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ROAST LAMB STEW WITH GARLIC AND ROSEMARY

All the flavours of roast lamb, baked into a hearty stew. Serve over buttered cous cous for the ultimate winter warmer

INGREDIENTS

• 2.5kg boneless lamb shoulder, trimmed, cut into 7cm chunks
• 2 onions, each cut into 8 wedges
• 3 carrots, cut into 5cm chunks
• 3 celery stalks, cut into 5cm chunks
• 1 tbs olive oil
• 1 cup (250ml) dry white wine
• 2 cups (500ml) lamb or beef stock
• 2 tbs tomato paste
• 1/3 cup (80ml) good-quality balsamic vinegar
• 6 garlic cloves, very thinly sliced
• 2 long rosemary sprigs, leaves picked
• 2 fresh bay leaves
• Roughly chopped flat-leaf parsley leaves, to garnish

• METHOD

  • 1
    Preheat the oven 220°C.
  • 2
    Place the lamb, onion, carrot and celery in a large roasting pan and season well with sea salt and freshly ground black pepper. Toss with olive oil and roast for 20 minutes, turning once, until the lamb and vegetables are lightly browned.
  • 3
    Reduce the oven to 160°C.
  • 4
    Remove the pan from the oven and drain off any fat. Add the wine, stock, tomato paste and vinegar. Scatter the garlic, rosemary and bay leaves over the meat and vegetables. Season with more salt and pepper and mix to combine. Cover the pan with foil, then roast for a further 2 hours or until the lamb is tender.
  • 5
    Increase the oven to 180°C.
  • 6
    Remove the lamb with tongs and place in an ovenproof serving dish. Strain the vegetables and cooking liquid through a colander into a large bowl, discarding the vegetables. Stand liquid for 5 minutes, then skim off any fat from the surface.
  • 7
    Pour liquid into a saucepan over high heat. Bring to the boil, then reduce heat to medium and simmer for 12-15 minutes or until reduced by one quarter.
  • 8
    Pour sauce over the meat, then return to the oven for a further 15-20 minutes, turning twice, until the sauce is well reduced and lightly coats the lamb. Sprinkle with parsley and serve.

QUICK CHICKEN ROAST

Serve up a golden roasted chicken with this simple one-tray bake recipe.

INGREDIENTS

• 6 thyme sprigs, leaves picked
• 4 anchovies in oil, drained, chopped
• 2 teaspoons dried oregano
• 1 teaspoon chilli flakes
• 2 tablespoons olive oil
• 2 garlic cloves, chopped
• Finely grated zest of 1 lemon
• 8 chicken thighs (bone in, skin on)
• 800g baby kipfler potatoes, halved lengthways
• 100g speck or streaky bacon, cut into 5mm-thick batons
• 250g baby truss tomatoes

• METHOD

  • 1
    Preheat the oven to 200C.
  • 2
    Combine the thyme, anchovies, oregano, chilli, oil, garlic and lemon zest in a bowl. Add the chicken and turn to coat. Add the potatoes and toss to combine. Place on a large baking tray and scatter over the speck.
  • 3
    Cut the zested lemon into wedges and add to the tray. Season and roast for 40 minutes or until chicken is golden and potatoes tender. Remove from the oven and top with tomatoes. Roast for a further 10-15 minutes until tomatoes are blistered.
  • 4
    Squeeze over roasted lemon juice to serve.

EGG NOODLES WITH SICHUAN PEPPER CHICKEN AND CUCUMBER

Bring the flavours of southwest China into your home with this killer 

INGREDIENTS

• 3 x 180g chicken breasts
• 2/3 cup (165ml) light soy sauce
• 2 x 1cm-thick slices ginger
• 11/2 tsp Sichuan peppercorns
• 2 star anise
• 1/2 bunch spring onions
• 500g fresh thin egg noodles
• 2 small Lebanese cucumbers, thinly sliced
• 1 tbs rice vinegar
• 1/4 cup (60ml) Chinese sesame paste (from Asian grocers)
• 2 tbs Chinese black vinegar (chinkiang)
• 1 tsp caster sugar
• Coriander leaves, white sesame seeds and pickled green chillies (from Asian grocers), to serve
• Green chilli oil
• 2 long green chillies, chopped
• 1 bunch chives, choppe
• 1/2 bunch flat-leaf parsley, leaves chopped
• 3/4 cup (180ml) peanut oil

