GNOCCHI WITH SAGE BROWN BUTTER AND ROCKET

This simple gnocchi packs a punch of flavor in every bite.

INGREDIENTS

• 2 packets gnocchi (450-500g each)
• 100g unsalted butter
• 1/3 cup sage leaves
• 250g rocket
• 2 roma tomatoes, finely chopped
• Grated parmesan, to serve

• METHOD

  • 1
    Cook the gnocchi in a large saucepan of boiling salted water according to packet instructions, then drain.
  • 2
    Meanwhile, cook the butter in a large frypan over medium heat for 5 minutes or until golden brown. Add the sage and stir for 30 seconds, then gently stir the cooked gnocchi through the butter.
  • 3
    Divide the rocket among the serving bowls and top with the gnocchi, tomato and grated parmesan.

PASTA WITH ROAST PUMPKIN, FETA AND BASIL

Full of flavor, this vegetarian pasta dish is guaranteed to please everyone at the table.

INGREDIENTS

• 375g fettucine
• 1/2 small butternut pumpkin (500g), peeled, sliced 1cm thick
• 1/4 cup (60ml) olive oil
• 2 tablespoons lemon juice
• 1 teaspoon finely grated lemon zest
• 125g feta, crumbled
• 3 roasted red capsicum (180g), thickly sliced
• 1 cup baby basil leaves

• METHOD

  • 1
    Preheat the oven to 200°C.
  • 2
    Cook the pasta in a saucepan of boiling salted water until just tender, then drain.
  • 3
    Meanwhile, toss the pumpkin with 1 tablespoon of the olive oil and lay flat on a baking tray. Roast in the oven for 15-20 minutes until tender.
  • 4
    For the dressing, place the remaining 2 tablespoons of oil in a small bowl with lemon juice and zest. Whisk to combine.
  • 5
    Combine the drained pasta, feta, capsicum and basil in a bowl. Add the dressing, season with salt and pepper, then toss to combine. Gently stir through the roasted pumpkin and serve.

THREE-CHEESE PUMPKIN PIE (VEGETARIAN)

Enclosed in this free-form pie is a perfectly balanced mixture of sweet pumpkin and salty cheese.

INGREDIENTS

• 1 tablespoon olive oil
• 25g unsalted butter
• 1 onion, thinly sliced
• 1/2 butternut pumpkin (about 450g), peeled, cut into 1.5cm cubes
• 1 tablespoon brown sugar
• 2 teaspoons balsamic vinegar
• 2 eggs, lightly beaten, plus 1 lightly beaten egg to brush
• 100ml pure (thin) cream
• 120g Gruyere, grated
• 2 tablespoons grated parmesan
• Fried sage leaves, to serve (optional)

Pastry

• 2 cups (300g) plain flour
• 30g cheddar, grated
• 150g chilled unsalted butter, chopped

• METHOD

  • 1
    For the pastry, place flour, cheddar and butter in a food processor with a pinch of salt. Process until mixture resembles fine crumbs. Add 1/3 cup (80ml) chilled water and process until mixture comes together to form a smooth ball. Wrap in plastic wrap and chill for 30 minutes.
  • 2
    Meanwhile, make the filling. Heat the oil and butter a in large frypan over low heat and cook the onion for 5 minutes or until soft. Add the pumpkin and cook, stirring occasionally, for 2-3 minutes.
  • 3
    Add 1/2 cup (125ml) water and bring to a simmer. Cover, return heat to low and cook for 20 minutes or until the pumpkin is soft. Stir in the sugar and balsamic vinegar, then allow to cool.
  • 4
    Preheat the oven to 200°C. Line a large baking tray with baking paper.
  • 5
    Roll out pastry on a lightly floured board to a 30cm disc and place on the prepared baking tray.
  • 6
    Place the cooled pumpkin mixture in a large bowl. Add the eggs and cream, and season well with salt and freshly ground black pepper. Stir in half the gruyere, then sprinkle the remaining gruyere over the pastry, leaving a 2cm border. Fill the centre of the pastry with the pumpkin mixture, then fold over the 2cm border and roughly pleat. Brush the pastry edge with the beaten egg and sprinkle with parmesan. Bake for 30 minutes or until golden and cooked through.
  • 7
    Serve the pie warm, garnished with fried sage leaves, if using.

  • NOTES

    -

    Vegetarians can use animal rennet-free cheese, available from selected supermarkets. Note: Instead of making the pastry yourself, you can use a 375g block of frozen shortcrust pastry (from supermarkets) for this recipe.

