Sweet potato & parsnip cheesy bake

Serves: 4 | Preparation Time: 20 min


  •  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


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.


Jerusalem artichoke potato cakes with red onion jam

Serves: 4 | Preparation Time: 15 min


Potato cakes

  • ½ kilo mashed potatoes
  • 8-10 small Jerusalem artichokes
  • 1 medium onion diced, fried without colour
  • 1 tbspn chopped fresh thyme
  • 3-4 tbspn hazelnut oil
  • 1 tbspn Dijon mustard
  • Fresh breadcrumbs
  • Fine polenta meal
  • Seasoning to taste

Chilli jam

  • 1 large red onion, sliced
  • Olive oil
  • 1 cup sweet chili sauce

Rocket salad

  • 4 handfuls wild rocket
  • 1 cup balsamic vinegar
  • 4 tbspn pear concentrate (available in health food stores & worth investing in) If not, peel and mince 1/4 pear and use instead.


Potato cakes
Combine all ingredients except polenta. Slowly work breadcrumbs into mixture to form about 8 cakes.
Roll cakes in polenta. Gently pan fry or deep fry till crisp.
Chili jam
Slowly fry onion in oil until caramelised, about 10 minutes. Add chili sauce. Place on a chopping board and roughly chop the mix to create a slightly chunky jam.
Rocket salad
Place balsamic in saucepan and simmer till reduced by half. Stir in pear concentrate (minced pear).
Toss through rocket leaves.
To serve
Place the rocket on the plate and top with the artichoke and potato cakes. Drizzle with the chili jam.

warm spanner crab, chilli & muscle salad

Serves: 4 | Preparation Time: 0 min


  • 500g potatoes
  • 2 cloves garlic, bruised
  • 1kg pot-ready black mussels (see note)
  • 40ml (1/3 cup) extra virgin olive oil
  • 1/4 red onion, very thinly sliced
  • Chopped segments of 1 lemon
  • 1 tsp dired chilli flakes
  • 1 cups watercress sprigs
  • 1/4cup coriander leaves
  • 300g blue swimmer or spanner crab meat, picked through
  • Mixed leaf lettuce, to serve


Place potatoes, a pinch of salt and garlic in a saucepan, cover with cold water and cook over medium heat until tender, then drain. Discard garlic. Cool potatoes slightly, then peel and chop.
Meanwhile, place mussels in a saucepan and steam, covered, over medium heat for 5 minutes, shaking the pan occasionally until mussels open. Cool slightly, then remove mussels from their shells.

Combine oil, onion, lemon segments & chili in a bowl and whisk to combine. Add warm potatoes and mussels and toss gently. Layer potato salad, watercress, coriander and crab meat through the lettuce.

Baked chicken with lemon, potato and olives

Serves: 4 | Preparation Time: 30 min


  • 1 kg roasting potatoes, such as desiree
  • 1 red onion, peeled and cut into wedges
  • 75 g green olives
  • 1 lemon, sliced
  • 50 g pancetta, cut into strips
  • 2 bay leaves
  • 1 tbsp tomato purée
  • 1 tbsp balsamic vinegar
  • 120 ml chicken stock
  • 1.7 kg FREE RANGE chicken, jointed
  • 1 tbsp extra virgin olive oil
  • sea salt
  • freshly ground black pepper
  • chopped flat-leaf parsley, (optional)


Preheat the oven to 180C/Gas 4 

Cut the potatoes into chunks and place in a roasting tin or ovenproof dish

Scatter over the onions, olives, lemon, pancetta and bay leaves 

Stir in the tomato paste and balsamic vinegar into the chicken stock, and then pour over the potatoes 

Lay the chicken pieces on top, drizzle with the olive oil and sprinkle with salt and pepper 

Roast for 50 minutes or until the chicken is golden. Transfer the chicken pieces to a warm plate, cover with foil and set aside to rest in a warm place 

Increase the oven setting to 220C/Gas 7 and return the roasting tin or dish to the oven for 10 minutes or until the potatoes, onion and lemon slices are well covered. 

Place the chicken back on top of the potatoes, scatter over some chopped parsley, if you like, and serve

'I didn't roast my kipfler' recipe...

Serves: 2 | Preparation Time: Depends how much you've been drinking...


500g boiled kipfler potatoes, peeled, thickly sliced diagonally
1 bunch asparagus, woody ends trimmed, halved diagonally
200g of broken up slow cooked lamb or thinly sliced
100g (1/5 cup) good-quality whole-egg mayonnaise
2 tbsp seeded mustard
1 tablespoon finely chopped fresh dill & picked mint
Salt & freshly ground black pepper
100g mixed leaf salad


Place the potatoes in a large saucepan and cover with plenty of cold water. Place over high heat and bring to the boil. Cook, covered, for 8 minutes or until tender. Rinse under cold running water. Drain well.

Meanwhile, cook the asparagus in a medium saucepan of salted boiling water for 2-3 minutes or until bright green and tender crisp. Refresh under cold running water. Drain well.

Mix mayo and seeded mustard together.

Heat lamb (if using leftovers) in microwave for 2-3 mins.

Mix lamb into potatoes with mustard mayo, season and place in a bowl.

Pick your mint leaves and dill and add to the salad mix. Make a basic olive oil and lemon dressing and toss.

Place your salad on top of the lamb potato mix and enjoy!