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Spicy tomato “soup” salad

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Kayla-Ann Osborn’s gran’s Bolognese

1½ hours

Thirty minute

Mozzarella, poached leek, fennel and citrus salad

15 minutes

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15 minutes

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25 minutes

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30 minutes

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Crusted lamb ribs with anchovy-and-parsley salsa

2 hours 20 minutes

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Tender beef shortrib with carrot salad

2 1⁄2 hours

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Chargrilled cauliflower with hazelnuts and celery

30 minutes

Potato recipes

Smashed roast potato salad

50 minutes

Smashed roast potato salad

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 50 minutes

Ingredients

700 g baby potatoes
1⁄4 cup extra virgin olive oil
3 cloves garlic, chopped
3 sprigs fresh rosemary, chopped
60 g baby herb leaves

Method

Preheat the oven to 200°C.

Place the potatoes on a baking sheet, drizzle with olive oil and scatter over the garlic and rosemary. Roast for 40 minutes.

Roughly crush each potato using the back of a spoon and roast for a further 10 minutes.

Place the potatoes on a platter, top the with baby herbs and this horseradish yoghurt dressing.

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Mozzarella, poached leek, fennel and citrus salad

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The best basil pesto

Avocado pesto pasta

Bone marrow on toast

Crusted lamb ribs with anchovy-and-parsley salsa

Tender beef shortrib with carrot salad

Chargrilled cauliflower with hazelnuts and celery

Smashed roast potato salad

Smashed roast potato salad

Ingredients

Method