• METHOD

  • 1
    For the green chilli oil, combine all the ingredients except peanut oil in a food processor with 1/2 tsp salt and whiz to a rough paste. Add peanut oil and whiz until smooth. Set aside for 20 minutes to infuse. Strain through a muslin-lined sieve.
  • 2
    Place chicken, 1/2 cup (125ml) soy sauce, ginger, 1 tsp Sichuan peppercorns, star anise and chopped spring onions in a pan. Add enough water to just cover, then bring to a simmer over medium-high heat and cook for 5 minutes. Remove from heat and set aside for 20 minutes to cook through. Remove chicken, reserving 2 tbs poaching liquid, and slice. Set aside.
  • 3
    Meanwhile, cook noodles according to packet instructions, then drain and refresh in iced water. Combine cucumber and 1 tsp salt in a bowl. Set aside for 10 minutes to remove excess water. Drain, then combine with rice vinegar.
  • 4
    Combine with the sesame paste, black vinegar, sugar, reserved poaching liquid and remaining 2 tbs soy sauce. Toss the sauce with the noodles.
  • 5
    Divide noodles, chicken and cucumber among bowls. Drizzle over chilli oil and top with coriander and sesame seeds. Serve with pickled chillies on the side.
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LEEK, ALMOND AND BRUISED TOMATO GALETTE

'Use it, don't lose it' is the motto of no-waste warrior Phoebe Wood, who comes to the rescue with this upcycled leek, almond and bruised tomato galette recipe.

INGREDIENTS

• 5 over-ripe or bruised truss or roma tomatoes, chopped
• 3 leeks, thinly sliced
• 1/2 bunch hard herbs, such as thyme or rosemary
• 1/3 cup (80ml) extra virgin olive oil
• 1 bunch micro basil, leaves picked
• 1/3 cup (55g) roasted almonds, chopped
• 2/3 cup (50g) finely grated parmesan, plus extra to serve
• 2 tbs baby capers in vinegar, drained
• 1 egg, lightly beaten
• Sliced mixed heirloom tomatoes and vine-ripened cherry tomatoes, to serve

Spelt pastry

• 22/3 cups (400g) white spelt flour
• 200g cold unsalted butter, chopped
• 1/4 cup (60ml) apple cider vinegar

• METHOD

  • 1
    For the pastry, place flour and 1 tsp salt flakes in a bowl. Add butter and toss to coat. Using a flat-bladed knife or pastry cutter, roughly cut in butter, leaving plenty of big pieces of butter. Combine vinegar and 1/2 cup (125ml) iced water in a jug. In 3 batches, add to flour mixture, stirring to combine. Turn out onto a clean work surface and gently knead until the dough comes together. Enclose in plastic wrap and chill for 3 hours.
  • 2
    Preheat oven to 200°C. Line a baking tray with foil and place bruised tomato, leek and hard herbs on top. Drizzle with oil and season. Roast for 40 minutes or until leek is very tender. Transfer mixture to a colander set over a bowl and set aside to drain and cool, reserving the liquid. Discard the herb sprigs.
  • 3
    Meanwhile, roughly chop half the basil leaves and place in a bowl with almonds, parmesan and capers. Roll out pastry on a lightly floured work surface until 3mm-thick, 30cm round and place on a baking paper-lined baking tray. Scatter over basil mixture, leaving a 7cm border, and top with leek mixture. Fold over pastry border to partially enclose filling. Brush with egg and cook for 50 minutes or until pastry is crisp and golden. Cool slightly.
  • 4
    Serve tart topped with sliced heirloom tomatoes,cherry tomatoes, remaining basil leaves and extra parmesan. Drizzle with reserved roasting juices and serve. 
  • 
    

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.