g small white turnips 
  • salt 
  • 400g onions, chopped 
  • 2 cloves garlic, minced 
  • 2 tbsp ginger, finely chopped 
  • 1 can tomatoes, about 400 g 
  • 300g lamb bones for stock 
  • 1bay leave 
  • oil, vegetable oil or ghee 
  • 1 tbsp chili powder 
  • ½ tsp paprika 
  • 1 tsp turmeric 
  • 1 tsp fennel, ground in a mortar 
  • ½ tsp ground coriander 
  • 4 black cardamom pods 
  • 6 green cardamom pods 
  • 1 stick cinnamon 
  • 800g lamb for stewing, cubed, without fat 

Instructions 

Cook lamb bones with ½ litre of water, 1 clove of garlic and bay leaf for 1 hour. Then pour through a sieve.

Peel the white turnips and cut into slices, not too thin. Sprinkle with salt, rub well and let stand at least 1 hour at room temperature. Then rinse off salt and drain turnips.
Heat 3 tablespoons of oil in a frying pan, fry turnips for about 20 minutes until they are golden brown and slightly crispy. Turn over a few times, so that they brown on all sides. Remove from pan and drain on kitchen paper.

Heat oil in a saucepan. Cook the onions for about 20 minutes, at low to medium heat until they are golden brown.

Add chopped ginger and one half of the garlic and cook for 5 more minutes.
Now add chili powder, paprika powder, ground turmeric, fennel, coriander, cardamom, cinnamon, 1 tablespoon oil, 2 tablespoons of water, add lamb and mix well. Stir meat constantly for about 2 minutes, it should be completely coated with the spices. Cover and let simmer for about 10 minutes over medium heat.

Once the liquid is almost completely absorbed, remove the lid. Stir with a wooden spoon for about 5 minutes, stir constantly.

Add salt and tomatoes mix well. Add broth, cover with a lid and let it simmer for about 30 minutes. About 5 minutes before serving, add the white turnips.

Add salt if necessary, cook a few more minutes, then serve.

Thai mussels

Serves: 2 | Preparation Time: 20 min

Ingredients 

  • handful of torn mint
  • handful of torn thai basil
  • 350g sweet potato (optional)
  • 1 Kg fresh live mussels
  • 1 tsp 1 vegetable oil
  • 125ml water
  • 2 shallots, finely sliced
  • 2 Clove garlic, minced
  • 1 (or half a) small red chilli, finely chopped
  • 1 tbsp fish sauce
  • 1 tbsp sweet chili sauce
  • 1 tbsp lime juice
  • 1 lime, cut into wedges

Instructions 

Cut the sweet potato in large chunks and simmer for about 15minutes. Drain and cut into 1cm dice.

Clean mussels and discard any open ones. Heat the oil, water, chili, shallots and garlic in a heavy pot and bring to the boil.

Add the mussels and cover, after 2 minutes remove any opened mussels. Cover and continue until all are cooked. You may get some that don’t open, throw these away.

Add the sweet potato, fish sauce, sugar and sweet chilli to the liquid. Stir all ingredients well, toss in the mussels, lime juice and herbs, mixing well.

Serve with lime wedges steamed rice or big thick crusty bread.

Winner chicken dinner

Serves: 4 | Preparation Time: 20 mins

Ingredients 

1.5kg FREE range chicken
A few onions and/or leeks
A few carrots
Some spuds or some root veg
A few crushed garlic cloves
1 orange or lemon, halved
A handful of rosemary, thyme or a few bay leaves
A glass of white wine
Sea salt
Freshly ground pepper
A drizzle of olive oil

Instructions 

Preheat the oven to 180°C/Gas 4.

Place the chicken in a lidded pot – one big enough for the bird and some veg around it.

Peel (if needed) and roughly chop your veg. Cozy it up in the pot around the chicken. Toss a few cloves in the pot.

Halve your orange/lemon. Squeeze a little juice over, then pop the rest in the cavity of the chicken.

Add some herbs: chopped and scattered over or whole and tucked into the pot. Season well. Pour the wine in. Gloss with olive oil.

Cover with lid. Pop in the oven for 1 hr. 7. Uncover. Crank the heat up to 220°C/Gas

Let the bird brown for 20-30 mins, till nicely golden. Test that it’s done by piercing the fat part of the leg with a knife. If the juices run clear, it’s done.

Let it rest for 15-30 mins before carving, the longer the better – up to an hour is perfectly suitable. It will stay surprisingly warm.