CHILLI CON CARNE

A good slow-cooked beef and bean chilli always goes down a storm in my house. Make a big batch of this on Sunday, then freeze any leftovers for another night. It’s brilliant spooned over a baked sweet potato, says Jamie

INGREDIENTS

• 4 onions, chopped
• 3 carrots, chopped
• 4 celery stalks, trimmed, chopped
• 4 garlic cloves, chopped
• 1/4 cup (60ml) olive oil
• 2 each red and yellow capsicums, seeds removed, chopped
• 1 each red and yellow chillies, chopped, plus extra sliced red and yellow chilli to serve
• 600g beef brisket or chuck steak, cut into 3cm cubes
• 1 tbs ground cumin
• 1 tbs ground coriander
• 1 tbs smoked paprika (pimenton)
• 1 tbs cocoa powder
• 3 x 400g cans chopped tomatoes
• 400g can adzuki beans (from delis – substitute extra kidney beans)
• 2 x 400g cans kidney beans
• 6 small sweet potatoes
• Coriander sprigs, lime wedges and guacamole, to serve

• METHOD

  • 1
    Preheat oven to 170°C. Grease a baking tray and line with baking paper.
  • 2
    Place the onion, carrot, celery and garlic in a food processor and whiz until finely chopped.
  • 3
    Heat 2 tbs oil in a large flameproof casserole with a lid over high heat. Add capsicum and chilli, and cook, stirring, for 3-4 minutes or until softened. Add beef and cook, stirring occasionally, for 5 minutes or until browned all over. Add chopped vegetable mixture, spices and cocoa powder. Season, and cook, stirring regularly, for 15 minutes or until the vegetables have softened.
  • 4
    Add the tomatoes and beans along with their canning liquid. Bring to the boil and cover, then transfer to the oven. Cook for 3 hours 30 minutes or until meat is tender and the sauce is dark and rich. In the final 1 hour 45 minutes of cooking, prick sweet potatoes all over with a fork and place on the prepared baking tray. Drizzle with remaining 1 tbs oil and roast for 1 hour 30 minutes or until tender.
  • 5
    Remove chilli con carne and sweet potato from oven. (If chilli has not reduced enough, bring to the boil over high heat for 15 minutes or until reduced.)
  • 6
    Make an incision along the length of each sweet potato and carefully squeeze open. Divide half the chilli con carne among sweet potatoes. Sprinkle with coriander and sliced chilli, and serve with lime wedges and guacamole.
  • 7
    Remaining chill con carne will keep refrigerated for up to 5 days or frozen for up to 3 months

TRIPLE HONEY CHOCOLATE TRIFLE

Desserts with a nostalgic flavour are trending right now. This Triple honey chocolate trifle is for the violet crumble lovers. Just try to resist this

INGREDIENTS

• 120g dark chocolate, finely chopped
• 1/2 cup (125ml) pure (thin) cream
• 1/2 tsp sunflower oil
• 2L (8 cups) thickened cream
• 2 cups (560g) thick Greek-style yoghurt
• 620g chocolate chip biscuits, crushed
• 2 tbs Grand Marnier
• 1/2 cup (175g) honey

Honey mead jelly

• 6 titanium-strength gelatine leaves
• 2 tsp honey
• 2 cups (500ml) honey mead (from selected bottle shops)

Honeycomb

• 2 cups (440g) caster sugar
• 1/2 cup (175g) golden syrup
• 1 tbs bicarbonate of soda

• METHOD

  • 1
    For honey mead jelly, soak gelatine leaves in a bowl of cold water for 5 minutes to soften. Place the honey and 1/4 cup (60ml) mead in a saucepan over high heat.
  • 2
    Cook, swirling pan, for 2 minutes or until honey dissolves. Remove from heat. Squeeze excess water from the gelatine, then stir into the honey mixture until melted and combined.
  • 3
    Add the remaining 1 3/4 cups (440ml) mead to gelatine mixture and stir to combine. Transfer to a 4L trifle dish, cover with plastic wrap and chill for 4-6 hours to set.
  • 4
    Grease and line two baking trays with baking paper. For the honeycomb, place sugar, golden syrup and 1/2 cup (125ml) water in a saucepan over low heat. Cook, stirring, for 2-3 minutes until the sugar dissolves. Increase heat to medium-high and cook, swirling pan occasionally, for 6-8 minutes until dark golden.
  • 5
    Working quickly, remove pan from heat and whisk in bicarbonate of soda (honeycomb will foam).
  • 6
    Pour into prepared trays, tilting to spread evenly (do not stir – it’s a good idea to have a second person help tilt the second tray while you tilt the first). Set aside for 1 hour to harden.
  • 7
    To make the chocolate sauce, place the chocolate in a heatproof bowl and set aside. Place the thin cream in a saucepan over high heat. When the cream starts to bubble around edges, pour over the chocolate. Set aside for 2 minutes or until melted, then stir until smooth. Stir through oil and set aside until needed.
  • 8
    Using electric beaters, and in batches if necessary, whisk thickened cream to stiff peaks, then fold in yoghurt.
  • 9
    Combine biscuits and Grand Marnier in a bowl. Break honeycomb into pieces and place in a separate bowl, reserving large shards for the top of the trifle.
  • 10
    To assemble, spread one-quarter cream mixture over honey mead jelly, drizzle with one-third honey and top with half the biscuit mixture.
  • 11
    Top biscuits with another one-quarter cream mixture and one-third honey, then scatter over half the crushed honeycomb.
  • 12
    Top honeycomb with another one-quarter cream mixture and one-third honey, and top with the remaining biscuit mixture. Finish with a final layer of cream mixture and top with remain honeycomb, arranging larger shards upright.
  • 13
    Drizzle with the chocolate sauce to serve.

SPELT HONEY CAKE WITH CORIANDER AND ORANGE SYRUP

There is something about a sticky, honey-drenched cake like this one that is so appealing, says chef Gill Meller. This recipe is an extract from Gill Meller's new book, Gather, available nationally now.

INGREDIENTS

• 220g unsalted butter, roughly chopped
• 1 cup (220g) golden caster sugar
• 1/3 cup (115g) honey
• Finely grated zest of 1 orange
• 2 tsp coriander seeds, toasted, crushed
• 4 eggs
• 1 cup (150g) white spelt flour
• 2 tsp baking powder
• 1 1/2 cups (150g) almond meal

Honey coriander syrup

• 1/3 cup (115g) honey
• 2 tsp coriander seeds, toasted, crushed
• Juice of 1 orange

• METHOD

  • 1
    Heat the oven to 170°C. Grease the base and sides of a 20cm springform cake pan and line with baking paper.
  • 2
    In a stand mixer fitted with the paddle attachment, beat butter, sugar, honey, zest and coriander seed until light and fluffy. Add eggs one at a time, adding 1 tbs flour with each and beating thoroughly before adding the next, until incorporated.
  • 3
    Combine baking powder and almond meal with the remaining flour. Sift over the egg mixture, then, using a large metal spoon, carefully fold into the egg mixture until combined.
  • 4
    Spoon batter into prepared cake pan, spreading evenly with a spatula. Bake for 50-60 minutes or until a skewer inserted in the centre comes out clean. (The cake will have a slight dip in the centre.)
  • 5
    Meanwhile, for the honey coriander syrup, whisk all ingredients in a saucepan over medium-high heat until combined. Cook, stirring occasionally, for 4-5 minutes or until reduced slightly.
  • 6
    Leaving the hot cake in the pan, gently prick the top with a toothpick and drizzle over the syrup so that it soaks into the sponge. Leave cake to cool in the pan for a further 30 minutes, then remove from pan and place on a wire rack to cool completely.
  • 7
    The cake tastes best if left for a day or two before eating, and it will store well for at least a week in an airtight container.

GARDEN OLIVE OIL CAKES

This is the perfect cake that’s wonderful to eat with a cup of loose-leaf green tea. I love that it’s not too sweet and scented with only a hint of raw organic honey. Add apple puree in place of yoghurt to make these cakes dairy free.

INGREDIENTS

• 1/2 cup (125ml) extra virgin olive oil, plus extra to grease
• 1 cup (100g) almond meal, plus extra to dust
• 1 1/4 cups (140g) buckwheat flour
• 1 tsp bicarbonate of soda
• Finely grated zest of 1 orange
• 1/3 cup (120g) raw honey
• 200g thick Greek-style yoghurt
• 4 eggs
• 2 tsp vanilla extract
• Thyme sprigs, to serve

• METHOD

  • 1
    Preheat oven to 180°C. Grease 12 small (1/3-cup-capacity) bundt pans or a 20cm bundt pan with a little oil and lightly dust with almond meal.
  • 2
    Combine almond meal, buckwheat flour and bicarb in a bowl. Add oil, orange zest, honey, yoghurt, eggs and vanilla. Whisk until well combined, then pour batter into prepared pans.
  • 3
    Bake for 35-45 minutes or until a skewer inserted in the centre comes out clean. Cool, then turn out of pans and serve topped with thyme sprigs.